carne

Carne is the word for meat in several Romance languages, including Spanish, Portuguese, and Italian. It denotes the edible flesh of animals used as food and is a central term in everyday cuisine. In many contexts carne can be distinguished from pescados and mariscos (fish and seafood) and from satellites of the term such as poultry; however usage varies by language and region.

Common varieties include carne de res (beef), carne de cerdo (pork), carne de cordero (lamb), and carne de pollo (chicken) in Spanish; carne bovina, carne suina, and carne de ave are used similarly in other languages. Meat can be prepared by grilling, roasting, braising, frying, or stewing, and is often sold as specific cuts (steaks, roasts, chops) with varying degrees of fat marbling.

Nutritionally, meat provides high-quality protein and micronutrients such as iron, zinc, and B vitamins. Fat content varies by cut and species, affecting flavor and cooking behavior. Food safety depends on proper handling and cooking to appropriate temperatures; in many guidelines beef and lamb steaks are recommended at around 145°F (63°C) with rest, ground meat at 160°F (71°C), and chicken at 165°F (74°C).

Cultural and ethical considerations influence carne consumption worldwide, including religious dietary laws and debates over animal welfare and sustainability. Some diets favor reduced meat intake or plant-based substitutes, while others emphasize traditional culinary uses of meat across regional cuisines.