Can rabbit meat catch on?

[w¡n9Nµ7 §£@¥€r 123]

Sentient creatures deserve respect ...

Because you say so?

[Peikko 1,575]

I am not saying humans should not use animals for their own use, clearly we should, but in a responsible way, both in terms of their management and slaughter. Interestingly, the meat of an animal that is treated well and killed in the least disturbing ways is markedly superiour to meat produced in an cruel environment, it's scientifically distinguishable.

Because you say so?

No, because we have an interdependent ecosystem. Without the diversity of life on the planet, we wouldn't survive either.

[w¡n9Nµ7 §£@¥€r 123]

... the meat of an animal that is treated well and killed in the least disturbing ways is markedly superiour to meat produced in an cruel environment, it's scientifically distinguishable.

Produce your sources.

[Hilarious Clinton 452]

Rabbit is yummy.

It sure is. They would feed it to us in the navy.

Hossenfeffer is one of my fave German dishes.

[Peikko 1,575]

Produce your sources.

Time is a hard master. I'll try to find it later.

Interestingly or not, the worse you treat a plant, the better it tastes

[w¡n9Nµ7 §£@¥€r 123]

Time is a hard master. I'll try to find it later.

I understand. Until then, I'll mark that down as another "because you say so"

[Peikko 1,575]

I understand. Until then, I'll mark that down as another "because you say so"

Fair enough, but do you seriously not see that treating animals with respect is mutually advantageous? I find that surprising.

[Calypso 465]

Fair enough, but do you seriously not see that treating animals with respect is mutually advantageous? I find that surprising.

The likes of Gollum only care about the "One Ring."

[w¡n9Nµ7 §£@¥€r 123]

Fair enough, but do you seriously not see that treating animals with respect is mutually advantageous? I find that surprising.

I don't see how it's advantageous to me, no.

I usually buy halal meat. I have for most of my life as an adult. Not for religious reasons but because it's tastier and less expensive than supermarket brands. How does the animals pain factor into it? I just don't see it.

[one...two...tree 2,762]

You should, really. Suffering is suffering, and one should not be apathetic to it no matter what sentient creature is experiencing it. Cruelty, which is the act of knowingly inducing suffering is a much bigger threat to society than gay marriage ever could be.

There are humane ways to kill animals.

[Peikko 1,575]

I don't see how it's advantageous to me, no.

I usually buy halal meat. I have for most of my life as an adult. Not for religious reasons but because it's tastier and less expensive than supermarket brands. How does the animals pain factor into it? I just don't see it.

Supermarket meat is not a good comparison for the most part. I mostly eat fish, if I can get it fresh which is harder than it used to be

[Peikko 1,575]

This is just googled but it's the kind of thing I meant:

Link

Handling during the last five to ten minutes before stunning will have a significant effect on lactate in the blood. Previous research has shown that high lactate levels are associated with high stress handling where pigs have been shocked multiple times with electric prods (Hambrecht et al 2004-2005 and Benjamin et al 2001). Careful, quiet handling in the stunning race reduced lactate levels and improved pork quality. Lactate levels on the bleed rail at commercial slaughter plants ranged form 4.4 mM in the plants with the best handling to 31 mM when pigs were handled in a high stress manner (Hemsworth et al 2002, Warnss et all 1994, Hambrecht et al 2004, 2005, Edwards et al 2009).

Research conducted by Lily Edwards and her colleagues at Colorado State University has demonstrated that lactate measurements on the bleed rail could be used to assess the quality of pig handling in the stunning race. They used a lactate meter that was originally developed for atheletes. It works in a similar manner as a diabetic's glucose meter and is very easy to use. It is the Lactate Scout, EKF Diagnostic GmbH made in Magdeburg, Germany. Their study was conducted in a large, commerial slaughter plant that ran at a speed of approximately 600 pigs per hour. The plant had a single file race that led to a V conveyor restrainer with an electric stunner. This plant had really good handling of a high speed line. The plant had a single file race that led to a V conveyor restrner with an electric sunner. This plant had really good handling for a high speed line. The electric prod was only used on pigs that refused to move. The average lactate level was only 7.4 mM. This was also the first study that was able to relate specific stressful handling events to higher lactate levels in individual pigs. Pigs that reared, jammed or backed up during immediate pre-slaughter handling had significantly higher lactate levels. Pigs that squealed when they were poked with an electric prod also had higher lactate levels. The lactate levels in pigs that experienced a stressful handling event had lactate levels that varied form 7.3 MM to 9.0 mM. Since this plant had very good handling, lactate levels remained relatively low. This study clearly shows that lactate could be used as an easy objective measure of handling in the stunning race shortly prior to slaughter. High lactate levels at bleeding are associated with increased drip loss and poorer meat quality.

[Peikko 1,575]

There are many many studies that are consistently showing the meat quality is dragged down by intensive farming methods and being badly handled at slaughter. Meat from battery chickens has a completely different (slack) consistency than meat from free range chickens for example. Study after study shows that the poorer the conditions, the more chemical intervention is required. It's a long term lose for everyone, not least the animals.

Edited March 5, 2010 by Madame Cleo

[christeen 966]

In Italy, we cook rabbit all the time... It is a christmas tradition in the area of Liguria where my husband is from... Really delicious...

Here is my favorite recipe...

Stewed Rabbit, or Coniglio in Umido:

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

An entire rabbit, cut up into pieces

2 cloves garlic

1/2 cup chopped onion

An 8-inch (20 cm) sprig of rosemary

Pinch of thyme

Salt and pepper

A cup of dry white wine

2/4 pound (300 g) tomatoes

Black olives

Preparation:

To serve 4 you'll want an entire rabbit, cut up into pieces. Wash them well and pat them dry. Split two cloves of garlic and sauté them in 1/4 cup of olive oil with a spring of fresh rosemary; once the garlic has begun to brown add the meat; season to taste with salt and pepper, cover, and brown the meat over a medium flame, turning the pieces several times. Sprinkle a cup of dry white wine into the pot, and when it has evaporated somewhat, add about 3/4 pound of blanched, peeled, seeded and chopped tomatoes (you can use canned if you prefer, or tomato sauce) and 1/2 pound (200 g) canned black olives. Simmer, partially covered, for about 45 minutes. Before serving the rabbit, fish out and discard the garlic and the rosemary.

[Peikko 1,575]

My biggest problem with rabbit is that some of them smell like cat spray.