12. Maximising meat quality when selecting beef cattle for slaughter

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8. Key handling points for assessing fat when selecting beef cattle for slaughter 8. Key handling points for assessing fat when selecting beef cattle for slaughter
6. Key handling points for conformation when selecting beef cattle for slaughter 6. Key handling points for conformation when selecting beef cattle for slaughter
Finisher gives tips on selecting cattle for slaughter Finisher gives tips on selecting cattle for slaughter
Cattle slaughtering process Cattle slaughtering process
10. Making an assessment of conformation when selecting beef cattle for slaughter 10. Making an assessment of conformation when selecting beef cattle for slaughter
9. Assessing the brisket when selecting beef cattle for slaughter 9. Assessing the brisket when selecting beef cattle for slaughter
16. Beef carcase classification – assessing a fat class 4H 16. Beef carcase classification – assessing a fat class 4H
21. Comparing beef carcases – assessing the silver side 21. Comparing beef carcases – assessing the silver side