Why Hindus prefer “Jhatka" meat over “Halal" meat?

Halal meat has become very popular in the Western world in recent years. Muslims are particular about consuming Halal meat only. To qualify as Halal, animal throat (jugular vein) is cut and its blood is allowed to completely drain out while reciting some sacred religious verses. Science behind this process is that if animal has any disease that might be in its blood, it would be avoided with this process of completely draining the blood.

In contrary, Hindus prefer Jhatka process, i.e. kill animal with a single strike severing its head from the body. After that, the blood is drained and the meat is washed in turmeric mixed water. Turmeric is essentially antibiotic and it would kill any bacteria in the meat and make it safe to consume.

With Halal process, animal takes several minutes to die. In that process it releases toxic hormones out of fear and anxiety. These hormones would not come out with blood but would remain in the body. Scientifically toxic hormones can be more dangerous. With Jhatka process, since the animal dies instantly, it would not have those hormones.

So Hindus always went with Jhatka process to consume animal meat.