Strengthening artisanal meat processing and regional meat marketing in Hesse through innovations in slaughtering processes for cattle and small ruminants (EIP Extrawurst)
Project Leader: Prof. Dr. Knierim, Ute
Project participants: Dr. Fink-Keßler, Andrea
Project description:
The aim of this EIP project is to promote a more stress-free
slaughter of cattle, sheep and goats. Transportation and
an unfamiliar environment have a negative impact on both animal welfare and
meat quality. Currently, it is only permitted to slaughter cattle kept on pasture
all year round on the farm. In the project,
options for slaughtering on the farm are to be developed and agreed with the responsible
authorities. Technical requirements and a
guideline will be developed for this purpose. A mobile stunning stand and a special
transport trailer are to enable immediate bleeding after stunning with the
captive bolt and thus avoid live cattle transports.
The members of the operational group are Dr. Andrea Fink-Keßler (Die
Landforscher/Büro für Agrar-und Regionalentwicklung, BAR, Coordinator), 4 farms, a slaughterhouse, Innovative
Schlachtsysteme-ISS, Handwerkliche Fleischerfachberatung (Sven Lindauer), Verband der Landwirte mit handwerklicher Fleischverarbeitung (vlhf) and the Vereinigung Hessischer Direktvermarkter (VHD). Associated partners include the University of Kassel, representatives of the veterinary authorities, the Biolandlandesverband Hessen e.V., the Öko-Modellregion Nordhessen and the Kreisbauernverband Werra-Meißner-Kreis.
The state of Hesse is funding the project via the European
Innovation Partnership "Agricultural Productivity and
Sustainability" (EIP-Agri)