With an estimated 10,000 cows slaughtered in Lagos State daily, constant re-evaluation of standards and improved quality control measures have become critical in order to safeguard the health of consumers of red meat in the mega city. Hitherto, players in the red meat value-chain conducted their businesses under unhygienic conditions until the building of Oko-Oba, Agege abattoir in 1992, and and the introduction of …