Meat Industry

WARNING: Video features the slaughter and consumption of animals.

If you were to visit China in the 21st century, you may well stumble across one of the popular speed cooking competitions, where frenetically paced chefs transform live animals into animated culinary oddities: snakes are decapitated then chopped up into inch-long segments, which squirm on the plate several feet away from their freshly-severed heads; Ying Yang fish, their sides deep-fried and coated in sweet and sour sauce are devoured as they stare up, still breathing (if the fish isn’t breathing, naturally the chef is disqualified).

Factory farming practices are always bloody and cruel, but this seems to go above and beyond. Following an outbreak of foot-and-mouth disease, since December South Korea has killed 20% of its domestic livestock — 3 million animals have been exterminated, mostly pigs, who are being buried alive by the thousands in gigantic pits. The practice is traumatizing workers (who hear the pigs’ screams in their sleep) and provoking outrage around the world. Video footage is difficult to sit through:

If you really enjoyed a steak from one cow, now you can have the exact same cow again! It’s like a Twilight Zone episode where your plate keeps refilling with the same…