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@icyfroth wrote:

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Halal animals need to be killed instantly, need to be bled out quickly and the spinal cord can't be touched.

 

Ok well I'm no slaughterer but I don't see how you kill an animal instantly with a throat cut. However quickly it bleeds out, still isn't instant death.

 

A sliced throat is the quickest way to kill an animal. Or a human for that matter. It has to be precise - the jugular vein.

 

In most abbotoirs, stunned animals can hang around half dead until they get to where they need to be in the production line. Or the bleed out can be what kills them instaed of the cut.

 

As long as they are stunned and they can't feel the pain of a bad slice, then the law covers them. That is not acceptable practice in halal slaughter. 

 

So the animal must be fully conscious and feel the pain of dying for it to be Halal? 

 

Where have I said this? In fact I have said the opposite. All animals (halal or not) are stunned prior to slaughter. The difference with halal and your run-of-the-mill butchering is that halal requires that the animal die IMMEDIATELY after stunning. The whole POINT of halal slaughter is that the animal must NOT feel pain. If they do, then the slaughter is not halal.

 

With standard slaughters, animals can hang around for however long it takes half dead. The law finds this acceptable as long as the animal is still stunned.

 

But haven't I already said this??

 

Certification means that the methoid of slaughter can be audited to confirm its halal status.

 

Oh yes I see that now.

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 My comments in red.