Australian Red Meat industry Supply Chain Information Standards


Lairage

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Lairage is the location were the livestock is rested before slaughter. These locations are usually holding pens which allow for a steady flow for processing and slaughter of the animals.

Lairage diagram

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Lairage is simply the area for holding the cattle before slaughter and doesn’t include any complex processes. Therefore, the inputs are minimal. Cattle- The cattle needed. Holding Pens- To keep the cattle until slaughter.

Cattle- The number of Cattle that pass through the lairage stage Number of Cattle Holding pens-

Cattle held to be slaughtered- The amount of cattle held.

Cattle held- The amount of cattle held. Number of Cattle