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Meat price

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The meat price refers to the price of meat.

History

After the industrialisation of livestock farming (about 50 years ago), production of meat as well as consumption (and thus demand) increased greatly. We now eat about twice the amount of meat we did in the early 1960s and well before the 1960s, it was considered a treat.[1]

Inexpensive meats

Inexpensive meat or cheap meat include e.g. fatty cuts of lamb or mutton[2]

Factors influencing the price of meat

Factors influencing the price of meat include supply and demand, subsidies,[3] hidden costs,[4], taxes, quotas[disambiguation needed] or non-material costs ("moral cost") of meat production. Non-material costs can be related to issues such as animal welfare (e.g. treatment of animals, over-breeding).[5][6][7] Hidden costs of meat production can be related to the environmental impact of meat production and to the effect on human health (such as resistant antibiotics).[8] Critics of the meat industry often point to these aspects as a problem.[9]

See also

Bibliography

  • Lymbery, Philip. Farmageddon: The True Cost of Cheap Meat, Bloomsbury Publishing, 2014. ISBN 1408846446[10]

Further reading

References