Meat processing in Ethiopia is by and large traditional with most of the slaughtering taking place at the back yard especially for shoats and butcheries still retailing meat in a non-chilled, often openly exposed shop. In Addis Ababa, there is only one public abattoir with a capacity of slaughtering 1,200 animals per day. However, as the demand in Addis Ababa cannot be met by only one abattoir other 5 abattoirs around the metropolis are serving the market (see Annex 1.2: Abattoirs Serving Local Markets). Moreover, most households all over the country including Addis Ababa are killing shoats at their backyard. This practice of killing at the backyard is even similar to cattle for significant number of the population in the regions.

Value Chain study on Meat Processing [PDF]