France: The hidden side of Roquefort

Roquefort is produced from sheep’s milk. To produce this milk, the sheep must give birth to one or two young each year. Thus, more than 500,000 lambs are born each year for the production of Roquefort. In excess, three-quarters of them are sent to intensive farms where they will be fattened for meat. As is the case in this Aveyron farm, SARL Grimal, one of the largest farms in France.

Flag of France, hand drawn watercolor illustration

The lambs are crammed into pens without access to the outside. Some are dying slowly in the farm and die before reaching 4 months when they are sent to the slaughterhouse.


Some of these lambs were killed at the Arcadie Sud-Ouest slaughterhouse near Rodez. Some receive electric shocks that are thought to numb them and cause a heart attack.

Here, the process is not controlled by the employees, so that animals receive the shock without being dizzy. Others are slaughtered alive. Lambs see each other die.

Many are still hanging on the slaughter line.

roquefort 6

These serious offenses had already been noted in a veterinary report in 2016. Four years later, nothing has changed. Let us demand the closure of this slaughterhouse.



An overwhelming 2016 veterinary report

Already in 2016, the practices of killing animals at the South West Arcadia slaughterhouse were disastrous. A detailed veterinary inspection had confirmed several “major non-conformities”.

In particular, the report reads that animals see those who precede them die because of a “lack of masking curtain at the killing post”, and that they are “systematically hoisted conscious”.


The slaughterhouse is given the worst assessment: “major non-compliance” for the killing of animals!

No protection for 3/4 of the “Roquefort” lambs


Lambs kept to replace their mothers in dairy farms have daily access to pasture “when the grass is available, as soon as weather conditions permit”.

But ¾ of the lambs that are born for the production of Roquefort is sent to intensive farms to be fattened. This represents more than 500,000 lambs each year.


All of them will survive in conditions as disastrous as those shown in our investigation and then be sent to the slaughterhouse. No specific consideration for them in the specifications for the designation of origin “Roquefort”.


Let’s mobilize massively to demand the closure of this establishment.

We, the citizens, ask the Minister of Agriculture, Didier Guillaume, and the prefect of Aveyron, Catherine Sarlandie de La Robertie, to order an immediate administrative closure of the Arcadie Sud-Ouest abattoir in Rodez.

The lambs killed at the Arcadie Sud-Ouest slaughterhouse die in great suffering. We must stop it!

The petition, sign, and share:

(I apologize if the translation of the French text leaves much to be desired …
I don’t speak French well, so there may be some deviations from the original text).


And I mean…People who work in the slaughterhouse and massacre hundreds of animals every day MUST be dull and empathetic, that’s the basic qualification to be able to do the job at all.

Who slits throats every day and is compassionate?
This is the ruling reality not only in this slaughterhouse but everywhere.

But the main cause of this genocide, which is practiced every day on non-human animals, is ALL who eat animals and their products.

The undocumented suffering of farm animals is actually much, much worse, but those who cause it don’t want to know about it.
Thousands of such videos can still appear, but meat consumers only rationalize them as an “obvious exception” and “individual misconduct” at the fault of the slaughterhouse staff

Therefore I don’t expect our criminal practices against animals to recede after this year’s pandemic subsides, so let’s take bets on from where our next gut punch to our human privilege will come.
Cow’s milk? Sealife? Unfertilized chicken eggs? Roquefort?

I won’t cry when the inevitable next one hits either.

My best regards to all, Venus

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