Agriculture Reference
In-Depth Information
eaten. 'Only be sure that thou eat not the blood; for the
blood is the life; and thou mayest not eat the life with the
flesh' (
Deuteronomy
12:23).
Kosher slaughter restraining systems
(also used for
Halal slaughter) were developed to overcome the pain
and distress associated with the practice of 'shackling
and hoisting' conscious cattle. The shackling and hoi-
sting of conscious cattle is forbidden in most western
societies, but kosher slaughter is exempt from this
requirement. The Weinberg restraint pen permits a
bovine animal to be rotated through 180° causing signi-
ficant distress to the animal. Its use has consequently
been banned in some countries. A version of the Weinberg,
the Facomia pen, is considered by some observers to
induce less stress in the cattle. Turning cattle to a posi-
tion between upright and lateral recumbancy (45° or
90°) has the potential to decrease stress. This has been
recognised by the Netherlands where it is mandatory for
all cattle slaughtered without stunning to be placed on
their side (Fig. 7.11).
The ASPCA (American Society for the Prevention of
Cruelty to Animals) restrainer pen, first invented by Peter
Hoad of Canada Packers, Toronto, Canada, was further
developed and modified by the Cincinnati Butchers'
Supply Company and by Temple Grandin (1980). It takes
the form of a metal pen fitted with a belly plate, a rear
pusher on a guillotine door and a front neck yoke and
chin lift. Hydraulic controls are used to operate the equip-
ment and position the animal for kosher and halal slaugh-
ter. The rear pusher and chin lift should be equipped with
the neck be fully extended in order to keep the edges of
the wound open and thereby, it is said, prevent any pain.
The
five rules of Jewish ritual slaughter
, in their tradi-
tional order, are that the neck incision shall be completed
without pause, pressure, stabbing, slanting or tearing. If
the knife receives any nick, however small, during the act
of shechita, the slaughter is not correctly performed and
the use of the meat is not permitted for Jewish food.
The shochet ('cutter') is normally assisted by a sealer
(
shomer
) who is responsible for putting the kosher mark
on the brisket and on edible offal. In some instances, for
example, large kosher slaughter plants, several shochets
may work together in the task of slaughter and tagging
meat.
Besides performing the act of slaughter, the shochet
offers prayers and carries out a 'postmortem examina-
tion' by making an incision posterior to the xiphoid pro-
cess and inserting the arm to detect any adhesions in the
thoracic cavity ('searching'). Full meat inspection may be
performed by a shochet or by the government inspector.
Should the carcase be held in the chill room for more
than 24 hours, it must be washed in order to remove
blood; further washing and curing,
mehila
, or broiling is
carried out in the home.
Carcases found fit for consumption must have the
meat porged by removing the large blood vessels in
the forequarter prior to retail sale. Only forequarters
are normally used, since the hindquarters, which are said
to contain over 50 blood vessels, can only be porged by
highly skilled kosher butchers and are therefore rarely
(a)
(b)
Figure 7.11
(a) Rotating restraint pen of the Facomia type; (b) close-up of the head restraint (Reproduced with permission from Karen
von Holleben).
