Slaughterhouse Shocking Story Of Creed Neglect Hardcover – Jan 1 1999
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"As Eisnitz convincingly shows, the meat industry is indifferent to animal suffering, exploitative of its workers, and liable to produce a product that is riddled with dangerous bacteria. Whether you eat meat or not — if you care about humans or animals — this book is a must read."
Peter Singer, Princeton University
Author of In Defense of Animals and Animal Liberation
"This book penetrates the veil of psychic numbing that keeps us oblivious to the real truth behind modern meat. If you want to remain a prisoner of your own ignorance, don't read it. It will make you aware. It will wake you up. It will change your life." ."
John Robbins, Founder of the EarthSave Foundation
Author of Diet for a New America --This text refers to the Paperback edition.
About the Author
Gail A. Eisnitz (San Rafael, CA), winner of the Albert Schweitzer Medal for outstanding achievement in animal welfare, is the chief investigator for the Humane Farming Association. Her work has resulted in exposés by ABC’s Good Morning America, PrimeTime Live, and Dateline NBC, and her interviews have been heard on more than 1,000 radio stations. Her work has been featured in such newspapers as The New York Times, Miami Herald, Detroit Free Press, Texas Monthly, Denver Business Journal, Los Angeles Times, and US News & World Report. Eisnitz was the driving force behind a front-page exposé in The Washington Post documenting slaughterhouse atrocities. The Washington Post reporter later described Eisnitz as "the most courageous investigator I’ve ever seen." The story was one of the highest reader-response pieces ever run by The Washington Post. --This text refers to the Paperback edition.
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She decides to contact Walker by phone. When asked how he knew that Kaplan was skinning live cows, he stated that he was a USDA employee. He begins to tell Eisnitz a few more details.
In the US alone, over one hundred and one million pigs are slaughtered each year. Thirty seven million cattle and calves, more than four million horses, goats and sheep and over eight BILLION chickens and turkeys are killed.
Millions of chickens leaking yellow pus, stained green feces, contaminated by harmful bacteria and tumors are shipped for sale to customers.
At a Perdue plant, there is so much fecal contamination on the floor from chickens that it leaked into a workers boots and burned his feet so badly that his toenails had to be amputated. The company won't even allow workers to leave the line to go to the bathroom so they relieve themselves on the floor. Sometimes the chickens that are hung, fall to the floor that is covered with roaches, feces and blood. The chickens that fall aren't even washed off before being hung back up on the line. One worked said that he "saw flies on the chicken as it went down the line and maggots in boxes which contained bags that the chickens would be wrapped in." Occasionally, maggots were ground up with everything else and remained in the final product.
This is disturbing, and it should be. I hope that those who read this book will do something.Read more ›
1) A shockingly high percentage of cows and pigs are fully conscious as they have their throat slit, skin peeled off their head, legs cut off, tail cut off, scalded, etc. The cows scream, try climbing the wall, flail around, and one employee said he saw cow tears. On page 130 it says 25% - 30% of the cows are butchered alive according to one plant employee. Many employees say that this happens in slaughterhouses across the country. This happens because the bolt guns are not pressurized enough, or the bolt is too small, or the employee misses, or because the line is moving too fast. Some employees said when they get behind they hang live cows on the line without shooting them in the head first. Cows have been seen 7 - 9 minutes down the line still breathing and mooing.
2) When a pig or cow gets caught in a truck, ramp, gate, or wherever, the solution is to just saw the leg off without killing the animal first. Helping the animal humanely takes too much time.
3) When a pig is frozen to the side of a truck but still alive, they just rip the pig off leaving a chunk of skin on the truck. They might even pull a leg out. Breaking bones, stabbing the eyes, electric prodding anuses/mouthes/eyes of animals, beating with metal pipes, leaving sick or disabled animals to starve or freeze to death, etc. is normal everyday practice at all slaughterhouses.
4) Poultry is not covered by the Humane Slaughter Act.Read more ›
Most recent customer reviews
This book is very educational about what we do to animals used for food, and I recommend it to anyone who cares even one iota about animals and our health.Published 19 months ago by Jenna Miles
An extremely well-researched book, providing credible and rare insight behind the locked doors of our animal farming system.Published 22 months ago by Susanne Biro
Everyone whether they eat meat or not should know what really goes on in this industry and how it affects the animals, environment and our own health. Read morePublished on Jan. 2 2013 by Tresca
This book gives you the power of information and opens the doorway to making your own choices and thinking for yourself. Read morePublished on Oct. 1 2012
I am only halfway through the book and it is an absolute eye-opener. One cannot read this book for hours on end as it is very graphic and highly disturbing. Read morePublished on Aug. 5 2011 by Mich76RN
Gail A. Eisnitz is one of the bravest, brighest lights on this planet. I recently had the privilige of meeting and interviewing her and was immensely impressed and inspired by her... Read morePublished on June 16 2004 by Suza Francina
Ms.Eisnitz has convinved me that the principals that drive successful businesses are at work in our food supply to nefarious ends. Read morePublished on Jan. 2 2004 by Amazon Customer
the most vivid and readable account of slaughterhouse practices you're likely to find. instead of relying on numb statistics, the author puts a face on your food, and on the men... Read morePublished on Aug. 12 2003 by Vegan Dad
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