Meat

Meat, term applied to the edible portions of domestic mammals such as cattle, calves, sheep, lambs, and swine. The meat of cattle is known as beef; calves, as veal; sheep, as mutton; lambs, as lamb; and swine, as pork. The term meat can be applied to the edible portions of poultry and wild birds and mammals (game) and to the portions of other animals such as crustaceans and reptiles that are eaten by humans. It is not known when the human species began to eat meat; other primates are vegetarian with only occasional episodes of opportunistic meat consumption.

Meat consists of skeletal muscle, with varying amounts of fat and connective tissue, but internal organs are also used. Known as variety meats, these include the liver, kidneys, testicles, thymus gland and pancreas (also known as sweetbreads), brain, heart, and stomach.

Meat is a nutritious food, containing quantities of essential amino acids in the form of protein. Meat also contains B group vitamins (especially niacin and riboflavin), iron, phosphorus, ash, and calcium. Certain meats, especially liver, contain vitamins A and D. See Nutrition, Human.

The methods of cutting carcasses of meat animals into parts, and the names given to the different cuts, vary locally. Shoulder cuts of beef are frequently termed chuck; rib cuts are known as chops or rib steaks; the part of the loin nearest the ribs is called short steak; and the part nearest the hip is known as sirloin. Other cuts include T-bone and porterhouse (intermediate cuts) and flank, rump, and shank. Terminology for cuts of veal, mutton, and lamb is roughly similar to that used for beef. Cured pork cuts are given a special terminology: Ham is meat from the thigh and hip; a picnic ham is meat from the shoulder; and bacon is side meat (belly).

Fresh meat requires proper refrigeration to prevent deterioration. Meat is sometimes canned; more often it is cured and smoked for preservation. For meat packing and processing, see Meat-Packing Industry.

Various meat imitations are available that are made of proteins derived from soybeans, wheat, yeast, and other plants. The proteins are treated and extruded to form fibers that are then processed, flavored, and colored—with fats, nutrients, binders, and other substances added—to simulate different kinds of meat.