Yesterday I published the latest in the Butterball coverup of foisting halal turkeys on an unsuspecting public. After being exposed in my article in the American Thinker (all Butterball halal turkeys are "certified halal" but not labeled as such), the Butterball company is scrubbing their website and telling a completely different story, despite repeated confirmations last week that all their whole turkeys were halal.
Their halal-happy website has been scrubbed of all of their halal references, but they are still in the doanloadable pdf on the Glossary of cooking terms page: Download Glossary_of_Terms_0910
Look at the description of halal versus that of kosher. Their biased description of Kosher turkey doesn't sound very appetizing: salt and bacteria. Ack.
Butterball is putting kosher turkey in a bad light compared to the description of halal. It also says under halal that the animal HAS TO BE SLAUGHTERED IN THE NAME OF ALLAH.
This story is just getting worse and worse for Butterball. Boycott Butterball for Christmas. Get the word out.
An Arabic word which means “lawful” or “allowed”. The opposite of halal is haram, which means “unlawful” or “prohibited”. Halal foods are foods that are permitted for consumption by Muslims under the Islamic law. All foods are considered halal except the following, which are haram: swine/pork and it’s by-products; animals improperly slaughtered or dead before slaughtering; animals killed in the name of anyone other than Allah (God); alcohol and intoxicants; carnivorous animals, birds of prey and animals without external ears; blood and blood by-products; foods contaminated with any of the above products. Foods containing ingredients such as gelatin, enzymes, emulsifiers, etc. are questionable (mashbooh) because of the origin of these ingredients is not known.
And for Kosher:
Turkey processed like all other commercial turkeys, except that they are salted after evisceration and chilled before packaging. The salting after slaughter draws out the blood, which makes the turkey comply with Jewish dietary laws. They are not more nutritious, do not contain less fat or cholesterol, and still have bacteria even though the salt kills some bacteria. The salt used in koshering may increase the sodium level, even though the birds are rinsed after salting. Since kosher turkeys are salted during processing, it is recommended to NOT brine them.