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Of course they cut corners...no secrets there, I saw that video and others as well.
Here is a rule on how Downer Cows are handled:
"Different jurisdictions have different rules about what can be done with a downer cow. In some jurisdictions the cow may be slaughtered without question. In others, downer cattle may not be slaughtered even if the cause is a physical injury."
If there is a risk of BSE or Mad Cow in every limping cow, why allow some jurisdictions to slaughter and others not?
More info:
"California and several other states already ban the use of downers in some slaughterhouses. The Department of Agriculture decided three years ago to stop buying downer meat for the school lunch program because of concern about bacterial infections."
Where was the USDA plant inspector/Vet at that slaughter house? How hard is it to poke out of your office look down the slaughter line and see which cow wants to walk and which doesn't. If you leave it up to the plant workers to report, they won't say a thing. It's the inspectors job, period.
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