A Brief Guide To The Meat Industry And Processing Businesses

The livestock industry manufactures and treats various products for marketing purposes. Meat preparation was intended for local markets throughout the eighteenth century—the meat industry established with the development of dried beef jerky for export. In the next two centuries, meat was the main export for Argentina, Uruguay and other countries with appropriate pasture.

Salting of meat persisted until the late 19th century when the consumption of meat in these countries was decreased in Brazil, the Antilles, and other consumer markets.

A Short History

The meat industry has undergone several growth stages. The first stage was an expansion period from 1870 to 1930, during which the industry grew through the use of cooling technologies. At first, tallow chandleries and saltpans were retrofitted to provide cooled meat. 

Nevertheless, British and U.S. capital made initial investments, and eventually, these nations regulated rates and trade and monopolized the ship keeping required for transport together. The most well-known organizations were Anglo, Swift, and Armor.

The second stage was a period of stagnation between 1930 and 1958. As a result of the great depression, the economy languished, leading to a rearrangement of international trade. New requirements were imposed on meat trade at the Imperial Economic Conference in Ottawa (1932–1938). 

Production was indeed revived, especially during the Second World War in the preparation of products for military use and in agreements between meat companies and governments aimed at sustaining the level of exports.

The third stage, which started in 1958 and ended in 1975, was when the structure of the industry changed, and production slightly increased. These changes include diversification of consumer goods such as processed meats and meals, the development of supermarkets, and new patterns in consumption. 

More events have been the aging and obsolescence of plants that needed new capital investments; a trend away from the business concentration, which is why the current oligopoly is declining; and decentralization of national markets and individual goods.

The fourth phase, which began in 1975 and continues until the beginning of the 21st century, is a time of industrially diverse and production and marketing specialization, with gaps between export plants and domestic consumption plants developing in terms of installations and operating conditions. 

Many large, multinational companies have diversified their production and now mix exporting and domestic production.

Start A Meat Processing Enterpris

Meat is a highly nutritious food and a good source of protein that is rapidly spoiled in a few days if left untreated. Several preservation methods are established for several days, weeks, or months to extend the shelf life. Some of these processing methods often alter the taste and texture of meat such as a Lean Ground Beef, which, if sold, may increase its value.

The launch of a meat processing company can be a lucrative idea. Nevertheless, the safeguards and health laws of food production need to be understood to ensure that foods are safe to consume. 

It is also necessary to have an adequate room only for manufacturing meat products such as a Lean Ground Beef. Hygienic design and simple cleaning of the space and equipment to be used would avoid contamination of items by insects, birds, rodents, and micro-organisms.

In all types of meat processing, good hygiene and sanitation are essential. Bacteria will quickly spoil meat if the processing is not done fast, and adequately and hygienic food handling of such items is necessary.

  • Checking Competitors

Well, before you open a meat processing business in your city, it is worth understanding what the competition looks like. Use the link below to get your town’s list of local competitors. Complete the form by entering your neighborhood, state, and zip code to obtain a list of nearby meat processing companies.

Please get to know how existing businesses have placed themselves on the market, and then plan your company to differentiate you from the others.

  • Get Recommendations From Seasoned Businessmen

If you are serious about starting a meat processing company, it is a first step to speak with someone already interested. The local rivalry is very unlikely to talk to you. The last thing they want to do is to help you do better.

However, a friend who has started a meat processing business in another city will talk to you even more often after they know that you live far from them and will not steal their local customers. Many business owners are happy to offer advice to new entrepreneurs.