I worked in a pork slaughterhouse for 4 years, back in the 1990s
worked side-by-side with immigrants from all over the world
germany
england
mexico
guatamala
phillipines
iraq
bangladesh
saudi arabia
bosnia
and these were “transient workers”
meaning they were just passing thru
why?
because in a packinghouse, workers are seen as consumables
they know a worker can only do a job for X years before getting “worn out” and needing to be replaced with a new worker
in the 1990s this seemed to be after 4-5 years
Anyone who got 5 years in, had a target on their back.
They would get fired for some bs reason
There was a new starting class of new hires, of about 40 new workers, every single Tuesday, for the entire time i was there
If you wanted a job at the packinghouse, you could start the very next Tuesday, guaranteed
Why is this important?
Why am i writing this post?
Because the packinghouse “HR” human respurces strategy requires a constant supply of new hires every week
and if they can’t get new hires, then the cost of older worker injuries skyrockets
In the old days, the slaughterhouse business model was more like a skilled butcher, where each worker could do all the jobs in a department, and all the workers rotate from job to job
But the bosses eventually noticed it was more profitable to keep 1 worker on the same job, so he gets very specialized, and fast at that job.
Then the boss can crank up the line speed
Line speed was 1200 head/hr in 1990s
Imagine keeping that pace for 5 years
One of ways big slaughter was able to exploit workers, was to keep replacing them before they became problematic
And they could only do this with lax immigrantion policies
Some of our workers were “legal”
Some of our workers were “illegal”
It was an open secret.
Nobody cared,
Because its not like there was a lack of jobs!
Nobody who wanted to work was turned away
Black, white, brown, yellow, sand
So, if you like your meat to be affordable,
Then now is the time to reform meatpacking labor practices.
Make the slaughterhouse rotate workers around, instead of leaving them on the same job for months or years
If you have never worked in a slaughterhouse…
maybe you should go apply…??
Im sure they are hiring!
And you could probably start next Tuesday!
Esp with fresh labor supply in a pinch
I eat all 3, daily if possible
hopefully you're able to buy local.
you don't want the traumatized 'meat' from 'slaughterhouses'...that's how they keep us trapped.
Snarky aside, it is true about trama and tainted meat. Any meat giving animal, hog, deer, cow, etc that dies under stress releases all kinds of hormones into their bodies before they die, and don't have the time to purge it.
It stays in the meat and taints it bad. My neighbor and I went in on a big hog once, the meet had an excessive "gamey" flavor.
Never tasted that in pork chops before. All the pork was tainted. Never went with that farmer again. He didn't know how to kill the piggies in peace.
Hunters do that with game meat. Thats why in old movies you see a hunter shushing a deer if it was found still alive, calm it to purge the adrenaline before they cut the throat, keeps the meet from going bad. Also have to be careful where you shoot it and how you dress it, but thats a tale for another time.
Not trying to gross anyone out, just matter of fact life stuff.
exactly^ and if it grosses anyone out, then they haven't been paying attention!
and knowing this^ what does that say about the slaughterhouse locations & Loosh? think there's way more to this story...
people need a connection to where their food comes from, instead of being mindless 'zombies'
George Washington spoke of the "Vine and the Fig Tree" and the simple life of the farmer...so I'm guessing that's a preferred way in Q's America✨
"The phrase refers to the independence of the peasant farmer who is freed from military oppression."
https://www.mountvernon.org/library/digitalhistory/digital-encyclopedia/article/vine-and-fig-tree