I've been lucky enough to see firsthand where the meat I purchase comes from; the small slaughter house where I source most of my proteins welcomed us for a visit, inviting us to witness the process without hesitation.
I've also been lucky enough to see large scale meat processing first hand. Back when I was in culinary school around 2001/2002, one of my block mates at NECI had a father who worked as an executive at an enormous meat packing plant (I won't mention where). We were actually allowed in for a tour of the entire premises, though we quickly learned that this was a privilege afforded to very few people. The happenings inside the massive meat factory are kept tightly under wraps.
After seeing both approaches to meat production, it's apparent why one is open for the world to see while the other goes to great lengths to keep people out. Larry Althiser, the owner and head meat cutter for Larry's Custom Meats, agrees that transparency is an important part of responsible meat production. He believes important enough that he let Liza de Guia come in and shoot this enlightening video in his slaughterhouse.