KINDS OF MEAT

BEEF, PORK, POULTRY, LAMB, GAME

MEAT
Meat is animal flesh that is eaten as food. Generally, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal. Often, meat is used in a more restrictive sense the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish and other seafood, poultry, and other animals. Usage varies worldwide, depending on cultural or religious preferences.

BEEF
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. Beef is considered a taboo food in some cultures, especially in Indian culture, and hence is eschewed by Hindus and Jains; however, Hinduism's scriptures indicate a recorded history of beef consumption, with the taboo arising at a later period due to the ascendancy of the cow in terms of importance to the farming communities of the time.

 It is also discouraged among some Buddhists. However it is consumed by people in the states of Kerala and Goa regardless of the religion.

 Beef is an excellent source of complete protein and minerals such as zinc, selenium, phosphorus and iron and B vitamins. Red meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine.

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PORK
Pork is the culinary name for meat from the domestic pig, which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.

 Pork is eaten in several forms, mostly cooked. the Pork can also be processed into different forms, which may also extend the shelf life of the product, with the resultant products being cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or pancetta). It is also a common ingredient in sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. However, by some definitions, "pork" denotes only fresh pig meat.

 Its myoglobin content is lower than that of beef, but much higher than that of chicken. Pork is very high in thiamin (vitamin B1). Pork with its fat trimmed is leaner than the meat of most domesticated animals, but is high in cholesterol and saturated fat.

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POULTRY
Poultry is a category of domesticated birds kept by humans for the purpose of collecting their eggs, or killing for their meat and/or feathers. These most typically are members of the super order Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails and turkeys) and the family Anatidae (in order Anseriformes), commonly known as "waterfowl" (e.g. domestic ducks, domestic geese and ecterim).

 Poultry also includes other birds which are killed for their meat, such as pigeons or doves or birds considered to be game, such as pheasants. Poultry comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.

 Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat production worldwide, after pork at 38%.

 Chicken meat contains about two to three times as much polyunsaturated fat as most types of red meat when measured by weight. However, for boneless, skinless chicken breast, the amount is much lower. A 100g serving of baked chicken breast contains 4 grams of fat and 31 grams of protein, compared to 10 grams of fat and 27 grams of protein for the same portion of broiled, lean skirt steak.

Mute swan
Feathers Eggs Landscaping

Pigeon
meat feathers ornament ati-on

Turkey
meat feathers

Common Pheasant
Meat

Golden Pheasant
Meat mainly ornamental

Chicken
meat feathers eggs Ornament ati-on Leather

Duck
Meat Feathers Eggs

Emu
Meat Leather Oil

Goose
Meat Feathers Eggs

Indian peafowl
Meat Feathers Ornament a-tion Landscapi ng

LAMB
The meat of a lamb is taken from the animal between one month and one year old, with a carcase, with a weight of between 5.5 and 30 kilograms (12 and 65 lbs.). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. Hogget and mutton have a stronger flavor than lamb because they contain a higher concentration of speciescharacteristic fatty acids and are preferred by some.

 Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking. The Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two.

 Lamb . A young sheep under 12 months of age which does not have any permanent incisor teeth in wear.

Hogget. Male or female sheep with no more than two permanent incisor.
Mutton. A female (ewe) or castrated male (wether) sheep having more than two permanent incisors.

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GAME
Game are wild animals and birds. Large native game animals living in America include antelope, buffalo, bear, caribou, deer, elk, moose, reindeer, and wild boar. Elsewhere in the world, even rarer varieties eaten by humans are camel, elephant, kangaroo, wild goats, wild sheep, zebra, and other species. Small game animals include alligator, rabbit, squirrel, beaver, muskrat, opossum, raccoon, armadillo, porcupine, and other species.

 Game birds include grouse, guineafowl, partridge, squab (young pigeon), quail, pheasant, ratites (emu, ostrich, and rhea), wild ducks, wild geese, wild turkey, and other species. NOTE: Game species raised on farms under appropriate regulations can be sold. Wild game species that can be legally hunted under Federal or State regulatory authority cannot be sold but can be harvested for personal consumption.