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U.S. Research Lab Lets Livestock Suffer in Quest for Profit
By MICHAEL MOSS
In the past 50 years, lamb chops have gotten bigger, pork loins less fatty and steaks easier to chew - all thanks in part to the U.S. Meat Animal Research Center. But these achievements have come at a steep cost to the center's animals.
U.S. Research Lab Lets Livestock Suffer in Quest for Profit
By MICHAEL MOSS
In the past 50 years, lamb chops have gotten bigger, pork loins less fatty and steaks easier to chew - all thanks in part to the U.S. Meat Animal Research Center. But these achievements have come at a steep cost to the center's animals.