The production of food of animal origin is fundamental for the survival of people, because it generates the protein that the human body needs. Nowadays, there is great awareness around the consumption of meat of animal origin, as it has been established that it is one of the healthiest and provides us with protein. To address this fact, a scientific trend has emerged called sustainability science, which has been considered to be a science inspired by the use of knowledge and must have characteristics such as transdisciplinarity, participation, social learning, co-production of knowledge, visualisation of multiple scales and management of uncertainty.