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Excerpt from the book “Why Do Vegetarians Eat Like That?” By David A. Gabbe --
Typically, the cattle, calves, or pigs just arriving at the slaughterhouse have
come a long distance, standing shoulder to shoulder the whole way. They're
confused by the trip, exhausted, and in many cases, quite ill. They haven't been fed for at least a day as it would make bad economic sense to feed an animal a final meal that won't be digested and turned into marketable meat before slaughter.
And while slaughterhouse workers may not be innately sadistic people, the pressures of their grisly work cause many of them to be harsh with the animals. Consequently, they pour down a torrent of angry shouts, slaps, and punches upon the disoriented livestock. Assembled by the hundreds or thousands, the terrified animals must wait outside the slaughterhouse for their turn to enter and be put to death.
As they hear the anguished cries of animals that have preceded them, the livestock are gripped by the specter of death. It is now only by severe blows and electric shocks that the animals grudgingly make their way into the killing rooms.
Contrary to what you may think, there are no mandated humane methods of killing animals! Slaughterhouse operators may choose any means (usually the cheapest!), however barbaric or cold-blooded.
In most slaughterhouses, the terror-stricken animals are first rendered unconscious by a blow to the head (often a steel bolt is fired into the brain), or by an electrical shock, or by another technique before they're shackled, hoisted, and stabbed repeatedly in the chest and neck in order to sever the major arteries. With blood spurting out of numerous wounds, the animals quickly bleed to death.
Even more shocking, a number of slaughterhouses do not first stun the animals. Instead, they're shackled, jacked up, and pierced while fully conscious (and in great pain from having their half-ton bodies suspended just by a hind leg) .
These poor creatures are stabbed and bled to death while wide-awake!
In a similar fashion, chickens are not knocked out before being killed . With their legs shackled, the birds are hung upside down on an overhead moving chain and guided toward spinning, razor- sharp blades that cut their throats (and nearly decapitate them).
The chickens then are passed through tubs of seething hot water to loosen their feathers. However, because some birds squirm or are in irregular in size, they miss the cutting blades entirely.
It is to their final misfortune that they enter the cauldrons of boiling water - alive and struggling.
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