Meat industry

The meat industry are the people and companies engaged in modern industrialized livestock agriculture for the production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.). In economics, the meat industry 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 meat industry is the meat packing industry – the segment that handles the slaughtering, processing, packaging, and distribution of animals such as poultry, 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 are integrated and owned by one company.
The livestock industry uses more land than any other human activity and is one of the largest contributors to water pollution and greenhouse gas emissions. A relevant factor is the produced species' feed conversion efficiency. Taking into account other concerns, like the use of energy, pesticides, land, and nonrenewable resources, beef, lamb, goat, and bison as sources of red meat show the worst efficiency; poultry and eggs come out best.
Among the largest meat producers worldwide are:
Criticized aspects and effects of industrial meat production include:
Many observers suggest that the expense of dealing with the above is grossly underestimated by present economic metrics and that true cost accounting would drastically raise the price of industrial meat.
American slaughterhouse workers are three times more likely to suffer serious injury than the average American worker. NPR reports that pig and cattle slaughterhouse workers are nearly seven times more likely to suffer repetitive strain injuries than average. The Guardian reports that, on average, there are two amputations a week involving slaughterhouse workers in the United States. On average, one employee of Tyson Foods, the largest meat producer in America, is injured and amputates a finger or limb per month. The Bureau of Investigative Journalism reported that over a period of six years, in the UK 78 slaughter workers lost fingers, parts of fingers or limbs, more than 800 workers had serious injuries, and at least 4,500 had to take more than three days off after accidents. In a 2018 study in the Italian Journal of Food Safety, slaughterhouse workers are instructed to wear ear protectors to protect their hearing from the constant screams of animals being killed. A 2004 study in the Journal of Occupational and Environmental Medicine found that "excess risks were observed for mortality from all causes, all cancers, and lung cancer" in workers employed in the New Zealand meat processing industry.
The act of slaughtering animals, or of raising or transporting animals for slaughter, may engender psychological stress or trauma in the people involved. A 2016 study in Organization indicates, "Regression analyses of data from 10,605 Danish workers across 44 occupations suggest that slaughterhouse workers consistently experience lower physical and psychological well-being along with increased incidences of negative coping behavior." A 2009 study by criminologist Amy Fitzgerald indicates, "slaughterhouse employment increases total arrest rates, arrests for violent crimes, arrests for rape, and arrests for other sex offenses in comparison with other industries." As authors from the PTSD Journal explain, "These employees are hired to kill animals, such as pigs and cows, that are largely gentle creatures. Carrying out this action requires workers to disconnect from what they are doing and from the creature standing before them. This emotional dissonance can lead to consequences such as domestic violence, social withdrawal, anxiety, drug and alcohol abuse, and PTSD."
Slaughterhouses in the United States commonly illegally employ and exploit underage workers and illegal immigrants. In 2010, Human Rights Watch described slaughterhouse line work in the United States as a human rights crime. In a report by Oxfam America, slaughterhouse workers were observed not being allowed breaks, were often required to wear diapers, and were paid below minimum wage.
Cultured meat (aka "clean meat") potentially offers some advantages in terms of efficiency of resource use and animal welfare. It is, however, still at an early stage of development and its advantages are still contested.
A growing trend towards vegetarian or vegan diets and the Slow Food movement are indicators of a changing consumer conscience in western countries. Producers on the other hand have reacted to consumer concerns by slowly shifting towards ecological or organic farming. The Alternative meat industry is projected to be worth 140 billion in the next 10 years.