good kosher restaurants,
knowing that cow was in extreme pain as it was being killed is the best part about eatting kosher 
"Animals being ritually slaughtered in the United States are shackeld around a rear leg, hoisted into the air, and then hang, fully conscious, upside down on the conveyer belt for between two and five minutes-and occasionally much longer if something goes wrong on the killing line before the slaughterer makes his cut. "
"The animal upside down with ruptured joints and often a broken leg, twists frantically in pain and terror, so that it must be gripped by the neck or have a clamp inserted in its nostrils to enable the slaughterer to kill the animal with a single stroke, as religious law prescribes."