In the production of meat and meat products, strict maintenance of good hygiene practice in slaughterhouses is crucial to prevent microbial contamination of carcases in order to ensure health care and meat quality. Microbiological contamination of the carcass can be a consequence of disease, i.e. contact of meat with the meat of infected or diseased animals, or from inadequate hygiene during the handling, storage and processing of meat. The most sensitive phase, in terms of protecting meat from microbiological contamination, is the primary processing of the carcass. For microbiological monitoring of carcasses, Regulation 2073/2005 of the European Commission specifies the total number of aerobic mesophilic bacteria as a hygiene indicator, and of Enterobacteriaceae as an indicator of faecal contamination. It also lays down the microbiological performance criteria for samples obtained by destructive sampling techniques, though nondestructive techniques are preferred due to the practicality of the meat industry. In addition to the microbiological profile of carcases in slaughterhouses, swabs of used tools and surfaces are regularly taken for microbiological analysis. The aim of this study was to determine the microbiological profile of beef carcasses and to determine the hygienic correctness of the tools and accessories used. The results show that the samples of beef carcasses comply with the current Ordinance. Also, the results of hygienic correctness of the used tools and accessories are also in accordance with the valid Ordinance. From the above, it can be concluded that the cleaning, washing and disinfection in the said facility is at a very high level.