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THOMAS FRANK ON TV’S D.C. FANTASIES HARPER’S MAGAZINE/MAY 2013 $6.99 THE WAY OF ALL FLESH Undercover in an Industrial Slaughterhouse By Ted Conover AN UNCOMMON PAIN Living with the Mystery of Headache By Sallie Tisdale Also: Charles Baxter and Jane Smiley May Cover Final US Subs.indd_0322 1 3/22/13 12:34 PM REPORT THE WAY OF ALL FLESH Undercover in an industrial slaughterhouse By Ted Conover he cattle arrive in the kitchen tour. The perforatedT silver trailers wrangler and his crew are called cattle pots that let moving cattle up the in wind and weather and ramp. To do this, they vent out their hot breath wave sticks with white and !atus. It’s hard to see plastic bags tied to the inside a cattle pot. The ends over the animals’ drivers are in a hurry to heads; the bags frighten unload and leave, and are the cattle and move them always speeding by. (When along. For cows that don’t I ask Lefty how meat gets spook, the workers also bruised, he says, “You ever have electric prods—in see how those guys drive?”) defiance, I was told, of The trucks have come company regulations— from feedlots, some nearby, that crackle when ap- some in western Nebraska, plied to the nether parts. a few in Iowa. The plant The ramp really does slaughters about 5,100 stink. “Yeah,” I say in cattle each day, and a stan- Spanish. “Why does it dard double-decker cattle smell so bad?” pot holds only about forty, so there’s a will be urged by workers toward the “They’re scared. They don’t want to constant stream of trucks pulling in to curving ramp that leads up into the die,” the worker replies. But that’s disgorge, even before the line starts up a building. The ramp has a roof and no what they’re here to do, and once on little after six #.$. sharp turns. It was designed by the live- the ramp, they’re just a First the cattle are weighed. Then stock expert Temple Grandin, and the few moments away from it. they are guided into narrow outdoor curves and penumbral light are believed pens angled diagonally toward the en- to soothe the animals in their %nal mo- n the opposite side of the plant trance to the kill !oor. A veterinarian ments. But the soothing goes only so far. isO the end of the story. There, scores arrives before our shift and begins to “Huele mal, no?” says one of the Mex- of refrigerated trailers wait their turn inspect them; she looks for open ican wranglers: “It stinks, doesn’t it?” He at the loading docks. They’ll be %lled wounds, problems walking, signs of dis- holds his nose against the ammoniac with boxes of meat and cattle by- ease. When their time comes, the cattle smell of urine as I visit the pens with products, which will make their way Carolina.1 We are new U.S. Department in one form or another to a store or Ted Conover is the author of The Routes of of Agriculture meat inspectors, getting restaurant near you. Man, Newjack, and Coyotes, among other books. He is Distinguished Writer in Resi- 1 To protect the privacy of people I encoun- In the middle, facing U.S. High- dence at New York University’s Arthur tered in and around the slaughterhouse, way 30 to the north, is the door L. Carter Journalism Institute. many names have been changed. through which humans enter the Photographs from Schuy ler, Nebraska © Jared Moossy REPORT 31 Conover Report CX2.indd_0327 31 3/27/13 9:12 AM plant. We enter willingly, from all ap- pearances, and under careful scrutiny: cameras monitor the main entrance (as they do almost the entire plant), and workers must pass through a secu- rity shack en route and show their company I.D.’s. Though I tend to dislike scrutiny, I actually don’t mind the shack, be- cause it makes me feel important: instead of a Cargill I.D., I get to !ash my police-style USDA badge. And when I leave, at shift’s end, the guards can’t ask to see what’s in my bag, as they can the regular workers. Even my walk to and from the car is short- er, because a couple dozen parking places near the entrance are reserved for the USDA. While the inspectors work at Car- gill Meat Solutions, we are not em- ployed by them. Rather, you could say, we are embedded. The company accommodates us along the chain, at four special places on the kill !oor. (In another part of the plant, farther downstream, a different, smaller group of USDA employees grades the meat.) Cargill also provides us with our own locker rooms, a couple of of"ces for the veterinarians in charge, and a break room where we eat meals and hold meetings. Carolina and I are not like most of the other inspectors. This becomes obvious as Herb, our immediate super- visor, sits us down to "ll out paper- work. The regulars are putting on their white hard hats, grabbing the wide aluminum scabbards that hold their knives, and heading out onto the !oor to begin the day. They are most- ly white and mostly from the area around Schuyler, Nebraska, the town we sit at the edge of. I grew up in Colorado but arrived in Nebraska from my home in New York City, which strikes many here as odd. Carolina was born in Mexico, spent her childhood in California, came to Nebraska a few years ago, and became a U.S. citizen in the past year. Still, in certain ways she has more in common with our co- workers than I do, because she has worked in meat plants before—the JBS packinghouse in Grand Island, Nebraska, where she was a quality- assurance technician, and before that a kosher slaughterhouse in Hastings, Nebraska, where she worked on the 32 HARPER’S MAGAZINE / MAY 2013 Conover Report CX2.indd_0327 32 3/27/13 9:12 AM line—which means she has experience with a knife. Which I do not. That experience, I will soon learn, counts for a lot. erb is the tallest inspector, probablyH by a couple of inches. He reminds me of Garrison Keillor. He is soft-spoken and respectful and regrets that we had to buy our own waterproof boots—he doesn’t think that’s fair. But he supplies us with the other things we’ll need, starting with a doz- en uniforms, which consist of navy- blue cotton pants and white short- sleeve shirts with our !rst names sewn over the breast pockets. (He had or- dered these a couple of weeks earlier, asking my size over the phone and suggesting I order a bit large: “You can always grow into ’em—all the rest of us have!”) We get digital stopwatches to hang around our necks, so that we can time our breaks and know when to change posts. The aluminum scab- bard is "at and about a foot long; it holds our knives, a meat hook, and a sharpening steel. Some inspectors wear the scabbard around their waists, securing it with a white plastic chain. But most just hang it near them at their post. Hairnets are required for everybody, and men with beards must also wear a beard net. Herb hands us each a hard hat and points out the supply of earplugs (also required) sit- ting on a nearby desk: “Get yourself a pair of those and I’ll show you around.” We leave the break room, walk down a short corridor, up some stairs, and through a pair of swinging metal doors to a singular circle of hell. The kill "oor is a hubbub of human and mechanical activity, something hor- rific designed by ingenious and no doubt well-meaning engineers. Herb shouts a few things, but the kill "oor is so loud that I have no idea what he’s saying—and little understanding, at !rst, of what I’m seeing. Though it’s called a "oor, it’s actually a room, about the size of a football !eld. It’s !lled with workers on their feet, facing some frac- tion of a cow as it passes slowly in front of them, suspended from the chain. Three workers are perched on hydrau- lic platforms !tted with electric saws, which they use to split hanging car- casses in half, right down the middle of the spinal column. REPORT 33 Conover Report CX2.indd_0327 33 3/27/13 9:12 AM The key to comprehension is the chain, which moves the carcasses around the enormous room. It begins on the eastern wall, just beyond the area where the cows come in from the out- side. This is the only section of the room hidden from view, behind a parti- tion. But Herb takes us up onto a metal catwalk and through a heavy door. From there, grasping a railing, we can look down on the killing. Passing one by one through a small opening in the wall, each animal enters a narrow, slightly elevated chute. On a platform just above the chute is a guy called the knocker. Suspended on cables in front of him is something that looks like a fat toaster oven with handles on either side: a captive-bolt gun. The knocker’s job is to place the gun against the animal’s forehead and pull the trig- ger.