Across the industry, many of the basic slaughter processes and techniques have remained the same. What has changed in the past 20 years is the great focus on microorganisms, and as such, more attention is being paid to the harvest floor and each process.
Over time, companies have been able to fine-tune good manufacturing practices and make sure each position and individual is doing best practices, says Trevor Caviness, president of Caviness Beef Packers, Hereford, Texas.