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The shochet uses a perfectly sharp knife that is at least twice the length of the animals neck (~ 6 inches for poultry, ~ 18 inches for beef) and checked against the shochet's fingernail for nicks. Any nick at all would tear the flesh of the animal, causing great pain and rendering the slaughter invalid. After making a blessing, the shochet uses a very fast, continuous cutting motion to quickly sever the trachea, esophagus and major blood vessels in the neck. This causes the animal a minimum amount of pain and ensures a quick drop of blood pressure to the brain and nearly immediate loss of sensibility. Please see animal welfare expert Temple Grandin's articles on ritual slaughter for more information.
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