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Chew On This: Meat Chapter 6
Transcript of Chew On This: Meat Chapter 6
A fast food hamburger can
contain pieces of 1,000
or more cattle Victoria Tran
Dusty Delponte Mrs. Fisher
Launguage Arts Chapter 6 Do you know what you are really eating when you chow down on
your burger and fries? Fact: A typical fast food chicken
lives squashed between 30,000
other birds – and dies aged six
weeks, and in between, they grow super fast with the help of breeding Thank You To... YouTube for videos
Google for images
Eric Schlosser and Charles Wilson
Prezi for presentation software
Fact: http://www.sustainabletable.org/issues/animalwelfare/ Rigor Article The two big feedlots (of cows) outside Greeley, Oklahoma,
produce more pee and poop than the cities of Denver, Boston, and St. Louis--combined Ranchers and cowboys have always been symbols of the American West. Some historians have praised them as national heroes, the living embodiment of freedom and self-reliance. (pg. 160)
McNuggets tasted good, they were easy to chew, and they seemed to be healthier than the other items on the menu at McDonald's. (pg. 172) 6 Weeks QAR 1.) What caused people to think that McNuggets were healthier than the rest of the McDonalds menu?
2.) The author implies that slaughterhouses are cruel. Give three examples of how they are. 3.) Based on the information you have seen, would you still eat fast food? If you don't eat fast food, were these the reasons for it? Why? The billions of chickens slaughtered every year to make McNuggets and KFC Crispy Strips don't get a chance to run around without their heads. They are killed at enormous slaughterhouses, hanging upside down, their legs shackled to a fast-moving chain that carries thousands of birds...production lines at a modern slaughterhouse are geared for disassembly, as one animal after another is killed and then rapidly taken apart. (pg. 178) Fact: Roughly 200,000 people are sickened by something they ate, 900 are hospitalized, and 14 die. Diseased animals were routinely slaughtered and processed. Chemicals such as borax and glycerine were used to disguise the rancid smell of spoiled meat. Canned meat was deliberately mislabled. And workers who needed to go to bathroom weren't allowed to take a break. They were forced to pee right on the slaughterhouse floor, near meat that people would soon be eating. (pg. 185) The days when hamburger meat was ground in the back of a little butcher shop, out of leftover scraps of beef, are long gone. The mixing together of meat from a large number of animals at ground beef plants has played a crucial role in spreading bacteria and sickness. A single fast-food hamburger now may contain meat from hundreds or even thousands of different cattle. (pg. 198) The author's purpose is to inform the reader. The author informs the reader about what you are eating, how it's produced, and how it is getting to you, such as the beef and chicken. The authors don't persuade because they dont give reasons to convince the reader to think the way they do, they don't really want you to think a certain way, but they do have plenty of reasons for you to do so. Chickens are pretty dumb. Cattle are smarter, and pigs are rather intelligent...Pigs are also sensitive, highly social animals. (pg. 198) The bias of this chapter is animals aren't handled correctly and they aren't treated fairly. The fast-food industries are cruel to the animals and don't care about what happens in the slaughterhouses, they just care about the profits that they are going to make. The author is leaning more towards helping and defending the animals and workers. Think those are mountains? They're mountains of burning cow poop. The authors are pointing out how the meat industry is very cruel to animals and it's workers. They are also pointing out how unhealthy the meat in fast food can be. Chickens were being fed a grayish mixture of old pretzels and cookies covered with a layer of fat, and sometimes even the leftover meat, fat, blood, and bones from chicken slaughterhouses is added to chicken feed, turning the birds into cannibals. (pg. 176)
Some slaughterhouse horrors for humans was severe back and shoulder injuries, deep cuts, amputated limbs, exposure to dangerous chemicals, and, memorably, a workplace accident in which a man fell into a vat and got turned into lard. (pg. 183) A modern plant can produce almost a million pounds of hamburger meat a day, shipping it throughout the U.S. and even overseas. A single animal infected with E. coli can contaminate 32,000 ounds of that ground beef. (pg. 197) Our group thinks that the author is right about how animals and workers are mistreated. We think that meatpacking and fast food companies should care more about the animals that they are slaughtering, and find ways to make it easier for them, instead of torturing them. They should also care more about the people who are working for them, such as the farmers and people who work at cattle slaughterhouses, and at least try to control the workers at chicken slaughterhouses. We also think that they should give their hygiene level a boost, too. E. coli 0157:H7 Main Idea The main idea of our rigor article is how mass-produced animals, such as cows, pigs, and chickens, are raised and developed on a farm, and then slaughtered. The author of this article also has the same bias as the authors of Chew On This, which is leaning more towards the animals' rights and against their suffering. Emotional Language Every year, hundreds of thousands of animals are raised for fast food and experience terrible living conditions.
The fast rate of muscle growth in broiler chickens is often not matched by bone growth and can cause serious deformities and the loss of the ability to walk.
Other common practices, such as debeaking chickens or cutting off cows' tails, are said to increase efficiency and safety, but they also cause discomfort, pain, and stress for the animals. Bias In every stage of development on a factory farm, animals suffer needless mutations and cramped, confined living conditions.
The stress and mistreatment pigs experience during transport, in combination with illness and injury from the poor housing conditions, causes many pigs to die on the way to the slaughterhouse. Author's Purpose The author's purpose is to inform. The author informs because he is giving the reader facts and teaches the reader about how animals bred for meat are produced and slaughtered. Author's Argument The author's argument is that animals mass-produced for meat, such as cows, chickens, and pigs, are mistreated in factory farms and slaughterhouses. They are all treated like they are non-living meat-machines, not at all like they are living animals. Cows are taken away from their mothers after only about 12 hours, and get their tails and horns painfully cut off. Pigs also get their tails clipped, then are separated from their mothers and are confined in pens with concrete floors, and the poorly ventilated confines have resulted in frequent lung damage and pneumonia in them. Chickens are debeaked when they are born, and are bred at an extremely fast rate with their bones not being able to keep up, causing deformities and loss of the ability to walk.