Elmo rips us off and blames the Jews. Typical Islamoronic behaviour.

The Inquiry has shot all the myth perpetrated by the bigots.

Fee collected for Halal certification is not a Tax.
Halal certification fees are nothing to do with the government.
Agreements between Certifiers and companies are private.
Not all kosher meat is sold to Jews.
Kosher slaughter do not stun sheep.
Cows are stunned AFTER kosher slaughter.

More myths will be shot down soon.

Can’t wait to see that. Knock yourself out, Elmo!

Elmo explains Islam:

11892187_878278308930552_851046427113071730_nFunny that these Islamorons have this need to tell any amount of lies about their barbaric cult. All of this nonsense above is easily debunked by reading Quran, sira & hadith. And if that’s not enough, read the history of 1400 years of Islamic jihad.

All’s not well with the inquiry. There’s a serious effort to derail it:

“Department deputy secretary Jo Evans stressed that the review was not aimed at Islamic groups.”

But its not the Methodists or the Baptists who are ripping us off!

Halal certifiers subject of confidential government review
Date: August 21, 2015 – 4:44PM

The existence of the halal certification review emerged at a Senate inquiry into third-party certification of food.

The existence of the halal certification review emerged at a Senate inquiry into third-party certification of food. Photo: Justin McManus

More than 20 Islamic organisations that are paid to certify Australian meat as halal are among food certifiers being quietly reviewed by the Abbott government.

The review, which has not been publicly announced and begun in the past two months, involves a number of government departments sharing information about the “fit and proper standing” of halal certifiers and groups that provide organic meat certification.

The existence of the review emerged at a public hearing of the Senate inquiry into the third-party certification of food – otherwise known as Senator Cory Bernardi’s halal inquiry.

The inquiry heard that there are currently 22 individual Muslim groups in Australia that certify meat as halal for export to Islamic countries in the Middle East and south-east Asia.
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There are 70 export-orientated abattoirs in Australia supplying a global halal market that the Dubai Chamber of Commerce and Industry forecasts will be worth US$1.6 trillion by 2018, up from US $1.1 trillion in 2013.

The Senate inquiry has been deluged with more than 700 submissions from the public. A sample of submissions reveals angst in the community that halal certification is a “scam” and an “Islamic tax” that is funding the spread of Islam.

“It is my opinion that the current Halal Certification rort is a sneaky and underhanded way of forcing a particular religious ideology onto Australian consumers,” wrote Ruth Green in an emailed submission.

In its submission, the Halal Certification Authority Australia, said: “Misinformation about Halal certification is false and designed to taint Halal certification in general and HCAA in particular for bigoted reasons.”

Agriculture Department first assistant secretary Greg Read told senators that “a number” of halal certifiers had been investigated but he could not say whether any had been deregistered.

Committee chairman Sam Dastyari asked Mr Read: “Have any of the other agencies or departments … come to you about concerns about any of the current 22 organisations?”

“We are currently working through that now … there are discussions in that sort of area that are occurring between departments and so that’s still in its infancy. It’s not appropriate to make too much more comment,” he replied.

Mr Read said the objective was to “give a high level of confidence” around certification groups.

Department deputy secretary Jo Evans stressed that the review was not aimed at Islamic groups.

The inquiry is seeking clarity around how much food certification costs and its benefits. One estimate offered to the committee on Friday was that halal groups receive $20 million to $30 million to approve halal-slaughtered meat each year.

The Australian Food and Grocery Council, which also appeared, believes the cost of certification is “negligible” compared with the export benefits it delivers.

Markets for Australian meat — including Bahrain, Egypt, Indonesia, Iran, Iraq, Jordan, Kuwait, Malaysia, and Saudi Arabia — insist on specific halal certification to import Australian beef and sheep meat.

More than 20 Islamic organisations that are paid to certify Australian meat as halal are among food certifiers being quietly reviewed by the Abbott government.
THEAGE.COM.AU

6 thoughts on “Elmo rips us off and blames the Jews. Typical Islamoronic behaviour.”

  1. Maybe Mohammed’s do and dont do’s commands are only in times of war. At all other times, its all OK.

  2. Ok folks, you want to shut Elmo down then do it properly. While he is a dumb muslim slime bag, he appears to be getting a lot of support from certain groups – check out his face book page – then track him on the net – then look at the people supporting him and then track them down through their internet activity. You want to get rid of Elmo, then you have to do it properly and that means taking the scumbags support base out. It is certainly possible, but you need to put some thought into the activity. Incidentally, by taking him out out I DONT mean terminating him and the left wing garbage that is supporting him (as attractive as that appears it is a solution which will not return the required outcomes) – I mean effective legislation that shuts these scum down permanently.

  3. Temple Grandin is an authority in design and use of equipment for handling animals that we breed as food, such as cattle and sheep. This is an example of her careful work:
    http://www.grandin.com/ritual/kosher.slaugh.html
    She has Asperger Syndrome, which is “on the autism spectrum”. She is therefore naturally careful and very focussed on details; characteristics important for good scientific research and writing. Due to her unique personality, she identifies (to a useful extent) with cattle; she is very interested in improving their handling, particularly yarding and slaughter.

    Her comments are worth reading: I will copy just a few, over a few posts. It is clear that, for the most humane slaughter, the procedure must be carried out with VERY careful adherence to certain rules. The “shochet” system, which trains men carefully in slaughter, might achieve this, but halal slaughter can be carried out by any Muslim male; results will vary and will include many cases where the animal’s suffering is severe. There are numerous examples uploaded already.

    “The Jewish religious codes require that allowed animals be slaughtered by a specially trained Jewish male, while the Muslims prefer that allowed animals be slaughtered by a person of that faith. In the case of the Jewish dietary laws, a specially trained person of known religiosity carries out the slaughter. This person, the “shochet”, is specifically trained for this purpose. He is trained to use a special knife, called the “chalef”, to rapidly cut in a single stroke the jugular vein and the carotid artery without burrowing, tearing or ripping the animal. The knife is checked regularly for any imperfections which would invalidate the slaughter. This process when done properly leads to a rapid death of the animal. A sharp cut is also known to be less painful .”

  4. “Reactions to the throat cut

    The variable of reactions to the incision must be separated from the variable of the time required for the animal to become completely insensible. Recordings of EEG or evoked potentials measure the time required for the animal to lose consciousness. They are not measures of pain. Careful observations of the animal’s behavioural reactions to the cut are one of the best ways to determine if cutting the throat without prior stunning is painful. The time required for the animals to become unconscious will be discussed later.

    Observations of over 3000 cattle and formula-fed veal calves were made by the first author in three different U.S. kosher slaughter plants.”

    “This equipment was operated by the first author or a person under her direct supervision. Very little pressure was applied to the animals by the rear pusher gate in the ASPCA pen. Head holders were equipped with pressure limiting devices. The animals were handled gently and calmly. It is impossible to observe reactions to the incision in an agitated or excited animal. Blood on the equipment did not appear to upset the cattle. They voluntarily entered the box when the rear gate was opened. Some cattle licked the blood.

    In all three restraint systems, the animals had little or no reaction to the throat cut. There was a slight flinch when the blade first touched the throat. This flinch was much less vigorous than an animal’s reaction to an eartag punch. There was no further reaction as the cut proceeded. Both carotids were severed in all animals. Some animals in the modified ASPCA pen were held so loosely by the head holder and rear pusher gate that they could have easily pulled away from the knife. … These animals made no attempt to pull away. In all three slaughter plants, there was almost no visible reaction of the animal’s body or legs dunng the throat cut. Body and leg movements can be easily observed in the double rail restrainer because it lacks a pusher gate and very little pressure is applied to the body. Body reactions during the throat cut were much fewer than the body reactions and squirming that occurred during testing of various chin lifts and forehead hold-down brackets.”

    “The details spelled out in Jewish law concerning the design of the knife and the cutting method appear to be important in preventing the animal from reacting to the cut. The knife must be razor sharp and free of nicks. It is shaped like a straight razor and it must be twice the width of the animal’s neck. The cut must be made without hesitation or delay. It is also prohibited for the incision to close back over the knife during the cut. This is called “halagramah” (digging) (Epstein, 1948). The prohibition against digging appears to be important in reducing the animal’s reaction to the cut. Ritual slaughtermen must be trained in knife sharpening. Shochets have been observed using a dull knife. They carefully obeyed the religious requirements of having a smooth, nick-free knife, but they had failed to keep it sharp. Observations of Halal cattle slaughter without stunning done by a Muslim slaughterman with a large, curved skinning knife resulted in multiple hacking cuts. Sometimes there was a vigorous reaction from the animal.

  5. Further observations of kosher slaughter conducted in a poorly designed holder, i.e., one which allowed the incision to close back over the knife during the cut, resulted in vigorous reactions from the cattle during the cut. The animals kicked violently, twisted sideways, and shook the restraining device. Cattle which entered the poorly designed head holder in an already excited, agitated state had a more vigorous reaction to the throat cut than calm animals. These observations indicated that head holding devices must be designed so that the incision is held open during and immediately after the cut. Occasionally, a very wild, agitated animal went into a spasm which resembled an epileptic seizure immediately after the cut. This almost never occurred in calm cattle.

    Time to loss of consciousness

    Scientific researchers agree that sheep lose consciousness within 2 to l5 seconds after both carotid arteries are cut (Nangeroni and Kennett, 1963; Gregory and Wotton, 1984; Blackmore, 1984). However, studies with cattle and calves indicate that most animals lose consciousness rapidly, however, some animals may have a period of prolonged sensibility (Blackwore, 1984; Daly et al, 1988) that lasts for over a minute. Other studies with bovines also indicate that the time required for them to become unconscious is more variable than for sheep and goats (Munk et al., 1976; Gregory and Wotten, 1984). The differences between cattle and sheep can be explained by differences in the anatomy of their blood vessels.

    Observations by the first author of both calf and cattle slaughter indicate that problems with prolonged consciousness can be corrected. When a shochet uses a rapid cutting stroke, 95% of the calves collapse almost immediately (Grandin 1987). When a slower, less decisive stroke was used, there was an increased incidence of prolonged sensibility. Approximately 30% of the calves cut with a slow knife stroke had a righting reflex and retained the ability to walk for up to 30 seconds.

    Gregory (1988) provided a possible explanation for the delayed onset of unconsciousness. A slow knife stroke may be more likely to stretch the arteries and induce occlusion. Rapid loss of consciousness will occur more readily if the cut is made as close to the jaw bone as religious law will permit, and the head holder is loosened immediately after the cut. The chin lift should remain up. Excessive pressure applied to the chest by the rear pusher gate will slow bleed out. Gentle operation of the restrainer is essential. Observations indicate that calm cattle lose consciousness more rapidly and they are less likely to have contracted occluded blood vessels. Calm cattle will usually collapse within 10 to 15 seconds.”

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