[editor-surveyor]

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“Stunning” cattle for slaughter is what leaves the meat full of blood and shock hormones, making it a poor choice as food.
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[familyop]

"'Stunning' cattle for slaughter is what leaves the meat full of blood and shock hormones, making it a poor choice as food."

Blood: southern and eastern Europe's favorite part along with horse meat, rats, etc. ;-) I can't imagine how their descendants in the northeast and west in the U.S. want slaughtering done now.

Though the animal is rendered instantly unconscious, the heart keeps beating long enough to bleed it out.

* Stun the animal as instructed.

* Cut the carotid artery in the throat and hoist it up by the tendons just above the hind feet (on large animals: chain hoist, any tractor with a lift, etc.).

* Skin, gut, etc.

"Shock hormones." Heh. Those are shared between organs and central nervous system parts to be discarded. We don't eat guts, unless a family member or neighbor likes liver. We don't rot ("age") the meat before eating, either.

It only takes a few minutes for an experienced person to slaughter an animal. After cleaning and quartering, butchering takes longer.

Much better than meat sold in the market.

[familyop]

It’s good to get away from that starved, tough, stringy beef that was fed on nothing but roughage and stampeded by predators all over the horrid desert on the Range, too. ...or is that the Strange?

;-)