Meat industry

thumb|upright=1.5|Raw meat (clockwise from left): chicken as food|chicken, [[beef, bacon, pork chops]] Meat is animal tissue, mostly muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is important to economies and cultures around the world.

thumb|Plate of German sausage: Jagdwurst, [[liver sausage, blood sausage, Westphalian ham]] thumb|Sausage making at home

thumb|Cattle|Cows on a pasture in [[Austria]] thumb|Sheep in Écrins National Park (France) Livestock are the domesticated animals that are raised in an agricultural setting mainly to provide labor and produce diversified animal products for human consumption such as meat, eggs, milk, fur, leather, and wool. The term is sometimes used to refer solely to animals which are raised for consumption, and sometimes used to refer solely to farmed ruminants, such as cattle, sheep, and goats.

A butcher is a skilled tradesperson who specialises in meatcutting, breaking down animal carcasses into primal cuts, preparation and retailing of meat, and sometimes slaughtering animals, or participates within any combination of these tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.

finely-chopped meat

thumb|Workers and cattle in a slaughterhouse in 1942

killing of nonhuman animals

type of intensive agriculture, specifically an approach to animal husbandry designed to maximize production, while minimizing costs

flour made from dried and ground fish or parts of fish

material derived from the bodies of animals

modern industrialized livestock agriculture for production, packing, preservation and marketing of meat

material used in sausage-making

rabbit breed

type of animal product

paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue

alt=|thumb|350x350px|Beef cattle in a feedlot in Texas A feedlot or feed yard is a type of animal feeding operation (AFO) which is used in intensive animal farming, notably beef cattle, but also swine, horses, sheep, turkeys, chickens or ducks, prior to slaughter. Large beef feedlots are called concentrated animal feeding operations (CAFO) in the United States and intensive livestock operations (ILOs) or confined feeding operations (CFO) in Canada. They may contain thousands of animals in an array of pens.

device used for stunning animals before slaughter

thumb|right|A Kalanga people|Kalanga man skinning a goat at the annual [[Domboshaba cultural festival 2017 in Botswana]]

thumb|Reitman's Smokehouse, Camp Springs, Kentucky thumb|Meat hanging inside a smokehouse in Switzerland A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke. The finished product might be stored in the building, sometimes for a year or more. Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse". When smoke is not used, the term meathouse or meat house is common.

meat product made by heating beef trimmings to 42 ℃, centrifuging away melted fat, freezing the remainder to −9 ℃ in a roller press, and exposing it to ammonia or citric acid to disinfect; used as a filler to ground beef in the US; banned in the EU

Scalding is a form of thermal burn resulting from heated fluids such as boiling water or steam. Most scalds are considered first- or second-degree burns, but third-degree burns can result, especially with prolonged contact. The term is from the Latin word calidus, meaning hot.

conversion of waste animal material into usable items

use of antibiotics for any purpose in the husbandry of livestock

Scandal on food and alleged bribary

cutting apart meat into individual servings

kitchen utensil

raising of traditionally undomesticated animals

after butchering

modern large-scale farming of domestic pigs

commercial transport of livestock across national borders

knife designed and used primarily for the butchering or dressing of animal carcases

Wikimedia list article

carcass quality condition

tissues of ruminants not fit for human consumption due to possible presence of prions causing bovine spongiform encephalopathy; e.g. brain, skull, eye, trigeminal ganglia, spinal cord, vertebral column, dorsal root ganglia, tonsil, distal ileum

Wikimedia list article

Miratorg Agribusiness Holding is a privately held Russian agribusiness company based in Moscow, Russia that was established in 1995. It is owned by agriculture oligarch Matvey Yozhikov and is one of the largest producers and distributors of meat products in Russia.

thumb|Chimney of an old saladero in Salto, Uruguay. A saladero was a basic industry that produced salted meat from cattle such as charqui. It was one of the earliest industries of Argentina and Uruguay after the Argentine War of Independence and benefited from the expansion of a landed class into the Humid Pampas.