Red meat processing
Red meat, such as beef, pork, lamb and goat, is an important source of protein, iron, zinc and B vitamins, which are essential for the body’s growth and functioning.
Once the animals have been reared on livestock farms, the meat is processed at the abattoir, where it undergoes procedures that ensure food safety, preservation and quality before reaching the consumer.
Stunning, slaughter and inspection
Processing begins at the slaughterhouse, where the animals are slaughtered in a humane and controlled manner, ensuring animal welfare. Before and after slaughter, veterinarians inspect the animals to ensure they are free from disease and that the meat is safe for human consumption. After bleeding, the carcasses may undergo washing or controlled sanitisation, and be cooled in a controlled manner to temperatures close to 0–4 °C to halt the growth of microorganisms.
MATURATION AND CUTTING
After slaughter, the meat undergoes a period of maturation, which can last from a few days to several weeks, depending on the species, the cut and the method used. During this time, the meat becomes more tender and flavourful, due to the natural action of enzymes in the muscles.
The carcasses are then cut up, that is, divided into halves or quarters, deboned and separated into different commercial cuts.
This work is carried out by specialist technicians, who also separate fat, bones and tissue for various purposes.
Meat can be sold fresh or processed into ready-made products.
- Fresh meat is vacuum-packed or packed in a modified atmosphere, which extends its shelf life and prevents oxidation.
- Some of the meat is minced for burgers or meatballs.
- Other cuts are cured, smoked or dried (such as ham and chorizo), using traditional methods that involve salt, cold air and, in some cases, smoke.
During processing, the temperature is strictly controlled to ensure the quality and safety of the product.
Processed products and preservation
As well as fresh meat, there are various processed products:
- Cured and smoked meats, such as ham, paio, alheira and salpicão;
- Cured or marinated meat, used for grilling or roasting;
- Ready-to-cook products, such as pre-packaged meatballs and burgers.
These products can be refrigerated (0–4 °C) for immediate consumption or frozen (-18 °C) for longer-term storage.
BY-PRODUCTS AND UTILISATION
Nothing is wasted in the meat processing.
- Blood, bones and fat are processed into animal feed or used in technical and industrial applications;
- Hides and leather are used in the textile and footwear industries;
- Animal fat can be used in the production of soaps and cosmetics.
These practices form part of the circular economy, which aims to reuse all resources and reduce environmental impact.
SUSTAINABILITY AND ANIMAL WELFARE
Parts of the red meat industry have been adopting more sustainable practices, such as:
- Better management of water and energy in factories;
- Reuse of organic waste;
- Reducing the use of plastics in packaging;
- Ensuring animal welfare on farms and during transport.
Managing the carbon footprint and the efficient use of pastureland are also priorities in modern livestock farming.
A tip for planning your meals
Red meat can form part of a balanced diet, but should be eaten in moderation, around once or twice a week.
Opt for lean cuts (such as rump, sirloin or leg) and local, certified products, which guarantee quality and respect for the environment. Combine meat with vegetables and pulses, reducing your consumption of processed meats and helping to create a healthier and more sustainable meal.
FOODWISELAB challenge
To understand how red meat (beef, pork, lamb or goat) can be processed in different ways, distinguishing between simple processes and more intensive processes, and to reflect on the impact of these choices on health and responsible consumption.
From animal to product: Red meat processing