There’s no good way to turn animals into meat. Statistically, traditional stunning and shochet killing fail at about the same rate, roughly ten percent of the time. No matter what measures you take, you’re killing an animal to harvest its glorious muscles. Death is rarely pretty. Indeed, death’s very predilection to go horribly awry gave Marco the genius idea to start the organic conventional side of his business. When his team of expert shochets slipped up, when their knives were nicked, when they cut too close or too shallow, when the trimmers perforated the stomach, when the cow’s lungs
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