In the department's own slaughter room at HBLFA Raumberg-Gumpenstein, around 50 cattle are slaughtered and cut up every year by our butchers as part of research projects, in addition to pigs, sheep and goats. The meat is cooked in the school kitchen for students and staff, sold to regional butchers or sold to employees in meat packages.
Thanks to the transport routes from the stable to the slaughterhouse, which are just a few meters short, and the careful work of our butchers, we ensure low-stress slaughter.
The rooms (cold room and pre-cooling room) for cooling and maturing the carcasses have just been renovated. They were clad with sandwich elements (Polystrol sandwich element Classic Glasboard/Sheet 100) and Glasboard plate material 2.3 mm. This system is now standard in industrial and food processing. This therefore meets the requirements of hygiene and veterinary law.