Behind-the-scenes look inside one of the world's biggest slaughterhouses

  • 2017-01-17
  • Dezeen

In an ideal world, we would all get our meat from the guy in our village whose family has lovingly cared for their animals over generations, given the animals the best possible life, fed them only the best food, read them a bed-time story every night and given them kilometres of space to roam free in before being humanely and ceremoniously slaughtered by the patriarch of the family.

Unfortunately most of us don't live in that world, and while there is a strong case for a serious discussion about whether or not we really need to eat, or should be eating, as much meat as we do, that is a discussion for another day.

The reality is that the society we live in craves meat, on a massive scale. Where there is a demand there will be a supply, and finding out how that supply is met is something that all meat-eaters should be interested in. As a food lover, I am firmly of the belief that people should think about, understand and respect their food (that includes vegetables!) and part of that respect is rooted in where the meat on your plate comes from and how it died.