How and why Alberta’s horses are ending up in the slaughterhouse
by Jennifer Hanley
Foodies weigh in on the market for horse meat in Canada and the potential backlash restaurants can face
Photo gallery and video of the block horses featured in this story
A brown Appaloosa mare enters the auction ring ridden by a 14-year-old trick rider named Becca. It’s a bad sign, says Jack Daines, co-owner of the Innisfail Auction Market. If the horse were well-broken, the teenager would have mounted it in front of the crowd of about 200. Becca circles the ring, the horse kicking up sawdust.
The auctioneer – a man in a purple-collared shirt and a cowboy hat – starts the bidding in an unceasing, singsong voice. It’s a seasoned crowd of lifelong horsemen and horsewomen, a few with children who roam free in the auction house. The price for the Appaloosa drops quickly to $300.
“That’s too low,” Daines says, as Becca kicks off the saddle and rides the horse bareback.
The price jumps, a little. Still: “That’s meat-horse territory.” Only a few minutes in the ring and the horse has sold: $460. “Imagine how you’d feel if that were yours,” Daines says, wincing. Indeed, neither Becca nor her mother Sherri Ferris is pleased. “It sucks,” Ferris says. “Four hundred-and-sixty? Really? It sucks.”
Please read the full article here: http://albertaventure.com/2012/02/blood-lines/