After doing a little research, I found the following which would be contrary to what some of us have experienced with Halal meat. There are a lot of similar articles. This came from
http://articles.timesofindia.indiat...eviews/30675282_1_halal-meat-slaughter-animal
Halal involves a swipe with a sharp blade across the animal's neck, severing the windpipe, jugular vein and carotid artery. Contrary to popular belief, Dr Modi, who trains butchers in the art of slaughtering at the institute's abattoir, says evidence suggests that animals slaughtered through jhatka (normal killing technique of stunning the animal) suffer more trauma than those killed by halal. "The less an animal struggles, the better the meat. When animals face trauma, the glycogen content in their muscles is activated, leaving the meat tough. Stored glycogen is the agent that leads to rigor mortis (or, stiffening of muscles on death)," Dr Modi says.
For the meat to be tender and juicy, the pH count in the animal should ideally be around 5.4 after slaughter. "Struggle leads to the utilisation of stored energy, making the pH count rise to as high as 7," In halal the struggle is lesser by at least 20 per cent, claims a Delhibased nutrition expert.
Dr Modi has support from Dr Karuna Chaturvedi, consultant nutritionist at
Apollo Hospitals in New Delhi. "Halal is considered healthier because after slaughter, blood is drained from the animal's arteries, ejecting most toxins because the heart continues to pump for a few seconds after slaughter. In jhatka, not all the blood is drained, leaving the meat tougher and drier."
the rest of the CAB and choice did not look good for comps. Maybe only a couple that had decent flats and in the 15lb range. A lot of 8-12lb products and the flats were super thin.
