It would be difficult to avoid the mainstream media coverage that has been given over to the video recently released by Animal Aid, in regard to the cruelty of three slaughterhouse workers in Yorkshire.
It has been shown on SkyNews, the BBC, ITV and the majority of online and printed newspapers are running the same story.As a result of this, many people who were not aware of what Halal ritual slaughter really involves, are now slowly realising what has been happening
However, what the mainstream media are NOT saying is that the footage they are showing, is not a one-off or isolated incident, and is not even a true representation of the overall picture. A quick internet search will bring up pages and pages of the expected MSM related hits and references, which are all running differently worded versions of the same story as SkyNews and the BBC, which concentrates on this one incident
Which is where most people will stop searching unfortunately.
As an example, the link below can be found on the seventh page of returned hits from Google – which contains additional information from Animal Aid which appears to have not been reported by the MSM.
“This is the tenth slaughterhouse in which we have filmed undercover, and it is the ninth to be caught breaking animal welfare laws.”
Ten Abattoirs where similar undercover filming was carried out?
So taking that as an average, does that also mean that 90% of British slaughterhouses are operating under similar levels of avoidable and needless levels of cruelty?
How many British Abattoirs are also Halal Certified, therefore exempt from European regulations on humane slaughter?
“EU law requires animals for the food chain to be stunned (made unconscious) prior to killing, so that death should be painless. There are exceptions for religious slaughter, notably for Shechita (the Jewish method of killing animals for food – Kosher meat) and Muslim Halal. The Muslim and Jewish communities, totaling nearly 25% of the world population, have similar philosophies in this regard. Their slaughter rituals are deemed so important for their religious observance that outlawing them could be considered an attack on their religions.”
This is what The Scientific Panel on Animal Health and Welfare (AHAW) of the European Food Safety Authority have said:
“When a very large transverse incision is made across the neck a number of vital tissues are transected including: skin, muscle, trachea, oesophagus, carotid arteries, jugular veins, major nerve trunks (e.g. vagus and phrenic nerves) plus numerous minor nerves. Such a drastic cut will inevitably trigger a barrage of sensory information to the brain in a sensible (conscious) animal… such a massive injury would result in very significant pain and distress in the period before insensibility supervenes.
“The Council considers that slaughter without pre-stunning is unacceptable and that the Government should repeal the current Halal exemption.”
“Cuts which are used in order that rapid bleeding occurs involve substantial tissue damage in areas well-supplied with pain receptors. The rapid decrease in blood pressure which follows the blood loss is readily detected by the conscious animal and elicits extreme fear and panic. Poor welfare also results when conscious animals inhale blood because of bleeding into the trachea. Without stunning, the time between cutting through the major blood vessels and insensibility, as deduced from behavioural and brain response, is up to 20 seconds in sheep, up to 25 seconds in pigs, up to 2 minutes in cattle, up to 2½ or more minutes in poultry, and sometimes 15 minutes or more in fish”
Halal slaughter requires the animal be bled out while still alive and aware and in agony.
It leaves the slaughtered meat filled with toxins (including Adrenaline) released at the moment of death, as the blood is removed while the animal is dying and therefore is not present in sufficient quantities to remove the remaining toxins.
The animals have to watch their unfortunate companions die during each blood letting festival, smelling their fear and raising their own stress levels. These stress chemicals “marinate” the meat in hormones known to raise levels of aggression and violence in nearly all mammal species (which includes humans of course).
It allows for a surprising range of cooking methods, including even some “tar tar” dishes (raw or nearly raw), allowing both diseases and the released chemicals and hormones that were not removed by the ritual slow bloodletting practice and half-measured cooking, to be freely spread.