2009年10月17日星期六

Kosher cattle slaughter 1930

Kosher cattle slaughter 1930



Observe how the cattle are slaughtered, with a very sharp knife, see how the Rabbi test how the sharpness of the knife with his hand and animal dies quickly so that there is minimum suffering and pain.

Kosher meat blood drain and fats certain nerves vein or blood vessel are removed, and wash clean. the special cross mark sign animal inspected and process

Sick animals are not kosher.

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