BREAD BUFFET

Slaughtering techniques around the world

Animal slaughter

•      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 Butcher and his Servant drawn and engraved by J Amman Sixteenth Century

•The Butcher and his Servant drawn and engraved by J Amman Sixteenth Century

                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.

Modern History

•      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,

                                     "Slaughtered Ox" by Rembrandt, 1655

•      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

•      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, all of them particularly long-lasting.

METHODS

•      Many countries have adopted the principle of a two-stage process for the non-ritual slaughter of animals. 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. Countries differ in the methods which have been legalized for different species or different ages, some regulations being governmental, others being religious.

STUNNING

•      Stunning a cow with a captive bolt pistol

•      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. The current is applied either across the brain or the heart to render the animal

•      GASEOUS(Carbondioxide)

•      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, CO₂stunning 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.

•      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.

•      Killing

•      Exsanguination 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.

NATIONAL LAWS

CANADA

•      In Canada, the handling and slaughter of food animals is a shared responsibility of the Canadian Food Inspection Agency (CFIA) 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.

•      United Kingdom

•      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.

Religious laws for ritual slaughter

•      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 animals

•      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.

•      Dhabihah – Islamic law for slaughtering animals

•      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 (Hall) according to Islam, it must come from an animal which is a member of a lawful species and it must be ritually slaughtered. The animal is killed in ways similar to the Jewish ritual. The slaughterer must say Bismillah (In the name of Allah/God) before slaughtering the animal. Blood must be drained out of the carcass.

•      AFRICAN TRADITIONAL SLAUGHTER

•      The salient feature of African traditional slaughter is that the sheep or goat is first securely held on its back on the ground by two or three men while the mouth is grabbed tight and drawn backwards to stretch the neck. The slaughterer then cuts the throat transversely with a series of strokes half-way deep into the neck. Blood is allowed to drain off until the animal (still tightly held) is motionless or dies. The head is then severed off completely.

Sikh Slaughter (Jhakta)

•      Although it is the least applied globally of the major religious slaughters, Jhakta is of interest as it represents an extreme departure from known practices.

•      In the exercise of Jhakta, the head of the animal is held securely or fastened to a rigid pole or object, and with the hindlegs stretched by hand on the other side, the head is chopped off with a heavy sharp cutlass in a single stroke. After this, the animal body is dressed for use.

TRIBAL  SLAUGHTERING TECHNIQUES

•      DANI TRIBE (INDONESIA)

•      A man from the Dani tribe kills a pig with bow and arrow at Obia Village. Pigs feasts are extremely important to celebrate events communally; the success of a feast, and that of a village organiser, is often gauged by the number of pigs slaughtered

•      Amazon Rainforest Tribe

•         This tribe mostly hunts monkeys uses a unique weapon made out of a whole bamboo which is about 8 fool long helps to hit the target on the trees easily with a dart .Then they remove all the intestines and the put the whole corps on the flame directly draining the blood and burning the hair of the corps

•      The Bushman tribe

     This tribe is located in Botswana a country located in south Africa. These tribe members hunt mostly small animals because of the risk that can be caused by large animals then they clean the intestines and drain the blood in the sun then they put it on the flame directly and consume it

  

CONCLUSION

•      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.