U.S. Research Lab Lets Livestock Suffer in Quest for Profit by MICHAEL MOSS

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.

Published: January 19, 2015 at 07:00PM

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