modern meat

[Guest guest]

MODERN MEAT

PBS AIRDATE: Thursday, April 18

 

The one-hour documentary reveals how today's high-tech meat industry has

fundamentally changed the composition of the typical American burger,

causing some to fear the spread of serious-and even deadly-bacteria. The

program also explores the powerful U.S. meat industry's attempts to resist

government regulations aimed at preventing contaminated meat from ending

up in supermarkets and fast food chains across America.

 

" Modern Meat " takes viewers inside the U.S. meat industry, beginning at the

cattle ranch and then moving on to the " feedlot " -a huge industrial holding

pen where as many as 100,000 cattle are held together until they are fat

enough to be slaughtered. Then the carcasses make their way down a

Detroit-style assembly line-or " dis-assembly line, " as one industry insider

quips-where modern advances have enabled some meat companies to strip as

many as 450 carcasses an hour-three times as many as in 1970.

 

In " Modern Meat, " FRONTLINE speaks with industry insiders and government

officials who say the powerful U.S. food lobby-which has contributed more

than $40 million to congressional campaigns over the past

decade-aggressively fought the new regulations.

In " Modern Meat, " FRONTLINE examines a lawsuit filed by Texas meat grinding

company Supreme Beef against

the U.S. Department of Agriculture. When the USDA effectively shut down

the company after it failed bacterial contamination tests three times-once

after nearly 50 percent of its meat was found to be contaminated with

salmonella-the company sued. Supported in its lawsuit by the National Meat

Association, Supreme Beef charged that the government didn't have the right

to shut down its operations simply because it failed to meet the USDA

salmonella standards. Last month, a federal appeals court ruled in favor of

the meat industry, prompting concern from some industry observers.

 

Following the broadcast, visit FRONTLINE's Web site at

www.pbs.org/frontline for extended coverage of this story, including:

Statistics and articles on the industrialization of the U.S. meat

industry;

Background reports from inside the slaughterhouse, readings and interviews

on current conditions, and the movement for humane slaughter;

Facts and advice for the consumer about choosing meat and eating safely;

Extended interviews, chronologies and a video report.

 

Press contacts:

Erin Martin Kane [erin_martin_kane] (617) 300-3500

Chris Kelly [chris_kelly]