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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.

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