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I see when you say that a hot branding is bigger and also permanent but the reason for a tag is that when you are near cattle, they will turn their head and ears toward you making it easier to see their numbers than something on their butt
Thanks Dr. Grandin for bringing these issues to light. It really puts hope in the future of humane animal handling. I never even thought about any of this stuff before when I sat down to eat a burger but now I do. I hope your plant standards become the norm in the near future.
We stopped branding in 1976. We use ear tags and freeze branding, which are less painful, less dangerous, cause fewer infections, and best of all: result in quicker weight gain and less 'shrinkage' of calves. Also, we stopped routinely castrating. Bulls have a MUCH higher feed to meat ratio, make leaner beef and can be slaughtered at 12 to 14 months of age.
Less pain & stress = better growth and quicker turnaround
I have already explained the use for hot iron brands. Your ear tags and freeze brands wont hold up if they are stolen, and maybe not in your area, but it does in mine.
I have already explained the reason for castration.
Maybe not castrating works better for you in your area, maybe you have a good market. But in any sale barn in the USA, your cattle will get docked if left un-castrated because it doesn't make the high quality beef that american beef packers and the CAB want.
@TLcavvy that is TOTALLY right. we have problems in canada with tags they came out with these radio frequency tags and they do not stay in. they fall out or get ripped out in hay feeders etc. and tattos are a pain in the ass to read especially on darker cattle.
@canadiancountryboy94 have you tried dry ice branding? on darker cattle it shows up great, and you can get these really small stainless steel tag that stay in much better. then you can tag them as they go out of your farm and so you can keep better records
@eyeced209 they use it quite a bit out west on angus cattle we ourselves have charlais cross so it would pretty well be pointless lol. and who makes the tags?
@canadiancountryboy94 Hasco makes them for the most part, they sit more flush with the ear. They can still come off, but its 1000 times better than normal tags. ear notching does work too like they do on hogs, but i don't do it
I'm not going to continue to argue with you on this subject, I have much more fun making vegetarians and PETA members look stupid on youtube. Dont brand or castrate? Thats fine.. but there ARE legitimage reasons for it. Don't bad mouth those that do.
Here's a perfectly viable solution to the problem of how and when to castrate calves: Don't do it.
Simple, eh?
Here are the reasons: The feed to meat ratio of bulls is MUCH higher than steers, they produce leaner meat, which people want, and you don't have to treat them inhumanely. ALL castration methods are painful. NOT castrating means NO mortality, no infection and no pain.
Duh.
Kind of a no-brainer, at least for those of us who handle our cattle humanely.
You obviously don't know much about cut-out values of beef steers.
The most tender, tasty steak is one with proper marbling. Yes, bulls grow at a faster rate. But they are growing pure muscle (tough meat) . A castrated steer finishes and marbles sooner because fat deposition occurs at a faster rate in steers. If your in the business of raising ground beef, by all means, don't castrate.
But if your going for that top choice grade A #1 American beef steak, it came from a castrated steer.
They do NOT finish out sooner. Our bulls are 20% larger than your steers, and we send them to slaughter at 12 to 14 months of age. Feed to meat ratio is MUCH better with our bulls, we get TOP dollar, and NO ONE can tell the difference in taste. A tender cut is STILL a tender cut.
Do your homework. At slaughter age, bull beef is INDISTINGUISHABLE from steer beef. That means NO ONE CAN TELL THE DIFFERENCE. And before you spout more 'traditional bullshit,' the modern consumer is willing to pay TOP DOLLAR for tender, tasty, hormone-free, clean, LEAN beef.
Bottom line: Bulls mature more quickly, have fewer problems, yield a larger carcass, need no hormones and fetch top prices in the modern market.
Of course, if you want to keep raising inferior product, go right ahead.
I find it ironic your from Canada.. It doesn't surprise me that your nor your consumers can tell the difference.
Ship your cattle down to Dakota City, or Omaha and see what kind of premiums they bring with a set of nuts hangin off them. They would literally laugh at you!
Yes, they will pay top dollar for tender, tasty beef.. which is exactly why beefs are castrated.
Also, i wouldnt call it "traditional bullshit" when 90% of American beef producers do it and raise better beef than canada.
You might want to look up the meaning of "ironic."
You mean "you're from Canada," not "your from Canada."
Sorry, I can't make any sense out of "...that your nor your consumers..."
If you're not used to English, would you feel more comfortable communicating in a different language?
As far as quality is concerned, you clearly need to expand your horizons. In controlled taste tests, bull and steer are totally equal, but one will make you more money. See if you can figure out which one.
hey dont bad mouth canadians. that person is retarded we run a cow calf operation and i work at a livestock auction and the exact same steers bring up to 10cents more a pound
10 more cents a pound than what? I was arguing with that person because he disagreed with castration and the usual "ranching" methods. It has nothing to do with what country your from... if un-castrated cattle bring better $ in your area than take advantage of it. But in the northern plains of the USA its not going to work so well.
no i wasnt talking about temple grandin she is a brilliant person i was refering to some1 that made a stupid comment no i agree with EVERYTHING that she says
Wrong. Branding is the worst possible form of identification. Scarification is unreliable, and in winter months, often difficult to even see properly. Ear tagging is readily visible and identifiable from 10 X farther away. You really are a dinosaur, aren't you? Is Lincoln still president in your world?
Another alternative: Freeze branding is immensely more reliable than hot branding, virtually painless, and has an infection rate close to zero.
Remember, there is a mortality rate associated with hot branding. There is NO mortality rate associated with NOT hot branding. Less pain=less stress, which = higher production, which = better beef, which = higher market price.
Anyone still hot branding is simply an idiot who doesn't care about his animals, OR his bottom line.
In our 60+ years of raising cattle we have NEVER lost a single head due to brand infection. Freeze branding will not hold in a court of law for identification, because it only burns the hair, and is 10x more expensive than hot iron brand. You forget, if I have 10 head of cattle stolen at $1000 a head and can't prove their mine because I dont have a hot brand, that pretty well throws your "bottom line" argument out the window.
@wombatstew1 do what ever you want but my grampa started a cattle opperation 75 years ago, and now we have more then 2,500 head of pairs, and we have never lost a head because of hot branding. also if your cattle are rustled a hot brand will hold up in court, unlike a freeze brand, just my personal experiance
Ear tagging? what happens when the ear tags fall out?
Ear tags won't prove ownership when the cattle are stolen. Neither will a freeze brand. A hot brand not only burns the hair, but burns into the carcass, meaning, if the animal is slaughtered its still identifiable. A 3 inch tall ear tag with 2 inch lettering more visible than a brand 8 inches tall? That makes no sense.
Newsflash!!! In the REAL world, cattle rustling has changed with the times. Cattle are stolen, regardless of identification, and slaughtered almost immediately. All identifying features are simply removed and discarded. THEREFORE, branding doesn't help prevent theft.
You want a big, easily seen brand? Then use FREEZE BRANDING. Duh.
Slaughtered almost immediatly? By whom? The rustlers themselves?
Less than 10 days ago my neighbor had 12 pair of cows stolen right off his farm. About 3 weeks ago 3 semi-loads (60hd a load) were stolen right from a cattle sale-barn. If those cattle are taken to another auction barn, the brand inspector will find them. (if they are branded with a registered brand) If they are taken to a slaughter plant, THEIR brand inspector will find them.
I am amazed and disappointed at the rude vitriol in these comments. If Originalthief is really a rancher, he's giving the trade a bad name. Our cattle were never de-horned, never nose-ringed and NEVER branded. We castrated humanely, transported and handled humanely. We treated them with the respect deserved of a living, sentient being. And, we were rewarded with happy, content cattle. The old 'cowboy ways' have no value today. It's time to join the 21st century. RESPECT the animals we eat!!
Very clever, little man. Did you come up with that all by yourself? Did it hurt??
Apparently, you're just another dumb rancher stuck in the 19th century, utterly incapable of learning a damned thing. People like you make ranching a joke.
As for the rest of us, we have moved on. We treat our animals with MUCH more respect, and reap the financial benefits of producing top quality beef.
But then, you'll never understand that. Why? Because YOU are an idiot.
And another thing, TLcavvy, you genius, you: By hot branding your calves, you have just lowered the hide price by $8 to $10 per head. If you really have 600 calves, which I seriously doubt, then you cost yourself between $4800 and $6000 in profit, each and every year you persist in doing stupid things. At least TRY to learn something here, okay??
We have raised cattle for 60+ years. We used to run 300 head cow/calf operation along with a feedlot. We sold them out in the 90's and now operate 2- 1200 head capacity feedlots and then run another 600-700 head of grass yearlings. 3 years ago we got back into the cow/calf business. We currently have 60 head, but I believe we'll have another 40-50 within a week or 2 here. Sorry to burst your bubble.
@wombatstew1 i have a question about your human castration, im sure you used a cherio, i have an experiment for you, put one of those pieces of shit on your finger, and tell me how bad it hurts after about 3 hours, thanks, my point exactly
Bottom line is, if you're going to eat meat, you should know where it comes from. Dr Grandin has revolutionized the slaughter industry single-handedly. Over half of the slaughterhouses in the US have upgraded to using her designs and methodology to make slaughter as humane as possible. Being able to see the world as the animal sees it,has enabled Dr Grandin to implement strategies to decrease animal stress prior to slaughter and educate those handling our food animals to their feelings and needs
Bottom line is, if you're going to eat meat, you should know where it comes from. Dr Grandin has revolutionized the slaughter industry single-handedly. Over half of the slaughterhouses in the US have upgraded to using her designs and methodology to make slaughter as humane as possible. Being able to see the world as the animal sees it,has enabled Dr Grandin to implement strategies to decrease animal stress prior to slaughter and educate those handling our food animals to their feelings and needs
Despicable acts of violence? Are you fucking serious? First off cows are the females; therefore, you cannot castrate them. You may want to learn more about the animals that you love so dearly before you defend them. Secondly, I use castration bands instead of the good old fashioned knife, because it's not as stressful to the animal (Yes I'm a rancher, and NO I do not just view my cattle as a commodity. Get your facts straight.) As for the third degree burns... I use ear tags, which sounds...
When I eat vegan food, I needn't worry about what kind of disease the food died of. This makes for a wonderous meal!
100,000 disease-laden cows rife with infection and shot up with steroids are slaughtered every day. What is not 'fit' to sell for human consumption--slaughterhouse floor remains--is ground up and processed into protein meal and fed to livestock, who are then reprocessed and sold for human consumption.
WoW! You've obviously only looked at rare accounts of horrible slaughter houses. I gurantee that 95% of them at least are clean as a whistle. Cleanliness is important to everybody nowadays more than ever, and they all require visits from health inspectors keeping them even more sanitary. You only look up the worst accounts because your trying to promote your ideas, when in truth you are only showing everybody rare accounts. As for dirty meat, at least im building immunities. If i die early...
lol I have many purposes. I do apologize for the way I am, however, I was born and raised on a ranch, so this all seems normal to me. If my parents were vegans or members of PETA I'm sure I would have different views. I'm sure I agree with you on some things such as cockfighting or dog fighting. Some ranchers even make me mad around here the way they handle their animals by not feeding them enough. It makes me angry to see animals ribs showing from dehydration and starvation.
As for cattle, like I said, i was just always around it and it doesn't bother me like it does you, but I'm sure I agree with some of your views on the treatment of animals. I do treat mine as humanely as possible to do my job. I had a good time expressing my views, and good luck getting people to join your cause and stop the inhumane treatment of animals.
Similar to getting your ears pierced. Almost pain free. I do brand my cattle as well though, but the day I give my cattle painkillers will be a cold day in hell... I just don't understand your ways. The truth is, there isnt many other ways to do my trade. People eat meat. Go eat a carrot and get over it.
If animals are treated with kindness and respect from birth this wouldn't be necessary and the workers at these places aren't going to suddenly change and start having feelings for animals. They are generally cold hearted and animals are just commodities to them.
I suggest you get a job as a lollypop lady at a childrens crossing. You don't come across as an animal lover.
Dr. Grandin, your recommendations on how to keep a terrified animal moving along the disassembly line go a long way to reduce the number of times he will be kicked, poked, electrocuted, punched, and otherwise brutalized by frustrated workers in this miserably cruel industry.
Still, nothing in your videos, in my estimation, lends itself to the humane handling of slaughtered animals.
What, if anything, have you recommended to the industry with regard to the humane transport of animals?
CD: Very good points. Most of this is in the Humane Slaughter Act of 1959, yes that is 1959. Nobody is following it now. What on earth makes her think this will change anything??? Slaughter by definition is inhumane. Christ, it is like a deaf person trying to teach the blind here.
Right, which means to say that this facility handles cattle. I miss your point. That this facility is somehow more humane than...say, the slaughterhouse?
Good word.
FirstContactSales 3 weeks ago
No one uses the word balk,
unholytemptation 1 month ago
I Love The Video on how distractions, lighting and shadows can cause livestock to balk and refuse to move through races, cattle chutes, and corrals It Can Increase My Knowledge
Kricardose 2 months ago
Steady I Really Like This Video Temple Grandin lectures on how distractions, lighting and shadows can cause livestock to balk and refuse to move through races, cattle chutes, and corrals
bebeheuy 2 months ago
Good, I like that you share this video Temple Grandin lectures on how distractions, lighting and shadows can cause livestock to balk and refuse to move through races, cattle chutes, and corrals, I wish success always
Mjhond 2 months ago
Nice Video Temple Grandin lectures on how distractions, lighting and shadows can cause livestock to balk and refuse to move through races, cattle chutes, and corrals That You Share , So Very Nice Thanks You
AntoMelta 2 months ago
I Really Like The Video Temple Grandin lectures on how distractions, lighting and shadows can cause livestock to balk and refuse to move through races, cattle chutes, and corrals From Your
willamricard 2 months ago
Your Video lectures on how distractions, lighting and shadows can cause livestock to balk and refuse to move through races, cattle chutes, and corrals Is Very Useful Sharing
imegatrone 2 months ago
I see when you say that a hot branding is bigger and also permanent but the reason for a tag is that when you are near cattle, they will turn their head and ears toward you making it easier to see their numbers than something on their butt
strangetymes 2 months ago
Thanks Dr. Grandin for bringing these issues to light. It really puts hope in the future of humane animal handling. I never even thought about any of this stuff before when I sat down to eat a burger but now I do. I hope your plant standards become the norm in the near future.
MSPWrit3r 4 months ago 2
in one of the places it looks like where we get our steers at corral canyon ranch
showandfeedhelp101 5 months ago
Dr Grandin love your expertise. You've got a great reputation Thanks!
bittyrock 6 months ago
'Cattle is a prey seeking animal' yea when there on are plate.
GeorgeColly 11 months ago
Thanks good vid
MrHockeynut5 1 year ago
Dr. Grandin...you are great
budmike81 1 year ago
Thanks for your channel and your lecture. Very informative. You give a good presentation and kept my attention through out your lectures.
dirkaloha 1 year ago
My butcher says that Canadian beef is not corn fed.
earlman504 2 years ago
@earlman504 yeah in ontario we have a "corn fed beef" program they put special ear tags in the animal like the angus program
canadiancountryboy94 1 year ago
We stopped branding in 1976. We use ear tags and freeze branding, which are less painful, less dangerous, cause fewer infections, and best of all: result in quicker weight gain and less 'shrinkage' of calves. Also, we stopped routinely castrating. Bulls have a MUCH higher feed to meat ratio, make leaner beef and can be slaughtered at 12 to 14 months of age.
Less pain & stress = better growth and quicker turnaround
Quicker turnaround = higher profits!
Also, no brand = much higher hide price!!
wombatstew1 2 years ago 2
I have already explained the use for hot iron brands. Your ear tags and freeze brands wont hold up if they are stolen, and maybe not in your area, but it does in mine.
I have already explained the reason for castration.
Maybe not castrating works better for you in your area, maybe you have a good market. But in any sale barn in the USA, your cattle will get docked if left un-castrated because it doesn't make the high quality beef that american beef packers and the CAB want.
TLcavvy 2 years ago
@TLcavvy that is TOTALLY right. we have problems in canada with tags they came out with these radio frequency tags and they do not stay in. they fall out or get ripped out in hay feeders etc. and tattos are a pain in the ass to read especially on darker cattle.
canadiancountryboy94 1 year ago
@canadiancountryboy94 have you tried dry ice branding? on darker cattle it shows up great, and you can get these really small stainless steel tag that stay in much better. then you can tag them as they go out of your farm and so you can keep better records
eyeced209 1 year ago
@eyeced209 they use it quite a bit out west on angus cattle we ourselves have charlais cross so it would pretty well be pointless lol. and who makes the tags?
canadiancountryboy94 1 year ago
@canadiancountryboy94 Hasco makes them for the most part, they sit more flush with the ear. They can still come off, but its 1000 times better than normal tags. ear notching does work too like they do on hogs, but i don't do it
eyeced209 1 year ago
I'm not going to continue to argue with you on this subject, I have much more fun making vegetarians and PETA members look stupid on youtube. Dont brand or castrate? Thats fine.. but there ARE legitimage reasons for it. Don't bad mouth those that do.
TLcavvy 2 years ago
Here's a perfectly viable solution to the problem of how and when to castrate calves: Don't do it.
Simple, eh?
Here are the reasons: The feed to meat ratio of bulls is MUCH higher than steers, they produce leaner meat, which people want, and you don't have to treat them inhumanely. ALL castration methods are painful. NOT castrating means NO mortality, no infection and no pain.
Duh.
Kind of a no-brainer, at least for those of us who handle our cattle humanely.
wombatstew1 2 years ago
You obviously don't know much about cut-out values of beef steers.
The most tender, tasty steak is one with proper marbling. Yes, bulls grow at a faster rate. But they are growing pure muscle (tough meat) . A castrated steer finishes and marbles sooner because fat deposition occurs at a faster rate in steers. If your in the business of raising ground beef, by all means, don't castrate.
But if your going for that top choice grade A #1 American beef steak, it came from a castrated steer.
Duh.
TLcavvy 2 years ago
They do NOT finish out sooner. Our bulls are 20% larger than your steers, and we send them to slaughter at 12 to 14 months of age. Feed to meat ratio is MUCH better with our bulls, we get TOP dollar, and NO ONE can tell the difference in taste. A tender cut is STILL a tender cut.
Join the 21st century, old man!!
wombatstew1 2 years ago
Yes, the feed to meat ratio is better, but castrated beef is better quailty beef. This is common knowledge.
Try putting your meat into the Certified Angus Beef program and let me know how it goes. lol
TLcavvy 2 years ago
Do your homework. At slaughter age, bull beef is INDISTINGUISHABLE from steer beef. That means NO ONE CAN TELL THE DIFFERENCE. And before you spout more 'traditional bullshit,' the modern consumer is willing to pay TOP DOLLAR for tender, tasty, hormone-free, clean, LEAN beef.
Bottom line: Bulls mature more quickly, have fewer problems, yield a larger carcass, need no hormones and fetch top prices in the modern market.
Of course, if you want to keep raising inferior product, go right ahead.
wombatstew1 2 years ago
I find it ironic your from Canada.. It doesn't surprise me that your nor your consumers can tell the difference.
Ship your cattle down to Dakota City, or Omaha and see what kind of premiums they bring with a set of nuts hangin off them. They would literally laugh at you!
Yes, they will pay top dollar for tender, tasty beef.. which is exactly why beefs are castrated.
Also, i wouldnt call it "traditional bullshit" when 90% of American beef producers do it and raise better beef than canada.
TLcavvy 2 years ago
You might want to look up the meaning of "ironic."
You mean "you're from Canada," not "your from Canada."
Sorry, I can't make any sense out of "...that your nor your consumers..."
If you're not used to English, would you feel more comfortable communicating in a different language?
As far as quality is concerned, you clearly need to expand your horizons. In controlled taste tests, bull and steer are totally equal, but one will make you more money. See if you can figure out which one.
wombatstew1 2 years ago
Considering bulls are docked $4-5 dollars a hundered weight at sale barns, I'll take the steer.
You must be running out of ground to argue on if you insult my typing. This is the internet, not english class. try again.
TLcavvy 2 years ago
hey dont bad mouth canadians. that person is retarded we run a cow calf operation and i work at a livestock auction and the exact same steers bring up to 10cents more a pound
canadiancountryboy94 2 years ago
10 more cents a pound than what? I was arguing with that person because he disagreed with castration and the usual "ranching" methods. It has nothing to do with what country your from... if un-castrated cattle bring better $ in your area than take advantage of it. But in the northern plains of the USA its not going to work so well.
TLcavvy 2 years ago
steers bring up to 10 cents more than bulls
canadiancountryboy94 2 years ago
Just a small note she is not retarded she is Autistic there is a Huge difference. She is a professor and has a Ph.D
Darlindelila 2 years ago
no i wasnt talking about temple grandin she is a brilliant person i was refering to some1 that made a stupid comment no i agree with EVERYTHING that she says
canadiancountryboy94 2 years ago
@TLcavvy i would say 95% of american beef producers do it better than the damm canadians a
MrOtisrox 1 year ago
yes deffinatly. but im not so sure on the angus program... im a simmental man
canadiancountryboy94 2 years ago
hey im a cattle eater, brander, and castrater too!
Branding is necessary in our neck of the woods for identification purposes.
Beef is just plain fucking tasty.
TLcavvy 2 years ago
Wrong. Branding is the worst possible form of identification. Scarification is unreliable, and in winter months, often difficult to even see properly. Ear tagging is readily visible and identifiable from 10 X farther away. You really are a dinosaur, aren't you? Is Lincoln still president in your world?
wombatstew1 2 years ago
Another alternative: Freeze branding is immensely more reliable than hot branding, virtually painless, and has an infection rate close to zero.
Remember, there is a mortality rate associated with hot branding. There is NO mortality rate associated with NOT hot branding. Less pain=less stress, which = higher production, which = better beef, which = higher market price.
Anyone still hot branding is simply an idiot who doesn't care about his animals, OR his bottom line.
wombatstew1 2 years ago
In our 60+ years of raising cattle we have NEVER lost a single head due to brand infection. Freeze branding will not hold in a court of law for identification, because it only burns the hair, and is 10x more expensive than hot iron brand. You forget, if I have 10 head of cattle stolen at $1000 a head and can't prove their mine because I dont have a hot brand, that pretty well throws your "bottom line" argument out the window.
TLcavvy 2 years ago
@wombatstew1 do what ever you want but my grampa started a cattle opperation 75 years ago, and now we have more then 2,500 head of pairs, and we have never lost a head because of hot branding. also if your cattle are rustled a hot brand will hold up in court, unlike a freeze brand, just my personal experiance
MrOtisrox 1 year ago
Ear tagging? what happens when the ear tags fall out?
Ear tags won't prove ownership when the cattle are stolen. Neither will a freeze brand. A hot brand not only burns the hair, but burns into the carcass, meaning, if the animal is slaughtered its still identifiable. A 3 inch tall ear tag with 2 inch lettering more visible than a brand 8 inches tall? That makes no sense.
TLcavvy 2 years ago
Newsflash!!! In the REAL world, cattle rustling has changed with the times. Cattle are stolen, regardless of identification, and slaughtered almost immediately. All identifying features are simply removed and discarded. THEREFORE, branding doesn't help prevent theft.
You want a big, easily seen brand? Then use FREEZE BRANDING. Duh.
wombatstew1 2 years ago
Slaughtered almost immediatly? By whom? The rustlers themselves?
Less than 10 days ago my neighbor had 12 pair of cows stolen right off his farm. About 3 weeks ago 3 semi-loads (60hd a load) were stolen right from a cattle sale-barn. If those cattle are taken to another auction barn, the brand inspector will find them. (if they are branded with a registered brand) If they are taken to a slaughter plant, THEIR brand inspector will find them.
TLcavvy 2 years ago
I am amazed and disappointed at the rude vitriol in these comments. If Originalthief is really a rancher, he's giving the trade a bad name. Our cattle were never de-horned, never nose-ringed and NEVER branded. We castrated humanely, transported and handled humanely. We treated them with the respect deserved of a living, sentient being. And, we were rewarded with happy, content cattle. The old 'cowboy ways' have no value today. It's time to join the 21st century. RESPECT the animals we eat!!
wombatstew1 3 years ago
Go fuck yourself.
Try castrating 600 head at a time, and tell me if you want to buy all the anesthetic for them.
TLcavvy 2 years ago
TLcavvy: "Go fuck yourself..."
Very clever, little man. Did you come up with that all by yourself? Did it hurt??
Apparently, you're just another dumb rancher stuck in the 19th century, utterly incapable of learning a damned thing. People like you make ranching a joke.
As for the rest of us, we have moved on. We treat our animals with MUCH more respect, and reap the financial benefits of producing top quality beef.
But then, you'll never understand that. Why? Because YOU are an idiot.
wombatstew1 2 years ago
And another thing, TLcavvy, you genius, you: By hot branding your calves, you have just lowered the hide price by $8 to $10 per head. If you really have 600 calves, which I seriously doubt, then you cost yourself between $4800 and $6000 in profit, each and every year you persist in doing stupid things. At least TRY to learn something here, okay??
wombatstew1 2 years ago
We have raised cattle for 60+ years. We used to run 300 head cow/calf operation along with a feedlot. We sold them out in the 90's and now operate 2- 1200 head capacity feedlots and then run another 600-700 head of grass yearlings. 3 years ago we got back into the cow/calf business. We currently have 60 head, but I believe we'll have another 40-50 within a week or 2 here. Sorry to burst your bubble.
TLcavvy 2 years ago
@wombatstew1 i have a question about your human castration, im sure you used a cherio, i have an experiment for you, put one of those pieces of shit on your finger, and tell me how bad it hurts after about 3 hours, thanks, my point exactly
MrOtisrox 1 year ago
This has been flagged as spam show
Bottom line is, if you're going to eat meat, you should know where it comes from. Dr Grandin has revolutionized the slaughter industry single-handedly. Over half of the slaughterhouses in the US have upgraded to using her designs and methodology to make slaughter as humane as possible. Being able to see the world as the animal sees it,has enabled Dr Grandin to implement strategies to decrease animal stress prior to slaughter and educate those handling our food animals to their feelings and needs
meowchatz 3 years ago
Bottom line is, if you're going to eat meat, you should know where it comes from. Dr Grandin has revolutionized the slaughter industry single-handedly. Over half of the slaughterhouses in the US have upgraded to using her designs and methodology to make slaughter as humane as possible. Being able to see the world as the animal sees it,has enabled Dr Grandin to implement strategies to decrease animal stress prior to slaughter and educate those handling our food animals to their feelings and needs
meowchatz 3 years ago
Cows are castrated, their horns are ripped out, and have third-degree burns inflicted on them without any painkillers.
What do you recommend, Dr. Grandin, to ease the animals' stress with regard to these despicable acts of violence inflicted upon them?
CDLver 3 years ago
Despicable acts of violence? Are you fucking serious? First off cows are the females; therefore, you cannot castrate them. You may want to learn more about the animals that you love so dearly before you defend them. Secondly, I use castration bands instead of the good old fashioned knife, because it's not as stressful to the animal (Yes I'm a rancher, and NO I do not just view my cattle as a commodity. Get your facts straight.) As for the third degree burns... I use ear tags, which sounds...
originalthief 3 years ago
How about a castration band around your scrotum, and the word "abuser" branded into your flesh?
You'd sure enough think it were despicable acts of violence!
Your vile trade is rife with cruel acts inflicted upon animals.
No, I am not getting over it. I promote veganism--it's easy, I just show photos of your castration methods!
CDLver 3 years ago
Good for you and your veganism. I really don't give a damn = ) Well I'm going to go cook hamburgers for my whole family. Have a good one.
Sincerely
Cold Hearted bastard
originalthief 3 years ago
When I eat vegan food, I needn't worry about what kind of disease the food died of. This makes for a wonderous meal!
100,000 disease-laden cows rife with infection and shot up with steroids are slaughtered every day. What is not 'fit' to sell for human consumption--slaughterhouse floor remains--is ground up and processed into protein meal and fed to livestock, who are then reprocessed and sold for human consumption.
But you knew that already--being a rancher.
Bon appetit!
CDLver 3 years ago
WoW! You've obviously only looked at rare accounts of horrible slaughter houses. I gurantee that 95% of them at least are clean as a whistle. Cleanliness is important to everybody nowadays more than ever, and they all require visits from health inspectors keeping them even more sanitary. You only look up the worst accounts because your trying to promote your ideas, when in truth you are only showing everybody rare accounts. As for dirty meat, at least im building immunities. If i die early...
originalthief 3 years ago
At least I succeeded in pissing off some vegans.
Sincerely
Healthy as a horse omnivore
originalthief 3 years ago
Everybody needs a purpose...yours is to piss off vegans?
shoo!
CDLver 3 years ago
lol I have many purposes. I do apologize for the way I am, however, I was born and raised on a ranch, so this all seems normal to me. If my parents were vegans or members of PETA I'm sure I would have different views. I'm sure I agree with you on some things such as cockfighting or dog fighting. Some ranchers even make me mad around here the way they handle their animals by not feeding them enough. It makes me angry to see animals ribs showing from dehydration and starvation.
originalthief 3 years ago
As for cattle, like I said, i was just always around it and it doesn't bother me like it does you, but I'm sure I agree with some of your views on the treatment of animals. I do treat mine as humanely as possible to do my job. I had a good time expressing my views, and good luck getting people to join your cause and stop the inhumane treatment of animals.
Cody
originalthief 3 years ago
Similar to getting your ears pierced. Almost pain free. I do brand my cattle as well though, but the day I give my cattle painkillers will be a cold day in hell... I just don't understand your ways. The truth is, there isnt many other ways to do my trade. People eat meat. Go eat a carrot and get over it.
Sincerely,
Cattle brander, castrater, and eater
originalthief 3 years ago
If animals are treated with kindness and respect from birth this wouldn't be necessary and the workers at these places aren't going to suddenly change and start having feelings for animals. They are generally cold hearted and animals are just commodities to them.
I suggest you get a job as a lollypop lady at a childrens crossing. You don't come across as an animal lover.
GUMMERUP 3 years ago
If people like Temple get a job as a lollypop lady then all the animals will be left with is all the arseholes who don't give a damn.
nervousneuron 3 years ago
Dr. Grandin, your recommendations on how to keep a terrified animal moving along the disassembly line go a long way to reduce the number of times he will be kicked, poked, electrocuted, punched, and otherwise brutalized by frustrated workers in this miserably cruel industry.
Still, nothing in your videos, in my estimation, lends itself to the humane handling of slaughtered animals.
What, if anything, have you recommended to the industry with regard to the humane transport of animals?
CDLver 3 years ago
CD: Very good points. Most of this is in the Humane Slaughter Act of 1959, yes that is 1959. Nobody is following it now. What on earth makes her think this will change anything??? Slaughter by definition is inhumane. Christ, it is like a deaf person trying to teach the blind here.
fishmarc 3 years ago
None of these facilities are in a processing plant. They are all on the farm, the facilities are used to treat, load and unload cattle.
seancarm 3 years ago
Right, which means to say that this facility handles cattle. I miss your point. That this facility is somehow more humane than...say, the slaughterhouse?
CDLver 3 years ago
very interesting.
bethsheeba3 3 years ago
wow, this lady is the true "cow whisperer". I understand exactly what she is saying, thanks for this. B
orbit15 3 years ago