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JV44

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The animals we eat can be guaranteed a life of no suffering. You just have to pay more for the pleasure of knowing where your food comes from and how it was reared.
I can go with the life of no suffering bit, but its the way thay are treated just prior to dying or while dying that is the gut wrenching bit, like a petrified cow being hoisted up on a forklift cos its gone off its feet with fright or being turned upside down and having its throat cut then being expected to get up and walk to another room for the final cut
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I can go with the life of no suffering bit, but its the way thay are treated just prior to dying or while dying that is the gut wrenching bit, like a petrified cow being hoisted up on a forklift cos its gone off its feet with fright or being turned upside down and having its throat cut then being expected to get up and walk to another room for the final cut

 

Thats how the big slaughter houses work. The butcher we use has his own abotoir at the side of his shop. I can assure you it is a very swift process in smaller establishments.

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I can go with the life of no suffering bit, but its the way thay are treated just prior to dying or while dying that is the gut wrenching bit, like a petrified cow being hoisted up on a forklift cos its gone off its feet with fright or being turned upside down and having its throat cut then being expected to get up and walk to another room for the final cut

 

 

I've got to say i've been in a fair few slaughterhouses (none of them specialist IYKWIM no halal or Kosher type places) over many years and what you describe is almost the total opposite to what I have witnessed myself with my own eyes, sure they don't all get a hug and played nice music but never like you have described.

 

I'd guess there are extreme samples of every experience in life, but they shouldn't be used to describe the norm.

 

 

Ps do you know how heavy a cow is? How else would you mooove it?

 

Paul

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Thats how the big slaughter houses work. The butcher we use has his own abotoir at the side of his shop. I can assure you it is a very swift process in smaller establishments.

 

Odd that you should care so much about the cows that you eat, but not about the pike that you don't.

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Would you suffocate in a minute?

 

Now your talking. How long does it take to suffocate? I think some practical experimentation is required here. To assess the impact of physical variables we need a small range of people to suffocate to do a proper test. Say a young woman and a middle aged man.

 

Richard

 

Any volunteers? Phylis? Dave?

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