Coursera: The Meat We Eat
I've just started this class and, despite the instructor's pro-industry leanings, am persevering. I dare say no one will learn how to grill a steak in this class, but one might learn where that steak came from, and how.
Most chickens are slaughtered before puberty. "Broiler" chickens are done in at six weeks. The more you know.
Week two of the course and we are into animal slaughter. Not nearly as pretty as "1900" did it. But probably no more horrible than in an organic scenario. Much is made (much, much) of Temple Grandin's influence on the industry.
Learned: the industry is moving from electrocuting pigs to smothering them in carbon dioxide pits. More humane. Seriously, I don't even like killing fish when I catch them.