dogs

Dog meat (canine flesh) refers to the culinary use of domesticated dog (Canis familiaris) in various cuisines, particularly across East Asia, parts of Africa, and historically in Europe during periods of food scarcity. The meat varies in color and texture depending on the breed, age, and diet of the animal, typically ranging from dark red to darker than beef. The flavor profile is often described as gamey and strong, with a texture that can be tough or tender depending on preparation and the animal's musculature.

Dog meat has been consumed in human societies for thousands of years, particularly in Korea, China, Vietnam, and the Philippines, where it holds cultural and traditional significance in specific regional dishes and festivals. The practice remains controversial in many Western nations where dogs are primarily regarded as companion animals rather than food sources.

In East Asian cuisines, dog meat is traditionally prepared in soups, stews, and braised dishes that are believed to have warming or medicinal properties. In Korea, the dish bosintang (a spicy stew) traditionally incorporates dog meat, while in China and Vietnam, similar preparations exist in regional cuisines. The meat is often marinated, slow-cooked, or braised to tenderize it and mellow its strong flavor. Preparation typically involves lengthy cooking times with aromatic ingredients such as ginger, garlic, and traditional medicinal herbs to complement and balance the gamey notes inherent to the meat.