Why oh why do thy cut the throats?

[joeym]

Kosher meat processing:

I sent a load of Holstein steers to a kosher packing plant in Montgomery, AL several yrs ago.  There were two rabbis on the kill floor.  As I remember, the animal was hung live from the rail, and a cage prevented any flouncing  They made a small nick at the jugular vein, and from there, normal processing occurred.  Everything happened really fast... they processed over 1000 head daily there at that time.

[Dooly]

John C, goat blood does gel.  Conduct an expirement.  Since you're brother kills a couple per month, collect some of the blood in a jar, let it set for about 30 minutes and see what happens.  Don't get me wrong, it won't be like jello, but more like thick syrup which causes it not to drain out of the animal very easily.

[elkhunter1313]

Sorry meant the Torah...

[NickyG]

I don't know about all of you out there, but when a shoot a deer with my .30/06 and 180 grain remington roundnose soft points, they bleed almost everything out with NO NECK BLEEDING REQUIRED!!!  I actually just shot a doe in the neck with my Remington 700 .30/06 at 100 yds in the neck on Monday, and it had a baseball sized hole in its neck, and bled out very fast(Don't try this at home or tell you customers to shoot them in the neck for buck mounts)  ha ha ha ha ha....

[rbt]

I got a 6 point pi-bald off of a guy beautiful deer had white spots all over his face down his neck and all over his back. Well of course when I took the busk out of the bag to take a look guess what the moron did. He slit the throat from ear to ear. Beautiful cape thrown in the can. I called him about it and said thats how I always make sure they are dead. I informed him if it ain't breathing and the heart ain't beatin I'm pretty sure that it is dead.

[elkhunter1313]

Why don't these blazin idiots watch a little more of the Outdoors channel and see what every professional hunter does...poke the animals with an arrow or rifel to make sure it is dead even before approaching it...stupid idiots...If they cut the thraots to assure the animal was dead, then how did they get close enough to do even that? DOH DOH Dumbass Elmer Flatlanders...

[jessicaj]

I'm not going to get in the religous side of this post but i do know that slaughter houses have to slit an animals throat to a: help kill the animal and b: bleed the meat out. Laws require them to do it that way other wise it can't be sold in stores and approved my the usda or some nonsense. For private animals though I imaging you wouldn't have to do it as long as you know it's not being done and white tail, there is no reason at all the processor should be doing it, venison dosn't need to be handled that way and it's not sold commercially, hence, it's allowed to hang in our garages or out side for 2 weeks before we decide to have it processed with no questions asked. Just my two cents