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I majored in Animal Science as an undergrad at Cornell. After graduation — and learning to drive a tractor — I kept a dairy cow, and raised chickens, pigs, and lambs on a small farm in Ithaca, NY.
It takes slaughtering to turn animals into meat. Chickens, I handled myself: hold the bird upside down by its feet, thumb on back of neck, pull, snap. Larger animals are a different matter. Back then, small-scale, local butchers would come to your farm to kill the pig, sheep, or cow, take the corpse back to be cut up, then call when packages of now ‘meat’ were ready for pickup. I once avoided the on-site kill — not easy to watch — by trucking my pigs to the slaughterhouse instead. Their screams and visible fear were far worse than the clean shot to the head at home in their pen.
Uprooted 