THE DARK SIDE OF WHITE MEAT
At the John Morell & Company's slaughterhouse in Sioux City, Iowa, the horror inside would shock the most hardened soul. Ideally, the hogs are driven with electric prods down a chute into what is known as a restrainer, where they are rendered unconscious with an electric stunner. If the stu...
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| Published in: | Business and society review (1974) 1994-04 (89), p.60 |
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| Main Author: | |
| Format: | Article |
| Language: | eng |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | At the John Morell & Company's slaughterhouse in Sioux City, Iowa, the horror inside would shock the most hardened soul. Ideally, the hogs are driven with electric prods down a chute into what is known as a restrainer, where they are rendered unconscious with an electric stunner. If the stunning is not effective, the "sticker" may be unable to stick the hog, allowing them to travel up the chain, unstuck, fully conscious, to be dumped into the boiling water alive. Failure to stun the hogs is also the cause of most human injuries. The unstunned hogs, in their effort to escape, may kick at the employees. Appeals to the company, the Iowa Department of Labor, and the local humane society had all failed to correct this horrifying dilema. Public pressure was then applied at the point of sale, Honey Baked Ham, Inc. (HBH). Interestingly, HBH employees have since come forward with their own horror stories of life inside each individual outlet, including stories of moldy hams which are treated and sold to the public. The public is still in the dark about these conditions. |
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| ISSN: | 0045-3609 1467-8594 |