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Volume 16: Reference Material 4.1 The public associates cattle primarily with the production of milk and meat for human consumption, but in truth the number of products which derive from the cow, living or dead, is exceedingly large. Indeed, it has been said, and not altogether facetiously, that the only industry in which some part of the cow is not used is concrete production. What follows is a table which gives some indication of the extent of the uses to which cattle were put after slaughter in the late 1980s, ie, before measures to counter BSE and the risk of infection were introduced. It cannot be definitive, since no audit of the use of cattle tissues was done at that time. It is based on information gathered from time to time by MAFF and DH, and illustrates the multifarious destinations of various parts of slaughtered cattle, and the efficient use made of their carcasses. 4.2 The table does not list products derived from the live cow, such as milk, semen and embryos, but concentrates on those items which were derived after slaughter. 1 Nor does it necessarily list as human food all the parts of cattle carcasses that were once eaten but have fallen out of fashion, or which are still eaten in other parts of Europe - to which British cattle and meat will have been exported. For example, among its recipes Larousse Gastronomique includes some that use the following organs and other parts of the calf: sweetbreads, liver, lungs, mesentery, 2 spinal marrow, brains, ears, feet and head. 1 Both the 'Products derived' and the 'Additional comments' columns are illustrative rather than comprehensive. The main sources used were M44A tab 6; IBD5 tab 17; YB91/05.22/1.2-1.3; and YB90/07.00/5.4-5.5 2 'A fold of the peritoneum attaching the stomach, small intestine, and other organs to the posterior wall of the abdomen' (Concise Oxford Dictionary, Tenth Edition) |
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