Quote Originally Posted by holdencaulfield View Post
maybe i would understand this if it's cultural or tradition.
There's no tradition for burning animals to death during cooking. Except for lobsters and shellfish. Oysters taste great fresh and squirming...

This is because, as I've said, when an animal suffers distress, it tastes worse. This is why free-range food animals usually taste better than mass-bred livestock. (depending on how the livestock is treated.)