Sunday Tasmanian - - News -

WHEN I read ar­ti­cles such as Doug Dick­in­son’s (“Fi­nal straw for our mut­ton and lamb in­dus­try”, Talk­ing Point,

Mer­cury, Oc­to­ber 26), I won­der when it was that we started “pro­cess­ing” animals rather than slaugh­ter­ing them?

The slaugh­ter­house has be­come an abat­toir or a meat pro­cess­ing fa­cil­ity. The out­comes for the animals are the same, only the word­ing has changed to pro­tect the sen­si­bil­i­ties of the cus­tomers.

Pre-pack­aged meat in the su­per­mar­ket has come from a slaugh­ter­house — not a bland pro­cess­ing fa­cil­ity. Eat meat if you wish to, but face facts and tell it like it is.

Lil­ian Mac­don­ald Eggs and Ba­con Bay

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