Burgers, Steaks, Stew, and Pot Roast

Most people, when they go to the grocery store, pick up a package of hamburger or roast, put it in the cart, take it home, and enjoy without much thought as to how it came to be that nice piece of meat under saran wrap. My grandparents always had a couple of steers they fed out every summer (as do my uncle and Dad now), so I have always known that it doesn't just magically appear as a t-bone in the meat section. But, previously, the steers would get loaded on a trailer and a couple of weeks later would be put away in the deep freezer in nicely labeled, white packages of meat. I never had the chance to see the part in between.... until yesterday.
Melvin had a steer that he kept and has been fattening all fall/winter. He found a company (on MarketMaker!!) that comes to your farm to slaughter the animal, then takes it back to their business to process it into those nicely labeled, white packages I'm so fond of. Now I'm sure you're asking- why in the world would you want to have them do this on your farm? Well, if you think about it...the process of chasing them onto a trailer, hauling them off to a strange place where they are not familiar is stressful. Some say this has a negative effect on the flavor of the meat (which I know is true for pork, and makes sense for beef too). In this case, the steer really had no idea what was going to happen...which in my opinion, was a good thing.
When they arrived at the farm, I was surprised (but not too surprised) to see the man had brought his son with him. He appeared to be about 12 or so. I was even more surprised when the boy was the one walking over to the pen with his gun to be the one to do, in my opinion, what would be the hardest part. But this kid new what he was doing. One shot was all he needed. He helped with the entire process and was very professional about his job. He was more professional than some adults that own businesses! Most kids play video games after school...
I'll spare the details of how it went from there. It was actually very facinating to watch them work. In less than an hour, it went from a steer on the farm to what hangs on the hook at the meat locker. And when they were done- neither had a single drop of blood on them.
I'm sure to some, this is a terrible process that they would rather know nothing about. I guess helping butcher chickens on my grandparents farm, and the multiple animals I've dissected in various biology classes is what peaked my curiousity about this process. But let me tell you this- there was nothing inhumane about what was done. The steer was not fearful for one second, and felt no pain.
Thanks, Melvin! I learned a lot yesterday. Hope you'll invite us over for one of those porterhouse steaks!