The vegetarian may hold higher moral ground than the carnivore. However, I like and I plan on continuing to consume meat. Eating meat can be more or less ethical.
These make carnivorie more ethical:
1. Being apprized of the conditions under which animals are turned into meat.
2. Choosing humanely raised and slaughtered meat (over totally rationalized industrialized methods)
3. Minimizing the amount of meat consumed
People who grow up in farming areas, whether on a farm or near a farm, have some idea of what animals experience. These days, people who care to know will understand what their egg, skinless chicken breast, hamburger, farm-raised fish, or pork chop suffered (or didn't), even if they live on the 75th floor of a midtown Manhattan co-op.
Eating force-fed Pâté de foie gras (goose liver) seems patently
unethical. Animals (calves, swine) raised in quarters so confined they literally can't turn around, or are bred to gain weight so fast their legs can't support them (turkeys) is an example of unethical rationalized industrial production.
Eggs, chickens, geese, ducks, cattle, pigs, goats and sheep can all be raised under humane conditions. What can't happen is raising the volume of meat we presently produce for domestic consumption and trade. Generally, Americans eat more meat than is necessary (or desirable) for a healthy diet. 1 3-oz. serving per day is enough; can one get along on less and eat a healthy diet? Absolutely.
If Americans ate a minimum of meat (rather than as much as possible) most animals could be raised ethically. As a double plus benefit, raising less meat, milk, and eggs would make a significant contribution to reducing our carbon footprint.
There is a financial cost involved. Producing chickens and eggs on actual pasturage is much less efficient than rationalized industrial methods. A dozen eggs produced this way would cost about twice as much as "cage free organically fed" eggs cost -- in other words, about $8 to $10 a dozen. Roosters raised for meat would cost more too. 2,500-cow milking operations of the sort they use in Texas are incompatible with free-range grazing cows. It would take way too long for 2,500 cows to wander out to the pasturage and then wander back in -- you need
a lot of acreage for 2,500 cows. Thus it is that humanely raised milk, beef, and pork also costs more than industrialized production.
Animals that dine al fresco and walk around all day on dirt have more natural lives, most likely more pleasant, but they don't grow or produce as fast as animals raised indoors. They use up more energy just being themselves. They take their time. And for chickens especially, if they aren't protected in some way (even pasture raised animals) there is continual predation by wild animals like hawks, fox, coyotes, and wolves who like the same meat we do.
Other countries have their own ethics problems with food which they will have to address.