Carnes

Carnes is the term used in Spanish and Portuguese for edible animal flesh consumed as food. It generally refers to the muscle tissue of land animals and is commonly divided into red meats (such as beef, pork, and lamb) and white meats (poultry like chicken and turkey). In many culinary traditions, it also encompasses processed forms such as sausages, bacon, and other cured or cured-smoked products. Seafood is usually categorized separately as fish and shellfish.

Meat production involves raising animals for slaughter, including breeding, feeding, and husbandry, followed by slaughtering, processing, and packaging. Safe handling is essential to prevent spoilage and foodborne illness: meat should be refrigerated or frozen promptly, kept at appropriate temperatures, and prepared with good hygiene. Cooking to recommended internal temperatures reduces the risk of pathogens.

Nutritionally, meat provides high-quality protein and micronutrients such as iron, zinc, and complex B vitamins. Fat content varies by cut and species; red meats and many processed products often contain higher levels of saturated fat and salt, which can affect health outcomes when consumed in excess. Dietary guidance often emphasizes balance, choosing lean cuts, moderation of processed meats, and inclusion of diverse protein sources.

Culturally, carne plays a central role in many cuisines and traditions, featuring a wide range of preparation techniques, from grilling and roasting to stewing and curing. Environmental and ethical considerations—such as animal welfare, land and water use, and greenhouse gas emissions—have increasingly influenced production practices, labeling, and consumer choices.