Image: Wikimedia Commons

meat

Culinary name for animal flesh eaten as food

EntityQ10990

Subclass of: food
, intermediate good
, flesh
+3 more
Part of: slaughter
, Hochepot

Overview

From Wikipedia, the free encyclopedia · Read full article · Text CC BY-SA 4.0

Meat is animal tissue, mostly muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is important to economies, cultures and faiths around the world.

Overview

All data

110 statements · 15% with external sources · numbers in brackets are citations

Members / parts: muscle
adipose tissue
liquid water proportion: 0.7
1
Sources
1.Stated in Food Chemistry
View statement on Wikidata ↗
Natural product of taxon: mammal
Amphibia
Reptilia
bird
Produced by: animal slaughter
Replaced by: meat alternative
Hashtag: meat
Has use: food ingredient class of object(s) of occurrence: meat dish
food ingredient class of object(s) of occurrence: animal feed
Used by: omnivore excluding: vegetarian
carnivore

On other databases

73 identifiers linking meat across the web's reference databases

Data quality

110

statements

15%

externally sourced

Source last edited September 30, 2026. AIDB refreshes this page daily.

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AIDB. (2026). meat (Q10990). Retrieved from https://aidb.si/e/meat-Q10990