Slaughterhouse
A slaughterhouse, also called an abattoir (from the French verb abattre, "to strike down") or freezing works (New Zealand English), is a facility where animals are killed and processed into meat products. The animals most commonly slaughtered for food are cattle (for beef and veal), sheep (for lamb and mutton), pigs (for pork), horses (for horsemeat), and fowl, largely chickens, turkeys, and ducks.
In the United States, around ten billion animals are slaughtered every year in 5,700 slaughterhouses and processing plants employing 527,000 workers; in 2007, 28.1 billion pounds of beef were consumed in the U.S. alone. In Canada, 650 million are killed annually. In the European Union, the annual figure is 300 million cattle, sheep, and pigs, and four billion chickens.
Slaughtering animals on a large scale poses significant logistical problems and public health concerns, with public aversion to meat packing in many cultures influencing the location of slaughterhouses. In addition, some religions stipulate certain conditions for the slaughter of animals so that practices within slaughterhouses vary.
There has been criticism of the methods of preparation, herding, and killing within slaughterhouses, and in particular of the speed with which the slaughter is conducted. Investigations by animal welfare and animal rights groups have indicated that a proportion of animals are being skinned or gutted while alive and apparently conscious. There has also been criticism of the methods of transport of the animals, who are driven for hundreds of miles to slaughterhouses in conditions that often result in crush injuries and death en route.
topSlaughterhouse
A slaughterhouse, also called an abattoir (from the French verb abattre, "to strike down"), is a facility where animals are killed and processed into meat products.
Slaughterhouse - Wikipedia, the free encyclopedia
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Slaughterhouse-Five - Wikipedia, the free encyclopedia
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