World meat consumption has expanded significantly in recent decades, coinciding with concerns about the sustainability of livestock systems. Organic meat production is expected to use environmentally friendly resources such as natural grasslands and byproducts with little alternative value, as well as fodder cultivated without the use of artificial fertilizers and pesticides. Organic animals are given the opportunity to exhibit more natural behavior, such as staying outdoors all year in nature and using minimal structures. To develop organic meat production in a sustainable manner, customers must perceive it to be at least as good as conventional production in terms of environmental quality and pricing. As a result, potential future organic and conventional meat production are contrasted in terms of production costs, land requirements, soil conservation, nature conservation, energy demands, chemical requirements, and nitrogen and greenhouse gas emissions.