Word: poleaxed
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Dates: during 1950-1959
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...York cut) to Japan to study the local cattle-slaughtering techniques on remote farms, where the gentle beasts, with tender humaneness, are made drunk on a bucketful of shochu-crude native booze-before they are led, staggering, carefree and mooing gratefully in a what-the-hell mood, to the poleax. Gourmets attribute the superior quality of Kobe beef to this alcoholic anesthesia as much as to the sensitive Japanese habit of massaging the cattle regularly once a week, thereby marbling the fat through the steak...