In today's global marketplace, it has become quite common for meat products to be transported over vast distances, often spanning thousands of miles. This extensive travel contributes to the overall carbon footprint of meat consumption and raises questions about sustainability and localized food sources.

According to Jonathan Safran Foer's book "Eating Animals," the typical distance that meat journeys to reach consumers is approximately fifteen hundred miles. This statistic highlights the disconnect between modern eating habits and the origins of our food, prompting further reflection on the implications of such long-distance distribution.