Summary of Meat and Milk Factories

650 Words3 Pages
Meat and Milk Factories After reading “Meat and Milk Factories” by Peter Singer and Jim Mason I realized since 1975, pigs have been a major influence in the meat industry to farmers as well as factories. They are used in terms of “farrowing, feeding, and gestating,” all to be processed in meat factories. (Peter Singer and Jim Mason”) However, does that necessarily mean that the way in which these inculpable animals are being treated is ethical and will change? Pigs are treated with unfair cruelty and it has been going on since the late 20th century. In addition, there is no underlying doubt that American consumers will not change their eating habits that they have had for centuries, to justify the safekeeping of pigs. Singer and Mason stated “more than 90 percent of pigs raised for meat today are raised indoors in crowded pens of concrete and steel.” (p.341) Pigs are processed and statistically used over more than 60% by Americans. Our society relies heavily on pigs for pork such as bacon, lunch meats, hot dogs, ham, and sausage. More and more pigs are processed to satisfy the needs and wants of American consumers. Once pigs are sold to factories, businesses use them to make a profit. The way in which they were brought to them or treated before they got to the factories is the least of anyone’s concern. In addition, Americans are steadily being deaf to the happenings and treatment of pigs. One way farmers ridicule pigs is through the use of terminology when describing them. Furthermore, the choice of words will not change the farming practices in today’s society. The first word famer’s use is farrowing. Farrowing is simply a word used to replace giving birth. During this process, pigs are constrained in a crate in which they are to give birth in. The author of the text describes the terminology as “drawing a gulf between us and other animals,” (Peter Singer
Open Document