Animal meat is simply called meat. It is a subtype of flesh, which is the soft tissue covering the bones of vertebrate animals. Most animal meat that is commonly eaten is muscle tissue with some fat and skin or vascular tissue, depending on how the meat was butchered.
Animal meat also includes offal or organ meat, which is the internal organs of an animal, not including the skeletal muscle and skin. Liver is a popular organ meat, and in some localities, brains, tongue and kidneys are also common cuisine. The intestines of sheep and pigs are often used to make sausage casings.
Most of the time, meat refers only to the flesh of mammals, as most of the common livestock species raised for flesh are mammals. The flesh of other creatures is called by the name of that creature rather than meat. For example, fish flesh is simply called fish.