So? The animal goes through the slaughter house with the smell of death and blood in its nostrils, and then gets hung upside down and slaughtered...even if there is a small stun just before the act.
This type of thing is true whether it is beef, chicken, pigs, etc. they all have to be slaughtered before they are eaten and someone does that work.
Canceling Kosher slaughter is nothing but a purely political symbolic gesture aimed at satisfying a very small group of people in a special interest group. My guess is the Jews treat those sacrificial animals, in whole, much better than they are treated in a slaughter house.
In the end, people in Poland eat meat, so animals by the millions continue to be slaughtered. It’s a part of life.
How would you prefer to die - unconscious or your throat cut while you’re awake?
"...Dr. Temple Grandin, a professor of Animal Science at Colorado State University who is considered one of the world’s leading experts on handling and welfare of livestock in slaughter plants, defended appropriately conducted shechita in an article published in the journal Meat & Poultry last year.
“I have observed that cattle held in an upright restraint device had almost no reaction to correctly done Kosher slaughter that was performed with a special long knife,” she wrote.
“The cut with the special knife appeared to not cause pain.”
In some kosher slaughterhouses, however, the animals, still conscious, are hoisted with shackles before being killed, which greatly increases their anxiety and suffering. Chief Ashkenazi Rabbi Yona Metzger informed kosher slaughterhouses in South America last year that he would no longer permit the import of meat produced in such an inhumane manner to Israel. An alternate method, involving large brackets that hold the animal from both sides and then flip it over, is being gradually introduced instead of the shackles.
“From my observations, it appears that when good practices are used, the steer or lamb will stay still and not react to the cut,” she wrote. “For religious slaughter it is important to use a knife that is long enough to fully span the neck; keep the tip of the knife outside the neck during the cut; use a very sharp knife; and hold the wound open during the cut.”
Addressing findings of a team of New Zealand researchers that showed how slaughter without stunning causes pain, Grandin stated that the knives used in that study to kill the animals were neither as long nor as sharp as Jewish slaughter practice dictates. Additionally Grandin noted that “in properly done kosher slaughter, the wound is held open during the cut,” an action that apparently diminishes the animal’s pain, while “the methods section of the [New Zealand] paper did not contain sufficient detail to determine if the wound was held open during the cut..."
Even though I do not eat any sort of red meat, I would be very upset to know that kosher-slaughtered animals would be subjected to practices resulting in pain and suffering.