Progress in Livestock Handling and Slaughter Techniques in the United States, 1970–2000

Authors

Temple Grandin, Colorado State UniversityFollow

Document Type

Book Chapter

Publication Date

2001

Abstract

Promoting better stockmanship is essential to improving animal welfare. Large meat-buying customers such as fast-food restaurants in the United States and supermarket chains in the United Kingdom can motivate great change by insisting that suppliers uphold better animal welfare standards. The greatest advances of the last thirty years have been the result of company audits. To maintain such progress, handling and stunning must be continually audited, measured, and managed. Handlers tend to revert to rough handling unless they are monitored and managed. An objective scoring system provides a standard that can be upheld. An overworked employee cannot do a good job of taking care of animals. Good stockmanship requires adequate staffing levels. More efforts are also needed to address problems of faulty stunning equipment, ever-increasing line speed, and enforcement of the Humane Slaughter Act when violations occur. Attitudes can be changed, and that change can improve both animal welfare and productivity.

Recommended Citation

Grandin, T. (2001). Progress in livestock handling and slaughter techniques in the United States, 1970-2000. In D.J. Salem & A.N. Rowan (Eds.), The state of the animals 2001 (pp. 101-110). Washington, DC: Humane Society Press.