In the related article entitled, "There's more to healthy red meat than pasture-fed animals and humane slaughter," named is the type of animal fit for human (homo sapien) consumption and the major distinguishing characteristics that make all the difference if wanting to consume the healthiest and most hygienic meat. Concerning red meat, what else matters? Revealed in this article are six additional, incredibly important factors essential for producing meat that is extremely healthy and most hygienic.
The Blood and Ritual Slaughter
Blood is a medium for the growth of unfriendly bacteria. Modern science has shown putrefaction sets in rapidly from animal flesh/meat insufficiently bled (despite freezing meat). The opposite is true for meat adequately bled; it keeps for a long time. People are wise to abstain from consuming domesticated animals' blood because the life of all flesh is in the blood, and the blood is for the life thereof. In domesticated animals/livestock, rapid draining of most of the blood is accomplished through ritual slaughter (i.e., shechitah). To remove the remaining blood from the domesticated animals/livestock, their flesh is soaked and salted.
Shechitah slaughter is also one of the most humane slaughter methods and it requires a quick, deep stroke across a specific part of the throat. To clarify, the stroke is one single swift and it is an uninterrupted sweep (no pressure or stabbing). A perfectly sharp blade is used, and the blade must have no nicks or unevenness. This method of slaughter is painless and causes unconsciousness within two seconds. For the most compassionate slaughter, it's extremely important for the animal to be in an upright position.
The Fat
Modern science has determined there are varying kinds of saturated fat, and some of them have a negative effect on human health. Nutritionists point out both the blood and fat in meat carry and are repositories for toxins. In ritual slaughter, all fat is suppose to be removed from the animal. In a book of law called the Bible it states, "Eat no manner of fat, of ox, or of sheep, or of goat."
Heritage Breeds
According to the Sustainable Table's website: "Heritage breeds are generally better adapted to withstand disease and survive in harsh environmental conditions, and their bodies can be better suited to living on pasture."
Cloned Animals
Researchers involved in cloning have noted severe physical deformities in cloned animals including immune deficiencies, diabetes, heart and lung damage, kidney failure, brain irregularities and malformed arteries. A health law in the Bible prohibits cloning (Leviticus 19:19).
Of Further Interest
It is a most healthful practice to eat animal flesh cooked (preferably stewed) versus raw.
According to a 2009 study from Mintel: Food quality, health and safety are the main reasons people buy kosher foods - not for religious reasons.
Walter Burkert, in Homo Necans, explains: The hunt was gradually replaced by the slaughter of livestock. Ritual slaughter involves a prescribed method of slaughtering an animal for food production.
A butcher does not have the highly skilled training like a shochet (for example) in the particular tasks required to produce healthy, hygienic meat.
People who practice these six aspects of not gendering animals with a diverse kind (cloning), using heritage breeds, removing the blood and fat, cooking meat and ritual slaughter (humane) virtually eliminate the health/hygiene challenges associated with consuming meat.
The sole purpose for this article is to explain what constitutes meat that is healthiest and most hygienic for homo sapiens to consume. People can learn the skills necessary to produce healthy and hygienic meat without seeking kosher or halal produced meat.
Article References
Book: Today, Tomorrow and the Great Beyond (pages 353-354) by John S.Fox
Mintel Study: Purchasing Kosher
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