Humane Slaughter?

A recent article of mine, regarding a very exclusive and expensive gourmet meal, evoked howls of protest by some readers. The offending starter was foie gras (goose liver pate) – which is produced by force feeding geese for a few weeks before they are killed. "Barbaric," one fumed: another threatened to write to the authorities. Since foie gras is almost the national dish of France, she would probably have to Jacques Chirac – and I doubt if he would listen. The French do not countenance any criticism regarding their food.

Now I intend to outrage a lot more folks, by asking the question, "What’s the big deal?" Animal rights activists and bleeding hearts are vociferous in taking up the sword of behalf of dumb animals. They must not suffer, is their motto. The pigs, lambs, cows and assorted birds that land up on our dinner tables must be slaughtered humanely.

Humane slaughter? Now that’s an oxymoron to start with. Don’t get me wrong. I am vehemently opposed to senseless cruelty towards animals – for example, a firecracker tied to the tail of a dog and lit. I am also against a species being driven to near extinction for their fur.

But we are talking about animals that are bred for the sole purpose of being slaughtered. That is their sole function. They have no hope; no future. If a pig is killed by sticking an electric prod up its rectum, or by a more humane method; does it – in the final analysis – really make a difference? It is going to end up dead anyway. Some of us express horror at the method by which animals are killed, but they have no compunction about consuming their flesh. Let’s get real, folks.

Speaking for myself, I love foie gras (I can’t afford it, but I love it). I also relish Beluga caviar – and if that makes me a sturgeon killer, so be it. As a general rule, I try not to think of where the meat I eat comes from. If I did, I would probably end up a vegetarian. What a revolting thought…ugh.