Annex A - Species-Specific Stunning Guidelines - Red Meat Species

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Table of Contents

  • 1 Cattle
    • 1.1 Mechanical
      • 1.1.1 Landmarks and approaches
      • 1.1.2 Mechanical Stunning Devices
    • 1.2 Electrical
      • 1.2.1 Landmarks and approaches
  • 2 Swine (hogs, sows, boars, wild boar)
    • 2.1 Mechanical
      • 2.1.1 Landmarks and approaches
      • 2.1.2 Mechanical Stunning Devices
    • 2.2 Electrical
      • 2.2.1 Landmarks and approaches
    • 2.3 Controlled Atmospheric Stunning (CAS) (CO2 and Gas Mixtures)
      • 2.3.1 Carbon dioxide (CO2) and Gas Mixtures
  • 3 Sheep, Lambs, Goats
    • 3.1 Mechanical
      • 3.1.1 Landmarks and approaches
      • 3.1.2 Mechanical Stunning Devices
    • 3.2 Electrical
      • 3.2.1 Landmarks and approaches
    • 3.3 Gas, Gas Mixtures
  • 4 Bison
    • 4.1 Mechanical
      • 4.1.1 Handling and restraint
      • 4.1.2 Landmarks and approaches
      • 4.1.3 Mechanical Stunning Devices
  • 5 Horses
    • 5.1 Mechanical
      • 5.1.1 Handling and Restraint
      • 5.1.2 Landmark and approaches
      • 5.1.3 Mechanical Stunning Devices
  • 6 Cervids (Includes elk, fallow deer, white tail)
    • Elk
    • 6.1 Mechanical
      • 6.1.1 Handling and restraint
      • 6.1.2 Landmarks and approaches
      • 6.1.3 Mechanical Stunning Devices
    • Other Cervids (fallow deer, white tail)
    • 6.2 Mechanical
      • 6.2.1 Handling and restraint - similar to elk
      • 6.2.2 Landmarks and approaches - similar to elk
      • 6.2.3 Mechanical stunning devices
  • 7 Ratites (Ostriches, Rhea and Emus)
    • 7.1 Mechanical
      • 7.1.1 Handling and restraint
      • 7.1.2 Landmarks and approaches
      • 7.1.3 Mechanical Stunning Devices
    • 7.2 Electrical Stunning
      • 7.2.1 Handling and restraint
      • 7.2.2 Landmarks and approaches
      • 7.2.3 Electrical stunning devices
      • 7.2.4 Shackling and hoisting
      • 7.2.5 Sticking

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