The careful and sensible handling of the animals before slaughter rewards will reward the consumer with an appropriate quality of meat. The scientist Klaus Hoffmann, from the Max Rubner Institute of Meat Research in Germany, defined the quality of meat already in 1973 as the result of the combination of: genetics (race and gender), the production process (husbandry, feeding, slaughter age and weight) and as the pre-mortem factors. The last concerns the trapping of animals in the pasture, the separation from their family hearth, transport with litter in the car to the closest slaughterhouses, unloading and stay, waiting times and waiting room, as well as the safe, humane stunning and finally the animal-friendly slaughter. In addition to the love for the animals and the corresponding handling of them, these are all fundamental factors for the quality of excellent meat. Who chews on tough meat, chews on the fear of animals.
A good butcher knows this and acts according to the animals. The cattle are driven towards him. The butcher will fix the Stunner, the bolt gun to his forehead, so he puts the animals into unconsciousness. The animals are anesthetized. Such hoisted on hind legs with a pulley. The butcher cut them then with a sharp knife the neck arteries throughout. Before long, the cow dies by bleeding out. In responsible slaughterhouses the animal slides over to death almost painless.
Therefore, organic labels ask for quiet zones before slaughter. Some go even further and prohibit slaughter per piece rate and electric shock driver. Further disassembly work may take place only if no more eyelid closure reflex is visible, no movement, no breathing muscles and everything relaxed. So the animal is dead for sure. No sooner than three minutes after the “jump-off” the animal may be further joint or cut up. Not everyone can do. The job of a “butcher” is a recognized and important craft. Many forget that unfortunately.
The best method of killing is the bullet shot while the beef is out at feed on the meadow. After shooting it, it will be hanged up at the tractor on his back-hooves. Then you cut his throat. The blood will be caught up in a vessel. The animal learns absolutely no stress, it also provides the best quality of meat. It was also found that the herd remains around it completely quiet. The farmer Ernst Hermann Maier from the organic farm ‘Balingen Osdorf’, south of Germany, started this idea in the 90’s already. 13 years he had to fight for his humane killing at court. Since November 2012 it is allowed now all over in Germany. The agriculterer only has to order a permit from the local veterinarian office. This is necessary, because the deadly shot has to be skillfully. The bullet is deadly at a specific location at the Cattles Head only.
Poultry is alive hung by the feet and then dipped by head in an electric water bath. Then their throats are cut with a sharp knife in succession on the assembly line and they bleed out. The brutal method is poisoning with CO2. The animals are slowly suffocating. You can watch their painful death through the glass panes of the “gas chambers”. Then when they are at best dead, they are hung up on their feet and they will in turn cut by the head.
Report Mainz: the big Slaughtery 2012
* Prof. Hartung: Chairman of the Animal Protection Commission at BMVEL, Bonn / Berlin; President of the International Society for Animal Hygiene; Member of the Scientific Advisory Committee (pool of experts) of the Committee for Biological Agents (ABAS) at the Federal Ministry of Labour and Social Affairs, Berlin; Chairman of the VDI working group “Effects of air pollution on animals and foods derived from them,” Commission pure support. the air of VDI and DIN .; Head of Division “hygiene” of the German Veterinary Medical Society (DVG).
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