Cheap meat their meat industries. The OECD estimates the total "producer support" in OECD countries for 2012 as follows: 18bn USD for beef and veal, 7.3bn USD for pigmeat, 6.5bn USD for poultry and 1bn USD for sheepmeat (provisional numbers). Hidden costs of meat production can be related to the environmental impact of meat production and to the effect on human health (such as resistant antibiotics). Cheap meat Cheap meat is a term used to describe relatively inexpensive meat (e.g. fatty cuts of lamb or mutton) or to indicate that the consumer price of meat does not include the overall costs of
Meat or sausages, or used in loose form (as in "sloppy joe" or Bolognese sauce). Some meat is cured by smoking, which is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods are commonly used for smoking. Meat can also be cured by pickling, preserving in salt or brine (see salted meat and other