I think people have an idealized view of a cute red barn in the middle of a large field, and a farmer who sheds a tear and while thanking the animal for the sustenance it is about to provide before they quickly and quietly kill the animal.
They don’t see how nearly anything that gets in the way of efficiency is removed in order to make more money, and how loud and bloody and stressful everything is.
I suppose. I guess they also rationalize killing a single animal is somehow different than killing 100 animals. They probably don’t even consider the conditions those animals exist in.
The butcher doesn’t kill the animal, the people at the abattoir do, so it was likely that he never had to think of any of the mechanics.
The article also mentions that it was a seasoned meat business. If it was a shop that specializes in something like custome sausages, the “butcher shop” might not even break down the animals themselves, just mix things together.
I think people have an idealized view of a cute red barn in the middle of a large field, and a farmer who sheds a tear and while thanking the animal for the sustenance it is about to provide before they quickly and quietly kill the animal.
They don’t see how nearly anything that gets in the way of efficiency is removed in order to make more money, and how loud and bloody and stressful everything is.
I suppose. I guess they also rationalize killing a single animal is somehow different than killing 100 animals. They probably don’t even consider the conditions those animals exist in.
The butcher doesn’t kill the animal, the people at the abattoir do, so it was likely that he never had to think of any of the mechanics.
The article also mentions that it was a seasoned meat business. If it was a shop that specializes in something like custome sausages, the “butcher shop” might not even break down the animals themselves, just mix things together.