meatpacking

Meatpacking refers to the industrial process of turning live animals into edible meat and by-products, including slaughter, dressing, fabrication into cuts, packaging, and distribution. It covers beef, pork, lamb, and poultry, with poultry often produced in specialized plants. Large facilities integrate slaughter and processing to move products to market efficiently.

In the 19th century urban abattoirs and rail transport enabled large-scale processing. Gustavus Swift pioneered refrigerated meat cars, enabling nationwide distribution. The Jungle (1906) exposed working conditions, contributing to the Meat Inspection Act and Pure Food and Drug Act, creating federal oversight of slaughter and processing.

Modern plants receive live animals, stun and slaughter, bleed, and dress carcasses. Subsequent steps include evisceration, splitting, trimming, fabrication into primal cuts or further processed products, deboning, packaging, and chilling. By-products such as hides, fats, bones, and organs are separated for separate markets.

In many countries, inspections occur at slaughter and processing stages; plants implement HACCP and sanitation controls. Labor safety is regulated by occupational safety laws and agencies; working conditions have drawn scrutiny and reform efforts.

The industry is highly integrated and global, facing competition, supply chain risks, disease outbreaks, and debates over animal welfare, environmental impact, and labor practices, while providing affordable protein and employment in many regions.