This, some would say, is The Jungle of 2006. "You know what I like to say to newcomers?" he said. The thrashing animals, the heavy lifting - all that goes into putting steak and hamburger on America's dinner tables, he says, makes for a backbreaking day. He has not.Įven so, Martin Cortez does not recommend the work. Some workers have been slashed, burned or scarred. Cortez has been at it more than 30 years. Some workers can't stomach the gore - chopping up the meat and bones of hundreds of cattle. For Martin Cortez, this is life on the line as a meatpacker. OMAHA - He works in a world of long knives and huge saws, blood and bone, arctic chill and sweltering heat.
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