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Guru Granth Sahib
Composition, Arrangement & Layout
ਜਪੁ | Jup
ਸੋ ਦਰੁ | So Dar
ਸੋਹਿਲਾ | Sohilaa
ਰਾਗੁ ਸਿਰੀਰਾਗੁ | Raag Siree-Raag
Gurbani (14-53)
Ashtpadiyan (53-71)
Gurbani (71-74)
Pahre (74-78)
Chhant (78-81)
Vanjara (81-82)
Vaar Siri Raag (83-91)
Bhagat Bani (91-93)
ਰਾਗੁ ਮਾਝ | Raag Maajh
Gurbani (94-109)
Ashtpadi (109)
Ashtpadiyan (110-129)
Ashtpadi (129-130)
Ashtpadiyan (130-133)
Bara Maha (133-136)
Din Raen (136-137)
Vaar Maajh Ki (137-150)
ਰਾਗੁ ਗਉੜੀ | Raag Gauree
Gurbani (151-185)
Quartets/Couplets (185-220)
Ashtpadiyan (220-234)
Karhalei (234-235)
Ashtpadiyan (235-242)
Chhant (242-249)
Baavan Akhari (250-262)
Sukhmani (262-296)
Thittee (296-300)
Gauree kii Vaar (300-323)
Gurbani (323-330)
Ashtpadiyan (330-340)
Baavan Akhari (340-343)
Thintteen (343-344)
Vaar Kabir (344-345)
Bhagat Bani (345-346)
ਰਾਗੁ ਆਸਾ | Raag Aasaa
Gurbani (347-348)
Chaupaday (348-364)
Panchpadde (364-365)
Kaafee (365-409)
Aasaavaree (409-411)
Ashtpadiyan (411-432)
Patee (432-435)
Chhant (435-462)
Vaar Aasaa (462-475)
Bhagat Bani (475-488)
ਰਾਗੁ ਗੂਜਰੀ | Raag Goojaree
Gurbani (489-503)
Ashtpadiyan (503-508)
Vaar Gujari (508-517)
Vaar Gujari (517-526)
ਰਾਗੁ ਦੇਵਗੰਧਾਰੀ | Raag Dayv-Gandhaaree
Gurbani (527-536)
ਰਾਗੁ ਬਿਹਾਗੜਾ | Raag Bihaagraa
Gurbani (537-556)
Chhant (538-548)
Vaar Bihaagraa (548-556)
ਰਾਗੁ ਵਡਹੰਸ | Raag Wadhans
Gurbani (557-564)
Ashtpadiyan (564-565)
Chhant (565-575)
Ghoriaan (575-578)
Alaahaniiaa (578-582)
Vaar Wadhans (582-594)
ਰਾਗੁ ਸੋਰਠਿ | Raag Sorath
Gurbani (595-634)
Asatpadhiya (634-642)
Vaar Sorath (642-659)
ਰਾਗੁ ਧਨਾਸਰੀ | Raag Dhanasaree
Gurbani (660-685)
Astpadhiya (685-687)
Chhant (687-691)
Bhagat Bani (691-695)
ਰਾਗੁ ਜੈਤਸਰੀ | Raag Jaitsree
Gurbani (696-703)
Chhant (703-705)
Vaar Jaitsaree (705-710)
Bhagat Bani (710)
ਰਾਗੁ ਟੋਡੀ | Raag Todee
ਰਾਗੁ ਬੈਰਾੜੀ | Raag Bairaaree
ਰਾਗੁ ਤਿਲੰਗ | Raag Tilang
Gurbani (721-727)
Bhagat Bani (727)
ਰਾਗੁ ਸੂਹੀ | Raag Suhi
Gurbani (728-750)
Ashtpadiyan (750-761)
Kaafee (761-762)
Suchajee (762)
Gunvantee (763)
Chhant (763-785)
Vaar Soohee (785-792)
Bhagat Bani (792-794)
ਰਾਗੁ ਬਿਲਾਵਲੁ | Raag Bilaaval
Gurbani (795-831)
Ashtpadiyan (831-838)
Thitteen (838-840)
Vaar Sat (841-843)
Chhant (843-848)
Vaar Bilaaval (849-855)
Bhagat Bani (855-858)
ਰਾਗੁ ਗੋਂਡ | Raag Gond
Gurbani (859-869)
Ashtpadiyan (869)
Bhagat Bani (870-875)
ਰਾਗੁ ਰਾਮਕਲੀ | Raag Ramkalee
Ashtpadiyan (902-916)
Gurbani (876-902)
Anand (917-922)
Sadd (923-924)
Chhant (924-929)
Dakhnee (929-938)
Sidh Gosat (938-946)
Vaar Ramkalee (947-968)
ਰਾਗੁ ਨਟ ਨਾਰਾਇਨ | Raag Nat Narayan
Gurbani (975-980)
Ashtpadiyan (980-983)
ਰਾਗੁ ਮਾਲੀ ਗਉੜਾ | Raag Maalee Gauraa
Gurbani (984-988)
Bhagat Bani (988)
ਰਾਗੁ ਮਾਰੂ | Raag Maaroo
Gurbani (889-1008)
Ashtpadiyan (1008-1014)
Kaafee (1014-1016)
Ashtpadiyan (1016-1019)
Anjulian (1019-1020)
Solhe (1020-1033)
Dakhni (1033-1043)
ਰਾਗੁ ਤੁਖਾਰੀ | Raag Tukhaari
Bara Maha (1107-1110)
Chhant (1110-1117)
ਰਾਗੁ ਕੇਦਾਰਾ | Raag Kedara
Gurbani (1118-1123)
Bhagat Bani (1123-1124)
ਰਾਗੁ ਭੈਰਉ | Raag Bhairo
Gurbani (1125-1152)
Partaal (1153)
Ashtpadiyan (1153-1167)
ਰਾਗੁ ਬਸੰਤੁ | Raag Basant
Gurbani (1168-1187)
Ashtpadiyan (1187-1193)
Vaar Basant (1193-1196)
ਰਾਗੁ ਸਾਰਗ | Raag Saarag
Gurbani (1197-1200)
Partaal (1200-1231)
Ashtpadiyan (1232-1236)
Chhant (1236-1237)
Vaar Saarang (1237-1253)
ਰਾਗੁ ਮਲਾਰ | Raag Malaar
Gurbani (1254-1293)
Partaal (1265-1273)
Ashtpadiyan (1273-1278)
Chhant (1278)
Vaar Malaar (1278-91)
Bhagat Bani (1292-93)
ਰਾਗੁ ਕਾਨੜਾ | Raag Kaanraa
Gurbani (1294-96)
Partaal (1296-1318)
Ashtpadiyan (1308-1312)
Chhant (1312)
Vaar Kaanraa
Bhagat Bani (1318)
ਰਾਗੁ ਕਲਿਆਨ | Raag Kalyaan
Gurbani (1319-23)
Ashtpadiyan (1323-26)
ਰਾਗੁ ਪ੍ਰਭਾਤੀ | Raag Prabhaatee
Gurbani (1327-1341)
Ashtpadiyan (1342-51)
ਰਾਗੁ ਜੈਜਾਵੰਤੀ | Raag Jaijaiwanti
Gurbani (1352-53)
Salok | Gatha | Phunahe | Chaubole | Swayiye
Sehskritee Mahala 1
Sehskritee Mahala 5
Gaathaa Mahala 5
Phunhay Mahala 5
Chaubolae Mahala 5
Shaloks Bhagat Kabir
Shaloks Sheikh Farid
Swaiyyae Mahala 5
Swaiyyae in Praise of Gurus
Shaloks in Addition To Vaars
Shalok Ninth Mehl
Mundavanee Mehl 5
ਰਾਗ ਮਾਲਾ, Raag Maalaa
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<blockquote data-quote="BhagatSingh" data-source="post: 85751" data-attributes="member: 2610"><p>Oh then do it the good old american way. :happy:</p><p><a href="http://en.wikipedia.org/wiki/Slaughterhouse" target="_blank">Slaughterhouse - Wikipedia, the free encyclopedia</a></p><p></p><p>The slaughterhouse process differs by species and region and may be controlled by <a href="http://en.wikipedia.org/wiki/Civil_law" target="_blank">civil law</a> as well as religious laws such as <a href="http://en.wikipedia.org/wiki/Kashrut#Kashrut_and_animal_welfare" target="_blank">Kosher</a> and <a href="http://en.wikipedia.org/wiki/Halal#Dhabi.C4.A5a_.28method_used_to_slaughter_animals.29" target="_blank">Halal</a> laws. A typical procedure follows:</p><p> </p><ol> <li data-xf-list-type="ol">Cows are received by <a href="http://en.wikipedia.org/wiki/Truck" target="_blank">truck</a> or <a href="http://en.wikipedia.org/wiki/Rail_transport" target="_blank">rail</a> from a <a href="http://en.wikipedia.org/wiki/Ranch" target="_blank">ranch</a>, <a href="http://en.wikipedia.org/wiki/Farm" target="_blank">farm</a>, or <a href="http://en.wikipedia.org/wiki/Feedlot" target="_blank">feedlot</a>.</li> <li data-xf-list-type="ol">Cows are herded into holding pens.</li> <li data-xf-list-type="ol">Cows receive a preslaughter <a href="http://en.wikipedia.org/wiki/Inspection" target="_blank">inspection</a>.</li> <li data-xf-list-type="ol">Cows are usually knocked <a href="http://en.wikipedia.org/wiki/Unconsciousness" target="_blank">unconscious</a> by applying an electric shock of 300 volts and 2 amps to the back of the head, effectively <a href="http://en.wikipedia.org/wiki/Stunning" target="_blank">stunning</a> the animal.<a href="http://en.wikipedia.org/wiki/Slaughterhouse#cite_note-7" target="_blank">[8]</a> If unsuccessful, secondary methods include the use of a <a href="http://en.wikipedia.org/wiki/Captive_bolt_pistol" target="_blank">captive bolt pistol</a> to the front of the cow's head. Livestock are also rendered unconscious by pneumatic or cartridge-fired captive bolt stunning and CO2/inert gas stunning. (This step is prohibited under strict application of <a href="http://en.wikipedia.org/wiki/Halal" target="_blank">Halal</a> and <a href="http://en.wikipedia.org/wiki/Kashrut" target="_blank">Kashrut</a> codes.)</li> <li data-xf-list-type="ol">Animals are hung upside down by one of their hind legs on the processing line.</li> <li data-xf-list-type="ol">The main arteries and veins are severed with a <a href="http://en.wikipedia.org/wiki/Knife" target="_blank">knife</a>, mainly in the neck, and the cow's blood drains, causing death through <a href="http://en.wikipedia.org/wiki/Exsanguination" target="_blank">exsanguination</a>.</li> <li data-xf-list-type="ol">The <a href="http://en.wikipedia.org/wiki/Hides" target="_blank">hide</a>/skin/<a href="http://en.wikipedia.org/wiki/Plumage" target="_blank">plumage</a> is removed by down pullers, side pullers and fisting off the pelt (sheep and goats)</li> <li data-xf-list-type="ol">The internal organs are removed and inspected for internal parasites and signs of disease. The guts, referred to as viscera, are separated for inspection from the heart and lungs, referred to as the "pluck." Livers are separated for inspection, tongues are dropped or removed from the head, and the head is sent down the line on the head hooks or head racks for inspection.</li> <li data-xf-list-type="ol">The <a href="http://en.wikipedia.org/wiki/Carcass" target="_blank">carcass</a> is inspected by a government inspector for safety. (This inspection is performed by the <a href="http://en.wikipedia.org/wiki/Food_Safety_Inspection_Service" target="_blank">Food Safety Inspection Service</a> in the U.S., and <a href="http://en.wikipedia.org/wiki/Canadian_Food_Inspection_Agency" target="_blank">CFIA</a> in Canada.)</li> <li data-xf-list-type="ol">Carcasses are subjected to intervention to reduce levels of bacteria. Common interventions are steam, hot water, and organic acids. Carcasses are chilled to prevent the growth of <a href="http://en.wikipedia.org/wiki/Microorganism" target="_blank">microorganisms</a> and to reduce meat deterioration while the meat awaits distribution.</li> <li data-xf-list-type="ol">The chilled carcass is broken down into subprimals and primals for boxed meat unless customer specifies for swinging sides of meat. Beef and horse carcasses are always split in half and then quartered, pork is split into sides only and goat/veal/mutton and lamb is left whole</li> <li data-xf-list-type="ol">The remaining carcass may be further processed to extract any residual traces of meat, usually termed <a href="http://en.wikipedia.org/wiki/Mechanically_recovered_meat" target="_blank">mechanically recovered meat</a>, which may be used for human or animal consumption.</li> <li data-xf-list-type="ol"><a href="http://en.wikipedia.org/wiki/Waste" target="_blank">Waste</a> materials such as <a href="http://en.wikipedia.org/wiki/Lard" target="_blank">lard</a> or <a href="http://en.wikipedia.org/wiki/Tallow" target="_blank">tallow</a>, are sent to a <a href="http://en.wikipedia.org/wiki/Rendering_%28industrial%29" target="_blank">rendering plant</a>.</li> <li data-xf-list-type="ol">The <a href="http://en.wikipedia.org/wiki/Waste_water" target="_blank">waste water</a>, consisting of blood and fecal matter, generated by the slaughtering process is sent to a waste water treatment plant.</li> <li data-xf-list-type="ol">The meat is transported to distribution centers that then distribute to <a href="http://en.wikipedia.org/wiki/Retail" target="_blank">retail</a> markets.</li> </ol><p>____________________________________________________________________________________</p><p>as long as animals don't feel pain, I don't think Guru ji would disapprove. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="BhagatSingh, post: 85751, member: 2610"] Oh then do it the good old american way. :happy: [url="http://en.wikipedia.org/wiki/Slaughterhouse"]Slaughterhouse - Wikipedia, the free encyclopedia[/url] The slaughterhouse process differs by species and region and may be controlled by [url="http://en.wikipedia.org/wiki/Civil_law"]civil law[/url] as well as religious laws such as [URL="http://en.wikipedia.org/wiki/Kashrut#Kashrut_and_animal_welfare"]Kosher[/URL] and [URL="http://en.wikipedia.org/wiki/Halal#Dhabi.C4.A5a_.28method_used_to_slaughter_animals.29"]Halal[/URL] laws. A typical procedure follows: [LIST=1] [*]Cows are received by [url="http://en.wikipedia.org/wiki/Truck"]truck[/url] or [url="http://en.wikipedia.org/wiki/Rail_transport"]rail[/url] from a [url="http://en.wikipedia.org/wiki/Ranch"]ranch[/url], [url="http://en.wikipedia.org/wiki/Farm"]farm[/url], or [url="http://en.wikipedia.org/wiki/Feedlot"]feedlot[/url]. [*]Cows are herded into holding pens. [*]Cows receive a preslaughter [url="http://en.wikipedia.org/wiki/Inspection"]inspection[/url]. [*]Cows are usually knocked [url="http://en.wikipedia.org/wiki/Unconsciousness"]unconscious[/url] by applying an electric shock of 300 volts and 2 amps to the back of the head, effectively [url="http://en.wikipedia.org/wiki/Stunning"]stunning[/url] the animal.[URL="http://en.wikipedia.org/wiki/Slaughterhouse#cite_note-7"][8][/URL] If unsuccessful, secondary methods include the use of a [url="http://en.wikipedia.org/wiki/Captive_bolt_pistol"]captive bolt pistol[/url] to the front of the cow's head. Livestock are also rendered unconscious by pneumatic or cartridge-fired captive bolt stunning and CO2/inert gas stunning. (This step is prohibited under strict application of [url="http://en.wikipedia.org/wiki/Halal"]Halal[/url] and [url="http://en.wikipedia.org/wiki/Kashrut"]Kashrut[/url] codes.) [*]Animals are hung upside down by one of their hind legs on the processing line. [*]The main arteries and veins are severed with a [url="http://en.wikipedia.org/wiki/Knife"]knife[/url], mainly in the neck, and the cow's blood drains, causing death through [url="http://en.wikipedia.org/wiki/Exsanguination"]exsanguination[/url]. [*]The [url="http://en.wikipedia.org/wiki/Hides"]hide[/url]/skin/[url="http://en.wikipedia.org/wiki/Plumage"]plumage[/url] is removed by down pullers, side pullers and fisting off the pelt (sheep and goats) [*]The internal organs are removed and inspected for internal parasites and signs of disease. The guts, referred to as viscera, are separated for inspection from the heart and lungs, referred to as the "pluck." Livers are separated for inspection, tongues are dropped or removed from the head, and the head is sent down the line on the head hooks or head racks for inspection. [*]The [url="http://en.wikipedia.org/wiki/Carcass"]carcass[/url] is inspected by a government inspector for safety. (This inspection is performed by the [url="http://en.wikipedia.org/wiki/Food_Safety_Inspection_Service"]Food Safety Inspection Service[/url] in the U.S., and [url="http://en.wikipedia.org/wiki/Canadian_Food_Inspection_Agency"]CFIA[/url] in Canada.) [*]Carcasses are subjected to intervention to reduce levels of bacteria. Common interventions are steam, hot water, and organic acids. Carcasses are chilled to prevent the growth of [url="http://en.wikipedia.org/wiki/Microorganism"]microorganisms[/url] and to reduce meat deterioration while the meat awaits distribution. [*]The chilled carcass is broken down into subprimals and primals for boxed meat unless customer specifies for swinging sides of meat. Beef and horse carcasses are always split in half and then quartered, pork is split into sides only and goat/veal/mutton and lamb is left whole [*]The remaining carcass may be further processed to extract any residual traces of meat, usually termed [url="http://en.wikipedia.org/wiki/Mechanically_recovered_meat"]mechanically recovered meat[/url], which may be used for human or animal consumption. [*][url="http://en.wikipedia.org/wiki/Waste"]Waste[/url] materials such as [url="http://en.wikipedia.org/wiki/Lard"]lard[/url] or [url="http://en.wikipedia.org/wiki/Tallow"]tallow[/url], are sent to a [URL="http://en.wikipedia.org/wiki/Rendering_%28industrial%29"]rendering plant[/URL]. [*]The [url="http://en.wikipedia.org/wiki/Waste_water"]waste water[/url], consisting of blood and fecal matter, generated by the slaughtering process is sent to a waste water treatment plant. [*]The meat is transported to distribution centers that then distribute to [url="http://en.wikipedia.org/wiki/Retail"]retail[/url] markets. [/LIST] ____________________________________________________________________________________ as long as animals don't feel pain, I don't think Guru ji would disapprove. :D [/QUOTE]
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