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MeatMeat, 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. Animals that consume only meat are carnivores. 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. The meat packing industry handles the slaughtering, processing and distribution of meat for human consumption in most developed countries. The word meat comes from the Old English word mete, which referred to food in general. The narrower sense referring exclusively to animal flesh developed over the past few hundred years. Until recently, meat continued to often be used to refer to any food of a "meaty" consistency—the meat of an artichoke, for example. This usage is mostly forgotten today, but the word can still be used to imply reference to the most essential or substantial part of something (e.g., "the real meat of the government's policies..."). Meat also shares some of the sexual connotations that flesh carries, and can be used to refer to the human body, often in a way that is considered vulgar or demeaning, as in the phrase meat market, which, in addition to simply denoting a market where meat is sold, can also be a slang phrase referring to a place or situation where humans are treated or viewed as commodities, especially a place where one looks for a casual sexual encounter. This sexual connotation has also existed for at least 500 years. 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 (see salted meat and curing). 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 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. All muscle tissue is very high in protein, containing all of the essential amino acids. Muscle tissue is very low in carbohydrates, leading to its importance within the Atkins diet. The fat content of meat can vary widely depending on the species and breed of animal, the anatomical part of its body, and the methods of butchering and cooking. Wild animals such as deer are typically leaner than farm animals, leading to the increasing popularity of game such as venison; however, centuries of breeding meat animals for size and fatness is being reversed by consumer demand for meat with less fat. Animal fat is relatively high in saturated fat and cholesterol, which have been linked to various health problems, including heart disease and arteriosclerosis. Typical Meat Nutritional Content from 110 grams (4oz) Source calories protein carbs fat fish 110–140 20–25g 0g 1–5g chicken breast 160 28g 0g 7g lamb 250 30g 0g 14g steak (beef) 275 30g 0g 18g T-bone 450 25g 0g 35g Check out the following recipes that are tagged "Meat":
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