A central chapter in the "man was meant to eat meat" narrative insists that animal domestication reflected the natural human quest for flesh. That is to say, that the biological impulse to eat animals was so persuasive that it led humans to isolate chosen members of a wild species, coax them into genetic tractability and then exploit them for food. On the surface, this claim seems sensible enough -- if not beyond question.
But there's a much more interesting (and historically accurate) way of thinking about the origins of animal domestication. In his excellent book Hunters, Herders, and Hamburgers, Richard Bulliet argues that animal domestication was almost certainly not a conscious strategy driven by an explicit desire to eat penned or pastured animals. Eating domesticated animals, according to Bulliet, was likely an afterthought, an unintended consequence of a lurching process that happened so gradually, and over so many generations, that humans didn't even know it was taking place. "It is unimaginable," he writes, "that the humans who ultimately reaped the benefits of domestication had any clear recollection of how their domestic stock originated."