What is the.kill.point?

In meat processing, the kill point refers to the location on an animal where the killing blow is administered to ensure a quick and humane slaughter. This is typically done at a specific spot on the head or neck of the animal to quickly render it unconscious and allow for the bleeding out process to begin.

The kill point is an important aspect of animal welfare in the meat industry, as it ensures that animals are slaughtered in a way that minimizes pain and suffering. Proper training and certification in humane slaughter methods are essential for workers responsible for administering the kill point.

In some countries, regulations and guidelines have been put in place to ensure that animals are slaughtered in a humane manner, including specific requirements for the kill point location and methods used. It is essential for meat processing facilities to adhere to these regulations to maintain the ethical and legal standards of animal welfare.