Spooky old remains.A slaughterhouse, also called an abattoir (French, ultimately from the verb abattre which means "to strike down"), is a facility where farm animals are killed and processed into meat products. The animals most commonly slaughtered for food are cows (for beef and veal), sheep (for lamb and mutton), pigs (for pork), fowl (for poultry), and horses (for horsemeat).
The design, process, and location of slaughterhouses respond to a variety of concerns. Slaughtering animals on a large scale poses significant logistical problems and public health concerns. Most religions stipulate certain conditions for the slaughter of animals. Public aversion to meat packing, in many cultures, influences the location and practices of slaughterhouses. More recently, animal rights groups have levelled ethical charges at slaughterhouses.
The standards and regulations governing slaughterhouses vary considerably around the world. In many countries the slaughter of animals is virtually unregulated by law; often, however, it is strongly regulated by custom and tradition. In the non-Western world, including the Arab world, the Indian sub-continent, etc., both forms of meat are available: one which is produced hygienically in modern mechanized slaughterhouses, and the other of the animals slaughtered in local butcher-shops.
In some communities animal slaughter may be controlled by religious laws, most notably halal for Muslims and kashrut for Jewish communities. These both require that the animals being slaughtered should be conscious at the point of death, and as such animals cannot be stunned prior to killing. This can cause conflicts with individual national regulations when a slaughterhouse adhering to the rules of kosher preparation is located in some western countries...
The design, process, and location of slaughterhouses respond to a variety of concerns. Slaughtering animals on a large scale poses significant logistical problems and public health concerns. Most religions stipulate certain conditions for the slaughter of animals. Public aversion to meat packing, in many cultures, influences the location and practices of slaughterhouses. More recently, animal rights groups have levelled ethical charges at slaughterhouses.
The standards and regulations governing slaughterhouses vary considerably around the world. In many countries the slaughter of animals is virtually unregulated by law; often, however, it is strongly regulated by custom and tradition. In the non-Western world, including the Arab world, the Indian sub-continent, etc., both forms of meat are available: one which is produced hygienically in modern mechanized slaughterhouses, and the other of the animals slaughtered in local butcher-shops.
In some communities animal slaughter may be controlled by religious laws, most notably halal for Muslims and kashrut for Jewish communities. These both require that the animals being slaughtered should be conscious at the point of death, and as such animals cannot be stunned prior to killing. This can cause conflicts with individual national regulations when a slaughterhouse adhering to the rules of kosher preparation is located in some western countries...
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