Introduction: Campylobacter is the most common bacterial food-borne pathogen in Europe, mainly associated with poultry meat consumption. To mitigate the campylobacteriosis risk and reduce the contamination level of Campylobacter in poultry carcasses, measures can be taken on the farm but also at the slaughterhouse. Purpose: Based on two real industrial situations where the levels of Campylobacter contamination at the end of slaughtering were contrasted, the objective of this study was to identify the critical slaughtering stages which could explain these differences. Methods: Two French slaughterhouses were selected because of their difference in Campylobacter prevalence not complying with the EU Regulation, while their slaughter process was otherwise similar. Between October and December 2022, nine batches over three slaughter days were sampled at each slaughterhouse. Caeca, as well as neck skins at the end of plucking, final rinse after evisceration, and chilling stages, were collected for Campylobacter enumeration. Results: From caecal contents with not significantly different levels of Campylobacter contamination in the two slaughterhouses, lower levels of Campylobacter on the neck skin at the end of slaughter were found in slaughterhouse A (SA) (1.9 ± 1.1 log CFU/g) than in slaughterhouse B (SB) (2.8 ± 1.1 log CFU/g). The highest decrease in Campylobacter contamination level on neck skins from the plucking to the chilling stage in SA (-0.89 ± 0.54 log CFU/g) than in SB (-0.05 ± 0.39 log CFU/g), could be mainly attributed to chilling, resulting in a decrease of 0.68 ± 0.54 log CFU/g in SA, compared to only 0.18 ± 0.29 log CFU/g in SB. Significance: This study highlights that acting at the slaughterhouse and more specifically at the chilling stage could represent a potential lever to reduce Campylobacter levels in broiler carcasses. The influence of factors influencing survival of Campylobacter under cold and dry stress still needs to be investigated for chilling optimization.