Prepare the animal and environment for slaughter

• 1). Withhold food for 24 hours before slaughter. Access to water is considered OK.
  
  
• 2). Ensure the cow is not agitated or excited before slaughter as to reduce bleed-out mess while butchering the animal.
  
  
• 3). Ensure nighttime temperature is below freezing so the carcass will not rot without being in a refrigeration unit.
  
  

Slaughter the cow

• 1). Use your stunning device to stun and immobilize the cow. If using a firearm, ensure you are properly trained in the use of firearms. Aim for the spot between the eyes and shoot the cow.
  
  
• 2). As soon as possible after the cow has been stunned, it needs to be bled out immediately. Hoist the cow from the hind legs and lift so the head is facing the ground. Use knives to make an incision in the hide just above the breastbone on the dewlap. Pointing the knife toward the rear of the animal, without cutting too deeply, cut toward the backbone to sever the cow's main arteries.
  
  
• 3). Allow the carcass to bleed out. Follow butchering instructions for making proper meat cuts for eating.