Meat

Meat is food from animals.

It is mostly muscle. It also has fat and water.

People have eaten meat for a long time. Some people hunt for it. Others farm animals like pigs and sheep.

Farmers can breed animals to make better meat. They can make meat with less fat.

Most people cook meat before they eat it. They might roast it or stew it.

Meat helps our bodies. It has protein and iron. Some people choose not to eat meat.

Meat is animal tissue that people eat as food. It is mostly muscle. It also contains water and fat.

Humans have eaten meat for a very long time. In the past, people hunted large animals like deer. About 11,000 years ago, people began to farm animals. They raised sheep, goats, pigs, and cattle.

Today, farmers use selective breeding to make meat. This means they choose certain animals to have babies. This helps them make meat with less fat.

Meat has many parts that help our bodies. It is high in protein. It also has iron and vitamins. Most people cook meat before they eat it. They might roast it or stew it. Some people also use salt or smoke to preserve it.

Some people choose not to eat meat. They may be vegetarians or vegans. They might do this for health or for the planet. Making meat can harm the environment. It can also cause pollution. Eating too much red meat may cause health problems like heart disease.

Meat is animal tissue that people eat as food. It is mostly muscle, but it can also include edible organs like the liver or kidney.

This food is very important to many economies and cultures around the world. People eat meat in many different ways to enjoy its taste and texture. Some people eat it raw, but most people prefer to cook it. You might see meat being roasted, stewed, or even smoked for flavor. People also use salt to preserve meat so it stays good for longer.

Meat is made of several different things that help our bodies. It is mostly composed of water and protein.

It also contains fat, which the animal uses to store energy. Adult muscle is about 75 percent water and 19 percent protein. It also has small amounts of carbohydrates and other substances like minerals. Muscle proteins like myosin and actin help the animal move with power. These proteins use energy to make the muscles work.

Meat is a great source of protein and essential amino acids.

Humans have a very long history of eating meat. In prehistory, early hunter-gatherers hunted large animals like bison and deer. About 11,000 years ago, the Neolithic Revolution changed how we get food. This allowed humans to domesticate animals like sheep, goats, pigs, and cattle. Since then, farmers have used selective breeding to improve meat. This means they choose certain animals to produce better meat for people. In the United Kingdom, this helped reduce fat in beef and pork.

Modern farming has changed a lot over the last century. In 1966, countries like the United States and the United Kingdom began factory farming. This type of intensive farming grew very quickly across the globe. In 1990, intensive farming made up 30 percent of world meat production. By 2005, that number rose to 40 percent.

Today, farmers can even raise animals like emu, ostrich, or camel. Some farmers also use organic methods to meet what customers want.

While meat is a common food, it has many impacts. Producing meat can harm the environment through pollution and global warming.

It can also lead to a loss of biodiversity. Some people, called vegetarians or vegans, choose not to eat meat. They might make this choice for health, religion, or the planet. Eating too much red or processed meat can also increase health risks. These risks include things like heart disease or diabetes. People consider many factors when they decide what to eat.

Meat is animal tissue that humans consume as food. Most commonly, it refers to skeletal muscle along with its associated fat and connective tissue.

The term can also include offal, which refers to edible organs like the liver or kidney. In some contexts, the word is used more strictly to describe the flesh of mammals, such as pigs, cattle, or sheep. This specific usage may exclude fish, poultry, or insects. Meat is a vital component of many global economies and diverse cultures.

The biochemical makeup of meat is complex and varies by species and age. Adult mammalian muscle is roughly 75 percent water and 19 percent protein. It also contains about 2.5 percent intramuscular fat and 1.2 percent carbohydrates. Other soluble substances, including minerals and amino acids, make up the remaining 2.3 percent.

Muscle proteins are categorized into two main types. Sarcoplasmic proteins are soluble in water and include enzymes used for glycolysis. Myofibrillar proteins, such as myosin and actin, form the muscle structure and allow the animal to move. These proteins consume adenosine triphosphate, or ATP, to deliver power.

Meat production relies on several biological and environmental factors. Genetics play a massive role in how an animal develops. Some traits are heritable, meaning they can be passed down through breeding. For example, the "double muscling" condition causes muscle hypertrophy, which increases commercial value.

Environmental factors like temperature also matter. Low temperatures can prolong development, while high temperatures may delay it. Nutrition is another critical factor. The amount of protein in an animal's diet regulates its growth. Ruminants, such as cattle, are well-adapted to digest cellulose through microorganisms in their rumen.

Humans have interacted with meat production for thousands of years. In prehistory, hunter-gatherers relied on hunting large animals like bison and deer. Around 11,000 years ago, the Neolithic Revolution allowed for the domestication of vertebrates. This included animals like chickens, sheep, goats, pigs, and cattle. This shift enabled the systematic production of meat through farming. Since then, humans have used selective breeding to acquire desired qualities. In the United Kingdom, selective breeding and new butchery methods helped reduce fat content in beef and pork from 20–26 percent down to 4–8 percent.

Modern agriculture has seen a massive shift toward intensive animal farming. In 1966, industrialized nations like the United States and the United Kingdom began factory farming beef, dairy, and pigs. This method prioritizes high output through increased inputs like animal feed and veterinary medicines.

This practice became globalized toward the end of the 20th century. In 1990, intensive farming accounted for 30 percent of world meat production. By 2005, this figure rose to 40 percent. Today, farmers even raise animals previously unexploited for meat, such as emu, ostrich, and camel.

Technological interventions have further changed how meat is produced. Scientists use genetic engineering to identify and isolate specific genes. This can shorten breeding programs significantly. Some research has even led to the development of recombinant bacteria to help cattle digest grass more efficiently.

In some countries, growth hormones or anabolic agents like steroids are used to accelerate muscle growth. However, this can lead to international trade disputes. Other practices, such as using antibiotics to increase growth rates, are common in the US but banned in the EU to prevent antimicrobial resistance.

While meat is a major food source, it carries significant implications. Meat production can harm the environment by contributing to global warming, pollution, and biodiversity loss.

There are also human health considerations. Consuming certain types of meat, specifically red and processed meat, can increase the risk of diabetes, coronary heart disease, and cancer. Because of these health, environmental, and ethical concerns, some people choose to be vegetarians or vegans.