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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 | 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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2 | 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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3 | 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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