@***super_nova*** wrote:
I wonder how old are the animals going o/s? Reading the above posts I imagine it is over the age considered to be 'lamb'.
There are muslim run abbatoirs in many regional areas already; who do you thing produces the halal meat in Australia? Many refugees are only too happy to go and work there.
It is true that the local practices are also cruel, but not as awful as the sea journey. Many of the Muslim countries prefer to slaughter their own meat, but I do not believe they do not have refrigeration; if somebody drags home whole sheep and then slaughters it they do not eat it there and then.
I imagine the ship load of sheep is insured, and in any case it is not the farmers who own the animals on these ships, so they are not losing.
generally speaking, a lamb is a sheep under 1 year old (spring lamb is about 6 months old) once it is over 1 year old it is mutton.
so it's really about the quantities that can be produced in time.
and of course they keep a whole sheep if they don't have refridgeration, what do you think we used to do? they corn it, dry it or share it with extended families etc
generally speaking, our lamb has no natural parasites ior food contaminant pathogens. The contaminating pathogens are externally introduced and come from the processing process - ie they are introduced by the handlers. So a live lamb is "pure" whereas one that has been processed has potential contaminants which lead to faster food spoilage. (that goes for all red meat produced tio MLA compliant standards)
The MLA spent a lot of time and money setting up and training Indonesian abbotoirs, however once they left, the practises we implemented were discarded.
Some people can go their whole lives and never really live for a single minute.
