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I'm thinking about butchering practices. I hear/read Jews cut the neck of the animal and make the animal bleed out, so the meat won't be "tainted" and remain kosher. They discard the blood since it's dirty or whatever. I know Hungarians butcher(ed) chickens and pigs similarly. In case of a pig the blood is collected, fried and eaten during the day as they process the rest of the animal. Or they use it with rice to make blood sausages. I think cows were butchered by crushing their forehead with a big hammer or a pickaxe. Horses surely were killed similarly, and it was practiced by many steppe people, archaeological findings shown. EU regulations and traditional butchering practices aren't on the same page. EU says animals have to be killed the most quick way possible which deemed the most humane, bleeding out an animal isn't really that. Shooting in the heda or electrocuting and such practices are supported. However if animal is killed before the blood let out, it can coagulate and makes the meat taste weird. I'm not sure about this but I heard something that westerners "bleach" the meat because of this, use some chemical to clean it, and as a result makes their meat products taste liek cardboard. What other butchering practices out there? How people of old times did who didn't butcher the kosher way?