teurastustapaa

Teurastustapaa, meaning literally “slaughter method,” is the Finnish term for the procedure by which animals are killed for meat. It encompasses the handling of animals before slaughter, the method used to kill, and the immediate post-mortem steps that render the carcass suitable for consumption. The concept sits at the intersection of animal welfare, meat production, and food safety, and is governed by national legislation as well as European Union regulations.

In practice, teurastustapaa is divided into two main components: the method of stunning and the method of death. Most livestock are stunned before slaughter to render them unconscious and insensible to pain. Common stunning methods include electrical stunning (for pigs, cattle, and small ruminants), mechanical stunning with a captive bolt (primarily cattle), and gas stunning (such as controlled atmosphere) used for some species. In certain religious communities, slaughter without prior stunning is permitted under specific legal provisions, though many jurisdictions require stunning before slaughter. The death of the animal is typically achieved through rapid exsanguination, usually by severing major blood vessels in the neck after stunning, or in some cases during ritual slaughter.

After slaughter, carcasses undergo inspection, evisceration, and meat inspection to ensure safety, quality, and proper labeling. The chosen teurastustapaa affects animal welfare, meat quality, and regulatory compliance and remains a topic of ongoing ethical and public debate.