Butcher guide
Butcher guide for CATTLE Part 2: The hind quarter
The hind quarter is usually a bit larger than the fore quarter and it is in this part of the carcass where most of the steak cuts like rump, sirloin, T-bone and fillet is found. The hind quarter is not as easy to process as the forequarter and it[...]
How to butcher cattle
To create this guide, ProAgri visited a butchery where the butcher guided us through the process of slaughtering and butchering beef step by step. We thank Van der Merwe Broers Butchery for sharing the information and making their facilities available to us. This guide will help you to minimise[...]