Meattype

Meattype is a term used in culinary science and food labeling to describe the category of edible animal tissue commonly referred to as meat. The concept assists cooks, retailers, and nutritionists in applying appropriate handling, cooking methods, and nutritional analysis. Meattype depends on factors such as species, muscle composition, fat distribution, and age, all of which influence flavor, texture, and cooking requirements.

Common meattype categories include red meat, white meat, poultry, and game meat. Red meat refers to mammalian muscle tissue with higher myoglobin content, such as beef, lamb, and pork in many labeling schemes. White meat typically denotes lean poultry such as chicken and turkey, characterized by lower myoglobin content. Game meat describes wild-sourced species, often with distinct flavors and leaner fat profiles. In some contexts, seafood is categorized separately as fish or seafood rather than meat, though some culinary classifications consider certain sea mammals or shellfish within broader meat discussions.

Meattype also influences safe cooking temperatures, tenderness, marbling, and aging practices. Official guidelines and labeling regulations may require meattype to be indicated for nutritional information, allergen statements, or dietary compliance (for halal, kosher, or other certifications). In production, meattype distinctions guide cuts, portioning, and processing steps, including curing, smoking, or grinding.