The Crippling, Dangerous Labor Behind The Chicken You Eat
Pedro started getting worried when his hands were so swollen he needed a larger size of plastic gloves.
Pedro (which is not his real name) would arrive at the chicken processing plant for Tyson in North Carolina at 5 p.m. to clock in for the second shift. For the next three hours, he says he wouldn’t get a single break from breaking down slaughtered and defeathered chickens, cutting the shoulders and pulling out the tenders, until he was allowed to take a half-hour lunch at 8 p.m. Then it was back to the line until all of the chickens were processed, sometimes at 5 or 6 in the morning.
