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.Continue Reading
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.Learn more about Meat, Poultry & Seafood
To ensure meat is halaal, a Muslim must perform the slaughter on a live, healthy animal, face Mecca, invoke the name of Allah and cut the animal's throat with a sharp knife, thus severing the carotid artery, jugular vein and windpipe in a single swipe. This method is called Dhabihah.Full Answer >
A number of nutrients are found in meat and fish. They include proteins, vitamin E, zinc, iron, B vitamins and magnesium. Proteins in fish and meat help build muscles, bones, skin, blood, enzymes and hormones.Full Answer >
Two of the best ways to tenderize meat without a tool are thermal and enzymatic tenderization. Many chefs prefer these methods over the tenderizing tool because they break down tough connective tissue without crushing the meat fibers.Full Answer >
Veal is a type of meat that comes from young cattle, primarily from male calves that are less than 3 months old. Typically, female calves are raised by dairy farmers so they can later give birth and continue to produce milk; thus, most male calves are sold for consumption.Full Answer >