The opening sequence of American Meat, a new documentary about the current state of meat production in the United States, asks the audience why modern Americans are so removed from the process involved in raising and killing the centerpiece of their meals and diets. Millions in the United States who eat meat daily have never killed a cow or a chicken with their own hands, some have never touched a pig or a sheep unless it was already conveniently sliced into bacon or lamb chops. Although this may be the story for most of the carnivores in our country, at the Flying R Ranch in Waialua, HI customers are intimately connected with the steaks and short ribs they buy from the ranch. Anyone who wants to eat the goats or cattle grazing on the 3,300 acre ranch have to pick and slaughter the animals themselves. The owner, Bob Cherry, laughs heavily and cracks a wide grin as he explains that on his ranch customers have to buy the animal live, then kill it and butcher it themselves. The practice comes both out of necessity and tradition.