Most consumers are comfortable with the fact that for them to enjoy their steaks, bacon or chicken wings, an animal must be put to death and processed into meat. However, just because they are comfortable with that fact, it doesn’t mean that they want to see it, know about it or live in the vicinity of where it’s taking place.
Such is the state of slaughter in the United States today. Consumers are projected to eat a record amount of meat, so there must be a steady supply of available protein. The slaughter process must be done humanely and with great respect to the animal, and existing regulations and employee training ensure that this happens in every slaughter plant every day. However, industry consolidation has reduced the amount of packers to a handful of dominant players, and federal regulations are so strict that some companies are closing down or exiting the slaughter side of the business.