In their growth time before slaughter, cattle are kept so close together that they can barely stand. Infected cattle easily spread PATHOGENS and DISEASES which are transferred into their meat.
In a slaughterhouse full of ethnic workers and immigrants, "for eight and a half hours, a worker called a "sticker" does nothing but stand in a river of blood" while slitting the necks of live cows
4TH STOP: BEHIND THE COUNTER
Companies take advantage of vulnerable underprivileged teenagers with extremely low pay. Food is not cooked there but rather heated up from frozen packages.
First stop: the fieldless field of cattle
2ND Stop: the slaughterhouse
3RD STOP: PROCESSING BELTS
Poor employees separate and cut organs in unsanitary conditions while standing in half a foot of blood. These factories have high death rates due to dangerous machines. Employees receive the lowest pay in the nation.
LAST STOP: YOUR PLATE and waistline!
What's in the meat: chunks of dirt or manure, foodborne disease-causing pathogens such as E. coli
With high calories, high fat, and low fiber, say goodbye to your waistline.
people in the U.S are obese due to how food consumption has changed
THE AVERAGE AMERICAN EATS
of meat annually
The two leading cattle feedlots create more excretement waste than Denver, Boston, Atlanta, and St. Louis--- COMBINED
in your french fries are actually thousands of chemicals mixed together to give