Lairage refers to a designated area or facility where livestock, specifically cattle or livestock intended for slaughter, are accommodated and held temporarily before their eventual processing or transport. It is an essential element of the livestock supply chain, ensuring the animals are properly rested, fed, and hydrated prior to being transported or sent to a slaughterhouse.
The purpose of lairage is to allow the animals to acclimate to their surroundings, minimize stress, and maintain their overall health and well-being. The facilities usually consist of pens or enclosures equipped with feeding troughs, watering systems, and appropriate shelter to protect the livestock from adverse weather conditions.
Lairage areas are typically operated by livestock dealers, auction houses, or meat processing plants, and they must comply with regulatory standards and animal welfare guidelines. Skilled personnel are present in these facilities to oversee the animals' care, monitor their health conditions, and ensure that they are handled in a humane manner.
Additionally, lairage provides an opportunity for livestock to recover after long journeys, especially if they were transported from distant farms. This resting period allows them to regain energy, regain hydration, and unload any accumulated stress or fatigue prior to the next stage of their journey, such as slaughter or further transportation.
In summary, lairage is a temporary holding facility or area where livestock is accommodated, fed, watered, and monitored before being processed or transported, ensuring their well-being, health, and regulatory compliance throughout the livestock supply chain.
