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Cattlemen, Consumers, and Beef

Ever since the publication of Upton Sinclair's The Jungle in 1906, the media have time and again alerted consumers to the dangers of adulterated meat and the possibility that in the preparation of beef, pork, or poultry, lax inspection practices could jeopardize their food supply.For years livestock raisers remained far removed from the scrutiny of the consumer. Until the 1950s most livestock were reared in a natural environment without drugs, growth hormones, or feed additives. In general the wholesomeness question applied to meat after slaughter, and the methods of livestock raising by farmers and ranchers went unquestioned. However, from the early 1960s onwards when the "consumer revolution" began to blossom, private non-profit groups alerted the public to thousands of issues which made an impact on daily lives. Though once immune from criticism livestock raisers joined slaughter houses and retail and wholesale distributors as subjects of public scrutiny.2 Nowhere did this occur with greater force than in the cattle and beef chain. There the traditional grass fed range animal gave way to the scientifically fed heifer and steer in a large feedlot.