Humane, adjective: marked by compassion, sympathy, or consideration for humans or animals.
According to Jewish law, proper kosher slaughter requires a quick, deep stroke across the throat with a perfectly sharp blade. This method, when used in conjunction with a proper restraint pen, a skilled slaughterer, and non-stressed cattle, is supposed to render the animals unconscious within seconds. But time and time again, PETA investigations have exposed how kosher slaughterhouses have failed to live up to this standard.
In kosher facilities that use “shackle and hoist,” for example, cattle are tripped to the ground and forcibly restrained while their legs are chained. Panicked cows are turned upside down prior to slaughter while workers stand on their legs and use a sharp metal instrument called the “devil’s fork” to pin their heads down and expose their necks for the kosher slaughter cut. After the cut, the cattle immediately are hoisted by one leg to be bled out, while most of the animals are still conscious and able to feel pain.
After a PETA investigation exposed the cruelty of “shackle and hoist” slaughter, Israel’s chief rabbi promised to phase out this cruel method. But two years later, a new PETA investigation of the largest cattle slaughterhouse in Uruguay, found cows still going through this terrifying and painful process. This meat is exported to the United States and Israel.