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Posted: 8/30/2005 1:09:12 PM EDT
[#1]
My dad used to work on the ammonia cooling systems in packing houses, funny...he wouldn't ever eat a hot dog...I wonder why?
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Posted: 8/30/2005 1:10:15 PM EDT
[#2]
I'm sure most places would give a tour. I used to work in one. It's cold. The kill floor is an experience.
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Posted: 8/30/2005 1:10:40 PM EDT
[#3]
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Posted: 8/30/2005 1:13:30 PM EDT
[#4]
Yup. Part of a class I had to take called "Meat, Fish and Poultry Analysis." Very cold. The one we went to was clean, thank God. Most of the girls in the class refused to go in because the little baby cows were so cute anjd they couldn't stand to know what went on in there.
 I just patted my stomach and said "Mmmm......veal."
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Posted: 8/30/2005 1:16:22 PM EDT
[#5]
Done it, it's somethin' to see.
Also worked on a feedyard, equally impressive. |
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Posted: 8/30/2005 1:16:49 PM EDT
[#6]
I deliver to a local butcher that does slaughtering on sight. They just dont do it in the part where they do the butchering. The carcass moves on a conveyor into that part of the building. Its a very clean place.
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Posted: 8/30/2005 1:22:02 PM EDT
[#7]
I have worked in them before.
It isn't something for the children.  BigDozer66 |
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Posted: 8/30/2005 1:22:50 PM EDT
[#8]
Great uncle owned one. Mom worked in another (accounting). Yeah, it's something to see.
Auction yards are more fun to hang around and shoot the shit (so to speak). |
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Posted: 8/30/2005 1:23:38 PM EDT
[#9]
I used to work in one.
Illinois beef processing, (IBP). I had plenty of meat to eat! |
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Posted: 8/30/2005 1:31:50 PM EDT
[#10]
Never toured a slaughter house.
When I was a lad, my mother worked at a veal ranch and I was out there on occasion. That was interesting. I love breaded veal! |
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Posted: 8/30/2005 1:32:13 PM EDT
[#11]
Yes. A small town slaughterhouse. I was there to pick up a first stomach to give the contents to an orphaned calf. Got to stand there and watch everything from beginning to end without getting my hands bloody.
It was one of the most fascinating and educational experiences of my life -- right up there with the VIP tour of the Coors brewery and standing on the floor of the Chicago Mercantile Exchange during trading. [Edit for typo] |
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Posted: 8/30/2005 1:39:55 PM EDT
[#12]
I grew up near one and as kids we used to go down to watch. We saw the hogs offloaded from trains and trucks, seen them killed, and processed. It was an experience for sure.
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Posted: 8/30/2005 3:05:43 PM EDT
[#13]
I never been to a slaughter house before, but I did see a cow being slaughtered.
It was all cool until they opened the stomach. |
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Posted: 8/30/2005 3:06:44 PM EDT
[#14]
I like my meat in foam packages in supermarket displays
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Posted: 8/30/2005 3:16:27 PM EDT
[#15]
Never been to a slaughterhouse, but I've passed-by the Clougerty pork slaughtering house in the city of Vernon(the last of the big slaughterhouses in So. Calif, about 10 miles southeast of Los Angeles), I was about 2 miles from the plant, the stench was terrible.
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Posted: 8/30/2005 3:17:50 PM EDT
[#16]
IBP is Iowa Beef Processors, you Moron. If you're going to Lie, get it right.  |
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Posted: 8/30/2005 3:33:50 PM EDT
[#17]
I have.
We raised two Angus Steers for meat for our family reunion one year. T-bone and Ribeye. We went out to grandma's and rode them around for a while that morning, then into the truck and off to Stone's Meats. It was cool! Nothing like food you've raised yourself. 
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Posted: 8/30/2005 3:34:54 PM EDT
[#18]
 I toured the Chicago Stock Yards back in the day ... the visuals are overwhelmed only by the smells and the sounds. |
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Posted: 8/30/2005 3:46:17 PM EDT
[#19]
I toured one when I was in school- it was good. I grew up on a cattle farm, so it was nice to see the circle completed.
-Hobbit |
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Posted: 8/30/2005 3:53:52 PM EDT
[#20]
We grew them, then did the slaughtering, I grew up learning how to kill and process, beef, pork and mutton. That was in between the deer, squirrel rabbits, and fowl. Not to mention fish etc.
Modern slaughter houses are very efficent at their job. Kill it grill it yhumm |
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Posted: 8/30/2005 3:54:34 PM EDT
[#21]
We killed a lot of animals on my dad's hobby farm, but I've never been inside a slaughterhouse. Although I did take Gross Anatomy.
 There was one near my house. Loved the name: "Rolland's Slaughterhouse--Custom Killings" 
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Posted: 8/30/2005 4:09:53 PM EDT
[#22]
You should see my garage come deer season. Somehow it becomes a slaughter house.
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Posted: 8/30/2005 4:17:00 PM EDT
[#23]
My wife and I butchered eight deer last November. MMMMMMMMMMMMmmmmmmmmm  I've never seen the inside of a slaughter house though. It's no mystery, as I've butchered and seen butchering since I was very young. Methinks it should be mandatory for "city folks" to see where their food comes from. 
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Posted: 8/30/2005 4:22:42 PM EDT
[#24]
No, but I did read Slaughterhouse 5 by Kurt Vonnegut. Does that count?
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Posted: 8/30/2005 4:33:17 PM EDT
[#25]
I worked on the kill floor at EA Miller and sons way back when; no biggie.
M |
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Posted: 8/30/2005 4:40:32 PM EDT
[#26]
...it stands for Indiana Beef Processing...! Oh wait, we have 50 states, eachof whom probably has such a plant... |
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Posted: 8/30/2005 4:40:58 PM EDT
[#27]
Father took me and my brother to a slaughterhous when I was like 8 or 9 and my brother was 13 or so. It was interesting. They used the air driven bolt thru the head to dispatch the cows. My mom freaked out at him, but neither my bro or I had a problem with it.
Now with children, I wouldn't mind doing the same thing when they're old enough. Let them know their food doesn't just come from the store! |
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Posted: 8/30/2005 4:42:38 PM EDT
[#28]
wtf? |
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Posted: 8/30/2005 5:31:42 PM EDT
[#29]
Yes, I've toured beef slaughter and packing plants in Arizona, California and Kansas as well as turkey and chicken processing plants, chicken hatcheries, sausage factories, cattle feedyards, pet food manufacturers, rendering units, and feed mills among many other kinds of places I've had the good fortune to see.
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Posted: 8/30/2005 5:37:34 PM EDT
[#30]
I believe it is called Iowa Beef Processing, but they are in Joslin, Illinois. It's about 30 minutes from where I live. |
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Posted: 8/30/2005 5:58:18 PM EDT
[#31]
Glof, you know better than to feed the trolls. |
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Posted: 8/30/2005 6:16:10 PM EDT
[#32]
Did'nt have to tour one. I worked for Wilson Foods if anyone remembers them. It was a good gig for one of my first jobs out of high school. From what I remember the kill line was so fast it was just like an assembly line at Ford Motor Co. Hated the gut and intestine departments but I loved the smokehouse. I'd walk out of my way to and from breaks and lunch just to go through there and breath through my nose. Of course, that was back in the days when you could still make money in Pork.
I UN-learned biting my finger nails there. After having your hands in that for 8 hours a day you had absolutely no desire to put them in your mouth.
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Posted: 8/30/2005 6:20:11 PM EDT
[#33]
When I was a little kid, dad took me out to Holt Packing Company on old Hwy 51 (now 71st Street) east of Tulsa. While we were waiting to pick up a calf that we had butchered, I saw them slaughter two hogs...
(While the hogs were still alive) they pierced the Achilles tendons on both hind legs and ran a 4 foot long iron bar through the backs of both hooves. Then they hooked the bar to an overhead hoist and lifted the hogs about 5 feet off of the floor, hanging head-down. Then this guy with a big butcher knife walked up to the hogs, still sharpening the knife on a steel. He took the knife and made two quick horizontal slashes plus one diagonal slash across each of their throats as they hung upside down. Both hogs sqealed and writhed, dangling from the rods and chains, blood gushing and gurgling from the slashes across their throats, it didn't take them long to bleed-out while twisting and swinging upside down... The guy who did it told me that this was the best way to do it because it ensured that all the blood was pumped out of the carcass because the heart was racing and pumped the body dry before failure due to lack of oxygen. |
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Posted: 8/30/2005 6:20:20 PM EDT
[#34]
Haven't yet. I have stood on my tippy toes to look through the window at the slaughter house when we pick up and drop off beef. Never have the time to ask for a tour though...
I'd like to see how the pro's take an animal down and cut them up. I suck at it... |
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Posted: 8/30/2005 6:39:37 PM EDT
[#35]
Watching deer getting slaughtered in the garage is one thing. I helped a buddy of mine do it and I admit I barfed the first time I saw the innards fall out. Too much beer didn't help any  but the mass slaughtering of cattle is another sight and smell I don't need.
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Posted: 8/30/2005 6:46:16 PM EDT
[#36]
My grandmother used to work for Spring Valley/Tyson in Alabama and I got to go see chickens being processed when I was younger.............the blood room is an experience.
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Posted: 8/30/2005 6:47:01 PM EDT
[#37]
when i was 8. all i remember was that pigs smell badly
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Posted: 8/30/2005 6:48:49 PM EDT
[#38]
i toured a slaughter house in South America. It was shut down at the time--pretty cool though
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Posted: 8/30/2005 6:50:03 PM EDT
[#39]
This is my slaughterhouse:
 
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Posted: 8/30/2005 6:54:34 PM EDT
[#40]
I used to work for the power company about 30 years ago...had to go test a meter in a pig packing plant. VERY entertaining, especially the flamethrower part and the chainsaw part.
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Posted: 8/30/2005 6:56:16 PM EDT
[#41]
Oh, and it (IBP) is Iowa Beef Processors, a subsidiary of Tyson! Course if a guy in Illinois owns a beef slaughterhouse, I guess he could call it Illinois Beef Processing if he wanted, but IBP would be a trademark infringement. |
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Posted: 8/30/2005 7:25:38 PM EDT
[#42]
Went to Farmstead Foods in Minnesota in January once to work on their centrifuges (I was a repairman at the time). They would slaughter all the animals in one building and wash the "leftovers" into a trough that they pumped into a neighboring building. They would heat this "mixture" (won't say what it was but I'm sure you can guess) to about 120 degrees then run it through a couple of centrifuges; one to remove the solid material (it looked like oatmeal) and a second to turn the cloudy yellow liquid into what looked like corn oil. The operator there told me the "oatmeal" stuff got sold to animal feed companies (eg. dog food) and the "corn oil" went to cosmetics companies.
It was freezing cold outside - about 5 degrees but, because of the big cement pool they heated this stuff in, it was about 40 degrees inside (no other heaters). I'll never forget the stench. I threw my clothes out as soon as I got home and couldn't get the smell out of my skin for about a week. M590man 
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Posted: 8/30/2005 8:07:38 PM EDT
[#43]
I don't know why said troll has never been banned. |
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Posted: 8/30/2005 8:10:43 PM EDT
[#44]
 "Who wants a free sample?" |
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Posted: 8/30/2005 8:15:54 PM EDT
[#45]
Every first Sundy in the spring and summer, we used to drop a calf off at the slaughter house for processing. We were lazy. But in the winter when venison was the meat, we did our own processing. Being young at the time, I asked why we had someone else do our beef. "Weight, my son. We cannot lift 600 pounds but we can lift 150 pounds" my dad would say. Of course my mom made it clearer. Venison comes in smallre, refrigerator-sized packages. Our 3 refrigerators and two freezers weren't big enough.
Yes, I got to go inside the slaughter house and see the tools and procedure. Both kosher and traif procedures, kosher cost more. |
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Posted: 8/30/2005 11:52:41 PM EDT
[#46]
Mmmmm, hydrolyzed animal protein. Good stuff.
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Posted: 8/31/2005 12:25:09 AM EDT
[#47]
The one that used to be on McKellips in Mesa? I used to get my pork liver there for the homemade boudin I make. Tuesday was pig day. I also got fresh oxtail one time. He said it would be about 15 minutes. He came out with a whole one still dripping... They closed it down about 6-7 years ago... |
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Posted: 8/31/2005 12:51:37 AM EDT
[#48]
I was granted a quick tour of a slaughterhouse in Tucson about 10 yrs ago. I used to drive a tractor-trailer back then and had to deliver a load of corrugated boxes from Stone Container.
I did not see the cows actually "dispatched", but I did see the entire "disassembly". It was disturbing at first since I am a born and raised suburbanite. All I knew was steaks showed up at stores. Once I got over the initial shock it was very fascinating. They guy giving me the tour seemed somewhat impressed that I did not blow chunks (there was a moment where I was not to sure I would not). Take a coat, it is cold. |
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Posted: 8/31/2005 1:28:14 AM EDT
[#49]
PETA has a good documentary on the meat industry, really interesting and informative, oddly
enough. Someone gave me a copy. The whole slaughtering process doesn't bother me, but some of the info they presented regarding what is acceptable to be sold to us is disturbing even if they were grossly exagerrating the facts. Then again it is PETA.
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Posted: 8/31/2005 2:36:11 AM EDT
[#50]
Hey Warlord (we met before at the range) I work at the Bulk Mail Center in the city of Bell which is too close to that slaughter house.....Peewwwwwwww!!! |
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