Bernd
04/04/2020 (Sat) 11:00:29
No.35648
del
04/04/2020 (Sat) 11:00:29
No.35648
del
>>35646
>EU regulations and traditional butchering practices aren't on the same page. EU says animals have to be killed the most quick way possible which deemed the most humane, bleeding out an animal isn't really that.
Kind of. Basically, all animals are bled, you have to otherwise the meat spoils with the blood in it. We stun the animals then slit their necks to bleed them out. Only difference is Jews and Muzzies have to keep the animal awake so it can hear a prayer as it's slaughtered.
>However if animal is killed before the blood let out, it can coagulate and makes the meat taste weird.
I think you are confusing meat taint. It's the hormones left in the meat that makes it taste funny, but that's only with males.
>I'm not sure about this but I heard something that westerners "bleach" the meat because of this, use some chemical to clean it, and as a result makes their meat products taste liek cardboard.
It's ammonia and it's primarily used because slaughter houses are so fucking disgusting and unclean. When you process literally thousands of animals a day it's the only way to keep the meat clean in that environment.
>What other butchering practices out there? How people of old times did who didn't butcher the kosher way?
Basically if you aren't hoping to take away cuts of meat then it doesn't need to be bled, just be like a fucking lion and eat the fucker raw, it's better for you. I once saw a ray mears where he started a huge fire in a pit with a bunch of big stones, killed a few animals with a rock and tossed them in, then covered it over with earth and let the stuff cook in the ground like an oven for a few house. Whole cooked animals.
>EU regulations and traditional butchering practices aren't on the same page. EU says animals have to be killed the most quick way possible which deemed the most humane, bleeding out an animal isn't really that.
Kind of. Basically, all animals are bled, you have to otherwise the meat spoils with the blood in it. We stun the animals then slit their necks to bleed them out. Only difference is Jews and Muzzies have to keep the animal awake so it can hear a prayer as it's slaughtered.
>However if animal is killed before the blood let out, it can coagulate and makes the meat taste weird.
I think you are confusing meat taint. It's the hormones left in the meat that makes it taste funny, but that's only with males.
>I'm not sure about this but I heard something that westerners "bleach" the meat because of this, use some chemical to clean it, and as a result makes their meat products taste liek cardboard.
It's ammonia and it's primarily used because slaughter houses are so fucking disgusting and unclean. When you process literally thousands of animals a day it's the only way to keep the meat clean in that environment.
>What other butchering practices out there? How people of old times did who didn't butcher the kosher way?
Basically if you aren't hoping to take away cuts of meat then it doesn't need to be bled, just be like a fucking lion and eat the fucker raw, it's better for you. I once saw a ray mears where he started a huge fire in a pit with a bunch of big stones, killed a few animals with a rock and tossed them in, then covered it over with earth and let the stuff cook in the ground like an oven for a few house. Whole cooked animals.