ANIMAL SLAUGHTER AND
BUTCHERING TECHNIQUES
Lecturer:- Shukri Abdullahi
Slaughter:
• is the term used to describe the killing
and butchering of animals (bleed to
death) usually for food.
• Commonly it refers to killing and
butchering of domestic livestock (tamed
animals) in a humane way.
• Norms of Slaughter methods vary all over the
world according to religion, tradition and
regal legislation. Every method must to fulfill
the following conditions.
• 1. The animal should be killed with a minimum
suffering considering pre-slaughter treatment
and killing.
2. Bleeding of the animals should be complete
as possible to ensure good quality meat.
3. The sticking and dressing should be
performed in most hygienic way - to avoid
contamination of meat.
Animal slaughter and
butchering techniques
Preparing for Slaughter:
• Ensure the animal is in good health and
suitable for slaughter.
• Select a suitable location that meets
hygiene and safety standards.
• Gather the necessary tools and
equipment, including a sharp knife,
restraining equipment, and a clean
working area.
Butchering:
• Butchering refers to dividing the carcass into
smaller, manageable cuts of meat.
• The specific cuts and techniques used will
depend on the type of animal and the desired
end products.
• Butchering may involve separating the
carcass into primal cuts, such as loins, ribs,
and legs, and then further dividing them into
steaks, roasts, or other desired portions.
Humane Slaughter:
• According to the law, animals should be
stunned into unconsciousness prior to their
slaughter to ensure a quick, relatively painless
death.
Stunning has two purpose:
• 1.To induce an immediate state of insensibility
2. To produce sufficient immobility to facilitate
the sticking process to initiate bleeding.
Muslim/Halal Method:
• Halal slaughter is the method of slaughtering
animals for meat prescribed by Muslims.
• It involves cutting the throat of the animal so
as to bring about rapid, complete bleeding
and the quickest death possible.
• Stunning prior to slaughter is generally not
practiced.
The most important requirements of Halal
slaughter are:
• 1. The animal should be healthy and without
injuries.
• 2. The animal should be treated with respect
and sympathy.
• 3. No animal should see another animal die.
• 4. The slaughter should be done by a
practicing Muslim.
•
• 5. A blessing should be given before the cut.
• 6. A sharp instrument, usually a knife, should
be used to slaughter the animal in a single,
unbroken move.
• 7. The esophagus, trachea and jugular vein
should be cut without damaging the spinal
marrow.
• 8. The blood should be totally drained.
Common regulations and guidelines
for animal slaughter and butchering
can vary by country and jurisdiction.
Here are some general examples:
• 1. Licensing and Permits: Individuals or
facilities involved in animal slaughter and
butchering may need to obtain appropriate
licenses and permits from local authorities or
regulatory bodies. These licenses ensure
compliance with health, safety, and animal
welfare standards
2. Animal Welfare:
• Regulations often require that animals be
handled and slaughtered in a humane
manner, minimizing stress and pain.
• Guidelines may specify acceptable stunning
methods, proper handling procedures, and
requirements for suitable facilities and
equipment.
3. Food Safety and Hygiene:
• Regulations aim to ensure that meat is safe for
consumption and processed under sanitary
conditions.
• Guidelines may include specific requirements
for cleanliness, facility design, equipment
maintenance, and personal hygiene practices.
Regular inspections by food safety authorities
are often conducted to ensure compliance.
4. Labeling and Traceability:
• Regulations may mandate accurate labeling of
meat products, including information such as
the source of the meat, date of slaughter, and
any additives or preservatives used.
Traceability systems may be required to
track the movement of animals and their
products through the supply chain.
5. Waste Disposal:
• Proper disposal of animal by-products, such as
blood, offal, and other waste, is typically
regulated to prevent environmental
contamination.
• Guidelines may specify appropriate disposal
methods, such as incineration, rendering, or
composting.
6. Food Safety and Hygiene:
• Regulations aim to ensure that meat is safe for
consumption and processed under sanitary
conditions.
• Guidelines may include specific requirements
for cleanliness, facility design, equipment
maintenance, and personal hygiene practices.
Regular inspections by food safety authorities
are often conducted to ensure compliance.
Self -Assessment exercise 2:
• 1. List Animal slaughter and butchering
techniques?
• 2. Discuss regulations and guidelines for
animal slaughter and butchering in Somalia
context?
