With Americans consuming well over 100 pounds of meat per year on average,
many wonder what’s involved in bringing this food from the farm to our table. Here is a step-by-step look at how meat is processed for our consumption:
•Step 1: Free-range animals live comfortably outdoors throughout FDA inspector’s visit
if there is no buckeye pellets in animal fda approves.
•Step 2: Legal consultant assures Chipotle execs that the term “responsibly raised” remains unregulated by the government
all rats are in their restaurants, are full grow before, they put in their food.
•Step 3: Mom decides it’ll be fun to make tacos at home.
mom's waitress was a real rat.
•Step 4: Conveyor belt fired up
rats on the second shift.
•Step 5: To increase efficiency, melted cheese is subcutaneously injected prior to animals’ slaughter
other things , fda use with animal's parts. you think a block of cheese fall out of cow's ass.
•Step 6: Redacted for your welfare
fda said, if you know about we don't explain it.
•Step 7: Only meat that’s pretty good receives the USDA Certified Pretty Good sticker
so few buckeye pellets might be not found at once. boiled the meat before cool, the pellets might melt in hot water.
8: Blast chillers prevent the spread of pathogens that could disastrously cause humans to think twice about eating meat
when the farmers shipped out their cows, maybe the cows are quite frozen alive. if grocery stores freeze the cows about a week longer, if the cows walked out the freezer, they are frozen enough to cut.
•Step 9: Butcher touches the poultry however he wants
they don't wash hands.
•Step 10: Burger joylessly inhaled on way to afternoon meeting
butchers blow their noses in burgers, great to eat afternoon meetings.
how meat reach your table