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Do you like to eat meat?

M.O.D

M.O.D

New member
THE PROCESS:
To this very day its such a vivid memory that i can even remember the smell. We were killing as much as 1000 head of cattle a day (mass killing)...This is a very dangerous place to work , i will go into details that you may not want to hear after i describe the process...

First the cattle are out in the fenced yard all which is sectioned off and fill so full the cattle cant even walk around. they wait there until its time to go up the shoot. they are covered in feces which is where you will get the ecoli bacteria.

ok now the day starts at 5am with a guy out side running the cow up the ramp one by one into what we called the chute. it would lock one cow in and this is where it would be killed ( now keep in mind they DONT die right away)...this is done with a tool called a stunner gun...a guy will hold this tool up against the skull of the cow and pull a lever sending a 4 inch steel rod in and out of the skull..( in a KOSHER kill the rabbi will use a 16 inch knife and slit the throat 1000 times a day)..some days we had the Rabbi's in but most were just the standard kill.

now the cattle all inline know what is about to happen and they fight all the way up. they can smell the death just like i could. now keep in mind i was just a kid and i shouldnt have been doing this work..when you see a animal with tears in its eyes right before it gets killed it does affect you.

so now after they shoot the cow in the head it drops to the floor still moving because the nerves are still alive and kicking...now it goes to the shackler...this guy puts a steel clamp on both hind legs and then hoists the cow upside down..from this point on its all on a motor chain and doing a 1000 head a day its a fast process...now after its upside down they bleed the cow by slitting the throat form there the head is cut off and thrown on to a table where its completely boned out...NOTHING goes to waste..the brains, eyes, tongue. now it goes to another guy who slits it down the middle and removes the spleen and stomach ( the stomach is also cut open..)..now it goes to another guy who use a huge hydrolic clamps and pull the hide off...now you have a cow with no head..no cuts and no hide...then it goes to another guy who uses a huge power saw and splits it down the middle...from here it goes into the cooler and ready to be cut into peices, box and shipped out to yes your favorite supermarket....

now the dirty part that the indusrty doenst want you to know....

you have men working with knives and are cutting themselves...i seen this many many times and the blood does get on the meat and NOTHING is done about it...we would have maybe 2 or 3 USDA inspectors on the floor but they would either not see it or do nothing about it...and im quite sure its even worse today then when i did this which was 20 years ago...back then wages were double of what these men are being paid today and they work like slaves...so now you run the risk of human blood infecting the meat..you have guys droping their knives on the floor where there is waste, blood, guts ect ect...they pick the knife up without cleaning it and cut on the meat..INFECTED...

its hard to really describe what it looks like on the kill floor but its mass killing and blood is everywhere along with feces, and whatever else is falling all over the place.

the worst part is the feces which is where you can and will be affected with ecoli...the process is dirty and the USDA inspectors dont see a fraction of what gets by...I have seen so many slabs of beef that should have been destroyed and never shipped out....also there are sick cows that get killed ,..many times the inspectors will catch this and they will destroy the cow outside but trust me many many get by and for a reason...$$$$$ the owners of these packing houses dont give a shit about tainted meat..

i rarely eat beef these days and when i do all i can think about is what i just told you...you are at great risk and i feel its worse now then when i was around it....

i know when you go to the market and see it stamped USDA prime meat in a nice little package you dont even have a clue to where or how it got in that neat little package....

once the meat is infected and it doesnt matter if its from the blood of a cut worker or the feces from the cow....once it on the meat you will be eating it and not even know it....trust me folks what im telling you is the truth and i would say if you bought 10 NY strips at least 6 of them are infected....it may not be enough to make you sick but one day you may get that one steak that was the killer...i feel that in beef industry there are many sick cows being processed and sent to the markets when these animals should be destroyed....this is what is going on in europe now with the mad cow disease...

i hope that this hasnt offended anyone but not many people will talk about this subject in detail.
 
i knew this thread would bring you out..btw i was 13 when i was doing this....kind of a fucked thing to be doing at any age let alone 13...
 
My family has owned beef cattle for the past 3 generations. I have seen behind the scenes at auctionhouses, stockyards and slaughterhouses, worked temporarily in one during one summer, called the vets, dealt with sick and diseased cows as well as nearly all aspects of cattle farming at one time or another.

While there are aspects of the beef slaughtering process that are horrifying to some people, I did not object to it since I was raised into this environment. We do not eat beef every day, probably not much more than other people. While it may seem like there is infection and bacteria running crazy in some of these places, it was not this evident from what I have seen. Many places have strict regulation on contamination and disposal of products. Perhaps the FDA and USDA kept a closer eye on where I know and the sources from which they drew from, perhaps it is a regional thing.

Keep in mind that if caught transferring sick and diseased cows to market for food slaughter, farmers, the stockyards and the slaughterhouses can be shut down. Just as it only takes one undercooked steak to do harm, it only takes one traced contamination to close a supplyhouse.

Cook your beef as best you can. There are risks associated and sometimes there is little that can be done to prevent. Also remember that deer processing plants have a higher rate of meat contamination than cattle slaughterhouses...and even then, it's a relatively uncommon occurrence.
 
sucks to be a cow and its good to be me cause i eat the bastards like its nobodys business. i love them. ecoli is no big deal. i got some of that shit when i was a kid and it wasnt so bad. i like my steak as close to raw as possible and thats not changing anytime soon.
 
This thread is making me hungry.



What do they do with the dolphins when they get killed in the tuna nets? I wouldn't mind trying a dolphin steak.
 
I love beef, and I eat meat every day. I would starve without it. I don't like many vegetables. Hopefully I will kill an elk next weekend.
 
I thought this thread was going to be about meat in general, instead it is about beef. I myself hardly ever eat beef these days, all the seafood and poultry is enough for me.

hardgainer (on top of the food chain)
 
The only thing to do is to hunt your own meat then?
It wont affect my eating habbits anyway but thanks for the input
:)
 
I prefer chicken...they run around for a while after you cut there heads off. See entertainment and a meal.
 
You are wrong to imply that CJD is still a big problem in Europe. Nervous tissue is now removed from carcasses in the UK and prob most of Europe. In mad cow disease if is the nervous tissue that carries the prions that cause the problem. This problem is under control now as a result of the scare that we had a few years ago......

We have also toughened up on E. coli. The inspection procedures have been toughened up considerably to avoid feaces infected meat. Even so, E.coli dies at temperatures above 37C so if you cook the meat correctly the E.coli isnt a problem.

What is the problem with human blood?? Nothing I can think of would survive good cooking. Blood is just a mixture of water, proteins, other nutrients and cells.....whether its human blood or animal blood is irrelevant at this level.

[/B] [/QUOTE]....this is what is going on in europe now with the mad cow disease...
[/B][/QUOTE]
 
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i hardly ever eat beef-i just don't like it as much. i don't eat pork either.

i eat lots of skinless boneless chicken breasts.
 
toothless2.jpg


I ate rotten meat and now look at ME!!!!
 
I worked about 5 years as a Meat Cutter when I was younger.
Best thing I ever heard about in regards to Slaughter houses was a story from one of the USDA Inspectors.

Some houses have the chute and Gun raised on a platform and a floor that drops out and the Cow falls into the actual kill floor below inside the Bldg.
This one large Bull was hit with the Pin, falls to the ground as usual.
They open up the floor and he drops about 6 feet into the kill floor below.
The Bull apparently still had some life left in him and starts charging around the kill floor tearing up shit until someone uses a gun kept handy for that exact situation.
 
Several times we would find a 1-2 inch piece of the Steel pin that had broken off in a Neck bone when we got the front quarter at our meat market..
I could go on for ever just like MOD....
 
red meat is too hard to digest anyway. It has been estimated that by their mid 30's Americans have around 5 lbs of partially undigested red mean in their intestinal tract!!

Also heavyconsumption of beef has been linked to colon cancer!!
 
Well I've been vegetarian for a just over 4 weeks. Prior to that I eat red meat perhaps at christmas. Two reasons.

A> It is not good for you. Human digestion system was not designed for meet.... two much chemical shit in it nowadays anyway... and from what MOD say's - literally shit.

B> Don't need it for protein.. think about it most good proteins consist of soya, egg and whey protein. No meat protein (anyway low assimilation factor of even the best protein). Was'nt Joe Weider vegetarian?

C> Ethical reasons, I don't think animals should be put through all the uneccesary suffering and pain.

You know I am still as big and strong as any of the guys down the gym (bar the hardcore 'roid-GH-'slin guys) who eat meat. If anything I am more cut.

You look at guerillas. They are vegetarian and they are huge mofo's.
 
I must say I am a beef kinda chick - while I know and understand the human digestion challange, the horrifying and health risking slaughtering process, I love a still kicking juicy slab o' beef on my plate.

That or fish/ sea creature - raw or cooked.


I must say I have utmost respect for a true vegan.
 
I just don't eat much red meat because it's so much work chewing and chewing. Even good steak cuts seem not worth the effort...
 
Re: i am with you M.O.D.

Jeff_rys said:
trying to skip meat as well. Eating more poultry and fish.
Click to expand...

You have never been in a
chicken house then. :sick:

Trust me it is as bad,
if not worse than a slaughter house.
 
Adolf Hitler was a vegetarian, so don't give me that crap. My ex-wife had me go veggie for a while... until I lost about ten pounds from NOT EATING!
Our systems, from our teeth to our asses, are designed to be omnivorous. We are designed to eat every goddamn edible thing we can into the fucking stewpot, my friends! That's why we have incisors for tearing meat AND molars for grinding grain.
I've never yet seen that "5 pounds of undigested meat in your colon" shit validated by a third party, just by wacko environmentalists and extreme vegetarians. Our entire fucking human lifespan has gotten longer and longer with each generation on a diet of red meat.

I LOVE MEAT! :chomp: :chomp: :chomp:
 
I agree Weapon. If you look at the enzyme capacities of the body (we lack cellulase which true herbivores have), as well as anatomical configuration of the digestive tract, even the micronutrient needs that are supplied by dietary meat then it becomes apparent that we are designed to eat just about anything.

As to chicken, for those wanting lower cholesterol, keep in mind that chicken has more!

I personally think chicken is worse than beef in terms of cleanliness and chemicals. Chickens have a ton of growth hormones and antibiotics for their weight. A recent estimation was that up to 80 percent of poultry chickens in certain conditions have cancer.

Just like with beef, if you can help it get it from quality sources and make sure it's fully cooked. A good source of beef is likely to NEVER make you sick. Think about the rich folks who eat steak tartar (basically raw). Bet you won't find many places serving chicken tartar! Why is that? The description of cattle slaughter was more akin to veal. I don't eat veal because it is a pitiful sight to see an animal starved in a cramp space and given lots of antibiotics and growth hormones. I want my beef as close to cruelty free as possible. However, lots of people will see killing of any animal as cruel, so the vegetarians will not relenquish at all.

I respect plants too. They respond to human touch, they grow towards the light, they keep our atmosphere clean of some toxins and supply us with oxygen. Vegetarians kill more plants than I do. So should I go on a rant towards them on behalf of using up plants that keep my oxygen supply in full swing? Probably not because I eat them too sometimes. I'm not starting anything just to say that life means eating another life...the form is almost irrespective.

I eat chicken and fish as well, but if you look at the diseases that both chicken and fish can transmit they basically have much more potential for public health risk than beef.
 
Hmmm, I'm from the poultry industry and have been schooled in poultry science. Where have you gotten this information stating that up to 80% of chickens in certain conditions have cancer? What cancer? What conditions? Ton of growth hormones and antibiotics? Growth hormones aren't fed to chickens. It's against FEDERAL law. Antibiotics are being fazed out, but their purpose is soley to inhibit nasty bacteria to improve bird health in general. This allows them to convert feed at a more efficient rate. Antibiotics are also withdrawn from the birds before slaughter to allow them to clear the birds' systems.

Now for great health risk, this is due to two factors. One is that birds are sold as a different product than beef. Whole birds leave lots of places for bacteria to "hide" and avoid cleansing (vs beef being sold almost exclusively in slabs of meat, although ground beef is quite "dangerous" when looking at bacterial contamination). However, less and less chicken is being sold as a whole bird. Secondly, irradiation is not widely accepted by consumers yet. It doesn't change anything other than killing bacteria. If I could, I would buy nothing but irradiated meat (all kinds), but it's not widely available yet thanks to irrational consumer fears.

I like chicken and beef. It all does a body good!
 
CHICKENS AND CANCER article: Dr. Owen Parrett, MD, former medical director of a Canadian hospital and former physician at a Washington DC hospital, cited research that in 1931 50% of U.S. chickens died of cancer. In 1933 the cancer rate for Americans had risen 15% in 2 years. This was the first incidence of this connection.

Quoted from DeLamar Gibbons, M.D in his clinical research concerning cancer rates and animal food sources: "Most chickens have cancer before they are slaughtered/ die, even the young birds."

Artificial lighting in order to increase egg laying capacities by hens used in egg collection AND for meat has been widely known to increase production periods (called "force moulting"). Given that hens laying large numbers of eggs may be predisposed to adenocarcinomas, increased egg production has likewise increased adenocarcinoma rates among these chickens.

Another fatal condition of coop chickens is something called "flop-over syndrome" in which they leap into the air, flop over and diet. Post mortem exam reveals blood clots may be the cause of death. Although this is not exactly a cancer issue, it is a stress-related issue. Since cancer rates (even adenocarcinoma rates) are typically higher among high stress organisms, it stands to reason.

From Diet for a New America: Leukosis is the cancer coop chickens are most prone to: a government report found that over 90% of the chickens from most of the flocks in the country are infected with chicken cancer (avian leukosis). A smaller number are found to have Marek's Disease, which is classified as a cancer as well.

http://www.antwifarms.com/chickendiseases.shtml Extensive website describing all of the nasty diseases chickens can carry, transmit or be carriers of. It may have epidemiology rates and other pertinent info, but I didn't want to drag through it all.

Virology 2000 Jun 20;272(1):106-11---shows the problem of chicken related cancer is growing along mutation lines.

I'll go through my files and see what I can find in the way of more info.
 
No horrible meat story is going to scare me or stop me from eating the shit, I practically live on meat. I HATE vegetables and i can't stand FRUIT. I am a carnivore. :chomp:

My meat has to be rare to.

I love chicken.
 
"Another fatal condition of coop chickens is something called "flop-over syndrome" in which they leap into the air, flop over and diet."

Sounds terrible... :D
 
being a vegetarian for ethical reasons is retarded. if we werent killing and eating them some other animal would be. another animal would just chase them down and bite into their jugular until they died and eat them. thats how it works in the animal kingdom. sooner or later everything gets eaten by something else so why shouldnt i be the one enjoying some tasty meat!!?
 
BEEF ITS WHAT A BODY IS MADE FOR AND BUILT FROM!
Shit, I love it all.
 
I owe most of my physique to meat in general- I gore down that stuff all day long, and every day- sorry for the chickens too.....i eat this stuff..
 
Julez said:
Well I've been vegetarian for a just over 4 weeks. Prior to that I eat red meat perhaps at christmas. Two reasons.

A> It is not good for you. Human digestion system was not designed for meet.... two much chemical shit in it nowadays anyway... and from what MOD say's - literally shit.

**I agree on the chemicals but humans are omnivores. Look at our teeth and you will see my point. We have teeth for tearing that herbivores dont have and all carnivores do. I think MOD was exaggerating on you getting shit in your meat. At least in the UK we are now very careful about this due to a recent problem with E.coli poisoning.

B> Don't need it for protein.. think about it most good proteins consist of soya, egg and whey protein. No meat protein (anyway low assimilation factor of even the best protein). Was'nt Joe Weider vegetarian?

**I like to get all my protein, carbs and fat from whole food.....and as unprocessed as I can get it. I've done the protein shakes bit and it doesnt work as well for me.
Alot of people here might say that Joe Weider being a vegetarian proves their point. He was never big....

C> Ethical reasons, I don't think animals should be put through all the uneccesary suffering and pain.

**Fair enough. Imagine this though....if nobody ate food animals then they would just have to be culled to keep the population down. That is the problem with deer in some parts of the UK. If these animals hadnt been domesticated they would have to deal with natural predators on a daily basis, limited food supplies at certain times of year etc.....that isnt a quick death.

You know I am still as big and strong as any of the guys down the gym (bar the hardcore 'roid-GH-'slin guys) who eat meat. If anything I am more cut.

You look at guerillas. They are vegetarian and they are huge mofo's.

**Alot of monkeys and apes will eat meat in the wild if the opportunity is given. I assume that you refer to silverback male gorillas?? Yes they are big but there is alot of hormones involved there.
I remember a few years ago, in the UK there was a drive to stop parents making their kids vegetarians. This was because the kids simply werent getting a good diet and in some cases were malnourished.....in almost all cases they were smaller than average. That is a good reason to eat meat in my opinion.
Click to expand...
 
From: http://www.thetimes.co.uk/article/0,,2-2001292672,00.html


THE president of the American Red Cross said yesterday that she would be afraid of having a blood transfusion in Britain because of the risks of catching the human form of “mad cow” disease. Bernadine Healy said that even if she were on holiday in Britain and needed emergency treatment, she would do everything she could not to have one.
“We do not know if there is a silent reservoir of people who are carrying this disease who may be blood donors,” she said. Ms Healy said that, despite checks put in place by the National Blood Service last year, there was still a risk that British blood was contaminated with vCJD.

Her comments come just a week before the American Red Cross, which supplies about half the transfusion blood in the United States, imposes a ban on donors who have lived or travelled in Europe for more than six months.
 
A nice show of ignorance by yet another person in a public position......

If she really felt that way she would ban blood from anybody who has lived in Europe at any point in their lives. The prions involved are very long lived and 6 months isnt shit to them. So the gesture is pointless and futile!!!

Way to go.....another well informed decision!!

I'm also pretty sure that this problem wasnt confined to Europe....we just made it very public.

You also forgot to mention this point made in the article:
"The chances of contracting vCJD by a blood transfusion remain theoretical because no one has yet been infected in this way and scientists are still not sure if it is possible."

Nice solid scientific data wasnt even used to back up this plan. As I said.....nice well-informed decision.




Weapon X said:
From: http://www.thetimes.co.uk/article/0,,2-2001292672,00.html


THE president of the American Red Cross said yesterday that she would be afraid of having a blood transfusion in Britain because of the risks of catching the human form of “mad cow” disease. Bernadine Healy said that even if she were on holiday in Britain and needed emergency treatment, she would do everything she could not to have one.
“We do not know if there is a silent reservoir of people who are carrying this disease who may be blood donors,” she said. Ms Healy said that, despite checks put in place by the National Blood Service last year, there was still a risk that British blood was contaminated with vCJD.

Her comments come just a week before the American Red Cross, which supplies about half the transfusion blood in the United States, imposes a ban on donors who have lived or travelled in Europe for more than six months.
Click to expand...
 
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Luekosis. Well, that is caused by a common virus. Marek's Disease is cause by one type of luekosis virus and all chickens are vaccinated for it (not for your health, but for the birds' health). There are other forms of luekosis, the most common affecting the skin. USDA inspectors look for this in processing plants and condem the small number of birds with skin (or other forms) or luekosis. However, the article talks mainly about caged layers. Unless you're eating a lot of canned soup and other highly processed, low quality chicken sources, you're not eating chicken from layers. You're getting your chicken meat from broilers and roasters which are not kept in cages. Your presentation of that article and the article itself are done in such a way to sway the opinion of people that have no idea how chicken is really produced. It's easier to manipulate the uniformed.
 
I'm against animal cruelty, but a fact is a fact: We ARE animals ourselves. Would a lion in the wild show me the same respect and courtesy as a "creature of the earth" or would it run me down and rip my throat out to get at my meat?

We need to drop this back-slapping humanity bullshit. It isn't the eating of meat that is the health problem, it is the greed and corner-cutting of meat processing that we need to be worried about. It's all the shit they are dumping in the food to increase profits that is the culprit for increased infected meat.

For an eye-opener read Eric Shlosser's "Fast Food Nation". Excellent book that will make you think 5 times before heading to Mickey D's or Burger Stink.

Look at all the normal men growing small breasts, colon cancer, and 8 year old girls with b-cups. There's something hormonal going on with that food!
 
Your statement about men with small breasts, colon cancer, and 8 yr. olds with breasts being due to hormones in animals is bull. First of all, hormones ARE NOT FED to commerical livestock in the U.S. It's illegal to do so and no company is willing to risk a major recall that can, if one quick stroke out of nowhere, destroy that company. Remember Hudson Foods? One big recall and that was it. They had to sell at an obscene discount or they would have gone of out business. One recall did that (and it was over potential bacterial conamination...just imagine the uproar if it was due to someone they were intentionally putting in the beef!).

Men with small breasts = overeating and laziness = fat.

Colon cancer = better detection, longer life spans, and an increasingly poor diet full of sugar and saturated fats.

Eight year old breasts = the continuation of earlier and earlier development of humans thanks to better nutrition, health care, and rearing environment.

I know what goes in the beef, pork, and chicken we eat from firsthand EXPERIENCE. I'm not getting it from writings by those with certain agendas. If something screwy was going on, believe me, I'd stand up and say something screwy was going on.
 
The Dude - True, not all meat processors use hormones in their beef. Some Texan ranchers claim not to. But the vast majority still use hormones to increase the size of the yield. Here is an article I found on how the EU has taken measures to correct this practice while the US and Canada (as usual) lag behind in putting People ahead of Profits:

(taken from http://abcnews.go.com/sections/living/SecondOpinion/secondopinion_112.html)

Battling its own scourge, the European Union is concerned with hormone-injected American beef, which is used to make cattle grow more quickly. The Union banned hormone-injected beef in the 1980s, and continues to resist all efforts to lift the prohibition.

Hormones in Beef May Cause Cancer

The EU says there is enough evidence to be concerned that the hormones in beef likely add up to an increased risk for cancer. The U.S. Food and Drug Administration and the Department of Agriculture say “hooey” to that. Their scientists have conducted a “risk assessment” demonstrating that certain levels of hormones represent an “acceptable” risk.

“What, me worry?” is what they are saying.

The Europeans chime back that number-crunching Americans are obsessed with trying to figure out the risk associated with the six hormones currently being used, when there is really no sound scientific method to quantify all the evidence from studies and accomplish this numbers game with any precision.

Their position: since there is no way to reach a definitive risk assessment, why take a chance? The Europeans want to keep the ban unless science can prove the hormones are safe. In health politics, this is often referred to as “the precautionary principle.”


Early Studies Bolster European View

Meanwhile, there are early studies linking some hormones to breast, testicular and prostate cancer.

The Europeans are particularly concerned about the most widely-used hormone injected into beef cattle, called 17-beta estradiol. Population and experimental studies from throughout the world have shown consistently that this hormone is a risk factor in breast cancer.

Several studies have shown that calves given 17-beta estradiol had smaller thymus glands than those not given the hormone. This gland helps the immune system to develop.

And a scientific committee of the European Union believes pre-pubescent children may also be at risk for damage to their reproductive systems because of 17-beta estradiol. There has also been some concern that this and other hormones may be contributing to precocious sexual development based on very preliminary U.S. studies.


Americans Say Europeans Protecting Own Beef

All this concern hasn’t impressed the American health protection bureaucracy and the farming community. There is widespread sentiment that the Europeans are protecting their own beef from competition, and have concocted a fictitious hormone problem.

Naturally, American farmers and their supporters are completely objective about the current science, and don’t give two hoots about the food money they save on hormone-injected cattle when they can get them to market more quickly.

The U.S. has reacted to the European ban by imposing trade sanctions on several types of imports. Britain, however, has been spared because the British have indicated they were pulled into the ban, kicking and screaming, by the other European nations.

Of course, given the spread of Mad Cow disease in Europe (which, it should be emphasized, began in Britain), beef farmers in France, Germany and Spain, might be a tad worried that marketing American beef ‘a la hormone’ might upset already worried consumers, causing them to shun all beef products.

In fact, it was a consumer boycott organized in France and Germany that helped trigger Europe’s ban of American hormone-injected beef back in the mid-1980s.


U.S. Questions European Science

The U.S. government blamed this consumer movement for the ban, calling it scientifically baseless and emotionally-driven, and has since called into question any science offered by the European Union in support of its continued ban on American hormone-injected beef.

International agencies have generally taken the American side, not so much because there is strong evidence of the beef being risk-free, but because it is argued that the Europeans have, for example, not followed the appropriate steps for conducting a risk assessment.

The European Union has responded to the overall judgement by ordering more scientific studies.

So, in a situation of uncertainty, where do you draw the line? Do you take precautionary measures in the public interest? Or do you give industry the benefit of the doubt?

I think I’ll have a salad for lunch.
 
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