Shared from CCTV for ALL Slaughterhouses:
The public image of the meat industry and what actually happens can be two very different things. Just because there are rules and regulations it doesn’t mean they are followed. This is an interview with a worker for the book Slaughterhouse… by Gail Eisnitz….
- ‘Sick and injured pigs were routinely dragged into narrow alleyways between pens where they were provided no food or water and were left to die slowly of disease, starvation, and dehydration. ‘How long will these sick and injured pigs lie there without food and water?’ we asked. ‘A week. Depends on how long it takes them to die. Two weeks,’ said a worker. Those pigs that were ‘euthanized’ were frequently beaten to death with hammers and gate rods. ‘I’ve seen people just take a straight hammer and start wailing on them. I’ve seen pigs with their whole head crushed in get thrown into the dead box and three days later they will still be breathing,’ said one worker. ‘Or you stand on their neck. The way to do it now, we take the water hose and stick in down their throat and blow them up, and their butt-holes pop out. We just drown them to death.’ Thousands of piglets whose legs became trapped between floor slats were simply abandoned to die of starvation or dehydration. Weanling piglets that got too close to heat lamps were left to burn to death. ‘We call them ‘baby back ribs’ and ‘crispy critters.’ ’ the workers told us.’