It was not like that when we butchered hogs.
It’s not The Art of Butchering, anymore; it’s simple mass-production to meet demand and most animals suffer greatly along the way to finishing. Sad.
When I lived in Arlington Hts NW Suburbs, I saw the Chicago Stockyards “beef/pork slaughterhouse machine” in action, firsthand, and it was awful. Yet the great steakhouses and restaurants “knew nothing” about it all, as they served the finest cuts of meat to drooling patrons.
Kinda like the German civilians living near the Nazi-run concentration camps, who professed ignorance.
I know a lot of PA country butchers now, and they are pros, quick, fast and humane, in comparison.