This chapter examines the global trade and production of pig and cow meat, highlighting their significant dietary roles alongside the environmental, social, and health challenges they pose. Pig meat and cow meat are staples of global diets, providing essential protein and micronutrients, but their production is linked to extensive environmental degradation, including deforestation, biodiversity loss, and greenhouse gas emissions. The chapter discusses concentrated animal feeding operations (CAFOs), emphasising their contribution to ecological harm and the disproportionate health burdens on nearby marginalised communities. Health-related concerns include the association of red and processed meat with diseases such as cardiovascular disorders, cancer, and metabolic syndrome, contrasting with their nutritional benefits. Social equity issues are explored, particularly land dispossession and the economic inequalities perpetuated by industrial meat systems. The chapter also analyses economic dynamics, underscoring how profits often bypass affected communities while benefiting multinational corporations. Concluding with potential alternatives such as lab-grown meat and plant-based innovations, the chapter calls for a transition to equitable and sustainable food systems that balance nutrition, justice, and environmental preservation.