Refers to animal tissue used as food,
but it may also refer to organs,
including lungs, livers, skin, brains,
bone marrow, kidneys, and a variety of
other internal organs as well as blood.
The preparation of Meat

Meat is prepared in many ways, as steaks,
in stews, fondue, or as dried meat. It may
be ground then formed into patties (as
hamburgers or croquettes), or sausages.

Other kinds of meat are marinated and
barbecued, or simply boiled, roasted, or
fried. Meat is generally eaten cooked, but
there are many traditional recipes that call
for raw beef, veal or fish.
Kind of Meat
 Pork:
is the culinary name
for meat from the domestic
pig .
Charcuterie is the branch of
cooking devoted to prepared
meat products, many from
pork. Pork consumption is
taboo in Islam and Judaism.
Charcuterie is the branch of cooking devoted to
prepared meat products such as bacon, ham, sausage,
terrines, galantines and pâtés, primarily from pork

Ham and bacon are made from fresh pork
by curing with salt (pickling) and/or smoking.

Shoulders and legs are most commonly
cured in this manner for ham whereas
streaky and round bacon usually comes
from the loin, although it may also come
from the side and belly.

In gastronomy, pork is traditionally
considered a white meat, but in nutritional
studies, it is usually grouped with beef as
red meat.
Chicken

chicken is one of the most common and
widespread domestic animals.
there are more chickens in the world than
any other bird. Humans keep chickens
primarily as a source of food, with both
their meat and their eggs consumed.

Popular chicken dishes include fried
chicken, chicken soup, Buffalo
wings, tandoori chicken, butter
chicken, and chicken rice.

Whole chicken cut up refers to either
the entire bird cut into 9 pieces (the
9th piece being the back), or 8
pieces, without the back. Typically
the breasts, thighs, and legs without
wings or back. Thighs and breasts
are sold boneless and/or skinless.

Chicken can be cooked in innumerable
ways; it can be made into sausages, put
in salads, grilled, breaded and deepfried, or used in various curries. There is
significant variation in cooking methods
amongst cultures; historically common
methods include roasting, baking and
frying. Today, chickens are also cooked
by deep frying and prepared as fast food
as Fried Chicken, chicken nuggets or
Buffalo wings.
Beef

is one of the principal meats used in the
cuisine of Australia, Europe and the
Americas, and is also important in
Africa, East Asia, and Southeast Asia. In
the Middle East, lamb is usually
preferred over beef. Beef is not normally
eaten by the Hindu population in India
as it is not allowed for religious reasons.

Beef muscle meat can be cut into
steaks, pot roasts or short ribs, or it can
be ground/minced.

parts which are eaten include the meaty
tail, tongue, tripe from the stomach,
various glands—particularly the
pancreas and thymus

The meat from older cows and bulls is
usually tougher, so it is frequently used
for mince (UK)/ground beef (US).

The United States, Brazil,
Japan and the People's
Republic of China are the
world's four largest
consumers of beef. The
world's largest exporters
of beef are Australia,
Brazil, Argentina and
Canada.[2] Beef
production is also
important to the
economies of Uruguay,
Nicaragua, Russia and
Mexico.
Cooked:
Temperature
Description
Very rare
115 – 125 F°(46 –52 c° )
Blood-red meat, soft, very
juicy
Rare
125 –130F° (52 – 54 C°)
Red center, gray surface,
soft, juicy
Medium rare
130 – 140F° (54 –60 C° )
Pink throughout, gray-brown
surface, often remains juicy
Medium
140 – 150F° (60 –66 C° )
Pink center, becomes graybrown towards surface
Medium well
150 – 160F°(66 – 71 C°)
Thin line of pink, firm
texture.
Well done
>160 F° (>71 C°)
Gray-brown throughout,
tough texture.