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You can get meat without shooting it in the head. Its just that that happens to be one of the cleanest, most humane ways of doing it. You can't just eat the animals that drop dead on their own, since that normally suggests old age or disease, which make the meat kind of nasty (just a wee bit). Decapitation just doesn't work on something the size of a cow.
But, really, poultry is often killed by decapitation, strangulation, or breaking its neck. Fish...been a while since I caught a live fish. Last I recall my father taught me to kill fish by dashing its head against the rocks a few times. Fish is foten decapitated or just left to suffocate.
Now, I know that halal butchering, and I think kosher butchering, is performed by slitting the animals throat, and then hanging it to allow all the nasty fluids to drain out.
As for a previous poster's comment:
I have never ever eaten lamb. Is that a British thing?
British, New Zealand, Australian, American, Canadian, Morrocan, Greek...lamb's one of the universal foods becuase sheep are a lot easier to graze than cattle. They also serve a double purpose, since the wool is quite useful as well. Killing a few lambs here and there for food keeps the herd down to a managable size, and ensures that you've got meat along with the wool that you sheer from the other sheep.
The Greeks were eating mutton and lamb nearly a thousand years before the Britons were brought under Roman rule. Then again, they also ate ox, beef, goat, fish, fowl...etc.
Really the big British sheep thing is that the British have more recipes for mutton. You don't see a lot of mutton recipes in other cultures, at least not ones that show up in restaraunts or cook books. |
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