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Mobile slaughter in Baden-Württemberg: Up to the last second in our own barn

2023-02-09T11:39:04.891Z


Holm was spared the agonizing transport to the large slaughterhouse: the ox was killed on its owner's farm. The method secures the existence of many small businesses in Baden-Württemberg - but has its price.


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A farm in the northern Black Forest: Last strokes for the ox Holm.

The butcher is already waiting in front of the stable.

The farmer Mario Zimmermann has his cattle killed directly on his farm - in Germany this is the big exception.

The decisive difference to the widespread practice in mass slaughter is that the animals do not have to be transported to the slaughterhouse, which is very stressful and sometimes takes two hours.

Mario Zimmermann, organic farmer:


"If I know that the animal can or may die in such a way, it is certainly more relaxed and calming for me than if I give it away somewhere and I don't know at all what happens."

Holm has been living in a separate stable area for ten days.

He shouldn't suspect until the last moment that the butcher will stun him with a bolt in the brain - while eating.

The feeding trough lures the oxen into the gate.

Zimmermann feels great gratitude towards his ox and now never leaves his side.

Mario Zimmermann, organic farmer:


»I give the animal two years to raise it, until it is ready to be slaughtered.

And then you have to have the two hours to finish the story.”

Mario Zimmermann, organic farmer:


»Is he coming?

Wonderful"

A veterinarian must always be present at farm slaughter.

Mario Zimmermann, organic farmer:


»Hello, doctor!«

The regulations are strict.

There should be no more than 40 seconds between the stunning and the stabbing in the neck to bleed.

The bolt shot hits, the animal is unconscious.

The butcher kills the ox with a neck cut – everything according to the regulations, the veterinarian certifies.

Mario Zimmermann, organic farmer:


"We still have to enter the time."

Time is ticking again: the animal has to get to the slaughterhouse within two hours.

But in Baiersbronn it's close by.

It's only five tractor minutes.

The municipality bought the slaughter trailer about two years ago.

More than ten farmers use it to bring their killed animals to the local slaughterhouse.

The small local businesses benefit from this: breeding, processing and sales remain in Baiersbronn, while many small farms elsewhere have to give up.

For them, the long journey to one of the few large slaughterhouses is no longer profitable.

The slaughterhouse shuttle is one of several pilot and research projects for more animal welfare in Baden-Württemberg.

The federal state also initiated the change in EU law in favor of semi-mobile slaughtering like this one.

Since 2021, up to three cattle, six pigs or three solipeds can be killed with the mobile slaughterhouse.

At the federal level, the Ministry of Agriculture supports the expansion of mobile slaughter with a new funding program.

On the farm in Baiersbronn, Mario Zimmermann deliberately takes things slowly.

He only butchers every few weeks.

Most days he takes care of his 70 cattle from morning to night.

Mario Zimmermann, organic farmer:


»Hi, girls!«

Zimmermann converted his farm to organic seven years ago, opting for robust Pinzgau cattle.

Mario Zimmermann, organic farmer:


“Pinzgauer and I just fit together.

Sure, self-praise stinks a bit: both have good characters.

Both expect neither too much nor too little from the other.

And from that point of view it just fits.«

With the change, Zimmermann is in line with the trend.

The number of organic cattle in Germany has increased by around 40 percent in the last 12 years.

Mario Zimmermann, organic farmer:


»My credo is always: Everything in moderation.

It doesn't matter when it comes to consumption.

And with the rest, as far as animals and agriculture are concerned, with the necessary responsibility.«

Arrival at the slaughterhouse.

The ox has been dead for a quarter of an hour. Now the animal is being butchered – in front of its owner.

Mario Zimmermann, organic farmer:


»I'm there every time.

So not only at court with history, but also in the slaughterhouse.

You have to clean up again after you've slaughtered.

And when my butcher gets the end of the day, of course we help to make it go faster.«

From the animal's birth to its end at the meat counter, Mario Zimmermann is there.

The laborious husbandry and slaughtering have their price: in the farm shop, a kilo of minced meat costs 16.20 euros, and the rump steak even costs 39.50 euros.

Zimmermann has regular customers from the region, and purchase is usually guaranteed.

The trailer will be back in his yard in about two weeks.

Then the next mobile slaughter is planned.

Source: spiegel

All life articles on 2023-02-09

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