The volunteers arrive at Pipers Farm in Devon for an emotional journey as they discover how cattle are slaughtered and turned into burgers. They climb the hill to get up close to and care for the Red Ruby cattle, then help choose two for slaughter and take them to the local abattoir, where they watch the kill - up close and uncensored. They then help butcher and mince the meat to make burgers, but will any of them have the stomach to eat them?

The volunteers are still at Pipers Farm and are now leading lambs to the slaughter to create kebabs for their dinner. The group learn how to round the flock of sheep with Chip the sheepdog, and they also clip the hooves of the lambs before choosing two that are fully fattened and ready for slaughter. Then it is back to the abattoir for their second visit, where this time they help the slaughtermen. The next day they butcher the meat and make kebabs.

Sausages are on the menu when Pipers' pigs are taken from the orchards down to the local abattoir. The volunteers following the journey from field to fork spend time with the pigs and even help castrate piglets. Pigs can be raised in intensive livestock systems which the novice farm hands find challenging and something that changes their views on the meat, and the sausages in particular, that they will eat.

The volunteers discover how chickens are killed and turned into nuggets. They get the opportunity to actually kill animals themselves - but who will have what it takes to stun and bleed a chicken to death?

The final challenge for the six volunteers, who are following how animals are raised and then slaughtered for their meat, is to cut and cook up the more unusual parts of the carcass. Award winning chef Peter Gorton shows them how to transform the offal and weird organs into gourmet dishes that will be served for supper. From a whole head to testicles; from heart to tongue, and from gizzard to tail, there's not much of the animal that isn't cooked and served for the final feast.

This episode takes a look back through the highlights from the series, with added new material, following the journey the volunteers took when they came to Pipers Farm in Devon. Whilst caring for the animals on the farm, the contributors chose the beasts for slaughter, which they then watched die at the local abattoir. With the meat from the fresh carcasses they made burgers, kebabs, sausages and nuggets. By making the connection between the living animals and popular meat products, the ethics of the meat industry could be debated.