It seems I’ve mentioned Chris Cosentino’s blog an awful lot recently. I love the unusual posts and pix (like this one on how to achieve hairy balls—answer: balut), and his passionate voice – but sometimes he does something as a chef that non-chefs simply don’t have access to. This is an extraordinary pictorial on humane cow slaughter. The pix are graphic so don’t click on them if you’re squeamish. And if you’re squeamish about looking at them, I recommend that you don’t eat meat. I heard Dan Barber, chef at Blue Hill in NYC, etc., doesn’t serve beef because of how badly cows in this country are treated—that’s pretty amazing, if it’s true, a chef who won’t serve beef for that reason. Cosentino found a farm and slaughter protocol that’s certified humane and documented a process that tries to do right by the beasts we eat.
UPDATE, LINKS: Here are a few links to NYTimes articles.
Update, email from Cosentino: There seem to be a lot of questions to as what makes this humane. To start there are rules that have been set which are based on Temple Grandin‘s work. Also I wasn’t allowed to take a photo of the actual kill because it would spook the cows and the work would have to shut down for 2 hours until the animals were calm. There are no electric prods on premise and the USDA has nothing to do with the humane process–he is doing his job of meat inspection. I don’t expect everyone to understand or agree, but this ranch is a beautiful place where these cows are 100% grass feed and free to roam on tons of acreage. It has been a closed herd forever. I am honored to work with them and will defend them till the end.
The pictures were to show folks what a slaughter is like and give people a glimpse at where meat comes from.