In article >,
Sqwertz > wrote:

> at which stage in the beef slaughter/packing plant does the beef gi
> through rigor mortis?
>
> Do they rush it through into cryovac and let it RM there, or do
> sides of beef hang for 12 hours at room temp before the primal
> cuttings?
>
> -sw (still looking for that beef slaughter class)

We had a discussion about slaughtering one time on the emu list and beef
practices were mentioned. Most people on that list did do home
slaughtering.

From what I recall, rigor mortis has to totally resolve before they
start cutting.

I double checked this with a butcher and he confirmed it.
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