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Dervish
Your opinion matters.
Registered: Dec 2003
Location:
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So wait he hit them on the head and then fed them to the croc? How do you think the zoo keepers get their meat that they feed it? I'll show you how:
The slaughterhouse process differs by species and region and may be controlled by civil law as well as religious laws such as Kosher and Halal laws. A typical procedure follows:
1. Cows are received by truck or rail from a ranch, farm, or feedlot.
2. Cows are herded into holding pens.
3. Cows receive a preslaughter inspection.
4. Cows are usually knocked unconscious by applying an electric shock of 300 volts and 2 amps to the back of the head, effectively stunning the animal.[8] If unsuccessful, secondary methods include the use of a captive bolt pistol 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 Halal and Kashrut codes.)
5. Animals are hung upside down by one of their hind legs on the processing line.
6. The main arteries and veins are severed with a knife, mainly in the neck, and the cow's blood drains, causing death through exsanguination.
7. The hide/skin/plumage is removed by down pullers, side pullers and fisting off the pelt (sheep and goats)
8. 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.
9. The carcass is inspected by a government inspector for safety. (This inspection is performed by the Food Safety Inspection Service in the U.S., and CFIA in Canada.)
10. 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 microorganisms and to reduce meat deterioration while the meat awaits distribution.
11. 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
12. The remaining carcass may be further processed to extract any residual traces of meat, usually termed mechanically recovered meat, which may be used for human or animal consumption.
13. Waste materials such as lard or tallow, are sent to a rendering plant.
14. The waste water, consisting of blood and fecal matter, generated by the slaughtering process is sent to a waste water treatment plant.
15. The meat is transported to distribution centers that then distribute to retail markets.
End of the day it's quite funny to watch the keepers greet and moan about some animals being killed in a fairly similar way to the ones they normally use to feed the croc AND saying nothing about letting a 7 year old get near a croc on their property! 
___________________
If you can read this, I'm seriously fucking bored.
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 Oct-03-2008 23:18 
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