A Day in the Slaughterhouse (Warning: Disturbing Images Ahead)

October 28, 2019

In an interview with PBS, CEO of Kansas City’s National Farms, Bill Haw, had this to say when asked about what goes on in a slaughterhouse, “Well, the slaughterhouse is not a pretty thing. I mean, it’s a necessary process. It’s a highly efficient process. But it’s not now, nor never will be, a very pretty thing.”

Whatever one’s opinions are on meat and how it’s made, the reality is that it is still consumed, and it’s business as usual.

At the Parañaque Meat Processing and Slaughterhouse Corporation building, their Quality Assurance Officer, Celine Fuentes, tells us that they process up to 400 pigs every night, with as many as 1,200 pigs in the days leading up to Christmas and New Year’s. It is a systematized process, it not just holding a pig down and cutting it up on the spot. As an accredited slaughterhouse by the National Meat Inspection Service, they strictly abide by regulations on hygiene and proper slaughter. Their fleet of fifteen butchers are all experienced and experts in their fields, most having been former butchers for Monterey. Fuentes says more than hiring those with the knife skills and mechanical know-how, they look for butchers “na hindi init ulo” or are not bad-tempered. “After all, we work with knives. We can’t have that.” She says in Tagalog.

Operations there starts on the clock at seven in the evening up until three in the morning. We were there for the first few hours of their work, where we saw for ourselves what and how they made the meat.

The pigs are led one by one through a small entrance in a contained pen where they are stunned by electrocution. When they fall to their side, they are cleaned by being placed in a small pool of scalding hot water.


The butchers clean out any layer of dirt left on their skin, the heads are chopped, and they are strung up to be butchered.


The stomachs are cut open, the offal is taken out to be cleaned and later resold. The carcasses are split, and then put into a freezer for ten hours. The following morning, they are cut into parts, where they’re packed and sold to their clients.


How do you feel about slaughterhouse activity? Share your thoughts and reactions with a comment below.

1. PBS

Mia Marci Mia Marci

Mia Marci likes sampling street food, even if she doesn't know what's in it. She's gotten sick to her stomach on occasion because of this hazardous curiosity, but even the strictest of doctors couldn't stop her. Mia also writes about video games, travel, and girly issues for other publications. She also teaches English and Creative Writing. In the little spare time she has left, she catches up on film and TV shows, while cuddling up to her dog and cat.

8 comments in this post SHOW

8 responses to “A Day in the Slaughterhouse (Warning: Disturbing Images Ahead)”

  1. Volts Sanchez says:

    I just hope that all steps of the process are done with respect to the animals to be slaughtered. I remember reading about that slaughterhouse in the US where the cows were punched and kicked. The calves underwent even more horrific acts.

    I’m a meat eater and I’m happy with that. But I believe that the least we can do for the animals that we kill for food is to not give them a hard time on their way to our stomachs.

    • Mia Marci says:

      Hey Volts. I can assure you that when my photographer and I visited we saw that the pigs were respectfully treated. While we witnessed them being stunned, we saw no signs of unnecessary abuse and were assured that they complied with NMIS procedures. 🙂

  2. Chef merck says:

    When do they exsanguinate?

  3. Tumbling says:

    Shows the lack of safety and quality control. Ba’t wala silang mga gloves? Sorrey, Maarte lang.

    • It\'s_Emerald says:

      Slaughterhouses are horrible. This one is even worse. The animals are effectively chopped up while they’re still alive.

  4. Keith Rogers says:

    Amazingly cruel.They are boiled alive in scaldingly hot water after being stunned-whilst still alive.
    I can’t even.begin to imagine how much the pigs suffer.

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