Meat is animal tissue consumed as food, primarily composed of skeletal muscle along with fat, connective tissue, and bone. It provides dense protein, bioavailable iron, zinc, and B vitamins including B12.
Major categories include red meat (beef, lamb, venison), white meat (chicken, turkey), and seafood (fish, shellfish). Preparation methods — grilling, smoking, braising, fermenting — profoundly affect flavor, texture, and nutritional profile.
Organ meats such as liver, heart, and kidney concentrate vitamins and minerals at levels far above skeletal muscle. Pasture-raised and wild-caught sources yield higher omega-3 fatty acid ratios and reflect more sustainable land management.
Meat preservation through salt, fermentation, and drying enabled long-distance trade and winter survival across cultures. Understanding sourcing, animal welfare, and ecological context shapes responsible consumption within a food system.
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