Inside the Abattoir: Transparency for Responsible Slaughtering

I toured one of the large meat processing facilities (4500 head of cattle daily) last week. Although it may upset some people to hear it, I have to say it was a very clean operation where great care was taken to ensure that animals were treated humanely, food was carefully processed to retain wholesomeness, and workers were paid a decent wage ($13.50 - $20/hr) for the rural Colorado community where the plant is located. During the tour I noticed some of the beef was labeled "Certified Humaine Raised and Handled." This was a particular brand of natural beef, but when I asked I was told that all animals entering their facility are handled at a level that would meet certification standards. Their holding pens were designed by Temple Grandin to minimize stress and the animals are "knocked" essentially at the moment their heads enter the building. My one criticism would be with the USDA. As we are all aware, the major source of food-borne illness outbreaks with beef is ground beef. Rather than requiring that manufacturers reform their practices of mixing beef from scores if not hundreds of sources, they are using technology and required tracking of product from source to end user. While this is financially viable for the large-scale operator it puts the mid-scale and small scale meat processors at a serious disadvantage. If we are not active in support for equal treatment of local producers, hard-working individuals like Larry Althiser may be regulated out of business. And that would be a shame.