Guidelines for humane handling, transport and slaughter of

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Guidelines for humane handling, transport and slaughter of livestock
Religious or ritual slaughter (Halal and Kosher)
Most developed and many developing countries of the world
require by law an animal to be rendered unconscious before it is
slaughtered. This is in order to ensure that the animal does not suffer
pain during slaughter. However, exceptions are made for the Jewish
(Kosher) and Muslim (Halal) slaughter of livestock. Here stunning
generally is not allowed and the animal is bled directly using a sharp
knife to cut the throat and sever the main blood vessels. This results
in sudden and massive loss of blood with loss of consciousness and
death. However, many authorities consider that religious slaughter
can be very unsatisfactory and that the animal may not be rendered
unconscious and suffer considerable discomfort and pain in the
slaughter process.
A number of factors must be given serious consideration
before this type of slaughter is acceptable: -
1. Animals that are slaughtered according to Kosher or
Halal requirements should be securely restrained, particularly the
head and neck, before cutting the throat. Movement results in a poor
cut, bad bleeding, slow loss of consciousness (if at all) and pain.
This has serious implications for animal welfare. The knife that is
used to cut the throat and the carotid and jugular blood vessels must
be razor sharp and without blemishes and damage. This is to ensure
a swift, smooth cut across the throat behind the jaw and to ensure
immediate and maximum gush of blood. Poor bleeding causes slow
loss of consciousness and reduces meat quality.
2. Animals should not be shackled and hoisted before
bleeding. This causes them severe discomfort and stress. Hoisting
should be done only after the animal has lost consciousness
Restraining equipment should be comfortable for the animal.