Who has seen how cattle slaughterhouses kill cattle?

Tie the cow's limbs, put them on a big table, and knock the cow unconscious with a stick (you can knock it out without knocking it out). Then, stick a butcher knife on the carotid artery of the cow and cut a wound of about three inches (two carotid arteries and trachea). This is called bloodletting. Put a big basin (receiving blood) under the cow, that is, under the table. When the blood in the cow is exhausted, release the cow. Just cut open your stomach and it's done