One of our most critical issues in the upcoming generations will be to feed the globe sustainably. For many people throughout the globe, meat is a vital source of sustenance. Meat output has almost quadrupled in the last 50 years, indicating that global meat consumption is increasing. Producing and consuming meat and other associated proteins in an environmentally friendly manner is one of the world’s most serious concerns. Let’s know Where Does Raw Meat Come From?
American companies account for a considerable proportion of the raw meat industry. In 2016, the United States produced over 12 million Tonnes of beef and about 20 million Tonnes of chicken meat products, making it the world’s top producer of beef and poultry. In addition, the United States is the world’s largest consumer, importer, and fourth-largest exporter of beef. If you live in the US, the chicken, beef, and pork at the supermarket are certainly from Arkansas or Colorado, which are host to the two largest American meat production companies.
What is raw meat?
Raw meat is not something everyone is used to consuming or even being near in general. While most meat is cooked before serving, some classic meals like crudos, steak tartare, kibbeh, sushi, sashimi, raw oysters, and other delicacies may call for raw meat. Although both raw and cooked meat can be contaminated, the risk of disease from swallowing bacteria present in raw meat is substantially higher. Meat can be cooked improperly or insufficiently, allowing disease-carrying bacteria to enter the body.
Global meat production
During the last fifty years, global production of meat has expanded dramatically — as shown, overall production has more than doubled since 1961. Asia, China has become the largest meat producer in the world, contributing 40-45 percent of the overall output. Over the past few decades, this geographical distribution has dramatically shifted. In 1961, North America and Europe accounted for 42 and 25 percent of global meat production, correspondingly. Asia contributed only 12% of the world’s output in 1961. Europe’s and North America’s shares have plummeted to 19 and 15%, respectively, by 2013.
Relative productivity improvements in other countries have also been significant, with productivity in all zones (excluding the Caribbean, which nearly tripled) increasing more than fivefold throughout this time.
Animal-based meat production
On an international market, cattle (including beef and buffalo meat), pigs, as well as, to a slightly lesser degree, sheep, and goats, are the most common livestock varieties. Nevertheless, the proportion of meat varieties varies widely around the world; in some regions, bush meat, horse, and even ducks can account for a sizable portion of overall meat production.
Even though the output of all main meat types has increased in absolute terms, the relative proportion of global meat types has shifted dramatically in the previous 50 years. Poultry meat accounted for only 12% of world meat output in 1961, but by 2013, it had more than tripled to nearly 35%. Beef and buffalo meat, on the other hand, has practically reduced their share of overall meat output, now accounting for an estimated 22%. Pig meat’s percentage has stayed quite stable at around 35-40%.
Production of beef and cattle meat
Since 1961, worldwide cattle production of meat has almost doubled, rising from 28 million Tonnes per year in 1961 to 68 million Tonnes in 2014.
In 2014, the United States exported 11-12 million Tonnes of beef and buffalo meat, making it the global highest manufacturer of meat. Brazil and China are among the other top suppliers, trailed by Argentina, Australia, and India.
Production of pork (pig meat)
Pig meat production has risen 4-5-fold since 1961, reaching 112 million Tonnes in 2014. China, currently dominates global production, accounting for just under 50% of all pig meat produced in 2014. Chinese pig meat output has increased rapidly rate, rising from 1.5 million Tonnes in 1961 to 54 million Tonnes in 2014. The United States, Germany, Spain, and Brazil are the other crucial factors that contribute.
Impacts of Raw meat consumption
Raw meat consumption exposes the individual to health concerns since they serve as hosts to a large number of harmful bacteria that might harm our well-being. These bacteria are extremely harmful, and humans should avoid becoming infected with them. When people become sick, they are more likely to become infected with additional illnesses. As a result, a person should avoid consuming uncooked meat in one’s diet.
One of the largest sources of severe environmental problems is the raw meat production industry. Food consumption accounts for around 30% of total greenhouse gas (GHG) output in Europe. Meat has a far larger carbon footprint than plant-based foods. It is particularly true for cattle due to the release of methane from bovines.
Conclusion
The Global trend of Meat production is shifting drastically from west to east which shows the Economic aspects as well as changes in dietary habits and awareness. While the Western world is still the largest consumer of Meat and different type of meat products, China is a rising power in every field, and Meat production is no exception. We also see a pattern of change in the meat production Industry becoming poultry centric from being Beef centric.
FAQs
- What is the best place to keep raw meat?
Answer – Raw meat should be stored in the refrigerator.
- How should raw meat be prepared and cleaned?
Answer – The raw meat can be presoaked in a mix of water and acid, and then washed under running water before getting flavored with marinade, grilled, or frozen.
- Is eating raw meat in a restaurant healthy?
Answer – Restaurants must adhere to strict food safety requirements, but food safety precautions should not end when customers leave the restaurant.
