Myaso

Myaso, transliterated from the Cyrillic мясо, is a general term for animal flesh consumed as food. In Slavic languages and many culinary traditions, it denotes the edible tissue of mammals and birds. In English, meat traditionally refers to flesh from land animals, while fish and seafood are usually distinguished as separate categories. The term also appears in broader historical usage to denote sustenance in general.

Common types of meat include beef, pork, lamb and mutton, veal, and poultry such as chicken and turkey. Game meats like venison and boar are also widely eaten, as are offal products such as liver and kidneys in various cuisines. Meat is sold as fresh cuts, ground preparations, and in processed forms such as sausages, ham, and smoked or cured items.

Nutritionally, meat provides high-quality protein and essential minerals, notably iron and zinc. Fat content varies by cut, species, and preparation, with lean cuts offering lower fat and calories than fattier ones. Typical protein content is around 20–25 g per 100 g, and energy ranges roughly from 120 to 250 kcal per 100 g depending on fat level and preparation.

Handling and safety guidelines emphasize refrigeration, proper storage, and thorough cooking. Meat should be kept at safe temperatures and cooked to appropriate internal temperatures to reduce foodborne risk. Culturally, meat plays a central role in many cuisines, with preparations and sourcing influenced by dietary laws such as halal and kosher practices.