The owner of a British Columbia abattoir continues to kill cows as a public service to the industry, not because he’s making money.
Anam Kour, owner of Medallion Meats in Westwold, B.C., said the decision to continue slaughtering cows older than 30 months was not taken lightly.
Before the rules changed on how older cows could be slaughtered, he could easily kill and cut 35-40 cows a day. With new federal government rules on how to deal with the specified risk material in older animals, he can slaughter only 20-22 cows a day.
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“I look at it as a service,” said Kour, who added he would continue to slaughter cows as long as he doesn’t lose money.
Even the simple procedure of slaughtering the animal, which used to take two minutes, now takes 20 because the head, spinal cord, tonsils and certain nerves must be handled carefully so they do not to contaminate the meat.
These specified risk materials are believed key to transferral of bovine spongiform encephalopathy.
Kour said he worked closely with Canadian Food Inspection Agency officials to develop a nine-point protocol program. He now has rules for decapitation, cutting into the spinal cord, handling the head, the way the carcass is split and how the knives, saws and sharpeners are cleaned.
The cow’s valuable cuts are now lost, he said. Before, a T-bone or New York steak could be taken from an older cow. Now it’s all turned into hamburger because of damage done during deboning.
Rick Bozak, of Vermilion Packers in Vermilion, Alta., said he hasn’t had to deal with the question of older cows because he has a two month waiting list to kill steers and heifers younger than 30 months.
“We’re backlogged and short-handed,” said Bozak.
