New Equipment for traditional (artisan) slaughter of cattle
A new concept for slaughtering cattle in small establishments has been developed to improve the slaughtering process to at least the same or higher degree of hygiene and standardization as achieved in medium and large size establishments. This new approach should improve the hygiene of slaughter in small scale establishments and improving work environment, while complying fully with legal requirements.
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For more information please contact dr Olafur Oddgeirsson: Telephone: +44 771 31 22 333 (mobile); e-mail: firstname.lastname@example.org; Skype: ooddgeirsson8991
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