Meat

Meat is the edible flesh of animals used for food. It generally refers to the muscular tissue of mammals and birds, but culinary usage also includes various processed products. Meat can be consumed fresh or transformed into cuts, ground products, and cured or preserved goods.

Common categories include red meat such as beef, pork, lamb, and venison; poultry such as chicken, turkey, and duck; and game meats. Fish and shellfish are often discussed separately in dietary contexts, though they are also widely consumed as sources of animal protein.

Meat provides high-quality protein and important nutrients, including iron, zinc, and several B vitamins. Fat content varies by species and cut; red meats tend to have higher saturated fat than poultry. Water content is high and caloric value depends on fat level and portion size.

Meat production ranges from pasture-based farming to intensive systems, with animals raised for slaughter and processed into products such as chops, roasts, ground meat, and sausages. Food safety measures focus on preventing contamination and ensuring appropriate cooking temperatures to reduce the risk of foodborne illness.

Meat plays a central role in many cuisines and economies but raises ethical, environmental, and health considerations. Some people choose reduced meat consumption or alternatives such as plant-based or cultured proteins, influencing dietary patterns and policy debates.