There are about 3.5 billion farm animals in the world, including about 2 billion cattle and 1.5 billion sheep and goats. Red meat contains creatine, vitamins B6, B12 and D. The nutrients it contains turn into energy in a short time and support the body to stay fit. It supports muscle building, especially thanks to its creatine and protein richness. Therefore, it is among the important food sources for weight control and athletes.

Production processes in slaughterhouses can be summarized as receiving, resting, slaughtering, bleeding, skinning, evisceration, carcass splitting, inspection, grading, shredding and further processing, packaging and preservation before sale (resting).

After the inspection and grading phase, red meat animals can be processed and stored whole or in pieces. It is important that all processing is completed before the carcass reaches room temperature, but it is recommended that the meat enters storage within the first 2 to 3 hours after slaughter. Red meat, although not as susceptible as poultry, is also prone to rapid bacterial growth and processing must be fast, otherwise adverse health conditions may occur. If the final products are to be stored and shipped frozen, the design and capacity selection is of high importance in order to provide the desired product core temperature (-18°C) at the right time in the pre-shocking process (-35, -40°C). In addition, the cooling system should be selected so that the moisture loss of the carcass meat is max.