A consumer is defined as a person who purchases goods and services for personal use or a person or thing that eats or uses something (Merriam-Webster, 2019). Consumers either want or need to eat meat, whether it is for self-gratification or nutritive purposes. The modern consumer definition of “meat” has changed from the original hunter stalking prey to now contemporary livestock production practices that confine and feed sophisticated diets in an effort to achieve outstanding muscle-food quality. Those who produce and supply consumers with food and fiber must achieve a higher level of education in keeping with technological advances. Further, there is a change in the demographics of modern farmers/ranchers, with more women entering the field (Lucier, 2019). Younger generations are technologically savvy and seek “finger-tip” evaluation access of the meat they are considering for purchase. These consumers demand instant access to industry trends in order to keep current with the next meat branding idea (ex. Guaranteed Tender and Flavorful Beef). Consumers are no longer waiting for the producer and product to come to them, they are seeking out local and reliable agricultural products suppliers in their hometown. This “buy local” idea is pushing a food trend in restaurants and food service to provide menu options consisting of locally grown and prepared items (Mealey, 2019). Innovative development of technology that provides instant access to information regarding the places that offer these food products as well as information regarding the product quality is giving consumers purchasing power. The following research will examine the aspects of consumer perception of meat production relative to modern consumers that are two to three generations removed for the farm.