Avoiding Halal slaughter plants

The Turk walked away owing lads a fair ball of money. I know one small dealer/trucker who got caught for a 100k

What was the draw of that particular factory ? Were they paying over the odds ?

If anyone thinks there are not elements of suffering whilst animals are being 'processed' no matter what the method used they are fooling themselves.

We all watch wildlife programs featuring various methods of what we perceive to be tortuous deaths. I'd like to think that nature itself spares the victim due to the release of adrenalin.

Is it not the case that most people who have survived severe throat injuries reported no memory of it?

Lots of references and articles online relating to payments and HR issued with the employees.

Never a good sign when a company operates out of a building without a prominent sign identifying it.

It's like it trying to hide in Shannon Industrial Estate.

A large % of the fresh Halal meat in ethnic shops comes from them.

Poor form to not pay the suppliers. Though given the publicity I would have though animal suppliers would be wanting payment on delivery.

Most probability, like anyone extra income always welcome.

Obviously we all want the animals to have as minimal suffering as possible but its well documented that the waiting and noise beforehand along with a lot of animals knowing whats about to happen Is probably worse as the actual slaughter as they're sentient beings not without some sentiment of understanding as to what is about to happen.

It takes seconds for an animal to lose consciousness after the jugular is cut but I do understand where you're coming from regards to stunning them but I'd argue the wait to run up the chute and the noises and stress involved in the whole process is as bad as not stunning them

I grew up on a farm where we killed and butchered our own pigs and lambs up till a decade ago so I'm well aware as to what it involves, when you fry up the liver and kidneys of a pig you've reared by hand while they're still warm it gives an invaluable insight as to the importance of what an animal gives us when we rear it for food.

Loads of good questions. There is very little understanding of "Halal" and its history in Ireland.

It was first in Ballaghadreen in the 1970s with foreign contracts for Egypt, Iran/Iraq, Saudi Arabia. Plenty of money and unlimited demand. Slowly but slowly some of the excess was dumped on the domestic market.

Halal is not the method or confinded to meat. Halal is the system, where a tax called the Jizya is paid. Every product you buy in the supermarket is halal compliant. Now of course the local producers dont pay anything called the Jizya, they pay for a halal certificate of compliance. This approximately charged at 2% of gross production. It is charged at each stage (start counting). Who collects this money in Ireland? Shiek Halawa collects it for all of Europe, nice guy colourful history. A Halal product cannot be next to a non halal product. Pork can be Halal if the Jizya is paid. Yeah a lot of certification being issued.

Whilst the animal may have no comprehension of death it's aware what is happening is not good. Newer slaughterhouses are designed in such a way as to minimise the affect on the animals which is a good thing but I dont think you can ever really eliminate the stress involved. I agree with you in that all meat plants practicing halal should be made to declare it publicly and I agree stunning is a much preferred way for end of life processing. The paragraph below is what AI came up with

Animals, especially more intelligent ones like pigs and cattle, show strong signs of fear, stress, and panic when approaching slaughter

, indicating they perceive imminent danger, though whether they comprehend "death" as humans do is debated; their reactions stem from sensory cues (smell of blood, sounds) and "emotional contagion," suggesting awareness of a terrifying, final event, even if not the abstract concept of mortality. 

T