All animals have the right to live.

Beef cows

Many beef cattle are born and/or live on the range, foraging and fending for themselves, for months or even years. They are not adequately protected against inclement weather, and they may die of dehydration or freeze to death. Injured, ill, or otherwise ailing animals do not receive necessary veterinary attention. One common malady afflicting beef cattle is called “cancer eye”. Left untreated, the cancer eats away at the animal’s eye and face, eventually producing a crater in the side of the animal’s head. Accustomed to roaming unimpeded and unconstrained, range cattle are frightened and confused when humans come to round them up. Injuries often result as terrified animals are corralled and packed onto cattle trucks. Many will experience additional transportation and handling stress at stock yards and auctions where they are goaded through a series of walkways and holding pens and sold to the highest bidder. From the auction, older cattle may be taken directly to slaughter, or they may be takento a feedlot. Younger animals, and breeding age cows, may go back to the range. Ranchers still identify cattle the same way they have since pioneer days, with hot iron brands. Needless to say, this practice is extremely traumatic and painful, and the animals bellow loudly as ranchers’ brands are burned into their skin. Beef cattle are also subjected to waddling, another type of identification marking. This painful procedure entails cutting chunks out of the hide which hangs under the animals’ necks. Waddling marks are supposed to be large enough so that ranchers can identify their cattle from a distance. Most beef cattle spend the last few months of their lives at feedlots, crowded by the thousand into dusty, manure-laden holding pens. The air is thick with harmful bacteria and particulate matter, and the animals are at a constant risk for respiratory disease. Feedlot cattle are routinely implanted with growth promoting hormones, and they are fed unnaturally rich diets designed to fatten them quickly and profitably. Because cattle are biologically suited to eat a grass-based, high fiber diet, their concentrated feedlot rations contribute to metabolic disorders. Cattle may be transported several times during their lifetimes, and they may travel hundreds or even thousands of miles during a single trip. Long journeys are very stressful and contribute to disease. Young cattle are commonly taken to areas with cheap grazing land, to take advantage of this inexpensive feed source. Upon reaching maturity, they are trucked to a feedlot to be fattened and readied for slaughter. Eventually, all of them will end up at the slaughterhouse. At a standard beef slaughterhouse, 250 cattle are killed every hour.
Once animals get to the slaughterhouse animals,such as cows and pigs are led to the killing floor,where they are stunned by electiric shock,shackled,hoisted upside down,kicking and struggling,and butered.delivering a potent shock is often difficult or too much trouble for the slaughterhouse workers and the result is that some animals regain conciousness while hanging and waiting for slaughter or during the slaughtering process itself.Eventually, the animals will be “stuck” in the throat with a knife, and blood will gush from their bodies whether or not they are unconscious.At slaughterhouses that produce kosher or balal meat,the animals are NOT stunned before having their carotid arties severed.

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The veal industry.

Few people understand how their purchase of milk is connected to the veal industry, when in fact, veal is a by-product of the dairy industry.

For female cows to produce milk, they are kept in a constant cycle of being pregnant and giving birth. While pregnant and shortly thereafter, a cow’s body is producing the hormones necessary to maximize milk production. What happens to all those baby cows? Male calves are useless for milk production and are a different breed of cattle from the ones raised for beef.Dairy cows, female and male, lack the musculature necessary to maximize profits for beef producers. About half of the female calves will become dairy cows, to replace their mothers. The other half of the females are useless to the dairy industry. So, usually on the day they are born, nearly all of the male calves and half of the female calves are taken from their mothers, to be turned into veal.

It may seem counterintuitive that milk, which is so connected to birth and life, is also so connected to slaughter and death.

HOW VEAL CALVES LIVE.

Newborn calves are  collected at dairy operations, many never suckling the initial protective
colostrum from their mothers. At most they may be two or three days old and already so weak that many are unable to walk.

They are placed in wooden body crates barely wider than their shoulders, with slatted sides and floors, with no bedding, unable to stand or lie down but perhaps allowing a single step forward or backward. It’s a wooden box, almost a coffin. To produce pale bland flesh, they are fed an unnatural liquid milk-replacer diet deficient in iron and minerals, with no hay to eat. The veal calf is by definition a sick, deliberately malnourished animal. As infants, their instinct is to nurse, and as they grow, the calves become desperate for something to chew on so they gnaw at anything they can reach,like  the sides and floors of their crates. To prevent this, the handlers chain them  to the fronts of the small wooden cage. Lack of movement also contributes to keeping the muscles from developing and the meat darkening. Constantly frustrated and hungry, any human activity in the barn agitates the calves and they struggle and throw themselves against the walls, injuring and wounding themselves. Therefore feeding and cleaning procedures are as short and automated  as possible; at other times the sheds are dark to keep the calves quiet.

In this barren environment, the calves’ most basic needs are never met. Instead, they must suffer a small space allowance, no social contact,  the denial of roughage, minimal fresh water, darkness, and weakness from low  hemoglobin levels, which are maintained to produce the white meat. Under these circumstances, they are susceptible to a long list of diseases, including  anemia, chronic pneumonia, septicemia, enteritis, lameness, and diarrhea  (causing dehydration and a loss of electrolytes).

With continuous restraint and deprivation, from the beginning to  the end of their short lives, veal calves are the most miserable of farmed animals, the most pitiful victims: a reflection of extreme human cruelty and greed.

HOW THEY ARE KILLED.

A chain is put around one leg and they are hoisted up and connected to thenext conveyer belt moving them to the “sticking” station for their throats to becut. The arteries in their necks are slashed, even as they are squirming andbleating. They are bled, the food pipe is tied off, and facial skinning is started.The nose, ears, and feet are cut off, and some calves are still responsive and obviously in pain.

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The dairy industry.

Dairy products can cause health issues for individuals who have lactose intolance or a milk allgergy . Some dairy products such as blue cheese may become contaminated with the fungus aspergillus fumigatus during ripening, which can trigger asthma and other respiratory problems in susceptible individuals. Dairy products if consumed after the expiry date can cause serious heart problems.

Physicians and nutritional biochemist T,Colin Campbell, argue that high animal fat and protein diets, such as the standard American Diet, are detrimental to health, and that a low-fat vegan diet can both prevent and reverse degenerative diseases such as coronary artery disease and diabetes.A 2006 study by Barnard found that in people with type 2 diabetes, a low-fat vegan diet reduced weight, total cholesterol, and LDL cholesterol, and did so to a greater extent than the diet prescribed by the American Diabetes Association.Various scientists and physicians have noted that there may be a link between dairy consumption and some cancers such as breast and prostate cancer.

 

 

Cows produce milk for the same reason that humans do: to nourish their young. In order to force the animals to continue giving milk,factory Framing operators typically impregnate them using artificial insemination every year. Calves are taken from their mothers within a day of being born—males are destined for veal crates or barren lots where they will be fattened for beef, and females are sentenced to the same fate as their mothers.

After their calves are taken away from them, mother cows are hooked up, several times a day, to milking machines. These cows are genetically manipulated, artificially inseminated, and often drugged to force them to produce about four and a half times as much milk as they naturally would to feed their calves.

Animals are often dosed with bovine growth hormone(BGH), which contributes to a painful inflammation of the udder known as “mastitis.” (BGH is used widely in the U.S. but has been banned in Europe and Canada because of concerns over human health and animal welfare.)According to the industry’s own figures, between 30 and 50 percent of dairy cows suffer from mastitis, an extremely painful condition.

A cow’s natural lifespan is about 25 years, but cows used by the dairy industry are killed after only four or five years. An industry study reports that by the time they are killed, nearly 40 percent of dairy cows are lame because of the intensive confinement, the filth, and the strain of being almost constantly pregnant and giving milk. Dairy cows’ bodies are turned into soup, companion animal food, or low-grade hamburger meat because their bodies are too “spent” to be used for anything else.

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