Kosher Slaughter
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In Laurie Ochoa’s article about kosher restaurants, there was a reference to the special methods of slaughtering the animals used for meat in those places (“Kosher Cops Answer to a Higher Authority,” May 15).
I have been told that those methods are so cruel that many regular employees of slaughter houses cannot bear to watch during periods when a rabbi and his helpers do kosher slaughtering. It seems the killing is done in a way that keeps the animal alive until its heart can pump all the blood from its body.
I assume people of the Jewish faith who live kosher lives are aware of this and have clear consciences on the matter. My guess is that most non-Jews do not know of it. If you are going to publicize kosher restaurants to a general readership, I think it would only be fair to also publicize full details of kosher slaughtering.
JACK RAY
Baldwin Park
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