Must read: Temple Grandin two-part interview

Eats, chutes, and leaves: The well-known expert on humane slaughter dishes up several choice nuggets about how size and line speed aren’t the determining factors when it comes to whether a slaughterhouse is “good” or “bad.” What’s important “is whether people care….There were some that were like the BP of the meat industry–rushed, sloppy, cutting corners on methods, cutting corners on materials, and the way they treat animals was atrociously bad–and then you’ve got the companies that don’t do those things. It gets down to the top person caring. It’s the attitude,” she says. “It’s gotta start with the top person caring. I’ve watched some of these
corporate eyes get opened. I remember the day when one of the
McDonald’s executives saw a half-dead cow go into his product. Man, he
lost it. Like ‘whoa – there’s some things we’ve got to fix.’” Um, yeah. Fascinatingly, Grandin would like to make the live video auditing like Cargill uses available to the public on the Web. We’re all for it. And in part 2, she touches on humane human treatment at slaughterhouses, not a subject we’ve seen her talk about much before, and how she’s “very concerned about what I call
biological system overload. We’re pushing chickens, turkeys, dairy
cows, and other animals to where they’re falling apart.” (Food Safety News, Part 1 | Part II)

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