Meat

Meat (also called flesh) is food consisting of muscle tissue and organs from animals, which people have eaten since ancient times. It is mostly obtained from domesticated livestock such as camels, cattle, goats, sheep and chickens, as well as wild animals and birds. Fish and other seafood are sometimes treated separately, and are known as fish meat.

Meat contains protein, fat, water and minerals such as iron and zinc, as well as B vitamins. The content of fat and cholesterol varies depending on the animal species, age, diet and the part of the body from which it comes.

Cuts of meat

Meat is usually divided into muscle, offal (liver, kidneys, heart, intestines) and bone with attached meat. From large livestock, the carcass is typically divided into recognized cuts—shoulder, shank, brisket, loin and rump—each suited to particular cooking methods. Cuts with much connective tissue require longer cooking, while shank and tender cuts can be cooked quickly.

Preparation and storage

Meat is prepared by roasting, boiling, frying or grilling. Heat changes proteins and kills pathogens that can cause foodborne illness. Storage uses freezing, refrigeration, salting, smoking and drying. Among Somali communities, muqmad (oodkac)—small pieces of meat dried and preserved in clarified butter for long periods—is a traditional method of keeping meat without refrigeration.

Custom and religion

Religious law determines what may be eaten. Islam and Judaism prohibit pork and require livestock to be slaughtered in a specific way (halal or kosher). Some Hindus do not eat beef. Some people, known as vegetarians, avoid meat altogether for reasons of health, culture or ethics.

Economy and region

Livestock farming and the meat trade are a backbone of the economy in many countries. Somalia ranks among the world's largest producers of livestock and exporter of meat to Gulf markets. Meat production uses significant land, water and animal feed, and raises questions about its effects on climate change and land use.