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  • Ground meat is processed into hamburger patties and other finished products at the Rochester Meat Company, where meat grinder Kelvin Lester works, in Rochester, Minnesota. (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_160_xw.jpg
  • Containers of ground meat are lined up for processing at the Rochester Meat Company, where meat grinder Kelvin Lester works, in Rochester, Minnesota. (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_013_xw.jpg
  • Containers of ground meat are lined up for processing at the Rochester Meat Company, where meat grinder Kelvin Lester works, in Rochester, Minnesota. (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_033_xw.jpg
  • Kelvin Lester, a meat grinder at the Rochester Meat Company in Rochester, Minnesota, grills hamburger patties brought from work at his home in Grand Meadows, Minnesota.  (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_421_xw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_214_xw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_134_xw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_012_xw.jpg
  • Kelvin Lester maneuvers a 2,000-pound bin of ?50s? (carcass trimmings that are half fat) toward the grinding and blending machines at the Rochester Meat Company in Grand Meadow, Minnesota. (From the book What I Eat: Around the World in 80 Diets.) Less desirable trimmings with a higher fat content are ground into blends with different percentages of lean meat. The ton of 50s is added to other leaner cuts, and sometimes reconstituted beef fat?which is even cheaper?is mixed in as well.
    USA_080602_245_xxw.jpg
  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
    USA_080602_008_xxw.jpg
  • Meat grinder Kelvin Lester grills hamburger patties at his home in Grand Meadow, Minnesota. (Kelvin Lester is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_410_xw.jpg
  • At home after work, meat grinder Kelvin Lester grills hamburger patties, well-done, for the family's supper as his adopted daughter Kiara looks on. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in June was 2,600 kcals. He is 44; 5 feet 11 inches and 195 pounds.
    USA_080602_096_xxw.jpg
  • Pigs/Swine/Hog: Just killed pigs pass through a blow torch array to burn off excess hair at the Oscar Mayer Company slaughterhouse in Perry, Iowa. USA.
    USA_AG_PIG_13_xs.jpg
  • Standing beneath hanging sheep carcasses, five sheep wait patiently; soon it will be their turn at the slaughterhouse, which is attached to the Zumbagua market in Ecuador. At the live-animal market a quarter mile away, shoppers can pick out the animals they want, then have them killed, skinned, and cleaned. The entire process, including the time it takes to walk the sheep from the market to the slaughterhouse, takes less than an hour. Hungry Planet: What the World Eats (p. 113).
    ECU04_0007_xxf1rw.jpg
  • Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120121_121_x.jpg
  • Pigs/Swine/Hog: Meat cutters on the disassembly line at the Oscar Mayer Company slaughterhouse in Perry, Iowa. USA.
    USA_AG_PIG_18_xs.jpg
  • Kelvin Lester, a floor supervisor at a meat processing company with his typical day's worth of food at his kitchen table in Grand Meadow, Minnesota. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in June was 2,600 kcals. He is 44 years of age; 5 feet, 11 inches tall; and 195 pounds. The hands on the right belong to Kiara, his four-year-old adopted daughter. Several times a week, hamburger patties that he purchases with an employee discount wind up on his dinner table, and then go into his lunch box, along with his wife's homemade potato salad. With more than 20 years of experience grinding beef at the Rochester Meat Company, Kelvin says he always grills hamburgers?no matter who has ground them?until they are well-done, because any contamination is most easily rendered harmless by thorough cooking, meaning cooking them to an internal temperature of at least 160 degrees Fahrenheit. MODEL RELEASED.
    USA_080602_498_xxw.jpg
  • The Harris Ranch slaughterhouse, the Harris Beef Company, in Selma, California, kills more than 700 head of cattle a day. Here a worker skins a cow. San Joaquin Valley, California. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_17_xs.jpg
  • Pigs/Swine/Hog: Oscar Mayer Company slaughterhouse in Perry, Iowa. After the hogs are stunned and hung upside down, this man slits their throats. USA.
    USA_AG_PIG_15_xs.jpg
  • Poultry. Turkey slaughterhouse in Lincoln, California, USA.
    USA_AG_TURK_03_xs.jpg
  • Photographer Peter Menzel in front of cooling beef carcass parts. The Harris Ranch slaughterhouse, the Harris Beef Company, in Selma, California kills more than 700 head of cattle a day. Beef carcasses are cooled in a huge refrigerated room. San Joaquin Valley, California. USA .[[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_21_xs.jpg
  • The Harris Ranch slaughterhouse, the Harris Beef Company, in Selma, California kills more than 700 head of cattle a day. Beef cattle heads. San Joaquin Valley, California. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_18_xs.jpg
  • Pigs/Swine/Hog: Oscar Mayer Company slaughterhouse in Perry, Iowa. Pig carcasses cooling. USA.
    USA_AG_PIG_17_xs.jpg
  • Pigs/Swine/Hog: Oscar Mayer Company slaughterhouse in Perry, Iowa. This man cuts the front feet off the hogs and fills the wheelbarrow. USA.
    USA_AG_PIG_16_xs.jpg
  • Pigs/Swine/Hog: Oscar Mayer Company slaughterhouse in Perry, Iowa. USA.
    USA_AG_PIG_14_xs.jpg
  • Poultry. Turkey slaughterhouse in Lincoln, California, USA.
    USA_AG_TURK_11_xs.jpg
  • Poultry. Turkey slaughterhouse in Lincoln, California, USA.
    USA_AG_TURK_04_xs.jpg

Peter Menzel Photography

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