This is a literal (hence difficult) short documentary called Le Sang des Bêtes by Georges Franju about animal slaughter and meat production. Although filmed in the late 1940s in two slaughterhouses and meat markets near Paris, this should be footage to think how we (whether in France, Canada or Italy) today (or in the 1940s) consider animal-slaughter (whether that of a horse, calf or lamb) and the ethics/responsibilities and labour behind it.
Do we inflict more 'pain' today than yesterday on the animals we eat (how can this be assessed)? Are we more alienated from the meat we eat? Where do the butchers killing these animals come from today? What are the contemporary methods used to kill these animals? What implications do these questions have on today's food production and consumption?