meat, in its broadest modern definition, is all animal tissue intended to be used as food. In this context, it not only refers to muscle tissue, but also includes fat or non-muscle organs, including lungs, livers, tongues, skin, brains, marrow, and kidneys. Within the human diet, meat has a more specific meaning. For the most part, it is the flesh, or soft tissue, of any animal, consisting especially of the skeletal muscle and fat covering the bones. However, the word meat is typically used in reference to the flesh of livestock (chickens, pigs, cows, etc.) raised and butchered for human consumption, often to the exclusion of seafood, poultry, game and insects, although this usage may be considered a semantic faux pas.
meat-01.jpg" align="left" alt="english meat sausage" title="english meat sausage">
meat is prepared in many ways, as steaks, in stews,
fondue or as dried meat. It may be ground then formed into patties
(as burgers or croquettes), loaves, or sausages, or used in
loose form (as in "sloppy joe" or Bolognese sauce). Some meats are
cured, by smoking, pickling, preserving in salt or brine. Others
are marinated and barbecued, or simply boiled, roasted, or fried.
It is often spiced or seasoned, as in most sausages. meat dishes are usually
described by their source (animal and part of body) and method of preparation.
meat-02.jpg" align="right" alt="english meat" title="english meat">
meat is a typical base
for making sandwiches. Popular sandwich meats include ham, pork, bacon,
salami and other sausages, and beef, such as steak, roast
beef, corned beef, and pastrami. meat can also be molded or pressed
(common for products that include offal, such as haggis and scrapple) and
canned.
meat-03.gif" align="left" alt="english meat nutrition information" title="english meat nutrition information">
The table at the left compares the
nutritional content of several types of meat. While each
kind of meat has about the same content of protein and carbohydrates,
there is a very wide range of fat content. It is the additional fat that
contributes most to the calorie content of meat.
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