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Results from: Answered Bible Questions, Answers, Unanswered Bible Questions, Notes Ordered by Verse | ||||||
Results | Verse | Author | ID# | |||
1 | Eating meat with blood in it: Gen. 9:4 | Gen 9:4 | EdB | 111853 | ||
Minijackson What you saw in the package was not blood it was body fluid. Blood is thick and clotty, it spoils almost instantly. To be Kosher a Rabbi had to kill the animal, done by slitting the artery with a scarey sharp knife. From what I observed the knife is so sharp the animal isn't aware that it's throat is cut. It's blood pumps out and the animal falls asleep at this point the animal is hung upside down and bled some more. The animal is gutted and organs are inspected by the Rabbi. If the animal is found with any defect the meat become gentile meat. Kosher meat is then cut and again inspected by the Rabbi and then packaged. After the meat is bought it is to be soaked in a slat water solution to draw out the body fluid. The meat is then cooked completely and served. Chickens are handled the same way but have a much higher rejection rate. I watched a Rabbi fill the Gentile barrel in short order while inspecting the chickens. For non Kosher chickens the chicken is suspended by it feet it is stunned by electricity (some are stunned before being put in the machine) but the heart is usually still functioning. Its head is removed, at which point it blood is drained, remember chickens hardly have any blood compared to a human or cattle. It is then sent in the steamer / plucker , then it is gutted and packaged. You may find red juice in a chicken but that is body fluid and your right some veins may still contain tiny amounts of blood that clotted before it was drained. EdB |
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2 | Eating meat with blood in it: Gen. 9:4 | Gen 9:4 | minjackson | 112022 | ||
EdB Thanks for the response and observation. I grew up on a farm and my mom killed the chickens when we did eat one and I still remember the scene. You ate that chicken with an awareness that something had died to fill your hungry belly, and by the way, we didn't have many fat folks around! Maybe the cure for some of our obesity problem is to have everyone slaughter what they have to eat. (smile) But our God who is the essence of goodness and mercy; as a matter of fact, any sense I have of compassion and mercy come from Him. He is the One who said "Every moving thing that liveth shall be meat for you:" therefore, being a vegetarian is a choice one can make for himself, but it is not by commandment of God and is not my choice. I want to see us treat animal and human life with respect by God's definition of what constitutes respect for that life. I really did not go looking for this question. It found me while I was minding my own business on the job and faithfully talking to and communing with my Heavenly Father. The 2 farmers who set me on this quest did not have a religious agenda. They simply shared this info with me to enhance my appreciation of some good tasting chicken. As evidence of what they were saying, they asked me about the dark areas around chicken bones after it is cooked. I went to the Amish and bought some poultry and had them kill and dress it and there were no dark areas aroung the bones when I cooked that chicken and the taste was outstanding. I checked with the State Meat Inspection Department and they were the ones who told me why they slaughter the way they do. They also told me that what I saw as blood around the bones was not blood but they could not explain why the darkness, but they maintained that it was not blood around the bone. When I went to the Kosher Shop some years ago, I was so happy with their chicken that I decided to use their chicken to entertain my guests at an affair. I did not know there was Gentile chicken and Kosher chicken and they sold me some of the bloodiest chicken I've ever seen! I didn't try that shop again and never ordered anything in advance at the other shop either. Their chicken was good and expensive. Peace to you EdB Minjackson |
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3 | Eating meat with blood in it: Gen. 9:4 | Gen 9:4 | EdB | 112028 | ||
Minjackson If you were raised on a farm then you know chicken is the barnyard buzzard they will and do eat anything. I suspect the difference between Amish and non Amish chicken is not in the killing nor in the handling of the meat after death but rather the conditions the chickens were raised in and what they ate. Amish farms are by far the most clean, and most humane farms you will ever find. Their barns when they needed cleaned look better than most other barns after they have been "cleaned". I have been in Amish dairy barns that look better than most other barns did before they were used. Incidently I love Amish ham would buy one every Christmas, boy what a treat. I lived in Cleveland at the time and there is an Amish settlement east of the city. They brought their meat and produce to the Central Market in down town Cleveland each day. Interestingly most Kosher chicken headed for New York comes from the Amish farms around Harrisburg Pa. They send Rabbis to the farms for a two week stint in which they kill and inspect each chicken. I watched them and the process was fascinating. Especially knowing what constituted a gentile chicken. Again I suspect what you are calling bloody is really body fluid that is red. Blood becomes very very thick within minutes of death and spoils almost instantly. That is one reason why embalmed bodies have the blood removed. Bon a petite EdB |
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4 | Eating meat with blood in it: Gen. 9:4 | Gen 9:4 | minjackson | 112312 | ||
EdB We share the Amish area experience. I agree with most of what you say, but since I worked with blood and blood products for years and I also grew up on a farm, I know when i see too much bloody residual to even suspect an animal's circulatory blood has been evacuated. My spouse told me that the speed with which they process animals prevents normal evacuation of blood from the meat, so they vacuum pack it in an effort to try and enhance the removal of the blood. This is a concern which mainly affects this generation, because as you state, blood spoils readily and will cause spoilage of the meat unless it is refrigerated. People before our time were forced to bleed the meat to prevent spoilage because there was no refrigeration. Refrigeration makes it possible for blood to be stored and also meat containing blood to be stored without concern of spoilage. That is why there is no modern day concern about blood being in a product. I cooked a chicken just the other day and the blood from the circulatory vessels spilled over into the meat and out into the cooking media. It is unmistakeable. I celebrate when I do get a good tasting, well bled piece of meat. I am not saying that none of the blood gets evacuated, but I am saying we don't care if it does, and if it doesn't spill out, the chicken will weigh more. More blood, more money! EdB, when is the last time you have been by the meat counters or cooked some of that stuff without trying to soak the blood out of it? Thanks EdB Minjackson |
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5 | Eating meat with blood in it: Gen. 9:4 | Gen 9:4 | EdB | 112320 | ||
Minjackson I don't think many will get rich by the added blood in a chicken. Less than a penny even at today's prices. :-) EdB |
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