meatproducing

Meatproducing refers to the agricultural and industrial activities involved in raising animals for meat and converting the animals into meat products for human consumption. It covers farm husbandry, slaughtering, processing, packaging, and distribution. The term applies to traditional livestock farming as well as commercial meat processing operations, and is distinct from production of other animal-derived foods such as milk or eggs.

Major meat-producing sectors include beef and veal from cattle, pork from pigs, poultry from chickens and turkeys, and lamb or mutton from sheep and goats. Some meat production also comes from fish and other aquatic animals through aquaculture and wild capture, though many countries classify fish differently. Meat processing involves slaughter, dressing, fabrication, curing, smoking, and packaging, with grading and labeling to meet safety and quality standards. Industrial meat production often relies on large-scale facilities, standardized genetics, controlled feeding, and integrated supply chains to maximize carcass yield and efficiency.

Safety, welfare, and environmental considerations are central to contemporary meat production. Regulatory frameworks set humane handling standards, sanitary slaughter practices, and traceability from farm to fork. Environmental impacts include greenhouse gas emissions, land and water use, and waste management; producers adopt improvements such as optimized feeding, manure management, and energy efficiency.

Trends shaping the sector include rising demand in developing economies, ongoing debates about animal welfare and antibiotic use, and the growth of alternative proteins such as plant-based and cultured meats. Meatproducing remains a central component of many food systems, with significant economic, cultural, and dietary importance worldwide.