Uruguayan beef farmers will have access to images of carcass classification

Frozen Bone-In Beef
Regulation & Compliances
Innovation & Technology
Published Apr 17, 2024

Tridge summary

The Livestock Farmer's Site, launched by the INAC, provides beef farmers with access to images from the Automated Typing System (SAT) used during the slaughter process, available for up to 60 days. This initiative aims to improve livestock management and meat marketing decisions by offering insights into the conformation and finish of slaughtered animals. With the SAT installed in 25 meat processing plants, covering 98% of slaughtered cattle, it plays a crucial role in the classification and quality categorization of meat. INAC's strategic efforts to enhance the industry's efficiency and competitiveness include hosting a webinar in December 2023 and publishing a Typification Manual, underscoring its commitment to raising meat quality standards.
Disclaimer: The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

The Livestock Farmer's Site created by the INAC will allow the country's beef farmers to have access to the images of the Automated Typing System (SAT) that are taken during the slaughter process. They offer information about the conformation and finish of the animals. The images can be consulted online or downloaded to a device for 60 days. The SAT offers a valuable resource for all actors in the meat chain, allowing them to access accurate and updated data on the quality of slaughtered animals. With this information, users will be able to make more informed and strategic decisions regarding the management of their livestock and the marketing of meat. The classification and typing of carcasses aims to define the quality of the meat and, through the use of homogeneous criteria, group them into different categories according to their characteristics. As an instrument, typification responds to the need of the industry and the market to characterize the products that will be ...
Source: Agromeat
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