*1 lb. meat
Excellent source of complete protein, B vitamins (especially B12), iron, and zinc; fat content varies significantly by cut and animal type, ranging from very lean to well-marbled.
About
Meat refers to the flesh of domesticated or wild animals used as food, comprising primarily muscle tissue, fat, and connective tissue. The term encompasses various animal sources including beef, pork, lamb, poultry, and game, each with distinct flavor profiles, textures, and culinary applications. Meat is composed of protein (myofibrils and collagen), intramuscular fat, and water, with variations in marbling, color, and tenderness depending on the animal species, age, breed, and diet.
Different cuts and grades of meat reflect anatomical origin and usage during life; muscles used more frequently tend to be tougher but more flavorful, while less-used muscles yield tender but milder-tasting portions. The Maillard reaction during cooking creates complex flavors and browning, while collagen breaks down into gelatin during slow cooking, affecting texture and mouthfeel.
Culinary Uses
Meat serves as a primary protein source across virtually all culinary traditions and is prepared through diverse methods including roasting, braising, grilling, stewing, and grinding. Different cultures emphasize specific cuts and animals—beef features prominently in American, Argentine, and European cuisines; pork dominates in East Asian and German cooking; lamb is central to Middle Eastern and Indian dishes; and poultry provides economical protein worldwide. Preparation varies from simple seasoning and direct heat to complex marinades, dry rubs, and slow-cooking techniques that develop flavor and texture. Meat is typically paired with vegetables, grains, and sauces to create balanced dishes, with pairing success depending on the fat content, cooking method, and sauce profile.