Quote:
Originally Posted by WillowTheWhisp
.......an abbatoire?
Today I was talking to someone about how animals are slaughtered and she said that all abbatoirs in this country just stun the animal and then slit their throats and let them bleed to death.
I thought that was only the halal and kosher ways of slaughtering.
Does anyone have any first hand experience?
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Surprisingly enough, I do. I don't know the "science" behind it, but in order for the meat to taste "right" the animal has to be bled immediately after slaughter, preferably if the heart is still beating so that the blood is pumped out ... in some cases the blood is kept in order to make bloudin (blood pudding, or as you know it, black pudding). When hunting deer or moose for example, the animal must be field dressed ... this involves a convenient tree on which to hand the animal ... head to the ground ... then the throat is cut, and next the guts are dropped out. I sometimes helped a freind of mine in Saskatchewan butcher his beef ... you imagine a line from the left ear to the right eye, and from the right ear to the left eye, and at where the two intersect you fire a .22 short shell, which will stun the animal ... then you attach chains to the hind legs, hook it up to a front end loader, lift it, and slit the throat ... simple, the way things are done in the country .... with wild meat, deer is the best example, it is best to shoot the animal when it is standing ... if the animal is started, and it runs, the pounding of the heart pumps the blood into the muscle, and this spoils the meat ...