Recipe: More on Creekstone FarmsAuthor: Chris Perrin
Okay, so I realize I should probably expand on my last blog post. In all fairness to Creekstone Farms, the part about hurling was about me, not about them.
Tuesday was my first trip to a slaughterhouse ever and from what I hear, Creekstone Farms was as good a way to get introduced into the world of cattle harvesting as possible. Doctor Temple Grandin, a big name is proper animal/cattle treatment, designed the plant to be as low stress for the cows as possible and to generally be as humane and sanitary as can be.
And all in all, it wasn’t as bad as I thought it was going to be. Still, I did watch cows die and I did get to see the insides of the cow far closer up than I would like. And it was hot and smelly (not rotten smelly, but cows and their insides do have a certain odor to them) and when your nose is as strong as mine, the smell is distinct.
So, I certainly don’t want to make it out like Creekstone Farms was this awful place which mistreated the animals, harmed them, was unsanity, etc. For all the meat I’ve eaten and for all the chickens and cows I’ve seen after the slaughter process, I’ve never seen the blow that ends the life or the animal move through the line.
Therefore, the gorge I felt a few times wasn’t Creekstone doing anything wrong. It was about me being closer to the harvest than ever before. In the end, it’s not something I’m going to go out and try to see/smell on a daily basis, but I can’t be too critical of the process and continue to eat meat.
And despite my support of plant-based diets, I don’t see myself returning to one anytime soon.
- Creekstone FarmsI didn’t hurl. That’s all I really want to say....
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