Eating the fighting or fleeing animal
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It's commonly claimed that animals should not suffer. A happy, healthy animal - ideally raised in natural conditions and killed without stress - is said to yield better meat. But maybe, contrary to animal rights narratives the opposite might be true, that eating an animal in a state of fear and stress could provide the biggest biological or nutritional advantages.
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There are three common conditions or states at the moment of death, each producing a different outcome in terms of energy, tissue quality, nutrient density and more important "vitality".-
A calm, rapid and clean death of a domesticated or wild animal, killed without fear and stress, typically by stunning and exsanguination, or pasture or free-range shot.
In this case, instant unconsciousness prevents experience of pain. Stress hormones adrenaline and cortisol remain minimal. Blood pressure drops rapidly due to massive blood loss, halting circulation, cutting off oxygenation and nutrient delivery to all tissues and organs. Only short term effects are present, with minimal impact on tissue integrity or nutritional density. -
A sick or dying animal, weakened by disease, age, or environmental hardship, dying naturally or with interventions like above.
Chronic stress leads here to prolonged cortisol elevation, a weakened "immune" system (detoxification/waste management system), systemic inflammation and hormonal imbalances. Protein catabolism (muscle loss) and fat depletion occur. Bioenergetic collapse sets in as hypoglycemia, ketosis, and eventually multi-organ failure. Cognitive decline and apathy follow, with the animal losing interest in essential behaviors such as feeding, grooming, or seeking shelter. Cumulative effects degrade tissue integrity and nutritional density. -
A fighting or fleeing animal, hunted under acute stress, experiencing fear of death and full activation of its survival systems.
Here the cardiovascular and respiratory systems intensify, with increased heart rate, circulation, and oxygen supply. Although cortisol, adrenaline, and noradrenaline levels spike as well, but unlike above, there is weakened immune system and systemic inflammation. Instead, strength, alertness, and reaction speed are massively increased. Beta-endorphins suppress pain and the bioenergetic system is in a heightened state through increased availability of glucose. Blood, oxygen and nutrients in general are redistributed away from non-essential functions like digestion and redirected directly toward the muscles. All necessary tissues and organs are well saturated with nutrients.
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When modern hunters are asked about their relationship with animals, they often speak of respect, intimacy, responsibility, and deep existential awareness. Killing carries moral weight and demands reflection. It becomes a gesture of humility, offering or exchange. It involves direct, personal responsibility. It requires becoming a student of nature. There is an ethical obligation to track, recover, and fully utilize the animal. And above all: no suffering. A clean, silent kill. The hunted animal should not be fighting or fleeing.Traditional hunters consumed fleeing or combative animals, and valued them. The criteria for selecting an animal centered on strength, vitality, and aesthetic perfection - signs that the animal was in peak condition, and therefore carried the richest nutritional and energetic value. Aiming for the largest, the strongest and most alert animal, believing its power would be transferred through the meat. Hunting the most aggressive specimens, proving the own courage. Setting up a chase, making the struggle honorable. The "life force" of a creature is strongest in resistance, and that this is worth consuming.
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Almost every discussion is watered down by monotonous, sterilizing obsession with “no-pain” ethics.If fear and activation saturate the animal’s tissue with nutrients, oxygen, 'vitality' - might this yield a more vital, nutrient-rich, or 'charged' meat?
How to proceed from here? How to establish scenarios in the modern world, where a fighting or fleeing animal can be eaten?
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@rohmilchbubi This is beyond stupid . why would stress hormones amplify the nutrition of the meat? Whats important is how the animal is fed from the start. tender meat digests easier
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I have hunted and know this. If you eat a deer or elk that has been stressed and chased the meat is tough and tastes terrible. This is why you stalk and kill the deer/elk or whatever when they are at rest and unassuming.
People who write this do not hunt and have no clue. Nobody will eat this meat. -
@oskaar23 said in Eating the fighting or fleeing animal:
@rohmilchbubi This is beyond stupid . why would stress hormones amplify the nutrition of the meat? Whats important is how the animal is fed from the start. tender meat digests easier
It is not stupid at all. He is simply saying the energetic state a hunted animal reach before his death might be préférable or more enjoyable than the energetic state of an animal that have been killed in a different way, fighting/ fighting for your life Can make you feel more alive in some cases.
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doing this stuff is pointing towards having psychopathic and criminal tendencies , are willing to harm babies and women over ego bruising
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@random so does drinking blood of tortured human sacrifice victim
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@happyhanneke Thanks for the anecdote.
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@rohmilchbubi are you Muslim?
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@happyhanneke
Eating a chronically stressed or sick animal should not be preferred, that's what I mentioned above. But how can one determine the state of an animal before killing it? The most immediate indicators are visual and behavioral: does the animal appear strong and well-developed? How does it move? What is its posture and presence within the group? A healthy animal often reveals itself through vitality, alertness, and social status.If such assessment isn't possible beforehand there remains one direct method: Eating the stressed elk or deer immediate after killing it, while it's in a warm, blood-rich and raw state, to get a "taste" of it's health. Such an experience becomes impossible when various processing steps, refrigeration, and delays separate the moment of death from the act of eating.
Furthermore these processing steps are assumed to be necessary due to many modern safety guidelines, laws (which and when animals are allowed to be hunted etc) and hypotheses and assumptions (eating raw meat is dangerous etc.). But there is plenty of anthropological evidence, like in the documentary I posted above, that what modern hunters think of hunting today is not even close how hunting was actually done throughout history and cultures. This might be partly due to weaponization and mechanization of hunting, making it more and more easy to hunt, more distant, less meaningful.
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@rohmilchbubi the only guy I know who talks like you tried to have a baby murdered after beginning to talk like you do
the meme about the satanist politicians etc is that they torture people before killing them to drink the blood because of the things you talk about
can you answer if you are a muslim or not?
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@eduardo-crispino said in Eating the fighting or fleeing animal:
@random so does drinking blood of tortured human sacrifice victim
Yes, potentially they have the same reasoning
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I recall from past experience looking into dogs being boiled alive that some people seem to believe that extremely high adrenaline will naturally tenderize the flesh of the animal when it dies.
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@rohmilchbubi
We hunt and process our own meat. So the safety guidelines are our own.
The longer the animal hangs, and ages, the better the meat tastes. Its the same with processing a chicken, you slit the throat, process it and chill it for about 24-48 ours and then you freeze it or eat it. If you do it wrong the animal will taste like leather. It's terrible to eat.
When it comes to pigs, probably all the store bought pork you eat has been slaughtered under extreme stress. Visit a facility where they process them and you will hear their death screams. They know exactly what's coming.
My experience is that any animal eaten too soon is tasteless and tough. If we hunt elk, moose or deer the we make sure the animal is not chased and after being shot, hangs long enough so the meat is tender and tasty. It would be a waste of money to do it otherwise. Tags are not cheap.
