Hugh Fearnley - Whittingstall. From the River
Cottage meat book.
Going on at much length about good
"..........The vast majority of our food
animals are now raised under methods that are systematically abusive. For
them, discomfort is the norm, pain is routine, growth is abnormal and diet is
unnatural. Disease is widespread and stress is almost constant.
We have battery laying hens in wire cages so
small they cannot turn round. We farm broiler chickens indoors for our fast
food restaurants and supermarkets, in such close confinement and such huge
numbers that premature deaths counted in the millions are considered the
industry norm. We raise millions of pigs who never see daylight, soft ground or
even straw, but only strip lighting, steel and concrete. We keep cattle indoors
not for months but for years, bedded on their own excrement and given drug
laced feeds - the only way to stave off the diseases that would inevitably
invade such intensive systems. Sheep, who may even be lucky enough to have
lived outside, are then herded into trucks to be driven for days, without food
or water to their slaughter.
This isn't husbandry. It`s persecution. We
have completely failed to uphold our end of the
This is a small excerpt. He also goes
on about de-beaking etc.
Mary, I am grateful to dear Bryn for giving us the
opportunity to take part in the EU consultation on the welfare of farm animals.
I also wish that those that complained about Jamie Oliver slaughtering a lamb on
television should consider where and how their lamb chops get onto their plates
and whether it is kinder for the lamb to have been playing with his chums in a
field two minutes before his death or to have been driven perhaps
thousands of miles - under appalling conditions throughout both
final journey and slaughter.
And if they believe that these animals are
stunned before they are killed then they can think again. As we know, quite
often they do not even have their throats cut before they are chopped
Right. I`m gonna calm down.