Beef

(not for the squeamish) This video comes closest to how beef is currently processed in the U.S. Afterward, the carcasses must be cooled (quickly) and kept chilled below 40 degrees F for at least 48 hours. They can then be cut. They are cut in a large room that is kept chilled below 40 degrees. The workers wear clean coats, hairnets, hats, protective eyewear, gloves and boots. No jewelry or items are allowed. There are boot washes at the entrances to the room (which must be stepped into in order to enter or leave). There are also hand sanitizing stations. After leaving the room, the workers must put their overcoat (frock) into the dirty laundry. They receive a clean frock when they are ready to re-enter. There are USDA inspectors present in all areas of the plant. Workers cannot go from slaughter area to the cutting area without changing their clothing and sanitizing their boots and hands.