SC - Re: sca-cooks V1 #2492

[Kay Loidolt]

Johann von Metten, class coordinator for the 1st Known World Animal 
Husbandry and Arts&Sciences Symposium, writes:

 I am trying to line up a butcher (licensed USDA approved) to teach a 
class on this topic at the KWAHASS. I am really looking for a person to 
butcher either a pig or sheep, as I will probably teach the class on 
processing fowl. (and after this morning, I have just the cock in 
mind!!!)
Anyway, I am looking at a local Amish or Jewish slaugher house, yes, 
because they are both humane, CLEAN,  AND period in their procedures.

Johann, poultrier

> Date: Fri, 4 Aug 2000 21:14:14 EDT
> From: BalthazarBlack at aol.com
> Subject: Re: SC - Kid Slaughtering age
> 
> In a message dated 8/4/00 8:46:58 AM Pacific Daylight Time,
> michael.gunter at fnc.fujitsu.com writes:
> 
> > My position on the issue truly is not a slight to Phlip or that I consider her abilities not to be professional. Just that I would 
personally feel better if a licensed professional was on hand for a 
matter as serious as the death of an animal. (Okay, so I'm a  bleeding 
heart tree-hugger.)
> 
> Would it make you feel any better if you knew that most "professional" chefs don't know how to properly kill a lobster?  I understand the 
concern, don't get me wrong. I just can't help but feel that there is 
really no "right" way to kill an animal.  It seems to me that cutting 
it's head off would pretty much do the trick.  I think what we really 
need, rather than a licensed professional or certified butcher, is just 
someone with a really sharp axe. Seems that would be the quickest, 
easiest way to do it.  If you're going to kill it, kill it.  No need to 
get technical about it, if you ask me.  Which, of course, you didn't :)