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Even if that’s all true, it’s got nothing to do with horse slaughter.
And then there's this: “Horse slaughter can be done humanely in a well designed facility that has good management,” writes Temple Grandin, often hailed as the leading authority on compassionate animal slaughter.
On the issue of an American appetite for horsemeat, there does appear to be a demand.
The ASPCA argues, though, that some animals are more equal than others.
“Due to the historic role that horses have played in the development of our country and culture, the ASPCA is opposed to the slaughter of horses for human consumption,” says the group.
But in the American melting pot, culture cuts (and cooks) in innumerable ways.
“Horse has a long and proud culinary tradition, and is eaten all around the world,” writes celebrity chef, author, and television personality Andrew Zimmern, who supported an end to the ban. “I happen to think horse meat is not only delicious, but also a great alternative protein.”
Before you rush on down to your local butcher seeking a cut of said alternative protein, though, bear in mind that the Roswell facility may still face some roadblocks before it opens.
Just this week, a Colorado horse rights group announced it may sue to put the skids on the Roswell facility.
I hope for the sake of chefs, butchers, ranchers, consumers, and horses alike that neither the courts nor Congress ever saddle this country with another horsemeat ban.