About the bit on slaughter.. You left something out that actually reveals it is a relatively humane way to slaughter animals for food..

Yes, the animal is suspended by it's hind legs to allow the blood to drain. The knife is also supposed to be kept sharp enough to split a hair lengthwise, so as to keep the animal from feeling as much pain.

One is also supposed to cut all the way to the vertebral column and do so as quickly as possible.

The animal is delirious due to hanging upside down, and with gravity acting as an aid, death is rather quick in coming.

There actually is a difference in Kosher/Halal meat versus Goy/Haram meat.. With the blood being drained as quickly, it doesn't have as much time to clot internally, and it's relative painlessness means that the meat doesn't retain the rather iron/coppery taste of adrenaline.

I'm neither Jewish nor Muslim, although I am a religious person (Relax. My folk are all a bunch of nature, literature, and science worshipers. And all my deities claim to do is watch and see what we'll do next.)

I am trying to obtain halal (and later, Kosher) certification so that I may eventually open a restaurant that allows people of all faiths (or lack thereof) to come in and enjoy the same convenience that folks without dietary restrictions have. And without having to worry about their food.