How is a cow slaughtered at the USDA?

USDA (United States Department of Agriculture) doesn't slaughter animals; private establishments slaughter the cows and USDA FSIS inspection personnel verify the process is humane and results in a safe product.

However, the slaughter process is similar in most establishments. The cow is brought into a small space called the knock box, stunned and made insensible virtually instantly, bled out through the jugular veins to cause death while the animal is not able to sense pain and then positioned for skinning. Depending on the size of the establishment, this can be arranged in a variety of ways. However, the hide, hooves, head and internal organs are removed and any contamination is trimmed from the meat. The carcass is then chilled, graded by USDA AMS graders if requested, and then cut into the various steaks and products you can buy in the grocery store.