50% of US and Canadian cattle slaughter follows Temp - leatherbiz: Lea Leatherbiz

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50% of US and Canadian cattle slaughter follows Temple Grandin ideas

19/10/2015
Professor Temple Grandin, the US academic whose pioneering work on improving conditions in slaughterhouses has influenced many parts of the global meat industry, features prominently in an article in influential business magazine The Economist in mid-October.

In the article, The Economist stated that half the cattle in the US and Canada are now slaughtered in equipment for restraining cattle designed by Professor Grandin, and around 35% of all cattle in the US are handled in her curved chute and stockyard design.

Moreover, she has trained workers in more than 200 slaughterhouses all over the world.


Related stories:

US beef company adopts new Temple Grandin standard 19/06/2019
English beef association responds to meat and cancer claims 30/10/2015

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