Hello and welcome to a thread that may change your eating habits. I will first give a bio to my knowledge in this subject which may disturb many of you but I feel it must be told. My father was the number one man in the country setting up and running the kill floor and it is also what killed him.
He first started working in a slaughter house when he came home from the Korean war. Back then it was all done by hand, that part I won't get into since it has no bearing on what you are eating at your table now.
Now to what I know, did and saw. I was never forced to work it was my choice .
My dad setup places like Iowa beef packers and Monforts which are two of the largest.
I was 13 years old when i first started working in one and i did it for 3 years. Now the reason I'm going into all this is because I think all of you should know what goes on the this process and i'm going to take it step by step so i hope you have a strong stomache..
My dad let me do all of the jobs in the whole process, you have to be 18 to work in a place like this but I was a big kid and my dad ran the place so the USDA inspectors turned their head.
Ok enough about the back ground now lets get down to the details.....
remember this....E. COLI 0157:h7
cdc.gov |
