Meat industry

The term meat industry describes modern industrialized agriculture for production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.). In economics, it is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize strictly in terms of either one alone. The greater part of the entire meat industry is termed meat packing industry- the segment that handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock.

A great portion of the ever-growing meat branch in the food industry involves intensive animal farming in which livestock are kept almost entirely indoors or in restricted outdoor settings like pens.

Many aspects of the raising of animals for meat have become industrialized, even many practices more associated with smaller family farms, e.g. gourmet foods such as foie gras.

The production of livestock is a heavily vertically integrated industry where the majority of supply chain stages is integrated and owned by one company.

The not only uses more land than any other human activity; it's also one of the largest contributors to water pollution and a huge source of greenhouse gas emissions. In this respect, a relevant factor is the produced species' feed conversion efficiency. Additionally taking into account other factors like use of energy, pesticides, land, and nonrenewable resources, beef, lamb, goat, and bison as resources of red meat show the worst efficiency; poultry and eggs come out best.

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