slaughtering

Slaughtering is the act of killing animals for food, by-products, or ceremonial purposes. In contemporary practice, it is typically performed to render the animal unconscious before death, with the aim of minimizing pain and distress. The standard sequence involves immobilization or stunning, followed by exsanguination and death.

Methods vary by species and jurisdiction. Stunning methods include mechanical devices such as captive bolt pistols for larger mammals, electrical stunning, and gas-based methods for poultry. After stunning, the animal is bled by severing major vessels to cause rapid loss of blood and death. In poultry, alternative methods such as water-bath electrical stunning or controlled-atmosphere stunning may be used. On-farm or small-scale slaughter may rely on cervical dislocation or decapitation in some contexts.

Religious slaughter practices, including halal and shechita, have traditional requirements that may affect the use of stunning in some jurisdictions. Regulations on whether and how stunning is required vary by country and region; some places permit religious exemptions or have bans on certain methods.

Regulation and welfare: Many countries regulate handling, transport, and slaughtering practices to protect animal welfare. Laws commonly specify facilities, handling procedures, stunning requirements, and inspection. Enforcement is typically by veterinary or public health authorities. The scope and specifics differ across jurisdictions and over time.

Context: Slaughtering has been part of human economies for millennia, evolving from small-scale local practices to modern centralized slaughterhouses. Public health, food safety, and animal welfare concerns have shaped contemporary standards and ongoing debates about humane treatment, sustainability, and cultural sensitivity.