Thank you for posting this. I have just finished reading The Omnivore's Dilemma and this transparency is what we need. It's so good to see people involved in food production who really care. We have to 'reclaim' the concept of animal welfare from the vegetarians and vegans and show that we don't have to deny our nature or the concept of the food chain to care for animals.
Wow. I wanna buy meat from Larry now! He was about to cry when he was talking about putting them down! I'm gonna look him up and order from him.
It's really a great thing that parts of this nation seem to be moving forward (backward in time really) to a more conscious style of farming, slaughtering and butchering livestock. But it's really a drop in the bucket still. Keep truckin' I guess!
amazing stuff. this was really interesting and I wanna buy meat from Larry too!
The thing is, my sister recently took us to a small operation processing house near where i am living in the UP of MI. We just moved up here sort of temporarily from a city where I could get most anything. Their operation looks very good and they basically buy pigs raised by nearby Wisconsin Amish and process them then resell for pre-orders. I got a 12 quart pot FULL of freshly processed pigs livers and kidneys. Free. FREEEEE If I had gotten there a few days ago I could have gotten some of the other offal that they THREW AWAY (they also donate lots to medical schools). There is simply not enough demand for a lot of this offal.
They gave me and my sister almost more than we could handle for free. I have some pate to make and I'm gonna attempt a 5 week cured pig's liver Fergus Henderson recipe! I would happily pay for this stuff.
My point is that a lot of people bring up cost and other factors in their reasoning for not eating better quality meats etc etc. an there are ways around this. A lot of times excellent stuff gets thrown away because people don't know what to do with it. Developing a relationship with the people you can source meat from is very worthwhile.
Wow! That's very interesting to see. Having nothing to compare to really, I don't really know how others do it, but I imagine this Larry guy operates one of the better programs.
And because I don't live in the Paleolithic period, and I buy my meat all nicely packaged instead of chasing it down with a spear, I chose to work out on my Powertec to build muscle and keep a strong physique. Pretty amazing what we have now.
Nice video, thanks. It's been around 25 years since I went to visit a couple of processing plants. One was very modern, and the process was much faster than shown in this video. Larry mentions the chilling of the carcass to prevent bacterial growth, but I don't think he mentioned rigor-mortis. On the other hand the cleaning/peeling of the pig is much cleaner and better here than what I experienced back then, nice equipment nowadays. BTW, that was in México in the mid 1980's.