slaughterer

A slaughterer is a person who performs the slaughter of animals for meat production or other consumptive purposes. In contemporary contexts, slaughterers are commonly employed in slaughterhouses, abattoirs, or on farms where animals are raised for sale. The term can also appear in historical or ceremonial contexts to describe individuals responsible for killing in those settings. The work centers on preparing animals for processing while adhering to legal, welfare, safety, and sanitation standards.

Duties typically include humane handling and restraint of animals, applying methods of stunning, and overseeing the killing and initial evisceration or dressing of carcasses. After slaughter, procedures focus on hygiene, sanitation, and proper product handling to ensure meat safety and compliance with inspection requirements. The specific duties can vary by country, species, and facility type.

Methods and welfare considerations are central to the role. Modern animal slaughter in many jurisdictions uses humane methods such as electrical or mechanical stunning, or gas-based systems, designed to minimize suffering. Regulations often require pre-slaughter stunning where feasible and set standards for line speeds, equipment maintenance, and facility design. Training emphasizes animal welfare, safe operation of equipment, and adherence to food-safety practices to prevent contamination and disease.

Regulatory and occupational context includes supervision by veterinary and health authorities, mandatory inspections, and compliance with worker safety laws. Slaughterers may work with protective gear and receive training on zoonotic hazards, hazardous machinery, and mental and physical demands of the job.

Related terms include butcher, abattoir, and ritual slaughter.