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I wouldn't buy anything from any "Jewish butcher shop." They slaughter their
animals in the most cruel way- kosher style. This involves slitting the
throat and hanging even large animals upside-down. The blood stays in the
brain so the animal remains conscious.
To my knowledge, Gentile slaughterhouses knock the animal unconscious before
it is butchered.
MAY THE JEWS BE CURSED AND DAMNED FOREVER FOR THIS AND ALL OF THEIR OTHER
CRIMES AGAINST LIVING ALL NON-JEWISH LIVING
BEINGS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
JUST LIKE THAT FUCKING PHONY HOLOCAUST- ONLY THE JEWS ARE CAPABLE OF SUCH
SICKNESS- WHAT THEY LIE ABOUT IS WHAT THEY WANT TO DO TO AND HAVE DONE TO
GENTILES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
"Animals being ritually slaughtered in the United States are shackled around
a rear leg, hoisted into the air, and then hang, fully conscious, upside
down on the conveyer belt for between two and five minutes-and occasionally
much longer if something goes wrong on the killing line before the
slaughterer makes his cut. "
"It is difficult for us to imagine what these poor animals must suffer. The
cows are exhausted and terrified to begin with. "
"The animal upside down with ruptured joints and often a broken leg, twists
frantically in pain and terror"
"You see, for meat to be passed as kosher by Orthodox Rabbis, it is not
enough for the animal merely to have been conscious when killed and to have
its throat slit in the required way. A kosher Jew is also forbidden to
consume the blood of an animal, so the veins and arteries must be cut out of
kosher meat. In many parts of a cow, however, removing the blood vessels is
very costly, and so the meat packers have resolved this difficulty by
removing the blood vessels only from those parts of the animal from which
they can be cut out inexpensively. Thus, even though the whole animal was
killed kosher, only these parts are then sold as kosher meat. In other
words, there's a lot of meat left over. This means that a great deal of the
meat in our supermarkets and restaurants, while not labeled kosher, is in
fact from animals hoisted and slaughtered according to kosher regulations.
One authority states:
"It has been estimated that over 90% of the animals slaughtered in New
Jersey - whose slaughterhouses supply New York City as well as their own
state - are slaughtered by the ritual method."
Another report states:
"Although less than 5% of the flesh in the United States is bought kosher,
as much as 500% of the animals are slaughtered as such."
"The animal upside down with ruptured joints and often a broken leg,
twists frantically in pain and terror, so that it must be gripped by the
neck or have a clamp inserted in its nostrils to enable the slaughterer to
kill the animal with a single stroke, as religious law prescribes."
In actual practice, kosher deaths have become a hideous perversion of the
original intent of the dietary laws; the procedure adds incalculably to the
agony they must suffer.
You may think that today, because relatively few people "eat kosher,"
only a very small percentage of animals would be "killed kosher". You may
also think that even including the non-religious people who seek out kosher
meat, mistakenly believing it to be better, this still wouldn't amount to a
significant percentage. And finally you are probably quite sure that if you
buy meat that isn't labeled kosher, you are certainly not consuming meat
from animals killed in this fashion.
There is a debate going on now among orthodox Jews as to whether to allow
animals killed by more humane methods to be considered as kosher. In Sweden,
at least, the Orthodox Rabbis have come to allow animals to be stunned
before slaughter. I like to think there is some possibility that the
American Rabbis will follow suit. Though kosher procedures take the cake
when it comes to cruelty, even under the best of conditions slaughtering is
no day at the beach.
http://www.petatv.com/tvpopup/Prefs.asp ... agri_short
http://www.nationalvanguard.org/story.php?id=4277
http://www.nationalvanguard.org/story.php?id=8227
http://www.animalsrighttolifewebsite.co ... ughter.htm
High Priestess Maxine Dietrich
http://www.joyofsatan.com
Posted by: "sitara12006" [url=mailto:[email protected]][email protected][/url]
<mailto:[url=mailto:[email protected]][email protected][/url]?Subject=%20Re%3A%20Why%20you%20sould%20not%
20use%20Caffine sitara12006 <http://profiles.yahoo.com/sitara12006
Wed Oct 11, 2006 6:17 pm (PST)
I know, the hormone thing has been mentioned before. It was
suggested that I buy organic meat, but the only place to get
that is
through the Jewish butcher shops (ugh).
I wouldn't buy anything from any "Jewish butcher shop." They slaughter their
animals in the most cruel way- kosher style. This involves slitting the
throat and hanging even large animals upside-down. The blood stays in the
brain so the animal remains conscious.
To my knowledge, Gentile slaughterhouses knock the animal unconscious before
it is butchered.
MAY THE JEWS BE CURSED AND DAMNED FOREVER FOR THIS AND ALL OF THEIR OTHER
CRIMES AGAINST LIVING ALL NON-JEWISH LIVING
BEINGS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
JUST LIKE THAT FUCKING PHONY HOLOCAUST- ONLY THE JEWS ARE CAPABLE OF SUCH
SICKNESS- WHAT THEY LIE ABOUT IS WHAT THEY WANT TO DO TO AND HAVE DONE TO
GENTILES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
"Animals being ritually slaughtered in the United States are shackled around
a rear leg, hoisted into the air, and then hang, fully conscious, upside
down on the conveyer belt for between two and five minutes-and occasionally
much longer if something goes wrong on the killing line before the
slaughterer makes his cut. "
"It is difficult for us to imagine what these poor animals must suffer. The
cows are exhausted and terrified to begin with. "
"The animal upside down with ruptured joints and often a broken leg, twists
frantically in pain and terror"
"You see, for meat to be passed as kosher by Orthodox Rabbis, it is not
enough for the animal merely to have been conscious when killed and to have
its throat slit in the required way. A kosher Jew is also forbidden to
consume the blood of an animal, so the veins and arteries must be cut out of
kosher meat. In many parts of a cow, however, removing the blood vessels is
very costly, and so the meat packers have resolved this difficulty by
removing the blood vessels only from those parts of the animal from which
they can be cut out inexpensively. Thus, even though the whole animal was
killed kosher, only these parts are then sold as kosher meat. In other
words, there's a lot of meat left over. This means that a great deal of the
meat in our supermarkets and restaurants, while not labeled kosher, is in
fact from animals hoisted and slaughtered according to kosher regulations.
One authority states:
"It has been estimated that over 90% of the animals slaughtered in New
Jersey - whose slaughterhouses supply New York City as well as their own
state - are slaughtered by the ritual method."
Another report states:
"Although less than 5% of the flesh in the United States is bought kosher,
as much as 500% of the animals are slaughtered as such."
"The animal upside down with ruptured joints and often a broken leg,
twists frantically in pain and terror, so that it must be gripped by the
neck or have a clamp inserted in its nostrils to enable the slaughterer to
kill the animal with a single stroke, as religious law prescribes."
In actual practice, kosher deaths have become a hideous perversion of the
original intent of the dietary laws; the procedure adds incalculably to the
agony they must suffer.
You may think that today, because relatively few people "eat kosher,"
only a very small percentage of animals would be "killed kosher". You may
also think that even including the non-religious people who seek out kosher
meat, mistakenly believing it to be better, this still wouldn't amount to a
significant percentage. And finally you are probably quite sure that if you
buy meat that isn't labeled kosher, you are certainly not consuming meat
from animals killed in this fashion.
There is a debate going on now among orthodox Jews as to whether to allow
animals killed by more humane methods to be considered as kosher. In Sweden,
at least, the Orthodox Rabbis have come to allow animals to be stunned
before slaughter. I like to think there is some possibility that the
American Rabbis will follow suit. Though kosher procedures take the cake
when it comes to cruelty, even under the best of conditions slaughtering is
no day at the beach.
http://www.petatv.com/tvpopup/Prefs.asp ... agri_short
http://www.nationalvanguard.org/story.php?id=4277
http://www.nationalvanguard.org/story.php?id=8227
http://www.animalsrighttolifewebsite.co ... ughter.htm
High Priestess Maxine Dietrich
http://www.joyofsatan.com
Posted by: "sitara12006" [url=mailto:[email protected]][email protected][/url]
<mailto:[url=mailto:[email protected]][email protected][/url]?Subject=%20Re%3A%20Why%20you%20sould%20not%
20use%20Caffine sitara12006 <http://profiles.yahoo.com/sitara12006
Wed Oct 11, 2006 6:17 pm (PST)
I know, the hormone thing has been mentioned before. It was
suggested that I buy organic meat, but the only place to get
that is
through the Jewish butcher shops (ugh).
