The meat industry: Do we think and behave globally or locally?

K. E. Belk, D. R. Woerner, R. J. Delmore, J. D. Tatum, H. Yang, J. N. Sofos

Research output: Contribution to journalArticlepeer-review

11 Scopus citations


For generations, those that produce livestock and meat generally felt that their country or geographical region (i.e., provenance) reflected a basis for product differentiation. This occurs to the extent that geography of production often is considered a "brand." For example, there exists "U.S. Grain-Fed Beef" or "Kobe Black Wagyu" or "Uruguayan Grass-Fed Lamb" or "Danish Pork." However, for most meat trade, industry has evolved beyond this. With the exception perhaps of farms onto which livestock are born, meat company's profits are not generally tied to geographical considerations. Most major companies (e.g., JBS, Marfrig, Tyson, Cargill, Danish Crown, Nippon Meat Packers, etc.) operate in multiple countries and represent to consumers the production of a number of locations. However, there also now exist entrepreneurial options for meat production and "local" sales, albeit at lesser volumes. This discussion explores "global" and "local" meat marketing options.

Original languageEnglish
Pages (from-to)556-560
Number of pages5
JournalMeat Science
Issue number3
StatePublished - Nov 2014


  • Community supported agriculture
  • Globalization
  • Local
  • Marketing
  • Meat


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