I had never heard of “halal” before today and rather wish I hadn’t. In a nutshell, Islamic dietary law (why is there inevitably an aspect of ancient and mindless superstition accompanying every contemporary example of persistent barbarism?) dictates that animals must be slaughtered in a certain way in order to render their remains fit for consumption. Under halal, this means cutting the front of the throat, severing the windpipe and vasculature but leaving the spinal cord intact so that the animal bleeds out while alive and conscious, supposedly resulting in “purer” meat.
Obviously this is as painless and humane as a nearly instantaneous death per electrocution. Actually it’s not — I’m just seeing if you’re awake. If you are able to get more than a third of the way, you have a lot more resolve than I do.
I suppose the natural question morphs into a number of interrelated slippery-slope considerations: if it’s not OK to cruelly kill other animals for food when we don’t need to, why is it OK to kill them at all? And if cows and sheep are partially or entirely off-limits, why is it OK to eat chicken, fish, oysters, or even ants?
All I know is that I am already not much of a red-meat fan and think this marks a good time for me to strongly consider limiting myself to foods gained from the wholesale slaughter of things that grow on trees or vines or in the ground. I get plenty of protein from egg whites and skim milk and don’t enjoy meat enough to justify the thoughts that have often crossed my mind and are now assured of doing every time I dip a fork in the direction of anything that once bled. I don’t know how the people in that video can do their jobs.