The term meat industry describes modern industrialized livestock agriculture for production, packing, preservation marketing of meat (in contrast to dairy products, wool, etc.). In economics, it is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize strictly in terms of either one alone. The greater part of the entire meat industry is termed meat packing industry- the segment that handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. 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.

Main analysis	Unit	Avg	SD	Min	Max	Nb
Dry matter	% as fed	90.0	1.7	87.3	96.2	1662
Crude protein	% DM	67.2	2.9	56.9	76.2	1659
Crude fibre	% DM	1.2	0.5	0.4	2.7	240
NDF	% DM	4.1	2.5	1.1	8.6	43
ADF	% DM	1.6	1.1	0.3	3.7	39
Lignin	% DM	0.3	1.0	0.2	0.6	15
Ether extract	% DM	2.9	1.2	1.0	6.5	625
Ash	% DM	2.1	0.8	1.1	4.6	406
Starch (polarimetry)	% DM	17.6	3.5	9.1	26.0	204
Total sugars	% DM	0.5	0.2	0.2	1.2	92
Gross energy	MJ/kg DM	23.1	0.8	21.2	24.1	36

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