Dr. Eugene Baer
May 2 2013
Truth of meat industry
The food industries have been significantly changed for a few decades, especially increased number of big supermarkets and enlarged livestock industry. Emerging of big supermarkets has let convenient purchases possible by offering various choices of products to the consumers. A movie Food Inc. finds that a usual super market in the United States has 27,000 products (“Food”). Additionally, livestock industry has become one of the largest industries in America.
Figure 1: the World’s Biggest Meat-eaters.
As figure 1, a statistics by The Economist online, indicates, the United States is the second country eating most meats in a year among the 18 centuries. However, consumers should take a close look at the ethical problems and health issues occurring during the process even though consumers can enjoy the diverse products conveniently.
Most often time people do not realize how meat has deliver to their table but just eat. However, this can cause serious health problem. Slaughter house is a place that meat has go through before its deliver to our food table. Meaning of slaughterhouse is ‘a place where animals are butchered for food’. The thing that we need to know is not where they are getting butchered but how they are getting butchered. According to video filmed by Robert Kenner, most of the meat company denied to show how animals raised and treated. Fast Food Company Such As McDonalds succeeded through past year and now it is one of the best fast companies now. One of the systems that helped McDonalds was factory system which was really revolution in that era. Because workers do same thing again and again, McDonalds did not had to pay as much as before but it was also easy to replace. McDonalds got bigger and bigger and more food resources had to be provided which was meat. How could they provide amount of meat to increasing number of franchise McDonald’s restaurant? The answer is mass production of meat
In order to satisfy the demands of meat, fast food companies need to make animals grow faster and bigger than ever before. Gina Bisco supports by mentioning: These traditional meat classifications, used until the 1940s, were based on the growth
patterns and carcass qualities of the pure breeds that were commonly used throughout
the U.S. to produce eggs and meat. Traditional chicken meats were classified by
butchering age because of the special product qualities associated with each age
range. Even though modern product labels and modern cookbooks still use the terms
broiler, fryer and roaster, these traditional meat classes no longer apply to the modern
“meat line” chickens because of their extremely fast growth rate. The modern “meat
line” chickens grow so fast that all sizes, even the largest size, are butchered before
they are old enough to be classified as traditional fryers. This tells that how fast chicken forced to grow compare to 1940’s. Eric Schlosser, the author of Fast Food Nation, from the movie Food Inc. states that “chickens are now raised and slaughtered in half the time they were 50 years ago but now they are twice bigger” (8:22~8:35). Meat companies want to make as much meat as possible on a small amount of land at an affordable price so that consumers can buy more. Many chicken farmers denied showing what was going on in chicken houses because it is filled with dust and manure of chicken. (Picture shows) that chickens rarely move because it is so crowded and this cause lack of exercise. Even if there is space to move, they still cannot move because they grow so fast body organs are not able to keep up with it. Additionally, an antibiotic loses its ability to get rid of bacteria because bacteria get immunization of antibiotics.
Most of meat companies do not want people to know how they feed their livestock. Michael Pollan, the author of ‘The Omnivore’s Dilemma’, questions, saying “we are entitled to know about our food, who...
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