I had the privilege to visit a butcher specialising in ageing meat last year.
It’s very brutal what we do, but really, Nicolas, we are still just apes, albeit with language, writing and gadgets.Perfect images to make you want to become a vegetarian!
The cited article explains the slaughterhouse is in Belgium, near the French border and was prosecuted for several violations. The slaughterhouse was closed after the movie went public in 2017 but we don't know if it reopened.Does anyone know where this was filmed and whether or not the company and men were held to account and prosecuted?
I didn’t read the article, I am afraid to admit, just watched most of the movie until the creatures were in hot water and screaming!The cited article explains the slaughterhouse is in Belgium, near the French border and was prosecuted for several violations. The slaughterhouse was closed after the movie went public in 2017 but we don't know if it reopened.
I am a bit surprised by some of the scenes. Pigs are actually dangerous animals. Probably these were stunned beforehand.
Worked on me, LOL! I was so traumatized!I don't think the comparison between pigs and humans is valid. I see that the video was designed to this effect, but the video is just propaganda from animal rights activists.
“Messy” is one hell of a sanitized abbreviation, LOL!The pictures are probably real. What they miss is the context. This slaughterhouse kills 1,4 million pigs a year. On the video, we can count about a dozen where the stunning process failed. Not that the process does not need improvement, but killing animals is intrinsically messy.
Just as an exercise in thinking: if you had to kill 100 thousands pigs next month, how would you do it?
I am slowly feeling I am getting too involved in these explanations...What about the hot water and the suspending of live animals?
The butcher offered steaks for sale, but I declined the offer as I found the price a bit high. Besides, I understand the attraction but I am not that fond of extra aged meat... for steaks. The butcher cooked a soup for us and that was interesting.Since I can’t afford it I’m not influenced by the stories told here.
As to meat: I am not a vegetarian. I agree that we should avoid unnecessary cruelty but in the end, meat is always a piece of dead animal.
As all this is rather for the luxury market, I suppose that the cows and oxen had a peaceful life.
Apparently not and I found that rather surprising. I should say that the top carcasses are kept in a cold room, but the rib steaks at the bottom were not. It was not entirely clear to me how the maturation process works. Obviously, the meat is drained of blood and that helps but I do not know what else is necessary.obviously it’s very necessary for such air dried meat to be absolutely clean or else it would rot.
The large carcasses above were in a cold room. The rib racks were stored at room temperature, which was close to outside temperature (I would say 16-18°). Possibly, they had just been taken outside of cold storage and were supposed to be handled after our visit, I do not know.Were the places you visited refrigerated as in the article or at room temp?