meatproduction

Meat production refers to the farming, slaughter, processing, and distribution of animal meat for human consumption. It encompasses animal breeding and nutrition, housing and welfare, slaughter and processing, and the marketing of meat products. The sector includes cattle, pigs, poultry, sheep, goats, and sometimes game and other species.

Production systems range from extensive, pasture-based husbandry to intensive, high-density operations. Poultry and swine operations are commonly housed in controlled environments to maximize growth rates, while cattle may be raised on pasture, feedlots, or a combination. Welfare, biosecurity, and traceability standards are increasingly important, and many countries require inspected slaughter, hygienic processing, and labeling.

Environmental and public health considerations are central to contemporary meat production. The sector uses land, water, and energy, and generates waste and greenhouse gases from various processes. Efforts to reduce impact include improving feed efficiency, manure management, and adopting practices to reduce methane emissions. Antibiotic use in animals is regulated in many regions due to concerns about antimicrobial resistance.

After slaughter, meat undergoes processing into cuts and products, with quality control, aging, curing, and packaging as common steps. Safety systems such as Hazard Analysis and Critical Control Points (HACCP) and governmental inspection help ensure product safety and traceability from farm to fork.

Market trends include changing consumer preferences, such as growing demand for poultry, shifts toward higher welfare and organic production, and increasing interest in plant-based and cell-based alternatives. Policy and consumer choices influence labeling, sourcing, and sustainability standards within the meat production value chain.