How Are Cattle Slaughtered?

Cattle are slaughtered in the United States following guidelines set forth by the Food & Drug Administration. Methods are designed to keep the production floor hygienic, and to keep stress and pain in the animals to a minimum prior to their slaughter.

Pre-Slaughter

Prior to slaughter, animals are inspected to ensure they are healthy and physiologically normal. Cattle should also be adequately rested, especially following a period of travel.

Restraint

Cattle are then restrained in an open-topped metal box called a "Stunning Box." The box is large enough for the animal to fit, but not large enough for the animal to turn around or maneuver inside. Sometimes the head of the animal is restrained to complete weighing.

Stunning

The animal is then "stunned" using a percussion stunner like a Captive Bolt Stunner or a Mushroom Bolt Stun gun which injects a metal object directly into the brain of the animal, immediately losing consciousness. Cattle can also be "stunned" using electricity or carbon dioxide gas.

Bleeding

The cattle are then hung by their feet while their jugular and carotid vessels are sliced using a sharp knife. The animal is then "bled" resulting in death from cerebral anoxia, assuming they have not already been killed during stunning.

Butchering

The animal is then butchered into skins, cuts of beef, and other resources.

Religious Slaughter

Jewish and Muslim religions call for animals to be slaughtered by slicing the throat while the animal is still conscious. This is called "Kosher" in the Jewish religion and "Halal" in the Muslim religion.

References

• Food and Agriculture Organization of the United Nations: Slaughter of Livestock