When you take a bite of your hamburger or pepperoni pizza, do you really know what you are putting in your mouth? Have you ever really considered the meat, or decomposing flesh that you consume nearly every day is not only antibiotic and hormone ridden but also often below the grade that the FDA claims to approve? In fact, Kim Barnouin, who holds a Master’s of Science degree in Holistic Nutrition, and Rory Freedman, authors of the number one New York Times Bestseller book
Skinny Bitch indicates that “Half of all the antibiotics made in the United States each year are administered to farm animals, causing antibiotic resistant in the humans who eat them. It has become an unfortunate reality that our nation’s farm factories and government have put the financial success of the meat industry before the well-being and health of both our country’s animals and people. Due to the appalling and unhealthy conditions that most all farm factories tolerate, I feel that the treatment of animals, specifically those rose for human consumption, is commonly inhumane and unethical and the conditions must be restored.
All types of livestock, from cows to ducks, raised on modern intensive production farms reside in filthy conditions and are treated inhumanely. However of all the animals mass produced for human consumption, chickens and other poultry have the fewest federal regulations on treatment and living conditions. After birth, chicks have the sensitive tips of their beaks seared off so they do not peck at the other chickens as a result of their aggravation and anxiety from the unnatural environment (Chickens). “Like chickens, the 300 million turkeys raised and killed for their flesh every year in the United States have no federal legal protection. (Turkeys)” “They are bred and drugged to grow so large so quickly that their legs and organs can’t keep up, making heart attacks, organ failure, and crippling leg deformities common. (Chickens)” These steroid-filled chickens often become crippled under their own weight and die of starvation. If the torture these helpless animals endure during their eight weeks of life wasn’t horrific enough, the cramped and filthy living conditions they inhabit from the day they were born to the day they are shipped to the slaughterhouse is appalling. The cages of egg laying hens “are stacked on top of each other and the excrement from chickens in the higher cages constantly falls on those below. (Chickens)” The cages these hens live in are so confined that their mangled feet often grow around the wire mesh floors (Freedman 44). Furthermore, the unsanitary conditions of chicken sheds often lead to disease outbreaks. A worker at a poultry plant said, “Every day, I saw black chicken, green chicken, chicken that stank, and chicken with feces on it. Chicken like this supposed to be thrown away, but instead it would be sent down the line to be processed” (Freedman 74).
When discussing cruelty to farm animals, most people do not think of ducks and geese; however, these animals suffer the same amount of abuse and neglect from meat industries that chickens and turkeys do. “Ducks and geese raised for foie gras endure the pain of having a pipe shoved down their throats three times daily so that two pounds of grain can be pumped into their stomachs to produce the diseased ‘fatty liver’ that some diners consider a delicacy” (“Ducks and Geese”). Like chickens and turkeys, ducks and geese are also pumped with hormones, steroids and antibiotics that promote rapid harmful growth.
Similarly to poultry, cattle, which tend be loving and loyal creatures, are often mistreated and abused in farm factories. Dairy cows and cows raised for flesh endure some of the most horrendous treatment. People for the ethical treatment of animals explains that, “When they are still very young, cows are burned with hot irons (branding), their testicles are ripped out of their scrotums (castration), and their horns are cut or burned off—all without painkillers” (“Cows”). The multiple brandings these poor creatures undergo often leaves third degree burns (Freedman 45). Cows that make it to the slaughterhouse are shot in the head with a bolt gun, hung up by their legs, and taken onto the killing floor, where their throats are cut and they are skinned (“Cows”). Slaughterhouse workers inform that some cows remain fully conscious throughout the entire process and are able to feel the skin being sliced away from their bodies.
Much like the cows of the farm factories, pigs experience atrocious treatment and insanitary environments. Pigs go through the branding and castration just as the cows do; however, they also have their teeth, ears, and tails mutilated, all without any pain relief. In the same way as the feathers are removed from poultry, many pigs are still fully conscious when they are immersed in sweltering water for hair removal.
In addition to the cruel treatment of farm animals mass produced in farm factories, the voyage they take to the slaughterhouse is often the most traumatizing time of their entire unfortunate life. “According to industry reports, more than 1 million pigs die in transport each year, and an additional 420,000 are crippled by the time they arrive at the slaughterhouse” (“Pigs”). Most of the animals are extremely injured just from the abhorrent journey to the slaughterhouse. In reality, millions of animals die during transportation from the stress and physical abuse before they even make it to the slaughterhouse (“Chickens”).
However, it is hard to compare the inhumane treatment these animals endure to the malicious procedure that animals undergo at the slaughterhouse which is easily described as nightmarish. In order to be an employee in a slaughterhouse one must have much more than “thick-skin,” but also a somewhat distorted idea of the word humane. One slaughterhouse worker explains how abused these animals are by saying “One time I took my knife-it’s sharp enough- and I sliced off the end of a hog’s nose, just like a piece of bologna. The hog went crazy for a few seconds. Then it just sat there looking kind of stupid. So I took a handful of salt brine and ground it into his nose. Now that hog really went nuts, pushing its nose all over the place. I still had a bunch of salt left in my hand- I was wearing a rubber glove-and I stuck the salt right up the hog’s ass. The poor hog didn’t know whether to shit or go blind (Freedman 72).” This is just one of the many horror stories that take place inside of the slaughterhouses of our country.
With a growing concern for the quality of meat, our society has become infatuated with the idea of natural farming and organic foods. Unfortunately, greedy corporate companies have caught onto this, and have been bending backwards in order to obtain the admired organic label. Now one may believe we are fortunate to have companies that want to enhance the quality of our foods, and we would be if that was the intentions businesses had. Unfortunately, this is not the reality. Corporations, and occasionally even the government, are out to make a profit. As illustrated above they will do just about anything to do so. “The Center for Food Safety (CFS) claims that the USDA may be allowing ‘sham’ certifiers under the umbrella of the National Organic Program (NOP) (Freedman, 104).” In addition, even naturally farmed animals are subject to disease and infection. In fact one study which tested for infection within a free-range chicken farm revealed that 90.4% of the chickens had developed some form of a campylobacter infection (Colles). Overall, even if the treatment of animals or the quality of the meat has improved during an “organic” animal’s natural life, they are still subject to endure the horrendous massacre that takes place at the slaughterhouse.
Of course, many will probably disagree with the assertion that the way animals produced on both factory farms and natural farms is unacceptable. Perhaps you were already informed on the horrendous treatment of farm animals and have accepted the way your food is handled. Laura Eyck explains that many meat eaters are “Unable to confront the harsh treatment farm animals endure people don't allow themselves to think about where the meat on their plates comes from (Eyck).” Now you may believe you have come to terms with the treatment of animals produced for human consumption perhaps because there is no other way to get the meat we eat or because humans are at the top of the food chain. However this is a far too common misconception. If we continue to support the ways of the meat industry, than we are also supporting the mistreatment of our animals, our health and our planet’s environment.
Livestock produced for human consumption are forced beyond their will to live in unsanitary conditions, take steroids and antibiotics and reproduce until their bodies give out. “They all live in the filth of their own urine, feces, and vomit with infected, festering sores and wounds (Freedman 45).” As a result of the inhumane treatment that all livestock mass produced on factory farms endure is universally inhumane and needs to be restored before the mistreatment our society has accepted becomes worse.
Works Cited Page
Colles, Frances M. "Campylobacter infection of broiler chickens in a free-range environment." Environmental Microbiology 10.8 (2008): 2042-2050. Academic Search Premier. EBSCO. Web. 5 Mar. 2010.
Eyck, Laura Ten. “Thought for Food.” Animals Vol. 128 Issue 2, (1995): 18. Academic Search Premier. EBSCO. Web. 1 Feb. 2010.
Freedman, Rory., and Kim Barnouin. Skinny Bitch. Philadelphia: Running Press Book Publishers, 2005. Print.
“Chickens.” GoVeg.com. People For the Ethical Treatment of Animals, n.d.
Web. 1 Feb. 2010.
“Cows.” GoVeg.com. People For the Ethical Treatment of Animals, n.d.
Web. 1 Feb. 2010.
“Turkeys .” GoVeg.com. People For the Ethical Treatment of Animals, n.d.
Web. 1 Feb. 2010.
“Ducks and Geese.” GoVeg.com. People For the Ethical Treatment of Animals, n.d.
Web. 1 Feb. 2010.