slaktstadier

Slaktstadier, or slaughter stages, is a term used to describe the sequential steps in the production of meat, from arrival at a slaughter facility to the post-slaughter processing of the carcass. The exact sequence and terminology vary by country and by animal species, but the concept covers the overall flow of activities necessary to convert live animals into meat products while aiming to protect animal welfare and food safety.

Typical stages include: pre-slaughter handling and lairage, where animals are rested and prepared for processing; stunning to render the animal insensible before killing; exsanguination or bleeding, which accomplishes death and drainage of blood; dressing activities such as removal of external coverings (for example hide or skin) and, when applicable, evisceration of internal organs. After dressing, carcasses undergo veterinary inspection, trimming of inedible parts, and cleaning. The final steps usually involve cooling or chilling to preserve quality, followed by further processing or cutting into consumer-ready portions. The exact order and methods depend on species and national regulations.

Species variations are common. For cattle and sheep, dressing and hide removal are often integrated with the main slaughter line, while in pigs scalding and dehairing are typical intermediate steps. Poultry follows its own sequence, including defeathering and rapid evisceration. Across all species, the stages are designed to support product safety, traceability, and humane treatment, with strict oversight by authorities and adherence to welfare standards and quality controls.