i've never seen the stunner used on the back of an animal's
head. it, like the .22, is positioned in that X between the
ears & eyes. the 'stunner' actually kills the animal
instantly, so 'stunner' is a misnomer.
we used these to kill animals when i was in college in the
early 70s. i was an ag major.
I'm thinking that maybe it's done in different ways. What a concept. We
certainly wouldn't want to descend into Om logic and claim it's done the
same way everywhere, just because cousin Clevis does it a certain way.
Oh the whole thought of that is simply heartbreaking to me. I'll
never eat meat again of any kind and haven't for years. It has only
improved my health as we don't need anywhere near the level of protein
nutritionists used to suggest. Actually, it's low on the food pyramid
On Thu, 04 Oct 2007 09:03:17 -0500, email@example.com wrote:
No indeed bleeeding out is not quick.
But I still believe stunning before bleeding out is a better way of killing.
Animals which are killed in the conventional method are kept calm as animals
that are upset produce more carcases which get called "dark cutters". This
means that the meat loses value - no abattoir aims to do that as its a loss
Cattle killed in an Abattoir are stunned as soon as they walk through the
door and then bled out. It's painless.
in a slaughtering plant the processing line has a number of stations and each
does one of two "cuts" and then the meat moves on to the next station. companies
want that line to go as fast as possible so the precision of gutting the animals
going to determine if the gut is cut or not. at the high speeds of today's
gut is going to get cut.
example: chickens are dipped into water to wet their feathers so the machine can
strip the feathers off and I am sure there is crap in that water that is now
distributed well over the whole chicken.
Bacteria is going to be on the surface of the meat. Inside the meat is
sterile. Problem when you grind burger is as you say. That's why it is
safe to eat a steak cooked rare but not a hamburger. Chicken are
another story. Practically impossible to gut them and keep clean.
(You can gut a cow and keep gut off meat.) That's why there is more
food poisoning from chicken than beef.
Problem is worst with factory chubs. Too many cows
being sent down the line, inevitably a few are going to
get their gut contents spilled into the meat.
Either buy in-store ground, or grind your own.
Most recipes that call for ground beef are improved by substituting
cubed. Not difficult to do yourself with a sharp, well-maintained
knife. Can't understand why ground beef is so popular here.
cheap (comparatively), easy & it uses up a lot of cuts that
most people nowadays don't want or even know what to do with.
very few people want roasts (take too long for "busy cooks")
& they have no clue what to do when confronted with anything
besides a steak or ground beef.
before fast food became widely available, there were very few
steak houses, because there was nowhere for the other cuts to
go. now it just gets ground up & sold as burger.
I can usually get chuck cheaper than hamburger. As I say,
it improves most recipes that call for the latter. Chili con
carne is a good example (*especially* when you substitute
beer for water -- gives it an agreeable sweet taste with no
identifiable hint of beer). Excellent served over rice. Be
adventurous with the beans. Don't just throw in a can of
kidney beans -- too boring. Throw in a can each of garbanzos
and black beans, too.
Cook it just like ground beef. Sear it in oil with black pepper and
a teaspoon of chopped garlic to marry the flavors early. No great
culinary skills needed beyond turning on the stove and stirring.
How much is it from how well McDonalds has us trained
Ferd, get a grip. You're trying too hard here. Your not bleeding likely
to find a wood fire in one of those smoke stacks. You must have been
thinking of chimneys. You are a comedien (consider getting a large black
board as a visual aid). If you want creosote, go suck on a post. It's
cheaper than a whopper. You might want to add some mustard, onion,
tomato, and pickle though. No, I was referring to New Jersey as the
original "Skunk Works". If it is a smell or a taste, it's made in New
i wouldn't know. there weren't fast food franchises around
until i was in my teens (that is, they hadn't really expanded
so much. they existed, just not where i lived).
i have cookbooks from WWII era & earlier which ask for cuts
of meat i *never* see in stores. i can only vaguely remember
cutting them in meat cutting class in 1972. i'm afraid i
didn't pay close attention since i took the class while in my
OTOH, i have a 7 year old & hamburgers are way down on his
list of foods he'd prefer. i think the current top of the list
is artichokes. he loooooves artichokes.
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