Page 153 - The Welfare of Cattle

130 the WeLfare of CattLe

to be the most consistent and substantial category of causative factors that impact beef quality dur-
ing the final days and hours of cattle’s lives. The 2016 National Beef Quality Audit reported that
23% of steer and heifer carcasses displayed bruising that resulted in greater than one pound of trim
loss (NCBA, 2016b). Bruising can occur at any stage in the handling and transport process that
brings an animal to slaughter. Unfortunately, bruising is generally not identifiable until an animal
has been slaughtered and the hide removed. When cattle are purchased on a live weight basis,
bruising results in a loss for the purchaser. This type of purchasing agreement does not hold parties
that are selling cattle accountable for carcass weight loss due to bruising. The 2016 National Beef
Quality Audit also reported that 1.9% of steer and heifer carcasses displayed dark cutting beef. This
was the lowest incidence of the condition since the audit was started in 1991 (NCBA, 2016b).
The U.S. beef industry has conducted audits at approximately 5-year intervals since 1991 to
monitor the occurrence of defects that ultimately result in lost value for the farmers and ranchers
that sell animals on a carcass weight basis and the slaughter establishments that purchase animals
on a live weight basis. Many of those defects are rooted in animal health and welfare problems.
The basis upon which an animal is sold presents the potential for unscrupulous farmers, ranchers,
cattle dealers, livestock markets, and other intermediate handlers to avoid financial repercussion
for defects that they caused. When cattle are sold on a live weight basis, it is impossible for the
buyer of that animal’s carcass to know the amount of carcass loss that may occur due to bruising,
arthritic joints, and improperly placed injection site lesions because the sale price of the animal is
determined before the animal is slaughtered and defects are discovered. Sale of cattle on a carcass
weight basis allows the buyer to only pay for the useable carcass after the animal is slaughtered. In
turn, the seller is held accountable for handling and husbandry-related carcass defects. Research
has suggested that mature cows that were marketed with average to moderate body condition scores
were most favorable for cattle producers and slaughter establishments based on value (Apple, 1999).
Ultimately, the type of cattle that a slaughter establishment favors depends on the market for that
beef they sell. If a plant specializes in lean beef production, a cow with lower body condition score
may be more favorable.

reStraINt MethODS

Center-track restrainers

In North America, the center-track conveyor restrainer is commonly used to restrain cattle prior
to stunning or ritual slaughter in larger slaughter establishments. A center-track restrainer con-
sists of a conveyor that fits between the legs and under the brisket and abdomen and supports the
entire weight of the animal as their feet are not allowed to make contact with the floor or any other
solid surface. The sides of the restrainer are adjustable, typically through the actuation of hydrau-
lic cylinders. To enter the center-track restrainer, cattle typically walk along a downward-sloping
cleated ramp that allows them to walk until their weight is supported by the conveyor. The type of
animal seems to have an impact on willingness to enter the restrainer. In general, dairy cows present
greater challenges when entering the center-track restrainer due to the occurrence of large inflamed
udders, lameness, and an overall lack of experience in moving through facilities that are unfamiliar.

Stun Boxes

Prior to the introduction of conveyor-type restrainers for cattle, individual stalls that have the
ability to fully restrain an animal prior to stunning were the predominant means of restraining cattle
prior to slaughter. In larger, high-throughput slaughter establishments, stun boxes are less common
than smaller facilities with smaller capacity. However, stun boxes are very common in small and