abattoirs

An abattoir, or slaughterhouse, is a facility where animals are slaughtered for meat and other byproducts. It encompasses the stages from arrival, holding and ante-mortem inspection, through killing, bleeding, dressing, and post-mortem inspection, to processing, chilling, and packaging of carcasses and byproducts.

In modern operations, killing is performed after stunning to render the animal unconscious. Common methods include captive bolt pistols, electrical stunning, and controlled atmosphere stunning. Bleeding, scalding or hide removal, evisceration, and carcass splitting follow, with the product then chilled or frozen for storage and distribution. The processing line may include carcass handling, cutting, portioning, and packaging, as well as the processing of byproducts such as organs, bones, and hides.

Safety and welfare are regulated through veterinary inspection, hygiene requirements, and traceability. Post-mortem checks aim to identify disease, contamination, or quality issues. Meat and byproducts must meet national standards, and many jurisdictions require HACCP-based control plans, regular audits, and documented record-keeping.

Byproducts and waste include hides, bones, fat, organs not used for human consumption, and blood. These materials may be processed for further use, such as in leather, pharmaceuticals, or animal feed, or disposed of under environmental controls. Environmental considerations cover effluent treatment, waste management, energy efficiency, and adherence to pollution prevention regulations.

Historically, abattoirs developed with urbanization and industrialization, evolving toward centralized facilities designed to meet food-safety and animal-welfare expectations in contemporary food systems.