If butchering or processing your own meat makes you uncomfortable, do not read this post. Also… if you feel so inclined as to send me hate-mail based on what I do for my family, don’t bother. I delete such things from my email inbox and also here on my blog. Thanks!
I have two meat rabbits out in the hutch as I type this, awaiting their fate. I should have processed them last weekend, but I just wasn’t in the mood, so I didn’t. It can be emotionally difficult to process animals. I have been raising rabbits for meat, specifically, for almost a year now and butchering day doesn’t get any easier. Trevor thinks I’m over-dramatic sometimes when I don’t feel like eating meat for a few days after butchering, but honestly– after processing a few rabbits all in one sitting, it wears on me a bit. I think it’s the smell of warm raw meat that gets to me.
Every single person who came for a farm tour this season asked me if Trevor does the butchering around here. Um… no. I do. He was gracious enough to help me with my very first rabbit here on the farm (because I was nervous and he wanted to see how to do it), but other than that, he occupies the kiddo while I do the deed.
I should clarify. Yes, I do dread the days that I have to process these fated animals. No, I do not regret it. Sometimes I just have to remind myself of the alternatives out there. I could buy meat from a grocery store. Meat that came from who knows where and was treated who knows how. No, wait… I have a pretty good guess as to how these factory animals were treated.
There are days I think that the best thing that ever happen to me was having that emergency gallbladder removal three years ago. It opened my eyes. My body now tells me if food is bad instead of just suffering through it in silence. I can no longer eat fast food (even fast food chain salads), most fried foods, certain conventional oils, pork, non-organic milk, cheeses with preservatives or mold inhibitors (hello “orange” cheddar), most beef, mayo, oh and the list goes on. But you get the idea. The common trait in all of these foods is that they are heavily processed and contain all sorts of chemicals and preservatives. It makes sense doesn’t it? Our bodies can’t really handle all of these modern processes and additives.
So with all that, I leave you with this documentary snippet. It is only 6 minutes long and even the first 30 seconds creeped the bejesus out of me. If nothing else, do me a favor: think about your food.