Etymology

The word ''meat'' comes from the Old English word ''mete'', which referred to food in general. ''Mad'' in Danish, ''mat'' in Swedish and Norwegian, and ''matur'' in Icelandic, still mean food.
The narrower sense that refers to meat as not including fish, developed over the past few hundred years and has religious influences. The distinction between fish and "meat" is codified by Jewish laws of kashrut regarding the mixing of milk and meat, which does not forbid the mixing of milk and fish. Modern halakha (Jewish law) on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be parve (also spelled parev, pareve; Yiddish: פארעוו parev), neither meat nor dairy. The Catholic dietary restriction to "meat" on Fridays also does not apply to the cooking and eating of fish.

''Meaty'' also shares some of the sexual connotations that ''flesh'' carries, and can be used to refer to the human body, often in a way that is considered vulgar or demeaning, as in the phrase ''meat market'', which, in addition to simply denoting a market where meat is sold, can also be a slang phrase referring to a place or situation where humans are treated or viewed as commodities, especially a place where one looks for a casual encounter. This connotation has also existed for at least 500 years.http://www.urbandictionary.com/define.php?term=meat+market

Methods of preparation

Meat is prepared in many ways, as steaks, in stews, fondue, or as dried meat. It may be ground then formed into patties (as burgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy joe" or Bolognese sauce). Some meats are cured, by smoking, pickling, preserving in salt or brine (see salted meat and curing). Others are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation.

Meat is a typical base for making sandwiches. Popular sandwich meats include ham, pork, salami and other sausages, and beef, such as steak, roast beef, corned beef, and pastrami. Meat can also be molded or pressed (common for products that include offal, such as haggis and scrapple) and canned.

Nutritional benefits and concerns

:''Further information: Nutrition, Foodborne illness, Health concerns associated with red meat''

All muscle tissue is very high in protein, containing all of the essential amino acids. Muscle tissue is very low in carbohydrates and contains no fiber http://www.ext.colostate.edu/pubs/foodnut/09333.html. The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised including what it was fed, the anatomical part of its body, and the methods of butchering and cooking. Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose game such as venison, despite the increased danger of exposure to chronic wasting disease http://www.cdc.gov/ncidod/EID/vol10no6/03-1082.htm; however, centuries of breeding meat animals for size and fatness is being reversed by consumer demand for meat with less fat. Animal fat is relatively high in saturated fat and cholesterol, which have been linked to various health problems, including heart disease and arteriosclerosis.

\|+Typical Meat Nutritional Content from 110 grams (4 oz) \|- ! style="background:#aaaaff;" align="center" \| Source ! style="background:#ddddff;" align="center" \| calories ! style="background:#ddddff;" align="center" \| protein ! style="background:#ddddff;" align="center" \| carbs ! style="background:#ddddff;" align="center" \| fat \|- ! style="background:#ccccff;" align="left" \| fish \| style="background:#ffffff;" align="center" \| 110–140 \| style="background:#ffffff;" align="center" \| 20–25 g \| style="background:#ffffff;" align="center" \| 0 g \| style="background:#ffffff;" align="center" \| 1–5 g \|- ! style="background:#ccccff;" align="left" \| chicken breast \| style="background:#ffffff;" align="center" \| 160 \| style="background:#ffffff;" align="center" \| 28 g \| style="background:#ffffff;" align="center" \| 0 g \| style="background:#ffffff;" align="center" \| 7 g \|- ! style="background:#ccccff;" align="left" \| lamb \| style="background:#ffffff;" align="center" \| 250 \| style="background:#ffffff;" align="center" \| 30 g \| style="background:#ffffff;" align="center" \| 0 g \| style="background:#ffffff;" align="center" \| 14 g \|- ! style="background:#ccccff;" align="left" \| steak (beef) \| style="background:#ffffff;" align="center" \| 275 \| style="background:#ffffff;" align="center" \| 30 g \| style="background:#ffffff;" align="center" \| 0 g \| style="background:#ffffff;" align="center" \| 18 g \|- ! style="background:#ccccff;" align="left" \| T-bone \| style="background:#ffffff;" align="center" \| 450 \| style="background:#ffffff;" align="center" \| 25 g \| style="background:#ffffff;" align="center" \| 0 g \| style="background:#ffffff;" align="center" \| 35 g

The table at right compares the nutritional content of several types of meat. While each kind of meat has about the same content of protein and carbohydrates, there is a very wide range of fat content. It is the additional fat that contributes most to the calorie content of meat, and to concerns about dietary health. A famous study, the Nurses' Health Study, followed about one-hundred-thousand female nurses and their eating habits. Nurses who ate the largest amount of animal fat were twice as likely to develop colon cancer as the nurses who ate the least amount of animal fat.In response to health concerns about saturated fat and cholesterol, consumers have altered their consumption of various meats. A USDA report points out that consumption of beef in the United States between 1970–1974 and 1990–1994 dropped by 21%, while consumption of chicken increased by 90%.

Meat can transmit certain diseases. Undercooked pork sometimes contains the parasites that cause trichinosis or cysticercosis.Chicken is sometimes contaminated with ''Salmonella enterica'' disease-causing bacteria.One of the five basic tastes sensed by specialized receptor cells on the human tongue is Umami, or savoriness, often described as meaty taste.

In vitro and imitation meat

:''Further information: Imitation meat, In vitro meat''

Various forms of imitation meat have been created to satisfy some vegetarians' taste for the flavor and texture of meat, and there is speculation about the possibility of growing in vitro meat from animal tissue.