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Slaughter codes for halal
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<blockquote data-quote="Highland Mule" data-source="post: 6335020" data-attributes="member: 33090"><p>Too long to answer it all, but why not have a chat with the management at your local abattoir. I would imagine that the material costs of any special treatments are passed on to the customers of that special treatment - that’s how most large businesses operate.</p><p></p><p>That said, I suspect that for some areas the extra throughput of Halal and Kosher slaughter is so huge that they might even feel that it is the non-halal that is the cost centre. If you have a 5,000 Halal and 200 non killed a week, it’s the non that are the costly inconvenience, vice versa and the opposite.</p></blockquote><p></p>
[QUOTE="Highland Mule, post: 6335020, member: 33090"] Too long to answer it all, but why not have a chat with the management at your local abattoir. I would imagine that the material costs of any special treatments are passed on to the customers of that special treatment - that’s how most large businesses operate. That said, I suspect that for some areas the extra throughput of Halal and Kosher slaughter is so huge that they might even feel that it is the non-halal that is the cost centre. If you have a 5,000 Halal and 200 non killed a week, it’s the non that are the costly inconvenience, vice versa and the opposite. [/QUOTE]
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