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The number of cattle slaughtered in October 2014 was 2.4% higher than in October 2013. See Table 1 and graph.
A further comparison of October 2014 and October 2013 slaughtering figures also shows that
A comparison of figures for January-October 2014 with the corresponding period of 2013 shows that
|Table 1 Livestock Slaughterings|
|1 Carcass weight|
|Totals may not equal the sum of the categories due to rounding differences.|
This release gives the number and carcass weight of cattle, sheep and pig slaughterings in the Republic of Ireland. The figures include slaughterings at both meat establishments approved by the Department of Agriculture, Food and the Marine (DAFM) and slaughterhouses and meat plants approved by Local Authorities under S.I.432 of 2009. The collection of monthly slaughtering data for cattle, sheep and pigs is governed by Regulation (EC) No. 1165/2008.
Data on the number of slaughterings in meat establishments approved by DAFM for cattle, sheep and pigs is obtained monthly from the Department of Agriculture, Food and the Marine. Average carcass weights of cattle are taken from the Department’s Beef Carcass Classification Scheme. Average carcass weights of pigs are based on information obtained directly from DAFM approved plants by the CSO. Average carcass weights of sheep are based on average weights data provided by DAFM.
The CSO conducts a monthly survey of all Local Authorities in the State. All slaughterings in slaughterhouses and meat plants approved by Local Authorities under S.I.432 of 2009 are included.
The carcass weight of cattle, sheep and pigs slaughtered in premises under Local Authority control corresponds with those applied to DAFM approved plants.
Calf slaughterings are included with cattle.
For cattle, the carcass weight is defined as the weight of the slaughtered animal’s cold body after being skinned, bled and eviscerated and after removal of external genitalia, the limb at the carpus and tarsus, head, tail, kidneys and kidney fats and the udder.
For sheep, the carcass weight is defined as the weight of the slaughtered animal’s cold body after being skinned, bled and eviscerated and after removal of the head, feet, tail and genital organs including the udder. Kidneys and kidney fats are included in the carcass.
For pigs, the carcass weight is defined as the weight of the slaughtered animal’s cold body either whole or divided in half along the mid-line, after being bled and eviscerated and after the removal of the tongue, bristles, hooves, genitalia, flare fat, kidneys and diaphragm.
Easter falls each year on a Sunday between March 22nd and April 25th, inclusively. In 2014 Easter Sunday falls on April 20th, while in 2013 it fell on March 31st. The level of sheep slaughterings in March and April each year is greatly influenced by when Easter falls.
Dates for Easter Sunday
2014 - 20th April
2013 - 31st March
2012 – 8th AprilHide Background Notes
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