Even though it has been reported that meat consumption has declined recently, in the past, Americans have been consuming about 150 pounds of “red meat” per capita/year. The percentages are startling: 60% beef, 39% pork, with only 1% for lamb and mutton. The percentage of goat is too small to even mention.
Pork had been the meat of choice since Colonial Days in the Plymouth Colony (circa 1623). The dense American forests were ideal for raising pigs. They were allowed to remain “wild” and roam freely most of the year with only penning them in the winter. They were “finished on corn that made the flesh firm and they gained weight quickly. Pigs were more efficient than cattle for meat, so cattle were more used for milk, butter, cheese and plowing. Other food animals that were available were goats, sheep and chickens.
Goat meat was the first to be abandoned which virtually disappeared. Goat meat was occasionally consumed in the South by low-income groups as well as some Hispanics. Goat meat is still served in some Mexican restaurants.
Sheep migrated into British cookery as a by-product of wool production, especially in Scotland and Ireland. Lamb eventually became more popular associated with the wool industry in New England, but did not catch on in the South due to the influence of the cotton industry. Later, dairying replaced sheep herding in New England.
The Great Plains became the ideal location for raising cattle. When the corn production moved west, the pig and cattle industry followed. Then, they had to be “walked” back over the mountains to the Eastern seaboards by “drovers”. Cincinnati became known as “Porkopolis”. By the time of the Civil War, Americans were “hooked on pork and had become “the staff of life”, primarily in the South and Midwest.
The Northeast became more partial to beef. New Englanders no longer raised pigs due to the cutting down of the forests for the shipbuilding industry. Little corn was grown to “finish” the pork.
In the Western plains, the American Indians preferred the buffalo, so the government (U.S. Army) figured out that if they could get rid of the buffalo, they also could rid the area of the Indians. Cattle ranchers with the help of the railroads began to raise herds of cattle to replace the once prolific buffalo herds. Progress with the railroads replaced the cattle drives and the Chicago stockyards became the center of cattle slaughter. In 1882, refrigerated cars became more available for safer transportation; the West was running out of grazing land that forced more feedlot “finishing” with corn.
Beef became cheap and ranchers were paid to supply the Indian reservations with beef to prevent starvation (after eliminating the buffalo). For a while beef consumption fell again due to losing its price advantage at the turn of the century until about 1940.
In the early 1950s Americans were eating about equal amounts of beef and pork. By the late 1950s, beef consumption in the U.S. surpassed pork for the first time. By the 1960’s Americans were eating 10 times more pounds of beef and by the 1970s, 25 pounds more.
Why is beef king in the U.S?
- Changes in beef production and marketing at the end of WW II fit the new postwar lifestyles. Meat had been rationed during WWII.
- Improved breeds appeared that were given soy, fish meal, corn, sorghum, hormones, antibiotics that allowed faster “finishing” times due to accelerated growth since the cattle ate day and night.
- Lifestyles began to involve more home ownership in the suburbs, which lead to outdoor grilling. Beef patties were ideal grillers; pork patties fell apart.
- There were no dangers of trichinosis with beef.
- Women entered the workplace that resulted in eating outside the home.
- The fast food industry exploded and the hamburger became the staple at the drive-in.
- Presently it is estimated that Americans are eating about three hamburgers a week.
American still eat more meat than most cultures in the world, but even here, consumption is declining. It is estimated the U.S meat consumption may fall by more than 12% from 2007 to 2012. This computes to about 165.5 pounds per person, or about one-half a pound a day.
- Health concerns about meat consumption are reaching the public.
- Campaigns like Meatless Mondays may be having an effect. People are getting the message to cut down on saturated fat.
- Some lower income people may attempt to obtain cheaper sources of protein like grains and soy to improve their health while wealthier groups may have some environmental as well as health concerns.
- All meat production in America requires a great deal of fossil fuel. Production relies entirely on nonrenewable fossil energy. There are also concerns about adding grain crops to animal feed, water scarcity, and animal welfare.
- Cost of meats has risen due to animal feed prices.
How do cows negatively affect the environment? Take a look at these statistics from a recent PBS News Hour video.
- It takes 1,800 gallons of water to produce one pound of grain-fed beef.
- We use eight times more land to feed animals in the U.S. than we use to feed humans.
- The 500 million tons of manure created each year by American cows releases nitrous oxide, a gas that has 300 times the global warming effect of carbon dioxide.
- The 17 billion pounds of fertilizer used to grow feed for cows flows into rivers and oceans, creating huge algae blooms or dead zones where nothing can survive. In the U.S. we find them in the Gulf of Mexico, off the coast of Oregon, and the Chesapeake Bay.
- In total, 6.5 pounds of greenhouse gases are released to produce just one quarter-pounder burger.
Americans still value animal protein from meats and dairy with 65% of the U.S. protein coming from animals. The global average is about 30%; some low-income countries only get about 6-7 % of their protein from animal sources.