Over the past 20 years, the livestock industry has been widely acknowledged as a significant contributor to anthropogenic global warming, primarily due to the unique nature of ruminant digestive systems. Through enteric fermentation, ruminant species produce substantial quantities of methane, a potent greenhouse gas with a global warming potential significantly higher than that of carbon dioxide. Although climate scientists have thus consistently identified the livestock industry as a major source of methane emissions, the gas remains imperceptible to the public, policymakers, and those within the livestock sector, making it highly susceptible to being overlooked. Informed by recent phenomenological studies on sensing, breathing, and atmosphere, this chapter seeks to explore how this imperceptible greenhouse gas is rendered present through the creation of a specific atmospheric context. I argue that methane begins to be “breathed by the public” only when their bodies are gradually enveloped by a “heated atmosphere” characterized by escalating debates over the material properties of methane, its links to livestock husbandry, and the inefficacy of various mitigation strategies. Building on scientific studies which suggest that the lack of established metrological standards fosters “hot” situations where disputes proliferate, this chapter further argues that such situations also generate affective relations that mediate human perceptions of methane. To illustrate this argument, I offer an analysis of the controversies surrounding the contributions made by livestock husbandry to global warming by examining a range of scientific publications, FAO reports, documentary films, and the narratives of both pro- and anti-meat-eating campaigns in the UK.