[Sca-cooks] SCA Slaughtering

[Sue Clemenger]

What's their reasoning? Because it's bloody? or there's no anesthesia or
something?
How fast does an animal lose consciousness when it's been -uhm- killed
in a kosher manner? (just a curious question that floated through my
brain....)
--maire

Avraham haRofeh of Northpass wrote:
>
> > Essentially it says to make a shallow incision in the skin with a
> > sharp knife at the throat, in order to expose the specific blood
> > vessel you need to cut. Then, having accomplished this, you cut that
> > blood vessel and let the animal bleed to death, which is, I gather,
> > relatively painless compared to some other methods.
>
> And is essentially the Kosher method, except that Kosher schochet requires a
> single stroke that severs both carotids. If you don't get it with one stroke,
> it's not kosher. This ensures that the animal becomes unconscious almost
> immediately, and exsanguinates rapidly. Any professional in the industry will
> tell you that Kosher slaughter is indeed the most humane method of killing a
> four-foot. Nevertheless, there are attempts being made in some of the
> Midwestern states, in a case of blatant anti-Semitism, to outlaw Kosher
> slaughtering as "inhumane".