Religious Slaughter of Farm Animals

David Simpson Excerpts

Tuesday 2nd July 2019 Westminster Hall

[David Simpson (Upper Bann) (DUP)]

I declare a number of interests in the industry. The 2017 Food Standards Agency report revealed that 84% of halal-slaughtered animals were stunned prior to slaughter. That means that when the speed of production is important, people will stun them.

[George Eustice]

I was going to come on to that. There is no barrier to using stunning for halal, provided it is what is called a recoverable stun. That same FSA report also worryingly revealed that 25% of all sheep slaughtered in the UK are slaughtered without stunning. That alarming rise is difficult to explain.

Our laws were formalised by the Slaughter of Animals Act 1933, where the exemptions for religious slaughter were maintained. They have evolved from that through various stages, but the current position has not changed much since 1995. The principal plank of our national requirements on religious slaughter mainly revolve around standstill times. In the case of non-stunned slaughter, sheep cannot be moved until they have lost consciousness or, in any event, for at least 20 seconds. Cattle cannot be moved for at least 30 seconds, or until the animal has lost consciousness. There is a different requirement for chickens, which cannot be moved to the next stage of production until 30 seconds have elapsed or the bird has become unconscious. The purpose of those standstill times is to prevent stress on the animal.

It is worth recognising how animals die in a non-stun slaughter situation. For sheep, most of the evidence suggests—I have discussed this with officials—that they typically lose consciousness in somewhere between 10 and 15 seconds. It takes slightly longer for chickens, which lose consciousness in between 15 and 18 seconds.

The greatest concern, however, is always the impact on bovine animals—cattle—although they are small in number, because their physiology is complicated by the fact that they have a third artery that goes to the back of the head that continues to supply blood even after the cut has taken place. I apologise to hon. Members for going into the gruesome details, but if we allow such things to happen in our name, it is important to explain exactly what they are. For cattle, it typically takes 40 to 45 seconds for the animal to collapse—not to become unconscious, but to fall off its legs due to the lack of blood supply—and between one minute 20 seconds and two minutes for the animal to lose consciousness. A former Farming Minister, Jim Paice, once described a situation that he had seen when visiting a religious slaughter abattoir where it took six minutes for a bovine animal to bleed to death, which he said was a truly horrific event to watch.

I often hear from representatives of organisations such as Shechita UK that the cut is so precise and clean that it all happens very quickly, but there is not really any evidence to support that. In fact, in the shechita slaughter process, if the blood starts to clot in the throat cut, it is permitted for the slaughterman to push his hand into the wound and disturb the clotted blood to resume the flow. Those are difficult situations. For bovine animals in particular, it is a major cause for concern.