Day 092 - 27 Feb 95 - Page 13
1 transportation, there is not a perfect highway system
2 anywhere in the world. So, they will have sudden stops,
3 they will turn quickly and it will catch the animals off
4 balance and they move and will hit something.
5
6 Q. So it is fairly regular that they might fall over?
7 A. Just like -- if you drive you will know what will be
8 similar to that. They will be a little bit more careful
9 when they are transporting valuable goods. But, does it
10 happen -- yes, it happens.
11
12 Q. What is the stunning current used to stun pigs in the USA?
13 A. It usually depends. There are no laws to regulate
14 specifically a current but, usually, it is close to what
15 the normal voltage is in a house. So, it is around 120.
16 It could be a little bit higher than that, but that is what
17 it is. They use 1, 120 to 130.
18
19 Q. What about amps?
20 A. I do not remember the amps.
21
22 Q. Have you been to the slaughterhouses that supply McDonald's
23 with pork?
24 A. I asked you and told you before, I do not, I have not
25 visited the -- I cannot visit all the farmers. We do not
26 have slaughterhouses that supply us. We do not have farms
27 that supply us. How can I visit one of those plants?
28
29 Q. So the companies that are supplying you with pork are not
30 even doing the slaughtering themselves?
31 A. No, they do not.
32
33 Q. They do not?
34 A. No, it is a segmentated industry, so it is all in
35 segments.
36
37 Q. So what do these companies do? They just buy in this ready
38 slaughtered meat and then sell it to you?
39 A. They have what they call selected suppliers, suppliers
40 that they have a relation with and they know our
41 specifications. We do have specifications regarding, just
42 like the one I mentioned about a PSE, dark, firm meat.
43 They do know the kind of fat that we want, the kind of lean
44 that we want, the microbiological material that we want.
45 So they work with them. We do not go in the open market as
46 a commodity. We do not buy commodity pork meat. There is
47 a number of suppliers that they can use. They have the
48 freedom that, if they choose to, to buy from the open
49 market if they meet our specifications.
50
51 Q. Those specifications are just about the actual condition of
52 the meat?
53 A. That is correct.
54
55 MR. MORRIS: You said last time, I believe, that you take about
56 10 per cent of the carcass off a pig, is that correct? Was
57 that the pig or was that the cow?
58 A. No, I probably did not say that.
59
60 Q. I have got a figure here,"used 10 per cent of carcass". Do
