- Aug 11, 2017
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Ironic that you refer to my ignorance when talking about butchering animals--to this day, the only air breathing animals that I know that don't get strangled are fowl, they get their heads cut of, or heads wrung off, but never, have I ever heard of fowl be strangled to death as part of any slaughterhouse process. --not only would a procedure like that be completely unnecessary to kill such small animals, but it would be difficult to perform, especially on mass, nor would it be profitable, to anyone, at anytime. --the irony of what you just said is almost incredible to me...
Strangulation of large animals, is a method of killing that requires a lot less skill--just get a rope around it's head, and tense it up, and wait. Not only is this method obviously cruel, but more importantly, it is against what God commands.
Concerning red meat: it's not red because of blood, but because of kind: red meat is red due to myoglobin (a type of muscle protein), not hemoglobin is a protein found in blood, not muscle. There are different kinds of flesh, some flesh is red, while others are white, etc.
Concerning conscience: we are not supposed to ask, cause idols are nothing, but if informed, we cannot eat, specifically for conscience, not ours, but theirs.
Meat sacrificed to idols is an abomination, period.
Please understand, that the idol cannot make the meat unclean, for an idol is nothing, yet, if we seek to eat that kind of meat, presumptuously, against what God commands, then indeed, we sin, and mortally.
I agree I’ve never heard of anyone strangling a chicken to death. Typically the head is chopped off and even when they wring their neck it’s to snap their neck breaking the spinal cord. In most cases the head doesn’t actually come off but in any case the cause of death is not by strangling it’s by snapping the spinal cord. As for most beef slaughter houses some use a mechanical piston that sends a metal bolt thru the skull and some use a blade that slices the throat but again I’ve never heard of any slaughter house strangling cows, probably because it’s too slow of a process and they’re goal is to get as much production in the least amount of time.
Edit: come to think of it I just remembered that most slaughter houses prefer a quick death because the slower the death the more tough the meat is and it can add a wild flavor to the meat from adrenaline being released into the cows bloodstream. This is why they try to keep the cows as calm as possible before they are slaughtered.
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