New Equipment for traditional (artisanal) slaughter of cattle
A new concept for slaughtering in small establishments has been
developed, attempting to standardize the slaughtering process as far
as possible to achieve a similar degree of standardization as in
medium size and large establishments. This new approach should
improve and standardize the slaughter in small scale establishments
resulting in better work environment, improved hygiene and full
compliance with legal requirements.
A more detailed description is available in different languages below. Please click on the relevant link.
For more information please contact dr Olafur Oddgeirsson: North
Bank House, High Street, Ayton, Eyemouth, TD14 5QR, Berwickshire,
Scotland, UK. Telephone: +44 18907 81928 and +44 771 31 22 333
(mobile); Fax number: +44(0)8701355996; e-mail:
olafur@food-control.com; Skype: ooddgeirsson8991
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