New Zealand, 2002 (graphic)
How cows were slaughtered (and still are in some places).
Larger businesses do not "bleed out" or "stick" animals. It's the smaller slaughterhouses, that can not afford the updated technology, that still practice "sticking" and "bleeding out".
I have personally witnessed the newer slaughter methods of large businesses. They herd the cow into a small pen, place a shackle over the head (so it can't move) and shoot it in the head with a stake that comes from a high powered air gun. Then the animal is hung upside down and bleed out, skinned, de-gutted, legs and other parts taken off, skin primed for leather and meat seperated and sliced for packaging. Yes, all of this happens in ONE plant. They go from cow to packaged meat in the same plant. Everything from leather to food is made...and yes, it smells. Everything is cleaned daily (especially the bathrooms, cafeteria, walk ways and wherever a cow (or part of a cow) may have been after they were taken from the slaughtering pen.