Document type: article published on RTS
Author: Livia Middendorp (SRF)
Preview: For the past four years, on-farm slaughter has again been permitted in Switzerland. Animals are slaughtered in this way on Mischa Hofer's farm in Vitznau, in the Canton of Lucerne. Despite the complexity and costs involved, the farmer prefers this method, which he considers less stressful for the animals. Mischa Hofer's farm is perched above Vitznau in the Canton of Lucerne, on the southern slopes of the Rigi, with a view stretching far beyond Lake Lucerne. The quickest way to reach the farm is by cable car from Vitznau. Up on his farm, Mischa Hofer is slaughtering an animal on-site for the first time. He must follow specific slaughter procedures. Until six months ago, the maximum time permitted between the stunning of the animal and its evisceration at the abattoir was 45 minutes. In early February, this was extended to 90 minutes. This means makes it possible for farms to be slaughtered in more remote areas. Mischa Hofer has been providing a slaughtering service to other farms for the past three years. Now that the regulations have been relaxed, he can carry out this type of slaughter on his own farm.
The cow to be killed today is a white zebu. (...) "Bella Ciao" is separated from the other animals in the pen. Meanwhile, a local veterinary surgeon is on hand to supervise the operation. After securing "Bella Ciao"'s head in a restraint, Mischa Hofer positions the pistol between her eyes and fires. The clock is ticking: within 90 minutes, the animal must have been eviscerated at the butcher's and ready for cold storage. The farmer attaches a chain to the animal's hind leg and pulls her out with the help of a digger. Her throat is then slit and she is bled. Mischa Hofer and his team load the animal onto a trailer and cover her with a tarpaulin. Their route to the butcher's in Arth-Goldau is the narrow mountain road along the flanks of the Rigi.
Less stress for the animals
The journey takes around 40 minutes. On-farm slaughtering is expensive - the precautionary measures veterinary supervision and journey to the butcher all cost money, says Mischa Hofer: "You have to stick to your timetable, that's essential." But he believes in the slaughter method. Studies also confirm that the animals' stress levels are significantly lower. In a recent study by the Fibl Research Institute for Organic Agriculture, the blood of animals killed in an abattoir contained 20 times more cortisol, i.e. stress hormones, than that of animals killed on farm.
No time to lose at the butcher's
Remo and Irene Heinrich are standing by to receive the animal at the "Fyrabig-Metzg" butcher's shop in Arth. For them, this is the first farm-slaughtered animal they have handled. They have half an hour to remove the hide, empty the animal and get it into the cold room. "There's no time to spare," says Irene Heinrich. But it is enough - the vet stops the clock at 1 hour, 22 minutes and 57 seconds. The meat is now ageing in cold storage for two weeks and will then be sent to a restaurant in the city of Berne.
