Animal agriculture today is heavily influenced by factory farming, which has become the standard method for raising livestock. Statistically, this model accounts for an overwhelming majority of meat production, with figures indicating that 99.9% of chickens raised for meat and 97% of laying hens come from these intensive operations. This structure is indicative of how modern farming practices prioritize efficiency and output over animal welfare and environmental concerns.

Furthermore, the dominance of factory farming extends beyond poultry to other livestock, involving 99% of turkeys, 95% of pigs, and 78% of cattle being raised in similar conditions. This shift towards industrialized agriculture raises important ethical questions about the treatment of animals and the sustainability of our food systems. As highlighted in Jonathan Safran Foer's book "Eating Animals," the implications of such a system affect not only the animals themselves but also consumers and the environment.