The public abattoir emerged as an institution across the industrialized world in the mid-nineteenth century to centralize and control animal killing and meat processing, activities that had traditionally taken place in private slaughterhouses. The modern idea of the abattoir, however, is more than a place where animals are killed for human consumption. Designed to optimize a disassembling process that efficiently took apart the livestock into small pieces, the modern abattoir is one of the earliest building types where the production line was incorporated into the spatial layout. Modern abattoirs also separated livestock from people, and production from consumption, into special places removed from public view.

This paper is concerned with the production of a public abattoir in 1930s colonial Shanghai. The Shanghai Municipal Abattoir, completed in 1933, was deliberately designed as a ‘machine for killing’, which applied production-line principles to the efficient slaughter of animals. The result of this functionalism was an extraordinary series of multi-storey concrete structures, dictated by the bloody business of slaughtering animals and processing their carcasses, set behind an art deco façade. In this paper we seek to tell the story of the production of a building that has previously been little researched, with most of the archival material in Shanghai Municipal Archives (SMA) and the limited published material available only in Mandarin.