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World Data Atlas Topics Agriculture

Yield of meat in Argentina

Agriculture Livestock

Asses	1,575 100 g/An in 2022	FAO
Cattle	2,321 100 g/An in 2022	FAO
Goats	66 100 g/An in 2022	FAO
Horse	2,288 100 g/An in 2022	FAO
Rabbit	15,656 0.1 g/An in 2022	FAO
Sheep	204 100 g/An in 2022	FAO

Agriculture Livestock Cattle

Mule

2,042 100 g/An in 2022

FAO

Agriculture Livestock Poultry (0.1 g/An in 2022)

Turkeys	47,792	FAO
Chicken	30,850	FAO
Geese and Guinea fowls	30,000	FAO
Ducks	26,527	FAO

South America (100 g/An in 2022)

Uruguay is the top country by yield of meat among 12 countries. As of 2022, yield of meat in Uruguay was 2,644 100 g/an that accounts for 9.97% of total yield of meat. The top 5 countries (others are Chile, Brazil, Venezuela (Bolivarian Republic of), and Argentina) account for 46.86% of it. The total yield of meat was estimated at 26,519 100 g/an in 2022.

Uruguay	2,644	FAO
Chile	2,602	FAO
Brazil	2,450	FAO
Venezuela (Bolivarian Republic of)	2,409	FAO
Argentina	2,321	FAO
Colombia	2,282	FAO
Paraguay	2,244	FAO
Ecuador	2,167	FAO
Suriname	2,054	FAO
Bolivia	1,976	FAO
Guyana	1,906	FAO
Peru	1,464	FAO

Agriculture Agricultural Products

Eggs	162,929 100 mg/An in 2022	FAO
Hides Cattle Fresh		1 timeseries
Meat	2,321 100 g/An in 2022	FAO
Skins Fresh		2 timeseries

Agriculture Agricultural Products Meat (100 g/An in 2022)

Beef and Buffalo	2,321	FAO
Pork	944	FAO

Agriculture Indicators

Production	3,133,103 t in 2022	FAO + 1 other
Slaughtered	13,498,733 an in 2022	FAO
Yield	2,321 100 g/An in 2022	FAO

Agriculture Indicators

Yield

100Mg/An Hg Hg/An

Area Area Equipped for Full Control Irrigation Area Equipped for Irrigation Consumption Laying Planted Production Seed Slaughtered Stocks Water Management

Agricultural Products

Meat

Beef Beef and Buffalo Beef and Veal Boneless Indigenous Meat and Meat Preparations Meat products Other Meat Pork

Alfalfa Animal Hair Animal Wool Bee products Beet Pulp Beverages Beverages and Tobacco Butter Cake Cane tops Cereals products Chocolate Cocoons Dairy Products Dairy Products and Eggs Dregs Eggs Extracts Fat Fatty acids Fatty Subs Fish Meal Flour Food Food Preparations Forage products Gluten Hides Homogen. Cooked Fruit Preparation Homogen.Veget.Preparation Husks and Skins Ice cream Lactose Margarine Mixes and doughs Natural Gums Natural Rubber Non Food Offals Oil Pastry Powder and Cake Preservation Methods Pyrethrum Sauce Skins Starch Straw Husks Sugar Sugar and Honey Textile Fibres Tobacco products Vitamins Water Waxes Yogh Conc.Or Not

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