ABSTRACT
The production of food animals involves technologies and procedures that may be unfamiliar to many consumers. Details about the production of cattle, dairy cows, and swine provide a foundation for many of the policies, regulations, and marketing strategies that are discussed in later chapters. Most of our beef products come from animals that spent some time in a feedlot. Much of our milk comes from large dairy farms that are highly mechanized to reduce labor costs and enhance the wholesomeness of milk. Hog production most often involves strict disease control measures to maintain healthy animals. Opportunities exist for the adoption of additional technologies to trace meat products to consumers so that tainted products can quickly be removed from the marketplace.
