Slaughter is the term used to describe the killing and butchering of animals, usually for food. Commonly it refers to killing and butchering of domestic livestock (tame animals).
The animals most commonly slaughtered for food are cattle (for beef and veal), water buffalo, sheep (for lamb and mutton), goats, pigs (for pork), horses (for horse meat), and fowl, largely chickens, turkeys, and ducks and increasingly fish from the aquaculture industry (fish farming).
Contents |
Ritual slaughter of animals is also used for food production. Such slaughter is governed by various laws, most notably:
In the United States, the United States Department of Agriculture (USDA) specifies the approved methods of livestock slaughter:[1]
Each of these methods is outlined in detail, and the regulations require that inspectors identify operations which cause undue "excitement and discomfort" of animals.
The UK is governed under both Its own laws and EU law regarding slaughter. Department for Environment, Food and Rural Affairs (DEFRA) is the main governing body responsible for slaughter in the UK.
The general principle of the legal non ritual slaughter of animals for consumption in the UK is a two stage process to ensure a humane and rapid death.
1.Stunning; the Animal is 'stunned' – rendering it unconscious
2. Killing; the animal either has its throat cut or has a chest stick (cutting close to the heart) both where main veins and/or arteries are cut and allowed to bleed causing death by Exsanguination.[2][3]
In the United Kingdom 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[3]- with the use of gas reserved for swine.[4] Free bullet slaughter is not an accepted method in the United Kingdom if the animal is intended for consumption.