Why are slaughterhouse issues so important?
Many pig farmers will say they can pick the right breed, forage and rotate fields, care for them and raise them humanely, only to lose the benefits of this way of farming at, or on the way to, the slaughterhouse. Oliver explains the same holds true for beef:
"Not only is the slaughterhouse process critical to the quality, flavor, and texture of beef, you must also ensure that low stress practices are maintained before, during, and after transportation. I have yet to meet an artisan cattle producer who doesn’t vigorously nod his or her head in agreement: The moment that cattle get onto a truck, all my hard work can be ruined. Going back to wine, the concept is the same. The vineyard manager can grow the very finest grapes, but if the winemaker chooses to pick them at the wrong time or selects the wrong aging and bottling technique, the potential of those grapes to become a fabulous wine is lost." - Carrie Oliver, Artisan Beef Institute