ANIMALS KILLED FOR FOOD:
With a growing number of consumers switching from red meat to poultry, the chicken and turkey industries are booming. In addition to selling a growing quantity of poultry meat to consumers in the U.S., poultry companies are also benefiting from expanding markets around the world.
Record numbers of chickens and turkeys are being raised and killed for meat in the U.S. every year. Nearly ten billion chickens, and half a billion turkeys, are being hatched in the U.S. every year. These birds are typically crowded by the thousand into huge factory-like warehouses where they can barely move. Chickens are given less than half a square foot of space per bird while turkeys are each given less than three square feet. Both chickens and turkeys have the end of their beaks cut off, and turkeys also have their toes clipped. All of these mutilations are performed without anesthesia, and they are done in order to reduce injuries which result when stressed birds are driven to fighting.
Like meat type chickens, commercial turkeys also suffer from genetic manipulation. In addition to having been altered to grow fast and large, commercial turkeys have been anatomically manipulated to have large breasts to meet consumer demand for breast meat. As a result, turkeys cannot mount and reproduce naturally, and so their sole means of reproduction is artificial insemination. Like meat chickens, turkeys are susceptible to heart disease, and their legs have difficulty supporting their overweight bodies. An industry journal laments…” turkeys have been bred to grow faster and heavier but their skeletons haven’t kept pace, which causes ‘cowboy legs’. Commonly, the turkeys have problems standing and fall and are trampled on or seek refuge under feeders, leading to bruises and downgradings as well as culled or killed birds.”
Chickens and turkeys are taken to the slaughterhouse in crates stacked on the back of trucks. The birds are either pulled from the crates, or the crates are lifted off the truck, often with a crane or forklift, and then the birds are dumped onto a conveyor belt. As the birds are unloaded, some fall onto the ground instead of landing on the assemblyline conveyor belt. Slaughterhouse workers intent upon ‘processing’ thousands of birds every hour, don’t have the time nor the inclination to pick up individuals who fall through the cracks. Sometimes the birds die after being crushed by machinery or vehicles operating near the unloading area, while in other cases, they may die of starvation or exposure after days without receiving their basic needs.
Once inside the slaughterhouse, fully conscious birds are hung by their feet from metal shackles on a moving rail. The first station on most poultry slaughterhouse assembly lines is the stunning tank, where the birds’ heads are submerged in an electrified bath of water. Although poultry is specifically excluded from the Humane Slaughter Act which requires stunning, the practice is common because it immobilizes the birds and expedites assembly line killing.
Stunning procedures are not monitored, and they are often inadequate. Poultry slaughterhouses commonly set the electrical current lower than what is required to render the birds unconscious because of concerns that too much electricity would damage the carcass and diminish its value. The result is that birds are immobilized but are still capable of feeling pain, or they emerge from the stunning tank still conscious.
After passing through the stunning tank, the birds’ throats are slashed, usually by a mechanical blade, and blood begins rushing out of their bodies. Inevitably, the blade misses some birds who then proceed to the next station on the assembly line, the scalding tank. Here they are submerged in boiling hot water. Birds missed by the killing blade are boiled alive. This occurs so commonly, affecting millions of birds every year, that the industry has a term for these birds. They are called “redskins.”
What You Can Do
Begin learning about becoming a vegetarian or a vegan. A vegetarian is someone who does not eat the flesh of any living being including chickens, turkeys, geese, ducks, crustaceans, or fish. A vegan is someone who makes every effort to avoid eating, wearing or using all animal products.
Try the many new and flavorful “meat” alternatives, or mock meats, now available at health food stores and at many regular supermarkets. Delicious soy and rice “milks” are now available at all grocery stores. Keep trying new animal-free foods.
When you see veal on a menu, always speak to the manager or owner of the restaurant to complain about the particularly brutal treatment of calves for this dish. If told their veal is “free range,” tell them there is no such thing. By definition, veal must be kept in certain conditions to produce this type of meat. If it is “free range,” it cannot be called “veal.”