Meat+Poultry - November 2018 - 23
R
eligious slaughter has been a polarizing
subject in the meat industry and the
meat consuming public for a number
of years. Compelling undercover videos
detailing cruel slaughter practices on live
cattle have at times provoked outrage over
religious slaughter. While animal cruelty at
conventional slaughter plants (i.e. Hallmark
Westland, 2008) were deemed plant issues to
be corrected locally, cruel practices at religious
slaughter plants seem to produce a reaction
indicting the entire religious slaughter process
(Agriprocessors, 2008).
The two main categories of religious
slaughter are kosher (Jewish) and halal
(Muslim). Both halal and kosher dietary
laws prescribe that slaughter death occurs
as a result of anemia of the brain caused by
severance of the carotid arteries from a knife
cut across the throat. Some view the religious
throat cut's resultant bleed out in a negative
light; most scientists have concluded that
when done properly, the process is not painful
to the animal.
The most objectionable aspect associated
with religious slaughter has been a method of
restraint called shackling and hoisting, where
the live animal is hung by its rear leg upside
down before the slaughter cut is administered.
Particularly with cattle, this may induce
extreme distress for the conscious animal. All
cattle are shackled and hoisted after stunning.
It is the hanging of the live, conscious beef that
is considered cruel. Although long associated
with religious slaughter, it is not a religious
requirement of either the halal or kosher
process. Both Muslim and Jewish law require
that all animals be treated with respect.
Consumer expectations around animal
welfare are rising, as is the demand for
religiously slaughtered products. With such
market dynamics, doing religious slaughter
humanely is more important than ever.
RISING DEMAND
Joe M. Regenstein is professor emeritus of
Food Science for Cornell Univ., and head of
the Cornell Kosher and Halal Food Initiative.
He has been active in improving humane
religious slaughter for decades, which
includes collaboration with world renowned
animal welfare expert Temple Grandin. Noting
the rising demand for religious slaughter
meats, he says, "In the US, the Orthodox
community is definitely expanding in addition
to more demand. We're also seeing more
high-end attempts at grass fed, animal welfare
friendly and pasture fed beef. The Muslim
community is also growing and looking at
more high-end products."
Roger Othman, Director of Consumer
Relations for the Islamic Food and Nutrition
Council of America (IFANCA), also sees the
demand for halal meats increasing: "The global
halal market is growing at an annual rate of
over 7 percent, according to Thomson Reuters.
Most fresh halal meat has been sold in ethnic
stores, but that is changing
as national supermarkets
are either looking into the
opportunity or already
marketing halal beef and
poultry products."
While much of this
demand is concentrated in
stores near large Muslim
populations, Othman sees
that scenario changing:
"We expect this to expand
further as food shopping
on Amazon increases."
Both Regenstein and
Othman say the more
stringent requirements
of religious slaughter
and processing make the
meat more attractive to
consumers. Regenstein
comments, "There are
many people who buy kosher meat who are not
Jewish. The fact that it's well bled out, salted
and soaked while slaughtered by a caring
religious person; people that buy beef that are
not Jewish are attracted to it because they
know more about what's going on, (and that's)
for some higher quality."
Othman adds: "The popularity of the Halal
Guys franchising is an indication that halal
attracts more than just Muslim consumers.
The understanding that halal is cleaner and
more wholesome is an attraction to many
consumers."
Domestic production of religiously
slaughtered meat is insufficient to meet
consumer needs. New Zealand and Australia
export a significant amount of halal meats
This head holder device
allows for the animal's head
to be held comfortably
while a rabbi performs
the kosher cut.
www.meatpoultry.com | 11.18 | MEAT+ POULTRY
23
http://www.meatpoultry.com
Meat+Poultry - November 2018
Table of Contents for the Digital Edition of Meat+Poultry - November 2018
Meat+Poultry - November 2018
CONTENTS
COMMENTARY - Leading the legacy
BUSINESS NOTES - SMITHFIELD TO INVEST $1.2M IN KENTUCKY PLANT
MAPLE LEAF ACQUIRES CHARCUTERIE COMPANY
NIMAN RANCH TEAMS WITH BLUE RIBBON MEATS
HORMEL ANNOUNCES IOWA PLANT EXPANSION
JBS S.A. PLANS $12 MILLION BEEF EXPANSION
DARLING INGREDIENTS ACQUIRES PET FOOD ASSETS
WASHINGTON - New NAFTA
COVER STORY - TAKING CARE OF (THE FAMILY) BUSINESS
ANIMAL WELFARE - RITUAL & ETHICAL
CURRENT EVENTS - Unwanted WEATHER
EXECUTIVE SERIES - Cardinal RULE
SEASONAL PROMOTIONS - Turkey time
INGREDIENT ISSUES - GLOBETROTTING
FOOD SAFETY - Pressurized protection
PACKAGING SOLUTIONS - PACK MENTALITY
BOOK REVIEW - From keyboard to cleaver
SMALL BUSINESS MATTERS - PASSION FOR SAUSAGE
LABOR - Prescription policy pitfalls
NAMES IN THE NEWS
CALENDAR
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Bacon processing trends+technology
PROCESSOR PROFILE - Bacon headway
GLOBAL TRENDS - Canadian bacon
BACON OPERATIONS - King of craft bacon
FOODSERVICE TRENDS - Bacon hits center of the plate
Meat+Poultry - November 2018 - Meat+Poultry - November 2018
Meat+Poultry - November 2018 - Meat+Poultry - November 2018
Meat+Poultry - November 2018 - 2
Meat+Poultry - November 2018 - 3
Meat+Poultry - November 2018 - CONTENTS
Meat+Poultry - November 2018 - 5
Meat+Poultry - November 2018 - 6
Meat+Poultry - November 2018 - 7
Meat+Poultry - November 2018 - COMMENTARY - Leading the legacy
Meat+Poultry - November 2018 - 9
Meat+Poultry - November 2018 - NIMAN RANCH TEAMS WITH BLUE RIBBON MEATS
Meat+Poultry - November 2018 - DARLING INGREDIENTS ACQUIRES PET FOOD ASSETS
Meat+Poultry - November 2018 - WASHINGTON - New NAFTA
Meat+Poultry - November 2018 - 13
Meat+Poultry - November 2018 - COVER STORY - TAKING CARE OF (THE FAMILY) BUSINESS
Meat+Poultry - November 2018 - 15
Meat+Poultry - November 2018 - 16
Meat+Poultry - November 2018 - 17
Meat+Poultry - November 2018 - 18
Meat+Poultry - November 2018 - 19
Meat+Poultry - November 2018 - 20
Meat+Poultry - November 2018 - 21
Meat+Poultry - November 2018 - ANIMAL WELFARE - RITUAL & ETHICAL
Meat+Poultry - November 2018 - 23
Meat+Poultry - November 2018 - 24
Meat+Poultry - November 2018 - 25
Meat+Poultry - November 2018 - 26
Meat+Poultry - November 2018 - 27
Meat+Poultry - November 2018 - CURRENT EVENTS - Unwanted WEATHER
Meat+Poultry - November 2018 - 29
Meat+Poultry - November 2018 - 30
Meat+Poultry - November 2018 - 31
Meat+Poultry - November 2018 - 32
Meat+Poultry - November 2018 - 33
Meat+Poultry - November 2018 - EXECUTIVE SERIES - Cardinal RULE
Meat+Poultry - November 2018 - 35
Meat+Poultry - November 2018 - 36
Meat+Poultry - November 2018 - 37
Meat+Poultry - November 2018 - SEASONAL PROMOTIONS - Turkey time
Meat+Poultry - November 2018 - 39
Meat+Poultry - November 2018 - 40
Meat+Poultry - November 2018 - 41
Meat+Poultry - November 2018 - 42
Meat+Poultry - November 2018 - 43
Meat+Poultry - November 2018 - 44
Meat+Poultry - November 2018 - 45
Meat+Poultry - November 2018 - INGREDIENT ISSUES - GLOBETROTTING
Meat+Poultry - November 2018 - 47
Meat+Poultry - November 2018 - 48
Meat+Poultry - November 2018 - 49
Meat+Poultry - November 2018 - 50
Meat+Poultry - November 2018 - 51
Meat+Poultry - November 2018 - 52
Meat+Poultry - November 2018 - 53
Meat+Poultry - November 2018 - FOOD SAFETY - Pressurized protection
Meat+Poultry - November 2018 - 55
Meat+Poultry - November 2018 - 56
Meat+Poultry - November 2018 - 57
Meat+Poultry - November 2018 - 58
Meat+Poultry - November 2018 - 59
Meat+Poultry - November 2018 - PACKAGING SOLUTIONS - PACK MENTALITY
Meat+Poultry - November 2018 - 61
Meat+Poultry - November 2018 - 62
Meat+Poultry - November 2018 - 63
Meat+Poultry - November 2018 - BOOK REVIEW - From keyboard to cleaver
Meat+Poultry - November 2018 - 65
Meat+Poultry - November 2018 - 66
Meat+Poultry - November 2018 - 67
Meat+Poultry - November 2018 - 68
Meat+Poultry - November 2018 - 69
Meat+Poultry - November 2018 - 70
Meat+Poultry - November 2018 - SMALL BUSINESS MATTERS - PASSION FOR SAUSAGE
Meat+Poultry - November 2018 - 72
Meat+Poultry - November 2018 - 73
Meat+Poultry - November 2018 - 74
Meat+Poultry - November 2018 - 75
Meat+Poultry - November 2018 - LABOR - Prescription policy pitfalls
Meat+Poultry - November 2018 - 77
Meat+Poultry - November 2018 - NAMES IN THE NEWS
Meat+Poultry - November 2018 - 79
Meat+Poultry - November 2018 - CALENDAR
Meat+Poultry - November 2018 - 81
Meat+Poultry - November 2018 - SHOWCASE
Meat+Poultry - November 2018 - 83
Meat+Poultry - November 2018 - CLASSIFIEDS
Meat+Poultry - November 2018 - 85
Meat+Poultry - November 2018 - 86
Meat+Poultry - November 2018 - 87
Meat+Poultry - November 2018 - 88
Meat+Poultry - November 2018 - ADVERTISERS
Meat+Poultry - November 2018 - THE INSIDER
Meat+Poultry - November 2018 - 91
Meat+Poultry - November 2018 - 92
Meat+Poultry - November 2018 - Bacon processing trends+technology
Meat+Poultry - November 2018 - Bacon - 2
Meat+Poultry - November 2018 - Bacon - 3
Meat+Poultry - November 2018 - PROCESSOR PROFILE - Bacon headway
Meat+Poultry - November 2018 - Bacon - 5
Meat+Poultry - November 2018 - Bacon - 6
Meat+Poultry - November 2018 - Bacon - 7
Meat+Poultry - November 2018 - Bacon - 8
Meat+Poultry - November 2018 - Bacon - 9
Meat+Poultry - November 2018 - GLOBAL TRENDS - Canadian bacon
Meat+Poultry - November 2018 - Bacon - 11
Meat+Poultry - November 2018 - Bacon - 12
Meat+Poultry - November 2018 - Bacon - 13
Meat+Poultry - November 2018 - BACON OPERATIONS - King of craft bacon
Meat+Poultry - November 2018 - Bacon - 15
Meat+Poultry - November 2018 - Bacon - 16
Meat+Poultry - November 2018 - Bacon - 17
Meat+Poultry - November 2018 - FOODSERVICE TRENDS - Bacon hits center of the plate
Meat+Poultry - November 2018 - Bacon - 19
Meat+Poultry - November 2018 - Bacon - 20
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