How are cows, pigs and chickens butchered in Canada?
It’s no better in Canada than it is the US. These are the steps: 1. Cows are received by truck or rail from a ranch, farm, or feedlot. 2. Cows are herded into holding pens. 3. Cows receive a preslaughter inspection. 4. Cows are usually, but no always knocked unconscious by applying an electric shock of 300 volts and 2 amps to the back of the head, effectively stunning the animal.[8] If unsuccessful, secondary methods include the use of a captive bolt pistol to the front of the cow’s head. Livestock are also rendered unconscious by pneumatic or cartridge-fired captive bolt stunning and CO2/inert gas stunning. (This step is prohibited under strict application of Halal and Kashrut codes.) 5. Animals are hung upside down by one of their hind legs on the processing line. 6. The main arteries and veins are severed with a knife, mainly in the neck, and the cow’s blood drains, causing death through exsanguination. 7. The hide/skin/plumage is removed by down pullers, side pullers and fisting of
