The Way of All Flesh: Undercover In An Industrial Slaughterhouse is a step by step experience told by Ted Conover, a US Department of Agriculture (USDA) Meat Inspector, about his kitchen tour at Cargill Meat Solutions. This article explains every detail on how the cows are bought into the slaughterhouse and prepped to be shipped to a restaurant or a grocery store nearest you.  Ted goes into depth on how each of the body parts on the cows are cut and how they are inspected post cut from head to toe. What surprised me most about the process is how people can stomach being around something so gruesome for a living. It hurts my heart, but it is also very interesting to know how we have evolved from hunters and gathers. A lot of machinery really does most of the hard work these days, but its very important that we have USDA Agents and Meat Inspectors so we as consumers do not fall ill. With that being said, I don’t think I will be able to ever stop eating meat.