These days, the top meatpacking companies do not just produce meat, they also control how the animals are raised long before slaughter: in the chicken industry, companies oversee the process from chick genetics through supermarket packaging in the beef industry, cattle come under the control of the big meatpackers four to six months before slaughter.
Meatpacking refers to the process of turning livestock into meat, including slaughter, processing, packaging and distribution. The US Department of Agriculture oversees the industry, but a lack of funding and lax enforcement of existing regulations means that often the industry is left to regulate itself.
The volume and speed of production demanded at meatpacking and slaughterhouses often make for dangerous and unsanitary conditions that can lead to worker injury and contaminated product. The meat industry has come to be dominated by a handful of huge corporations that slaughter and process most of the country’s meat at large centralized facilities.
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