“Maybe I’m tired of rooms full of knives & still being the most dangerous thing around.”
— Yves Olade, from “Slaughterhouse.”
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Richard Siken, Crush
Halsey, Hold Me Down
André Aciman, Call Me By Your Name
Kill Your Darlings
Micah Nemerever, These Violent Delights
Richard Siken, Litany in Which Certain Things Are Crossed Out
Richard Siken, War of the Foxes (Dots Everywhere)
Yves Olade, Slaughterhouse (Mercy)
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As I'm working on my "livestock" chapter for the book, I thought I'd share some pictures I took at two slaughterhouses, both doing pigs.
If you would like to learn how the process of turning pig to pork can look and see "during" and "after" photos, you may choose to look at my ⚠️GRAPHIC⚠️ album in which pigs are butchered. Although there are some variations from place to place, your local slaughterhouse (if it's in the USA) has to follow the same laws and standards and probably looks similar to these.
Internationally, the only countries I've researched (The UK and Norway) have similar laws on slaughter, but I can't say for anywhere else.
CLICK ONLY IF YOU WISH TO SEE HOW THE SAUSAGE IS MADE:
flickr
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The slaughterhouse
Now on board a ship i can only think of one place that could be described as such and that would be the cockpit - the place where the wounded were first cared for during a battle. But no, that's actually not it. Sailors used to refer to the area around the main mast on the various gundecks on ships of the line or the gundeck on a ,as the slaughterhouse, in order to inflict the most damage possible. And then it really looked like a slaughterhouse when the enemy gunballs hit. Even worse when they hit from behind through the stern and went through the whole ship. It was more like a graveyard afterwards than a slaughterhouse.
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Slaughterhouse - Rick Roessler - 1987 - USA
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Slaughterhouse Horrors - Lump of Swine
A cornered necromancer is truly a dangerous foe. As a last-ditch effort to ward off attackers, the Lump of Swine is a reanimated pile of carcasses bent only on destroying anything its master deems an enemy. It holds no solid form, even pieces hewn from the main mass are able to act and attack.
The slaughterhouse horrors are a collection of seven monsters from the disturbed mind of a necromancer who ran out of the typical materials one would use for such magic. If you want to see more of these and other unique monsters, consider paying my Patreon a visit!
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“I was touching him. I was going to touch him. I had touched him. Yes, I felt everything. Insensate with longing, I felt it all at once. It wasn’t enough. I felt an endless hunger from the corners of my soul. I set alight the evening with my immolation. I left trails of blood behind. I had kissed him — almost — and I was half out of my mind. I was stripped bare. Cleaved in half. Spilling my guts out onto the street. I felt forced inside out.”
— Yves Olade, from “Slaughterhouse.”
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What does your slaughterhouse do with the organs/offal? Also - thank you for sharing these photos, I always appreciate behind the scenes documentation when it comes to butchering.
Hi!
I photographed and documented two slaughterhouses for the book. (And I had been to one in Connecticut before, but I only took a few cell phone pics. I might add them to my GRAPHIC slaughterhouse album as well as the pics from the other two places.) Here are my three experiences regarding what they do with the organs and such.
Connecticut:
Butcher: "I'm checking the gallbladder for gallstones. We sell it to China and it's worth more if it has gallstones."
Me: "Huh. That's interesting that you can get a use out of that."
Butcher: "We use every part of the animal."
Me: "What's that bucket of organs over there going to be used for?"
Butcher: "I have to pay someone to take that away and get rid of it."
Colorado State University:
They said all the leftovers go to a rendering facility, even the hooves. I'm working on confirming that. When I was there they collected a bunch of organs for students in one of the animal science classes. I don't know where they'd go after that.
(Fun fact, CSU is where Temple Grandin works!)
307 Meats
They said the extra goes in the trash.
(Fun fact, 307 Meats is where Jeffree Star's yaks die!)
Note that all three were quite small facilities, with 307 being the fastest. I asked to go to a slaughterhouse at JBS, the biggest meat producer in the world, in Colorado but they wouldn't let me. I wonder if bigger facilities have less waste due to their efficiency?
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