On July 17, the inspector found “green algal growth” in a puddle of standing water in a raw holding cooler. And on July 27, an inspector noted clear liquid leaking out from a square patch on the ceiling. Behind the patch, there were two other patches that were also leaking. An employee came and wiped the liquid away with a sponge, but it returned within 10 seconds. The employee wiped it again, and the liquid again returned within 10 seconds. Meanwhile, a ceiling fan mounted close by was blowing the leaking liquid onto uncovered hams in a hallway outside the room.
A picture of hell.
you don’t want to see what the meat industry is like in southeast asia
It’s probably just as bad
it’s worse
A picture of hell but a libertarian heaven.
When people live, it’s expensive; when they die, it’s cheap.
It was the best of times, it was the worst of times…
Curious, does anyone know if the Jarratt, VA Boar’s Head facility mentioned in the article employees prison labor from the Greensville Correctional Center just down the street?
What do you think
This is why you too should become vegan. It’s tough the first week but it gets easier and eventually you just wonder why people still murder animals to consume their flesh like uneducated barbarians.
For 1, humans arent herbivores
No, they are omnivores, meaning that they do not require meat.
Exactly. I don’t know what I could say to others but go watch conspiracy and seaspiracy on Netflix when you are at a weak point in your life…got an F? Wife left you? Went to jail because you drove over a cat? Go watch.
Secondly I gotta tell you all. I’m not very good at brushing my teeth and I always always had my teeth feel like decaying right after eating meats, beef or chicken for example. I would feel the need to go floss, or I would have that stupid thread of muscle stuck between my teeth for days. That’s a thing of the past. Now all I have to do is not eat acidic foods like soda or vinegar too much and remember to brush and floss. I clean my teeth when I want for the purpose of cleaning them and not because I have something stuck between them. It’s a motivator for me for sure. Meats have loads of bacteria in them that fruits and vegetables do not.
Fuck you. I’m gonna go kill something and eat it, just because you pissed me off with this stupid dunbass comment.
Agree with your premise, but supply chains for all food are horrendous. Leafy greens are the food that are most likely to give someone food poisoning, although the diseases are usually animal waste-borne.
aka “it’s just a little shit on your dinner, what’s the matter”
Sooo… a typical slaughterhouse, then. Sounds like someone didn’t prep for the scheduled visit.
it’s The Jungle all over again
You can stop supporting this bullshit by going vegan :)
This is factual. Don’t downvote facts just because you don’t like them.
no one supports this.
By purchasing meat from companies like this, you absolutely are. Support your local butcher if you do consume.
you are stretching the definition of support to meaninglessness.
By giving them your money, you are funding the operation of the plants that produce the meat. And lining the pockets of those that make the decisions to act this way. It is not meaningless.
If you don’t give them money, it hurts their bottom line and forces either change or the shutting down of the business. You can speak volumes through making more ethical decisions about where your money goes.
You can speak volumes through making more ethical decisions about where your money goes.
no matter what i buy at the grocery store, my money goes to the grocer.
If were being pedantic, if you purchase with a card your money actually goes to the bank, who transfers it to Visa, who transfers it to the grocer. The grocer restocks the item you purchased, transferring a portion of your money (less all the upstream overhead/fees) to the manufacturer of your purchased good.
If people stop buying products with a harmful supply chain, grocers stop stocking it. They’re not just putting processed deli meat on the shelves because they think meat bricks look cool.
They’re not just putting processed deli meat on the shelves because they think meat bricks look cool.
whatever their reason, it’s their choice, not mine.
To be super pedantic, no, ownership of your money never transfers to visa. When your card is swiped (tapped, whatever) visa (or mc or Amex or whoever else) facilitates communication between your bank and the merchant’s bank, but no money moves yet. At the end of the day the merchant settles out those transactions, but that’s still just data. The money moves typically a day or two later, and that is done directly between the customer and merchant’s bank. Source: worked in credit card processing for ~9 years.
If people stop buying products with a harmful supply chain, grocers stop stocking it.
this isn’t causal, and the grocers can choose to stop stocking it for any reason or no reason.
The grocer restocks the item you purchased, transferring a portion of your money (less all the upstream overhead/fees) to the manufacturer of your purchased good.
they can choose not to do that. it’s not as though they literally re-order every product the moment they sell a unit.
By giving them your money, you are funding the operation of the plants that produce the meat
most people don’t give money to BoarsHead. they give it to a grocer.
I knew Publix brand always tasted cleaner.
Y’all would be fucking horrified by the state of food manufacturing if you knew.
I used to work at a food processing and distribution company, in the document processing department… we weren’t strictly supposed to read the audits, especially the internal ones, but we did, to make sure they were complete and compliant, which was our job. Also our job was intensely boring and we needed something to gossip about.
The number of our distributors (first level manufacturing) who got C or D grades on their inspections… fucking gross. I reported a few of them, but the company did not care.
Before that I worked at a chicken hatchery. The cultures I cultured -doing an audit just like those I read later in life- were sooooo gross and problematic. But I was instructed to cover it up because, and this is important context, it was all self report after the initial inspection. I was doing this at 16, and was likely significantly more thorough than any veteran employee would have been. (Absolutely not why I was chosen; they chose me due to incredibly mild nepotism, as my manager was my step-dad, and he knew science stuff was up my alley… plus I was a filler worker, being under 18.)
I really hope things have improved, but somehow I doubt that the past 20 years has made a positive impact from my audit experience. (The document processing was less than 10 years ago, supporting my belief nothing has changed for the better.)
“Thank god for the hatchery” - Norm
Not where I expected that to go, but then… I never know where to expect comedians to go… I think that’s the point.
Anyway, keeping to the subject, when I worked at the hatchery there was this guy… he was the guy who killed all the male babies, and that was his whole job… he was fucking weird, in a bad way, and we all gave him tons of space. It didn’t bother him at all to kill thousands of birds in a single day as just his normal job. That’s all.
You get used to the cruelty. It may feel wrong for a short period of time, but you get used to and at some point don’t care. I currently work at a small(about 200 pigs) “piglin farm”, where they raise pigs and sell them to other farmers. Part of the morning routine involves cutting the tails and teeth’s of all new born piglins. It was quite of a shock at the beginning, but even after 1 week I realise it being jot as shocking ad in the beginning, even though I still absolutely hat it for having to do this. Luckyly I only have to work there for 3 more weeks.
Why do you have to work there? Also… piglins? Where is this farm, minecraft?
I work there as a requirement for studying. The word I wanted to use was piglets and not piglins.
What are you studying that requires work at farms?
Farming.
Ever worry you’ll be reincarnated as a pig?
No being within conditioned existence escapes ageing, sickness, and death. Being slaughtered for meat is probably not anyone’s preference, but all beings will die.
Yeah, but most beings don’t get their tails cut off and teeth ripped out as kids.
Damn dude
My bad. I’m not a comedian. Idk where the line is between “so real it’s funny” and “so real it’s not funny”… it’s just a thing I experienced.
So here we are.
Sorry.
No worries, not everything needs to be funny
Norm in particular you rarely would know where he was going.
He honestly isn’t really my cup of tea… I love stand-up, but his stuff always just felt wrong to me, and not like politically wrong but…
Norm-violating wrong.
(Hehehehehehehe)
In case you still have any actionable info or if someone else finds themselves in a similar situation then please read through here and consider documenting and reporting what you observe. https://usdaoig.oversight.gov/
I wonder how much of the state of the place upon that inspection was DUE to:
The plant has been shut down since late July
Like, did they say “we’re shutting down” and everyone just fucked off and left the place in a state?
Or was it just that bad ALL the time?
They mentioned in the article that it was inspected June 10th.
Well shit, thought this was the premium stuff. Fool me can’t get fooled again.
Makes you wonder what the non-premium stuff is like
It’s the same thing except instead of delicious properly prepared lean meat in a disgusting warehouse with awful cleanliness practices, it’s crappily prepared and spiced meat in a clean warehouse that’s not trying to kill you.
Eventually you just do it yourself.
Lots of people here do themselves all the time.
The Jungle 2: Salmonella Boogaloo
Listeria Hysteria
My favorite part of that book was when it revealed that workers would go missing from time to time and later be found at the bottom of a lard rendering vat. Ha ha!
I don’t know if I can say I have a “favorite” part of the book. The whole thing was just horrifying. I think I spent the entire time reading it with my mouth wide open.
And how little has changed…
I think I spent the entire time reading it with my mouth wide open.
As a procession of cute cartoon animals jumped in. “Eat me!!!”
After the book came out congress was shockingly fast to pass new laws. It turns out the plant profiled in the book had the contract for the congressional cafeteria. That’s how you get political change.
Man that book freaks me out but I guess that’s a good thing
Compromise elsewhere, huh?
Every single major retailer with a deli section near me has switched to boar’s head within the last 2-3 years… guess they undercut everyone else and got good contracts by violating health and safety laws, the American capitalist way!
In Nov 2020, the person that ran things for years died, and control passed to other family members that immediately sued each other.
I’m any case, seems greed likely started to drive everything, they pushed expansion over safety, and wound up killing people.
seems greed likely started to drive everything, they pushed expansion over safety, and wound up killing people.
Thank god this is an isolated incident in corporate America. /s
In
any case, seems greed likely started to drive everything, they pushed expansion over safety, and wound up killing people.
Chiquita, Nestle, and Boeing have entered the chat.
Boeing and Boar’s head are killing people because of incompetence and cost cutting. Chiquita and Nestle go out in the jungle and massacre people at regular intervals just because those people don’t want to be slaves and having to pay workers hurts the bottom line.
I put them in different categories.
40 years ago they were one of the top brands for quality
I remember that! They were more a specialty brand that you’d find in more upscale grocery stores. Now they’re just boring, apparently disgusting, processed meat like every other brand.
they’re just boring
boaring*
I feel you could say this about every american company that has been around for 40 plus years. Enshittification is a real bitch
It used to be a badge of honor to have a label footnote like “est. 1937”, but now I feel that just clarifies the enshittification time delta.
It depends on the business. Highly competitive and volatile ones, like restaurants, can still be judged by longevity, in my opinion.
The only exception to this rule is the Chili’s on 45th Street and Lamar in Austin, Texas, which exists in a timeless negative space where businesses can not die. Will not die. They are watching.
One of the weirder things about getting old is seeing shit like “making weeblefetzers since 2005” on store signs.
Race to the bottom.
Im glad the German deli and regional super market go through more local organizations. Im also glad we can maintain damned near every type of livestock as well.
And yet boar’s head is consistently more expensive than anything else.
Nobody said the cost savings was gonna get passed to the consumer. What are ya, a commie?
Stores love the markup
Consumers HATE this one simple trick!
Having managed a supermarket for about 6 years, I can tell you it’s because of the service, consistent quality and variety of choices. Their service model is similar to many of the larger bread vendors in that they sell via consignment. So you only buy what you open to sell, and they take back anything that expires or looks dodgy. Their sales reps maintain your inventory and place your orders, really saving you alot of time and reducing your risk.
Its so much easier and safe to make your own lunch meats that I don’t get the appeal of Deli meats. My Roast Beef has 3 ingredients. The meat itself along with salt and pepper and I only buy it when under $5 a pound. Recipe is stupid easy. 375°F 20 minutes a pound. Bake uncovered. Once out of the oven, cover it for 20 minutes, then let it cool off before putting it in the fridge overnight where it will tighten back up. Turkey breast is self explained because the only ingredient is turkey breast that you bake yourself. Skip all the bologna, salami, pepperoni, olive loaf, etc. and anything with nitrates. all of your own deli meat can be cooked, then froze again to use later when meat isn’t on sale.
Most things are pretty easy. One problem is having the time to do literally everything yourself. The other is deciding whether that time spent doing optional tasks is worth the time not spent doing more meaningful activities.
Should i eat garbage today and do something worthwhile. Decisions decisions
Also, there’s a not-insignificant number of people who have a fridge (at least a tiny one) but no oven.
And wanting to eat the same thing for a week+ because making it in quantities that’s worth the time means that’s taking a lot of fridge / freezer space
It all freezes well and you thaw it out as needed. Operantly you missed that part.
taking a lot of fridge / freezer space
Maybe you forgot the freezer part.
Turkey breast is self explained because the only ingredient is turkey breast that you bake yourself.
eh you’ve gotta at least dry brine it.
eh you’ve gotta at least dry brine it.
The process of cooking a frozen turkey breast is incredibly simple. Remove the wrapping and place your completely frozen turkey breast side up on a roasting pan. Cook on the middle or bottom rack of the oven at 325 degrees. No brine, no spices. I do this every other month and its cheap and easy.
I mean yeah you could say that about anything if you just want simple. Personally, I would not cook a turkey breast without brining it in some way. If you are happy with plain roasted turkey, enjoy.
Agreed. Meats are usually best at 1 -1.5 % salt by weight. Equlibrium brines are a game changer. For boneless meat take a equal amount of weight it water to meat and set the salt to 3% water weight. It will balance out at about 1.5% salt in the meat. It takes about 24 hours per inch of thickness in the thinist side.
So 1kg meat 1kg water 30g salt.
For meat with bones reduce the meat weight in the calculation by estimating how much is bone. For a T bone reduce by about 15% for baby back ribs 40-50%.
yeah personally I prefer dry brining, but wet brine is better than nothing.
Sous vide FTW
I want to make my own turkey deli meat but literally no store around me sells turkey breast. Closest I can find is ground turkey. How do you do it?
Closest thing I can get is pre-brined Jenny-O tenderloins, but I’d rather brine them myself.
Frozen Turkey breast is in every major supermarket in the US.
The Roth’s and Albertson’s near me do not have any. It’s odd. Tons of chicken options though.
Its so much easier and safe to make your own lunch meats that I don’t get the appeal of Deli meats.
It isn’t easier to make your own lunch meat than go ‘give me a pound of x’ at the counter, pay, and leave.
To add a bit to what you’re saying though, I’ve replaced deli meats with just regular cooked meat myself. I don’t actually care that it’s not exactly the same as a cold cut sandwich because it’s food and it usually tastes about the same if not better if you put other toppings on your sandwich.
I just grill up some chicken breast and use it in salads, sandwiches, even as pizza topping. Pretty good.
