Classification of Meat

Meat includes the flesh and edible internal organs of animals and birds. The type, texture, and nutrition of meat depend on the kind of animal, its age, and its diet. Meat can be classified into four main types:

Carcass (red meat)
Offal
Poultry
Game

infoNote

1. Carcass (Red Meat)

Comes from mammals.
Examples include:
Cow: Beef, veal
Pig: Pork, bacon, ham
Sheep: Lamb, mutton
Red meat is often rich in iron and provides high-quality protein.

infoNote

2. Offal

Edible internal organs of animals.
Examples include:
Liver
Kidney
Offal is rich in nutrients like iron, vitamins, and minerals but may not be popular with everyone due to its unique taste and texture.

infoNote

3. Poultry

Examples include:
Chicken
Turkey
Duck
Poultry is generally leaner and lower in fat than red meat.

infoNote

4. Game

Wild birds and animals.
Examples include:
Deer (venison)
Pheasant
Rabbit

infoNote

Offal: the edible internal organs of animals. e.g. liver of cows.

500K+ Students Use These Powerful Tools to Master Classification of Meat For their Junior Cycle Exams.

Enhance your understanding with flashcards, quizzes, and exams—designed to help you grasp key concepts, reinforce learning, and master any topic with confidence!

50 flashcards

Flashcards on Classification of Meat

Revise key concepts with interactive flashcards.

Try Home Economics Flashcards

5 quizzes

Quizzes on Classification of Meat

Test your knowledge with fun and engaging quizzes.

Try Home Economics Quizzes

29 questions

Exam questions on Classification of Meat

Boost your confidence with real exam questions.

Try Home Economics Questions