The examples and perspective in this article deal primarily with the English-speaking world and do not represent a worldwide view of the subject. (December 2010) (Learn how and when to remove this template message)
Animal slaughter is the killing of animals, usually referring to killing domestic livestock. In general, the animals would be killed for food; however, they might also be slaughtered for other reasons such as being diseased and unsuitable for consumption. The slaughter involves some initial cutting, opening the major body cavities to remove the entrails and offal but usually leaving the carcass in one piece. Such dressing can be done by hunters in the field (field dressing of game) or in a slaughterhouse. Later, the carcass is usually butchered into smaller cuts.
The animals most commonly slaughtered for food are cattle and water buffalo for beef and veal, sheep for lamb and mutton, goats for goat meat, pigs for pork, deer for venison, horses for horse meat, poultry (mainly chickens, turkeys and ducks), insects (a commercial species is the house cricket), and increasingly, fish in the aquaculture industry (fish farming).
- 1 Modern history
- 2 Methods
- 3 National laws
- 4 Religious laws for ritual slaughter
- 5 Controversy
- 6 Statistics
- 7 See also
- 8 References
- 9 External links
The use of a sharpened blade for the slaughtering of livestock has been practiced throughout history. Prior to the development of electric stunning equipment, some species were killed by simply striking them with a blunt instrument, sometimes followed by exsanguination with a knife.
The belief that this was unnecessarily cruel and painful to the animal eventually led to the adoption of specific stunning and slaughter methods in many countries. One of the first campaigners on the matter was the eminent physician, Benjamin Ward Richardson, who spent many years of his later working life developing more humane methods of slaughter as a result of attempting to discover and adapt substances capable of producing general or local anaesthesia to relieve pain in people. As early as 1853, he designed a chamber that could kill animals by gassing them. He also founded the Model Abattoir Society in 1882 to investigate and campaign for humane methods of slaughter and experimented with the use of electric current at the Royal Polytechnic Institution.
The development of stunning technologies occurred largely in the first half of the twentieth century. In 1911, the Council of Justice to Animals (later the Humane Slaughter Association, or HSA) was established in England to improve the slaughter of livestock. In the early 1920s, the HSA introduced and demonstrated a mechanical stunner, which led to the adoption of humane stunning by many local authorities.
The HSA went on to play a key role in the passage of the Slaughter of Animals Act 1933. This made the mechanical stunning of cows and electrical stunning of pigs compulsory, with the exception of Jewish and Muslim meat. Modern methods, such as the captive bolt pistol and electric tongs were required, and the act's wording specifically outlawed the poleaxe. The period was marked by the development of various innovations in slaughterhouse technologies, not all of them particularly long-lasting.
Many countries have adopted the principle of a two-stage process for the non-ritual slaughter of animals. This is to ensure a rapid death with minimal suffering. The first stage of the process, usually called stunning, renders the animal unconscious, and thus not susceptible to pain, but not necessarily dead. In the second stage, the animal is killed, usually by slitting its throat and allowing the blood to drain. Countries differ in the methods which have been legalised for different species or different ages, some regulations being governmental, others being religious.
Various methods are used to render an animal unconscious during animal slaughter.
- Electrical (stunning or slaughtering with electric current known as electronarcosis)
- This method is used for swine, sheep, calves, cattle, and goats. Current is applied either across the brain or the heart to render the animal unconscious before being killed. In industrial slaughterhouses, chickens are killed prior to scalding by being passed through an electrified water-bath while shackled.
- Gaseous (Carbon dioxide)
- This method can be used for sheep, calves and swine. The animal is asphyxiated by the use of CO2 gas before being killed. In several countries, CO2 stunning is mainly used on pigs. A number of pigs enter a chamber which is then sealed and filled with 80% to 90% CO2 in air. The pigs lose consciousness within 13 to 30 seconds. Older research produced conflicting results, with some showing pigs tolerated CO2 stunning and others showing they did not. However, the current scientific consensus is that the "inhalation of high concentration of carbon dioxide is aversive and can be distressing to animals." Nitrogen has been used to induce unconsciousness, often in conjunction with CO2. Domestic turkeys are averse to high concentrations of CO2 (72% CO2 in air) but not low concentrations (a mixture of 30% CO2 and 60% argon in air with 3% residual oxygen).
- Mechanical (Captive bolt pistol)
- This method can be used for sheep, swine, goats, calves, cattle, horses, mules, and other equines. A captive bolt pistol is applied to the head of the animal to quickly render them unconscious before being killed. There are three types of captive bolt pistols, penetrating, non-penetrating and free bolt. The use of penetrating captive bolts has largely been discontinued in commercial situations to minimize the risk of transmission of disease when parts of the brain enter the bloodstream.
- Firearm (gunshot/free bullet)
- This method can be used for cattle, calves, sheep, swine, goats, horses, mules, and other equines. A conventional firearm is used to fire a bullet into the brain of the animal to render the animal quickly unconscious (and presumably dead).
- The animal either has its throat cut or has a chest stick inserted cutting close to the heart. In both these methods, main veins and/or arteries are cut and allowed to bleed.
The measures for sanitary checks, animal welfare protection and slaughtering procedures are harmonised throughout the European Union, and detailed by the European Commissions' regulations CE 853/2004, 854/2004 and 1099/2009.
In Canada, the handling and slaughter of food animals is a shared responsibility of the Canadian Food Inspection Agency (CFIA), industry, stakeholders, transporters, operators and every person who handles live animals. Canadian law requires that all federally registered slaughter establishments ensure that all species of food animals are handled and slaughtered humanely. The CFIA verifies that federal slaughter establishments are compliant with the Meat Inspection Regulations. The CFIA's humane slaughter requirements take effect when the animals arrive at the federally registered slaughter establishment. Industry is required to comply with the Meat Inspection Regulations for all animals under their care. The Meat Inspection Regulations define the conditions for the humane slaughter of all species of food animals in federally registered establishments. Some of the provisions contained in the regulations include:
- guidelines and procedures for the proper unloading, holding and movement of animals in slaughter facilities
- requirements for the segregation and handling of sick or injured animals
- requirements for the humane slaughter of food animals
Animal slaughter in the UK is governed under both its own laws and EU law regarding slaughter. The Department for Environment, Food and Rural Affairs (Defra) is the main governing body responsible for legislation and codes of practice covering animal slaughter in the UK.
In the UK the methods of slaughter are largely the same as those used in the United States with some differences. The use of captive bolt equipment and electrical stunning are approved methods of stunning sheep, goats, cattle and calves for consumption- with the use of gas reserved for swine.
Each of these methods is outlined in detail, and the regulations require that inspectors identify operations which cause "undue" "excitement and discomfort" of animals.
In 1958, the law that is enforced today by the USDA Food Safety and Inspection Service (FSIS) was passed as the Humane Slaughter Act of 1978. This Act requires the proper treatment and humane handling of all food animals slaughtered in USDA inspected slaughter plants. It does not apply to chickens or other birds.
Meat from animals which are dead, diseased, disabled or dying (4-D meat) on the arrival at the slaughterhouse is often salvaged for rendering, and used by a wide range of industries including pet food manufacturers, zoos, greyhound kennels, and mink ranches. 
The U.S. Code (Title 21, Chapter 12, Subchapter II, § 644)  Regulates transactions, transportation, or importation of 4–D animals to prevent use as human food:
"No person, firm, or corporation engaged in the business of buying, selling, or transporting in commerce, or importing, dead, dying, disabled, or diseased animals, or any parts of the carcasses of any animals that died otherwise than by slaughter, shall buy, sell, transport, offer for sale or transportation, or receive for transportation, in commerce, or import, any dead, dying, disabled, or diseased cattle, sheep, swine, goats, horses, mules or other equines, or parts of the carcasses of any such animals that died otherwise than by slaughter, unless such transaction, transportation or importation is made in accordance with such regulations as the Secretary may prescribe to assure that such animals, or the unwholesome parts or products thereof, will be prevented from being used for human food purposes."
The 2004 report to US Congress titled “Animal Rendering: Economics and Policy” , available in the library of Congressional Research Service, in the ‘Introduction’ paragraph explains Renderers in the US and Canada convert dead animals and other waste material into sellable products:
“Renderers convert dead animals and animal parts that otherwise would require disposal into a variety of materials, including edible and inedible tallow and lard and proteins such as meat and bone meal (MBM). These materials in turn are exported or sold to domestic manufacturers of a wide range of industrial and consumer goods such as livestock feed and pet food, soaps, pharmaceuticals, lubricants, plastics, personal care products, and even crayons.”
Although some authors have found health problems associated with the consumption of 4D meat by certain species in its raw form, or found it potentially hazardous, FDA considers it fit for animal consumption:
"Pet food consisting of material from diseased animals or animals which have died otherwise than by slaughter, which is in violation of 402(a)(5) will not ordinarily be actionable, if it is not otherwise in violation of the law. It will be considered fit for animal consumption."
Religious laws for ritual slaughterEdit
Ritual slaughter is the overarching term accounting for various methods of slaughter used by religions around the world for food production. While keeping religious autonomy, these methods of slaughter, within the United States, are governed by the Humane Slaughter Act and various religion-specific laws, most notably, Shechita and Dhabihah.
Shechita – Jewish law for slaughtering animalsEdit
Animal slaughter in Judaism falls in accordance to the religious law of Shechita. In preparation, the animal being prepared for slaughter must be considered kosher (fit) before the act of slaughter can commence and consumed. The basic law of the Shechita process requires the rapid and uninterrupted severance of the major vital organs and vessels. They slit the throat, resulting in a quick drop in blood pressure, restricting blood to the brain. This abrupt loss of pressure results in the rapid and irreversible cessation of consciousness and sensibility to pain (a requirement held in high regard by most institutions.)
Dhabihah – Islamic law for slaughtering animalsEdit
Animal slaughtering in Islam is in accordance with the Qur’an. To slaughter an animal is to cause it to pass from a living state to a dead state. For the meat to be lawful (Halal) according to Islam, it must come from an animal which is a member of a lawful species and it must be ritually slaughtered, i.e. according to the Law, or the sole code recognized by the group as legitimate. The animal is killed in ways similar to the Jewish ritual with the throat being slit (dabh), resulting in a quick drop in blood pressure, restricting blood to the brain. This abrupt loss of pressure results in the rapid and irreversible cessation of consciousness and sensibility to pain (a requirement held in high regard by most institutions.). The slaughterer must say Bismillah (In the name of Allah/God) before slaughtering the animal. Blood must be drained out of the carcass.
Jhatka - Hindu customs for slaughtering animalsEdit
The practice of Jhatka in India developed out of the Hindu tradition in accordance with the value of Ahimsa (no harm). Hindus believe that an animal should be slaughtered quickly and with as little pain as possible in order to reduce bad Karma that may result from such a practice. In India today most establisments will provide both Halal and Jhatka options for dishes containing chicken and lamb. Jhakta meat is not widely available outside India but often Western slaughter practice aligns close enough to Jhatka that Hindus may consume meat available in most Western supermarkets. Jhatka meat is also often considered to be the preferred method of slaughter for Sikhs in India and abroad.
There has been controversy over whether or not animals should be slaughtered and over the various methods used. Some people believe sentient beings should not be harmed regardless of the purpose, or that meat production is an insufficient justification for harm. Religious slaughter laws and practices have always been a subject of debate, and the certification and labeling of meat products remain to be standardized. Animal welfare concerns are being addressed to improve slaughter practices by providing more training and new regulations. There are differences between conventional and religious slaughter practices, although both have been criticized on grounds of animal welfare. Concerns about religious slaughter focus on the stress caused during the preparation stages before the slaughtering, pain and distress that may be experienced during and after the neck cutting and the worry of a prolonged period of time of lost brain function during the points between death and preparation if a stunning technique such as electronarcosis is not applied.
In the United States, many public protest slaughters were held in the late 1960s and early 1970s by the National Farmers Organization. Protesting low prices for meat, farmers would kill their own animals in front of media representatives. The carcasses were wasted and not eaten. However, this effort backfired because it angered television audiences to see animals being needlessly and wastefully killed.
Effects on livestock workersEdit
In 2010, Human Rights Watch described slaughterhouse line work in the United States as a human rights crime. Slaughterhouses in the United States commonly illegally employ and exploit underage workers and illegal immigrants. In a report by Oxfam America, slaughterhouse workers were observed not being allowed breaks, were often required to wear diapers, and were paid below minimum wage.
American slaughterhouse workers are three times more likely to suffer serious injury than the average American worker. NPR reports that pig and cattle slaughterhouse workers are nearly seven times more likely to suffer repetitive strain injuries than average. The Guardian reports that on average there are two amputations a week involving slaughterhouse workers in the United States. On average, one employee of Tyson Foods, the largest meat producer in America, is injured and amputates a finger or limb per month. The Bureau of Investigative Journalism reported that over a period of six years, in the UK 78 slaughter workers lost fingers, parts of fingers or limbs, more than 800 workers had serious injuries, and at least 4,500 had to take more than three days off after accidents. In a 2018 study in the Italian Journal of Food Safety, slaughterhouse workers are instructed to wear ear protectors to protect their hearing from the constant screams of animals being killed. A 2004 study in the Journal of Occupational and Environmental Medicine found that "excess risks were observed for mortality from all causes, all cancers, and lung cancer" in workers employed in the New Zealand meat processing industry.
|“||The worst thing, worse than the physical danger, is the emotional toll. If you work in the stick pit [where hogs are killed] for any period of time—that let’s [sic] you kill things but doesn’t let you care. You may look a hog in the eye that’s walking around in the blood pit with you and think, ‘God, that really isn’t a bad looking animal.’ You may want to pet it. Pigs down on the kill floor have come up to nuzzle me like a puppy. Two minutes later I had to kill them - beat them to death with a pipe. I can’t care.||”|
|— Gail A. Eisnitz, |
The act of slaughtering animals, or of raising or transporting animals for slaughter, may engender psychological stress or trauma in the people involved. A 2016 study in Organization indicates, "Regression analyses of data from 10,605 Danish workers across 44 occupations suggest that slaughterhouse workers consistently experience lower physical and psychological well-being along with increased incidences of negative coping behavior." In her thesis submitted to and approved by University of Colorado, Anna Dorovskikh states that slaughterhouse workers are "at risk of Perpetration-Inducted Traumatic Stress, which is a form of Post Traumatic Stress Disorder and results from situations where the concerning subject suffering from PTSD was a causal participant in creating the traumatic situation." A 2009 study by criminologist Amy Fitzgerald indicates, "slaughterhouse employment increases total arrest rates, arrests for violent crimes, arrests for rape, and arrests for other sex offenses in comparison with other industries." As authors from the PTSD Journal explain, "These employees are hired to kill animals, such as pigs and cows that are largely gentle creatures. Carrying out this action requires workers to disconnect from what they are doing and from the creature standing before them. This emotional dissonance can lead to consequences such as domestic violence, social withdrawal, anxiety, drug and alcohol abuse, and PTSD."
|Geese & Guineafowl||649,000,000|
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- Excluding marine animals (fish, marine mammals etc.) and other land animals such as horses, dogs, deer etc. which are slaughtered less frequently.
- Canada Agricultural Products Act R.S., 1985, c. 20 (4th Supp.)
- Humane Slaughter of Livestock Regulations
- Slovak Pig Slaughter and Traditional Sausage Making – article in English with detailed pictures of a Slovak family slaughtering a pig in the traditional style
- Live Counter About Slaughtered Animals Worldwide
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