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.Know More
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
According to Great British Chefs, cod loin refers to the middle portion of the meat after a cod has been filleted. It is normally short and fat compared to the rest of the fish and is generally considered a prime cut.Full Answer >
Red meat is any meat that is dark-colored before cooking, such as beef, lamb, venison and mutton. The meat of most adult mammals falls in the category of red meat. Another, more unusual, example of red meat is from ostriches.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 >
The meat from a sheep that is between 6 and 10 weeks old is called baby lamb, while the meat from a sheep between the ages of 12 and 20 months may be referred to as yearling mutton or hogget. The meat is separated into various cuts, including saddle, leg, loin, shoulder, breast and shank cuts.Full Answer >