"Slaughter house" means a building, structure, or establishment designed to accommodate the confinement and slaughtering of live animals, where livestock is slaughtered and prepared for distribution to butcher shops or retail sales establishments such as grocery stores. This includes the assembly, cutting, and packing of meats from carcasses but excludes temporary, mobile or other on-farm systems for dispatching animals. Types of animals that can be slaughtered may be limited by federal, state, or local regulations. (Added by Amended Ord. 15-057, Sept. 2, 2015, Eff date Sept. 18, 2015).