'What the USDA's slaughter inspections reveal is just how much can go horribly wrong during animal slaughter—and just how little of it is public knowledge.'
On June 7, 2021, a slaughterhouse inspector with the United States Department of Agriculture reported a violation at a Tyson Foods-ownedin Nashville, Arkansas. The inspector saw a bird on the slaughter line"vigorously flapping" as it headed towards the"scald vat." That wasn't supposed to happen.
Slaughterhouses are sites of round-the-clock pain, as employees endure punishing working conditions, and as animals go to their deaths en masse: 33 million cows, 128 million pigs, and more than 9 billion chickens were slaughtered for food in 2021 alone. Poultry slaughter is meant to be a well-choreographed process. The scald vat is a boiling vat of hot water situated at the end of the kill line, designed to defeather chickens after they've already been slaughtered. Strung up by their ankles in metal shackles and moving fast down the conveyor belt, birds are supposed to die by"exsanguination" after passing through the kill machine, which runs automated rotary blades across the animals' throats.
But the inspector in Arkansas watched one bird, and then a second, and then"a third and fourth flapping bird" enter the scalder after having missed the knife, and the employee meant to serve as"Back Up Killer" had evidently missed the still-conscious birds, so, against both slaughterhouse protocol and federal law, these birds were boiled alive.
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