WGBH Openvault

FRONTLINE; Modern Meat


License Clip

More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email archive_requests@wgbh.org.

Undigitized item: Request Digitization

Untranscribed item: Request Transcription

Modern Meat
Program Number


Series Description

Premiered January 1983 Since January 1983, FRONTLINE has served as American public television's - PBS - flagship public affairs series. Hailed upon its television broadcast debut as "the last best hope for broadcast documentaries," FRONTLINE's stature over 23 years is reaffirmed each week through incisive documentaries covering the scope and complexity of the human experience. Series release date: 1/1983

Program Description

A recent study by the Centers for Disease Control found that a single fast-food hamburger contained beef from more than 100 cows. In the last few decades, American meat production has become a highly mechanized and centralized industry, bringing about significant changes not only in the way meat is produced but also in the way Americans eat. These changes have forced the U.S. Department of Agriculture to institute a new meat inspection process, which gives far greater control to the powerful meat industry. In this program, FRONTLINE investigates the modern meat industry and the safety of our current meat supply.



Asset Type

Broadcast program

Media Type


Public Affairs
Chicago: “FRONTLINE; Modern Meat,” 04/18/2002, WGBH Media Library & Archives, accessed December 13, 2018, http://openvault.wgbh.org/catalog/V_ED0A2C9EBBDC40B88E7DAD2D7D0D8206.
MLA: “FRONTLINE; Modern Meat.” 04/18/2002. WGBH Media Library & Archives. Web. December 13, 2018. <http://openvault.wgbh.org/catalog/V_ED0A2C9EBBDC40B88E7DAD2D7D0D8206>.
APA: FRONTLINE; Modern Meat. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_ED0A2C9EBBDC40B88E7DAD2D7D0D8206
If you have more information about this item, we want to know! Please contact us, including the URL.