I recently had a little argument that started with someone — no, I’m not going to say who, except to say a respected scientist who may have been in Boulder too long — announced that if people really knew how meat was produced, they’d think twice about eating it.
That struck me both arrogant and odd. I grew up on a cattle ranch; later in life, I cut meat for money. I’m pretty clear on the process from bull covering cow, to bull calf, to steer, to feedlot, to abattoir, to butcher. So my immediate reaction was “heh, city folks.”
My second reaction, almost as immediate, was to be annoyed.
The truth is that the people who actually do know from childhood how meat is produced are the least likely to have qualms about it. It’s the people who grow up thinking meat comes from the meat factory on a styrofoam tray, already wrapped in cling film, who never thought about the connection between steer on the hoof and steak on the table.