Avoiding the abattoir: how cows slaughtered on farms feel less stress

Four years ago, the possibility of slaughtering animals on farms – rather than abattoirs – was reinstated in Switzerland. Mischa Hofer is one farmer who opts for this method, which, although not simple or cheap, reduces stress for the animals involved. Hofer’s farm lies above the village of Vitznau in canton Lucerne, on the southern slope of the famous Rigi mountain. The views stretch far across Lake Lucerne; the quickest way to get there is with a small cable car. Today, Hofer is carrying out a cull on his farm for the first time. He has to respect a series of regulations. Until six months ago, a maximum period of 45 minutes was allowed between stunning and slaughtering the animal. This was extended to 90 minutes at the beginning of February. Hofer has been carrying out such operations as a service provider for other farms for some three years now. However, only now is he able to do it on his own farm, thanks to the eased regulations. The cow to be slaughtered is a white zebu ...