At what point in the slaughtering process do animals go from sentient beings to cuisine? Is it when they appear in front of us on a plate? Or when the muscles, still twitching, are hacked off from the carcass? Perhaps it’s the moment when the bolt shatters through the skull and burst through the panic stricken eyes of the restrained cow? Or maybe, it’s as soon as they splash on the floor in a mess of limbs and afterbirth? It’s a philosophical conundrum I’m totally unqualified to answer.