Aish.com explains kosher slaughter:
Besides being from a kosher species, kosher meat requires that the animal/bird be slaughtered in the manner prescribed by the Torah (Shechita). (Fish do not have this requirement.) In this procedure, a trained kosher slaughterer (shochet) severs the trachea and esophagus of the animal with a special razor-sharp knife. This also severs the jugular vein, causing instantaneous death with no pain to the animal.
Of course, the Rubashkin scandal has taught us all a very important lesson. The last, bolded and italicized sentence is in fact peripheral to kosher slaughter.
One can, according to today’s rabbis, take a meat hook and rip out the throat of an animal within mere seconds of kosher slaughter, in order to slash at the carotids and jugulars with a less-than-surgically-sharp knife. And the animal can writhe in pain, try to rise, even get up and run away, throat dangling, and that animal is still kosher. In fact, you probably ate meat from an animal slaughtered in exactly that fashion. It came in a package with an OU, KAJ, Crown Heights Beis Din, Wiessmandal, UMK, or other rabbinic imprimatur. It was even glatt kosher (unless you ate David’s or other UMK output).
Now why is it that Aish.com did not tell its readers, readers it tries to recruit to haredism, the truth about kosher slaughter?