meateating

Meat eating, or meat-eating, is the practice of consuming animal flesh as food. It is observed in humans and in many animal species. In humans, meat can be part of omnivorous or carnivorous dietary patterns; in animals, meat consumption is often tied to predation or scavenging.

In human societies, meat has been a traditional protein source across climates and eras, though its prominence varies with culture, economy, and religion. Patterns range from staple meat diets to plant-forward or meat-restricted practices. Modern consumption includes fresh, cured, and processed meats.

Meat provides high-quality protein and micronutrients such as vitamin B12, heme iron, zinc, and selenium. Processed and red meats have been linked to health risks in some studies, including certain cancers and cardiovascular disease, especially with high intake. Guidance commonly emphasizes moderation and variety.

Meat production has significant environmental impacts, including greenhouse gas emissions, land use, and water consumption, and raises animal welfare concerns. Responses include reducing meat intake, adopting sustainable farming practices, and increasing plant-based or lab-grown alternatives.

Religious and cultural beliefs shape meat practices, with prohibitions, allowances, ritual slaughter, and holy days affecting consumption. Ethical debates focus on animal welfare, labor, and ecological footprints, influencing policy and consumer choices.

In the animal kingdom, meat-eating is common among carnivores and omnivores, playing a key role in predator–prey dynamics and ecosystem function. Some species primarily subsist on meat, while others supplement diets with plant matter.