I still don’t think of myself as truly vegetarian — just mostly vegetarian, and I’m sure many vegetarians would consider me not entirely committed, for my viewpoint that it is possible to keep an animal kindly, and at the end of a happy and food-filled life to slaughter it humanely and eat it. I believe this can be done with respect. The animal benefits from health care, provisioned food/water/shelter and companionship; the human gets a wealth of supplies (leather, wool, etc) and food. Everyone benefits.
Unfortunately, somewhere between this red-barn-and-picket-fence idyll and the high-speed modern slaughterhouse, the “mutual respect” thing turned into something where animals are not even afforded the basic respect we give to useful furniture, and I can’t buy into that system. Thus, mostly vegetarian — enjoying meat but not the hell that animals went through in order to get it to me, I decided I would only eat meat from small, local, family farms, where compassionate farmers could spend enough time with the animals they slaughtered to ensure the process was as quick, painless and humane as possible, and the animals had as wonderful a life as it was possible to provide. This makes me essentially vegetarian — certainly no restaurant or normal grocery store serves such meat, which must be found at specialty stores or obtained directly from the farms themselves.
I am now rethinking even this limited meat option. It had been sitting in the back of my mind that even meat raised at the kindest of farms likely goes through USDA-“overseen” slaughterhouses, with their 3-chickens-a-second conveyor belts, and an episode of “Dirty Jobs” — in which Mike Rowe shadows Earl’s Meats, a mobile butchering operation which travels to clients’ farms, slaughters their stock, and butchers the carcass, producing wrapped meats ready for the kitchen — implied that it is actually required that this happen. The episode pointed out to me that the meat butchered in this way was unsuitable for sale to the public because it had not been slaughtered in a USDA-inspected slaughterhouse.
This means that any meat to which I have easy, retail access, short of something I have slaughtered personally, has been processed through a USDA slaughter operation and has therefore been in the tender “care” of a high speed slaughter plant, or one of the new USDA-inspected mobile units, which can potentially process 30 head of cattle a day. This means that it’s time to drop the “small farm” meat and become officially vegetarian, because there is currently no such thing as “humane” meat.
As a side note, here’s the Mobile Slaughter Unit Compliance Guide from the USDA.
Posted in consumerism, farming, meat processing, the Machine, vegetarianism
Tagged Dirty Jobs, family farms, humane slaughter, inspections, meat processing, Mike Rowe, mobile butcher, MPU, slaughter, slaughterhouses, USDA
Back when I was in high school, the state in which I was living at the time was having difficulty getting a sufficiently large percentage of students to pass their standardized tests. Their solution to this problem, of course, was to dumb down the tests, to make it easier for badly educated children to pass them. It solved the problem (kids aren’t passing the exams) without really solving the problem (the kids are not well educated enough to pass the exams).
The USDA seems to be adopting a similar strategy in their poultry inspection program. For reasons which have absolutely nothing whatever to do with consumer safety (they claim they are “modernizing an outdated system” but mostly, the move will allow them to eliminate about 800 jobs, and will allow the plants to chew through 70% more birds by speeding the disassembly lines up even more), the Agriculture Department’s Food Safety and Inspection Service (FSIS) wants to allow individual poultry plants to provide their own inspectors rather than use inspectors supplied and trained (and paid) by the government. (This appears to be the original policy document, which goes into detail about the policy and is even more hair-raising than the New York Times article.)
Apparently, they’ve been trying this program in pilot plants, with the results you’d expect — the “inspectors” are being placed at the end of the line where they can’t see what’s going on, and the increased speed of the lines (up to 200 birds per minute, from the current 140) makes it even less likely that defects will be spotted. (200 birds a minute is more than three birds per second. How much detail — mold, disease, defects — can you see if you’re looking at three birds per second?)
To the above point, I’d like to add that the main humane issue in the processing of poultry (and other animals) is the unbelievably immense number of birds being slaughtered — this results in chickens going through part of the slaughter process conscious, among other horrifying things (workers losing fingers; consumers contracting salmonella). Even assuming multiple lines, how do you humanely slaughter three chickens per second? How do you “oversee” such a process? Apparently the USDA has decided to “overlook” it instead.
Increasing the speed of the lines by 70% and reducing the effectiveness of oversight does not sound like an idea with the best interests of either the birds or the consumers at heart. No wonder the poultry industry has “applauded the Agriculture Department decision.”
(Bonus: check out the photo in that article, of “chickens in an egg farm”. How many hens are crammed into that tiny space? At least they’re not debeaked….)
Posted in meat processing, news, the Machine, Uncategorized
Tagged bad ideas, factory farming, FSIS, inspection, line speeds, poultry, salmonella, USDA