Slaughterhouse - tochikujo

Japanese: 屠畜場 - とちくじょう

A facility for slaughtering and dismantling livestock for consumption. There are general slaughterhouses and simplified slaughterhouses, the former being facilities capable of slaughtering and dismantling cattle and horses over one year old, or 10 or more livestock per day, and the latter being all other facilities. The management of both is regulated by the Slaughterhouse Law. Slaughterhouses generally have facilities such as a holding area, slaughter room, viscera processing room, cooling room, and inspection room, and in order to carry out strict hygiene management, they are required to be fully equipped with drainage and purification equipment, refrigeration equipment, and pavement of the facility and surrounding area.
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Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

食用の目的で，家畜を屠殺，解体するための施設。一般屠畜場と簡易屠畜場があり，前者は生後１年以上のウシとウマ，または１日10頭以上の獣畜を屠殺・解体できる施設をいい，後者はそれ以外のものをさす。いずれもと畜場法でその経営管理を規定されている。屠畜場は一般に係留場，屠室，内臓処理室，冷却室，検査室などの設備をもち，厳重な衛生管理を行うために，排水・浄化装置，冷凍設備の完備，施設とその周辺地の舗装などが必要。
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