Stock Yards Before they are slaughtered or sold, animals are placed in stock yards. These are places where livestock, such as cattle, sheep, swing, poultry, or horses stay before meeting their fate. They may be shipped off to another stock yard, slaughtered on the premises, distributed, marketed, or exchanged. A stock yard may be a rural facility or an urban one, but both usually resemble a factory, with both indoor and outdoor pens, sheds, and cages.
The livestock are used to produce anything from beef and ham to steak and ground beef. They are kept in enclosures until they are ready. Stock yards can also act as public saleyards where livestock such as swine are auctioned off or sold. They can be located on private property, on a farm, or within a large factory setting.
Ever wonder where our packaged meat or poultry comes from when you buy it in the grocery store? It all starts at a stock yard. These yards process goods like beef, steak, pork, or ham. Some specialize in one type of meat, such as cattle for steak and ground beef production, while others may specialize in a few types such as poultry, swing, or sheep. Some even specialize in organic produce.
Stockyards, manufacturers and distributors of agricultural meat and chicken, can ship products locally, regionally, nationally, or even globally. From there, foods like beef, pork, and chicken are distributed to any number of places, from restaurants to grocery stores to wholesale clubs. In wholesale grocery stores, meat is packaged in bulk, for greater savings overall. In retail stores, meat is packaged in smaller, one-time-use packages for consumers who don't need to buy in bulk.