Classification of Meat (Junior Cert Home Economics): Revision Notes
📚 Revision Notes
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:
- Carcase (red meat)
- Offal
- Poultry
- Game
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1. Carcase (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.
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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.
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3. Poultry
- Examples include:
- Chicken
- Turkey
- Duck
- Poultry is generally leaner and lower in fat than red meat.
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4. Game
- Wild birds and animals.
- Examples include:
- Deer (venison)
- Pheasant
- Rabbit
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Offal: the edible internal organs of animals. e.g. liver of cows.