Jewish slaughter

Jewish slaughter

an abbatoir technique of killing in which the animal must be conscious; in some countries it is required to use a rotating casting pen to restrain the animals. The throat and its vessels must be severed with one thrust of a very sharp knife whose length is about twice as long as the width of the neck. Only cattle, calves, sheep, goats, deer, and poultry are allowed to be killed for Jewish consumption. Called also shechita.
References in periodicals archive ?
In an editorial published in the Food Safety News website, the two argue that in light of the study's findings, it is unclear whether the kosher slaughter industry in the US makes intensive use of antibiotics, and the reason for the high frequency of resistant strains in poultry, or whether the Jewish slaughter process itself is responsible for the high concentrations.
These responsa don't say exactly what the German rabbis objected to, but apparently the procedure the French butchers used to disguise the evidence of Jewish slaughter interfered with inspecting the animals' lungs.
From his political and military achievements to his inhumane policies in Russia and active participation in Jewish slaughters, this book outlines the contradictions in Manstein's psyche and analyzes both his military and philosophical might.

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