Poor cattle handling compromises meat quality
POOR livestock farming technique has compromised the quality of most meat being distributed in butcheries across Manicaland.
In an interview with The Manica Post, meat and livestock grading officer, Mr Tichawanda Ushe, said most of the meat being slaughtered in abattoirs originates from Buhera where pastures are fast depleting due to successive droughts.
“There are five meat grades which include super, choice, commercial, economy and manufacturing respectively.
It is difficult to come across super quality meat in Manicaland. This grade is the most tender and expensive,” said Mr Ushe.
He added that only a few commercial farmers are producing this grade.
Mr Ushe urged livestock farmers to take livestock farming as a serious business venture and aim for the best.
“On our routine inspections we come across commercial, economy and manufacturing grades which are sub-standard. We urge all livestock farmers to up their game.
“Some of the cattle is being overworked and once a cattle overworks, it produces poor meat quality when slaughtered,” said Mr Ushe.
Veterinary public health officer, Dr Gladys Matsikure, said: “There are several factors that lead to poor meat quality which include animal quality, husbandry and feeding practices, pre-slaughter handling, diseases, drug treatments or any other supplements.
“We do pre-slaughter examination at abattoirs before an animal is slaughtered. If any animal is unfit to slaughter it is detained.
“During the inspections of the carcasses that were deemed fit for slaughter, the most common condition we encounter is worms. The affected parts or organs are condemned and not allowed to enter the food chain,” said Dr Matsikure.
Provincial livestock officer, Mr Joshua Zvoutete, said most people who own livestock do not care much about the wellbeing of their animals, hence the poor quality.
“Only a few farmers take livestock farming as a business. These farmers take care of the animal and sell it at prime stage,” said Mr Zvoutete.