After all the primal, sub-primal and trim cuts have been removed, the remaining carcass is moved to the offal room where the entrails and internal organ are removed and divided by green and red offal. Green offal includes tripe and additional parts of the digestive track while red offal includes the heart, kidneys and liver. It is imperative that offal is processes carefully and hygienically for the successful sale of offal.
|Input||Slaughter floor to Offal room|
|Output||Offal room to Carton freezer|
|Output||Offal room to Carton chiller|
|Output||Offal room to Render|
The inputs are for the processing and packaging of offal on-site. Carcass- To harvest the offal from. Water- For cleaning and sterilisation. PPE and Hygiene- Aprons, gloves, hair nets. Labour- Employees. Packaging- Packaging the offal for storage or transport. Power- Such as electricity.
Carcass- To harvest the offal from. Number of carcass or weight. Water- For cleaning and sterilisation. Litres. PPE and Hygiene- Aprons, gloves, hair nets. Units. Labour- Employees. Number of employees. Packaging- Packaging the offal for storage or transport. Containers of packing. Power- Such as electricity. Various.
Offal for sale/use
Offal- The offal for sale. Kilograms.
• Meat Standards Australia • Meat and Livestock Australia • Food Standards Australia