Most Americans never see the inside of the factories where beef cattle are slaughtered and processed. FRONTLINE asked Bill Haw, CEO of one of the country's biggest cattle feedlot operations, and journalists Michael Pollan and Eric Schlosser to describe what it's like -- for the cows and the people who butcher them -- inside the slaughterhouse. Here are excerpts from their interviews.
His New York Times Magazine article "Power Steer" (March 31, 2002) traces the life of a cow destined for slaughter.
So when will your cow meet its end?
My cow has a date with the knocker, or the stunner, in June. One day in June,
he will be judged sufficiently fat, because they really do get obese. And they
move around at the end with that kind of the lugubrious awkwardness of the
truly obese. And the owner of the feedlot, the manager, will say, "This pen is
Then they will get on another truck and travel 100 miles to Liberal, Kansas, to
a National Beef plant there. They will be put in a pen in a parking lot and
wait their turn, and go up the ramp, and through a blue door. I was not allowed
to go through the blue door. The kill floor is not something that journalists
are allowed to see, even if you own the animal, I learned.
But I have reconstructed what happens on the other side of the blue door. What
happens is that the animals go in single file. At a certain point, they pass
over a bar, their legs on both sides, and the floor slowly drops away, and at
that point they're being carried along sort of on that bar, which is a conveyor
belt, and they then pass through a station where there's a man on the catwalk
above. He's holding an object that looks like a power nailing gun or something.
It's a pneumatic device called a stunner.
This essentially injects a metal bolt. It's about the size and length of a
thick pencil into its brain, right between the eyes, and that should render the
animal brain dead.
At that point, chains will be attached to his rear legs. He will be lifted up
by the chains. The chains are attached to an overhead trolley, and then he will
be bled. Another person in another station will stick a long knife in and cut
his aorta and bleed the animal. And then he will be completely dead.
And from there he goes through a series of stations to clean him and to remove
his hide. One of the real problems is that the animals have spent their [lives]
lying in their manure, are smeared and caked with the stuff, and they're
entering the food plant. And so many steps are taken to make sure that the
manure doesn't infect the meat, which can happen very easily.
And this is really just the source of food-safety problems in the industry, in
the beef industry, is microbes in the manure getting into the meat. So how do
you stop that?
Author, Fast Food Nation
[H]ow do [slaughterhouses] contribute to the spreading of pathogens or the
increased food safety risks?
... At a slaughterhouse, you have big animals entering at one end, and small cuts
of meat leaving at the other end. In between are hundreds of workers, mainly
using handheld knives, processing the meat. So during that whole production
system, there are many opportunities for the meat to be contaminated. What
we're really talking about is fecal contamination of the meat from the stomach
contents or the hide of the animal.
... The slaughterhouses that the United States have are pretty unique in terms
of the speed of production. We have slaughterhouses that will process 300, 400
cattle an hour, which is as much as twice as many as anywhere else in the
world. And it's that speed of production that can lead to food-safety problems.
When workers are working very quickly, they may make mistakes. It's during the
evisceration of the animal, or the removal of the hide, that manure can get on
the meat. And when manure gets on some meat, and then that meat is ground up
with lots of other meat, the whole lot of it can be contaminated. ...
I would imagine that a lot goes into the design of these factory production
lines to make them very efficient. ... So you would think that they would be
expert at doing their job and therefore contain the pathogens in some way. Is
that how it works?
There have been a lot of technological advances in slaughterhouses, and
especially food safety technology improvements since the Jack in the Box
outbreak, these steam cabinets and various washes and interventions. But one
of the problems is the high, high turnover rate among workers at these plants.
The industry averages anywhere from 75 percent to 100 percent a year, which
means you have a constant flow of workers in and out of these jobs.
Ideally, what you would have would be skilled workers and a stable work force,
so that people really know the jobs they're doing and can do them properly. ...
That's not what we have right now ... especially [with] some of the most
important jobs in terms of the evisceration and the tying off of the
intestines. These are really unpleasant jobs, and if the workers are not
skilled at doing them, they can make mistakes that contaminate the meat. ...
I've always had the sense that a slaughterhouse is a terrible job. It's a
difficult job. That people have been doing too much in too short a time. Is it
really any different now?
It's very different now. Work in a slaughterhouse has changed enormously in the
last 25 years. It's always been a difficult job. It's always been a dangerous
job. But up until recently, this was a job that had good pay, had good
benefits, and you had a very stable work force. In the early 1970s, meatpacking
had one of the lowest turnover rates of any industrial job in America. It was
like being an autoworker.
Then they cut wages, they cut benefits, broke unions. And now it has one of the
highest turnover rates of any industrial job. So you have a constant churning
of the workers. And just like airport security -- where the airport security
workers had a high turnover rate and [were] being treated badly and paid
poorly, and that has an impact on airport safety -- I think the same is true
with food safety.
The people who are working in these plants should be well trained and well
paid, and it should be a stable work force. I think that would have a big
impact on the safety of the food we eat. ...
CEO of Kansas City's National Farms, which operates one of the
largest cattle feedlot operations in the country
Describe [the slaughterhouse] for me. People really don't know what it's
like in there.
Well, the slaughterhouse is not a pretty thing. I mean, it's a necessary
process. It's a highly efficient process. But it's not now, nor never will be,
a very pretty thing. Animals come there to die, to be eviscerated, to be
decapitated, to be de-hided -- and all of those are violent, bloody and
difficult things to watch. So your first and foremost impression of at least
the initial stages of the packing house are a very violent, very dehumanizing
sort of thing.
But the fact is, we are meat eaters, most of us. And it's a highly efficient
way and a reasonably humane way. The animals are rendered unconscious before
any of this happens. I think there's a concern for humane treatment of the
animals. But the process itself is a violent and unpleasant sort of thing. ...
As you progressively go down the chain ... it becomes a less violent, a less
bloody, a less difficult thing to watch, and really becomes kind of a miracle
of efficiency as that live animal is reduced to a carcass and the carcass is
reduced to parts that we're very familiar with in eating. ... The economies of
scale, the mobilization of capital -- all of those things that drive businesses
are very much at work in the packing industry. ...
You describe it as this difficult environment for the animal, to some
degree. What about for the worker? I understand that the Bureau of Labor
Statistics says it's the most dangerous job in America.
Certainly worker safety historically not been as good as it should have been in
the packing industry. It is becoming better and better -- both humanely driven
by the management of the packing companies, and very selfishly driven by the
fact that the lack of safe practices can become an incredibly expensive thing.
So packers have continued to develop better safety practices, individual
automation of individual acts that reduce the stress on the individuals working
in the packing business. It is still a tough way to make a living; a difficult
Particularly with the line speeds; they're fast, people are in close
[quarters], they're wielding knives. ...
The line speed is, of course, an issue that people are concerned about. The
faster the line goes the more efficient the operation is, certainly, up to a
point. But also the speed with which the working people are required to work
increases. The trick is to find that balance between efficient and reasonable
production, and going beyond that point to where you endanger the workers who
are working with knives, with sawing devices. And you can protect them with
chain mail and gloves and other equipment. But they're still working with
knives and other cutting devices that, as people become more fatigued, become
more dangerous. ...
It's tough work.
It is tough work. And it's essentially dehumanizing work. There's a lot of
blood and a lot of heavy activity that goes on. I think the packing plants have
dramatically improved their working conditions over a period of time.
It's a low-margin business, and I think the temptation certainly was to drive
their people very hard, at one point. But I visited with a major packer just
last night, as a matter of fact. And their turnover, for instance, has
dramatically slowed down. They're retaining workers better. Working conditions
are becoming better. There's a great sensitivity to things like carpal tunnel
So I think as evolutions occur, we've got another one occurring in which
conditions are better, pay is better, and a number of immigrant people have
really been able to live out that American dream -- if not in their generation,
in their children's generation. ...
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