Editing Meat (section)

== Consumption ==

=== Historical ===

A [[Bioarchaeology|bioarchaeological]] (specifically, [[isotopic analysis]]) study of [[early medieval England]] found, based on the funerary record, that high-meat protein diets were extremely rare, and that (contrary to previously held assumptions) elites did not consume more meat than non-elites, and men did not consume more meat than women.<ref>{{Cite journal |last1=Leggett |first1=Sam |last2=Lambert |first2=Tom |date=2022 |title=Food and Power in Early Medieval England: a Lack of (Isotopic) Enrichment |journal=Anglo-Saxon England |volume=49 |pages=155–196 |doi=10.1017/S0263675122000072 |s2cid=257354036 |doi-access=free|hdl=20.500.11820/220ece77-d37d-4be5-be19-6edc333cb58e |hdl-access=free }}</ref>

In the nineteenth century, meat consumption in Britain was the highest in Europe, exceeded only by that in British colonies. In the 1830s consumption per head in Britain was about {{convert|75|lb|kg|order=flip}} a year, rising to {{convert|130|lb|kg|order=flip}} in 1912. In 1904, laborers consumed {{convert|87|lb|kg|order=flip}} a year while aristocrats ate {{convert|300|lb|kg|order=flip}}. There were some 43,000 butcher's shops in Britain in 1910, with "possibly more money invested in the meat industry than in any other British business" except finance.<ref name="Otter 2020">{{cite book |last1=Otter |first1=Chris |title=Diet for a large planet |date=2020 |publisher=[[University of Chicago Press]] |location=USA |isbn=978-0-226-69710-9 |pages=28, 35, 47}}</ref>  The US was a meat importing country by 1926.<ref name="Otter 2020"/>

Truncated lifespan as a result of intensive breeding allows more meat to be produced from fewer animals. The world cattle population was about 600 million in 1929, with 700&nbsp;million sheep and goats and 300&nbsp;million pigs.<ref name="Otter 2020"/>

=== Trends ===

{{further|List of countries by meat consumption|List of countries by meat production}}

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|image1=Meat Atlas 2014 -- Meat Consumption in industrialised countries.png
|image2=Meat Atlas 2014 meat consumption developing countries.png
|caption1=While meat consumption in most industrialized countries is at high, stable levels...<ref name="Meat Atlas">[[Meat Atlas]] 2014 – Facts and figures about the animals we eat, pp. 46–48, download as [https://www.foeeurope.org/sites/default/files/publications/foee_hbf_meatatlas_jan2014.pdf pdf] {{Webarchive|url=https://web.archive.org/web/20180708020301/https://www.foeeurope.org/meat-atlas |date=July 8, 2018 }}</ref>
|caption2=... it is rising in emerging economies.<ref name="Meat Atlas"/>
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|image1=Per capita annual meat consumption by region.png
|caption1=Per capita annual meat consumption by region<ref name="10.1146/annurev-resource-111820-032340">{{cite journal |last1=Parlasca |first1=Martin C. |last2=Qaim |first2=Matin |title=Meat Consumption and Sustainability |journal=Annual Review of Resource Economics |date=October 5, 2022 |volume=14 |pages=17–41 |doi=10.1146/annurev-resource-111820-032340 |doi-access=free }}</ref>
|image2=Total annual meat consumption by region.png
|caption2=Total annual meat consumption by region
|image3=Total annual meat consumption by type of meat.png
|caption3=Total annual meat consumption by type of meat
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According to the [[Food and Agriculture Organization]], the overall consumption for [[#Red and white meat|white meat]] has increased from the 20th to the 21st centuries. Poultry meat has increased by 76.6% per kilo per capita and pig meat by 19.7%. Bovine meat has decreased from {{convert|10.4|kg|lboz|abbr=on}} per capita in 1990 to {{convert|9.6|kg|lboz|abbr=on}} per capita in 2009.<ref>{{cite journal |last1=Henchion |first1=Maeve |last2=McCarthy |first2=Mary |last3=Resconi |first3=Virginia C. |last4=Troy |first4=Declan |title=Meat consumption: Trends and quality matters |journal=Meat Science |date=November 2014 |volume=98 |issue=3 |pages=561–568 |doi=10.1016/j.meatsci.2014.06.007 |pmid=25060586 |hdl=11019/767 |url=https://t-stor.teagasc.ie/bitstream/11019/767/1/Meat%20Consumption_Trends%20and%20Quality%20Matters%20TStor%20%282%29.pdf |access-date=September 24, 2019 |archive-url=https://web.archive.org/web/20171102215030/http://t-stor.teagasc.ie/bitstream/11019/767/1/Meat%20Consumption_Trends%20and%20Quality%20Matters%20TStor%20%282%29.pdf |archive-date=November 2, 2017 |url-status=live |hdl-access=free }}</ref> FAO analysis found that 357 million tonnes of meat were produced in 2021, 53% more than in 2000, with chicken meat representing more than half the increase.<ref name=":14">{{Cite book |title=World Food and Agriculture – Statistical Yearbook 2023 |date=2023 |publisher=[[Food and Agriculture Organization]] |url=https://www.fao.org/documents/card/en?details=cc8166en |access-date=2023-12-13  |doi=10.4060/cc8166en|isbn=978-92-5-138262-2 }}</ref>

Overall, diets that include meat are the most common worldwide according to the results of a 2018 [[Ipsos MORI]] study of 16–64 years olds in 28 countries. Ipsos states "An omnivorous diet is the most common diet globally, with non-meat diets (which can include fish) followed by over a tenth of the global population." Approximately 87% of people include meat in their diet in some frequency. 73% of meat eaters included it in their diet regularly and 14% consumed meat only occasionally or infrequently.<ref>{{cite web |url=https://www.ipsos.com/sites/default/files/ct/news/documents/2018-09/an_exploration_into_diets_around_the_world.pdf |title=An exploration into diets around the world |date=August 2018 |website=Ipsos |location=UK |pages=2, 10, 11 |archive-url=https://web.archive.org/web/20190512072037/https://www.ipsos.com/sites/default/files/ct/news/documents/2018-09/an_exploration_into_diets_around_the_world.pdf |archive-date=May 12, 2019 |url-status=live}}</ref>

The type of meat consumed varies between different cultures. The amount and kind of meat consumed varies by income, both between countries and within a given country.<ref>Mark Gehlhar and William Coyle, [http://www.ers.usda.gov/media/293589/wrs011c_1_.pdf "Global Food Consumption and Impacts on Trade Patterns"] {{webarchive |url=https://web.archive.org/web/20120905083755/http://www.ers.usda.gov/media/293589/wrs011c_1_.pdf |date=September 5, 2012}}, Chapter 1 in [http://www.ers.usda.gov/publications/wrs-international-agriculture-and-trade-outlook/wrs01-1.aspx Changing Structure of Global Food Consumption and Trade] {{webarchive |url=https://web.archive.org/web/20130226030129/http://@ers.usda.gov/publications/wrs-international-agriculture-and-trade-outlook/wrs01-1.aspx |date=February 26, 2013 }}, edited by Anita Regmi, May 2001. USDA Economic Research Service.</ref> [[horse meat|Horses]] are commonly eaten in countries such as France,<ref>{{cite web |date=June 14, 2007 |title=France's horsemeat lovers fear US ban |url=http://www.theguardian.com/world/2007/jun/15/france.lifeandhealth |access-date=December 30, 2022 |website=[[The Guardian]] }}</ref> Italy, Germany and Japan.<ref>[[Alan Davidson (food writer)|Davidson, Alan]] (2006). Tom Jaine, Jane Davidson and Helen Saberi. eds. ''[[The Oxford Companion to Food]]''. Oxford: [[Oxford University Press]]. {{ISBN|0-19-280681-5}}, pp. 387–388</ref> Horses and other large [[mammal]]s such as [[reindeer]] were hunted during the late [[Paleolithic]] in western Europe.<ref>Turner, E. 2005. "Results of a recent analysis of horse remains dating to the Magdalenian period at Solutre, France," pp. 70–89. In Mashkour, M (ed.). ''Equids in Time and Space.'' Oxford: Oxbow</ref> [[dog meat|Dogs]] are consumed in China,<ref>{{cite news|url=http://news.bbc.co.uk/2/hi/programmes/from_our_own_correspondent/2074073.stm |title=Programmes – From Our Own Correspondent – China's taste for the exotic |publisher=BBC |date=June 29, 2002 |access-date=February 4, 2011 |archive-url=https://web.archive.org/web/20110201234909/http://news.bbc.co.uk/2/hi/programmes/from_our_own_correspondent/2074073.stm |archive-date=February 1, 2011 |url-status=live}}</ref> South Korea<ref>{{cite journal |last1=Podberscek |first1=A.L. |title=Good to Pet and Eat: The Keeping and Consuming of Dogs and Cats in South Korea |doi=10.1111/j.1540-4560.2009.01616.x |journal=[[Journal of Social Issues]] |volume=65 |issue=3 |pages=615–632 |year=2009 |url=http://www.animalsandsociety.org/assets/265_podberscek.pdf |url-status=dead |archive-url=https://web.archive.org/web/20110719054520/http://www.animalsandsociety.org/assets/265_podberscek.pdf |archive-date=July 19, 2011 |citeseerx=10.1.1.596.7570 }}</ref> and Vietnam.<ref>{{cite news |url=http://news.bbc.co.uk/2/hi/asia-pacific/1735647.stm |title=Asia-Pacific – Vietnam's dog meat tradition |publisher=[[BBC]] |date=December 31, 2001 |access-date=February 4, 2011 |archive-url=https://web.archive.org/web/20110722165946/http://news.bbc.co.uk/2/hi/asia-pacific/1735647.stm |archive-date=July 22, 2011 |url-status=live}}</ref> Dogs are occasionally eaten in the [[Arctic]] regions.<ref>[http://arctic.synergiesprairies.ca/arctic/index.php/arctic/article/viewFile/3691/3666 Francis H. Fay (June 1960) "Carnivorous walrus and some arctic zoonoses". Arctic 13, no.2: 111–22] {{webarchive |url=https://web.archive.org/web/20110706205404/http://arctic.synergiesprairies.ca/arctic/index.php/arctic/article/viewFile/3691/3666 |date=July 6, 2011 }}</ref> Historically, dog meat has been consumed in various parts of the world, such as Hawaii,<ref name="auto">{{Cite book |last=Schwabe |first=Calvin W. |url=https://books.google.com/books?id=SiBntk9jGmoC |title=Unmentionable Cuisine |date=1979 |publisher=University of Virginia Press |isbn=978-0-8139-1162-5}}</ref> Japan,<ref>{{cite book |last=Hanley |first=Susan B. |title=Everyday Things in Premodern Japan: The Hidden Legacy of Material Culture |url=https://books.google.com/books?id=f7E5a9CIploC&pg=PA66 |year=1997 |publisher=[[University of California Press]] |isbn=978-0-520-92267-9 |page=66}}</ref> Switzerland<ref name="auto"/> and Mexico.<ref>[[Alan Davidson (food writer)|Davidson, Alan]] (2006). Tom Jaine, Jane Davidson and Helen Saberi. eds. ''[[The Oxford Companion to Food]]''. Oxford: [[Oxford University Press]]. {{ISBN|0-19-280681-5}}, p. 491</ref> [[cat meat|Cats]] are sometimes eaten, such as in Peru.<ref>{{cite web |title=Carapulcra de gato y gato a la parrilla sirven en fiesta patronal |url=http://www.cronicaviva.com.pe/index.php/regional/costa/3749-carapulcra-de-gato-y-gato-a-la-parilla-sirven-en-fiesta-patronal- |work=Cronica Viva |access-date=December 1, 2011 |url-status=dead |archive-url=https://web.archive.org/web/20101117142920/http://cronicaviva.com.pe/index.php/regional/costa/3749-carapulcra-de-gato-y-gato-a-la-parilla-sirven-en-fiesta-patronal- |archive-date=November 17, 2010 }}</ref> [[Guinea pig]]s are raised for their flesh in the [[Andes]].<ref>{{cite news |title=A Guinea Pig for All Times and Seasons |url=http://www.economist.com/node/2926169 |newspaper=[[The Economist]] |access-date=December 1, 2011 |date=July 15, 2004 |archive-url=https://web.archive.org/web/20120222030533/http://www.economist.com/node/2926169 |archive-date=February 22, 2012 |url-status=live}}</ref> [[Whale]]s and [[dolphin]]s are hunted, partly for their flesh, in several countries.<ref>{{cite web |title=Whaling in Lamaera-Flores|url=http://www.profauna.net/sites/default/files/downloads/publication-2005-whaling-in-lamalera.pdf |access-date=April 10, 2013|archive-url=https://web.archive.org/web/20130620014201/http://www.profauna.net/sites/default/files/downloads/publication-2005-whaling-in-lamalera.pdf |archive-date=June 20, 2013 |url-status=live}}</ref> Misidentification is a risk; in 2013, products in Europe labelled as beef [[2013 meat adulteration scandal|actually contained horse meat]].<ref>{{cite news |last=Castle |first=Stephen |date=April 16, 2013 |title=Europe Says Tests Show Horse Meat Scandal Is 'Food Fraud' |work=[[The New York Times]] |url=https://www.nytimes.com/2013/04/17/business/global/european-study-affirms-role-of-fraud-in-horsemeat-scandal.html |access-date=December 30, 2022}}</ref>

{{anchor|Processed meat}}

=== Methods of preparation ===

Meat can be cooked in many ways, including [[braise|braising]], [[broiling]], [[frying]], [[grilling]], and [[roasting]].<ref>{{cite web |title=Meat Cooking Methods |url=https://animalscience.unl.edu/meat-cooking-methods |publisher=University of Nebraska-Lincoln Institute of Agriculture and Natural Resources |access-date=17 February 2024}}</ref> Meat can be [[curing (food preservation)|cured]] by [[smoking (food)|smoking]], which preserves and flavors food by exposing it to smoke from burning or smoldering wood<!-- such as beech or apple-->.<ref>{{cite news |url=https://www.independent.co.uk/life-style/food-and-drink/features/smoked-food-on-a-plate-9198295.html |title=Smoked food... on a plate |first=Hilly |last=Janes |newspaper=The Independent |location=London |date=2001-11-10 |access-date=2023-08-28 |url-status=live |url-access=registration |archive-url=https://web.archive.org/web/20220706132708/http://www.independent.co.uk/life-style/food-and-drink/features/smoked-food-on-a-plate-9198295.html |archive-date=2022-07-06}}</ref> Other methods of curing include [[pickling]], [[salted meat|salting]], and air-drying.<ref>{{cite web |last=Nummer |first=Brian A. |title=Historical Origins of Food Preservation |website=National Center for Home Food Preservation |url=https://nchfp.uga.edu/publications/nchfp/factsheets/food_pres_hist.html |access-date=2 January 2023 |date=May 2002 |archive-date=October 15, 2011 |archive-url=https://web.archive.org/web/20111015194629/http://www.uga.edu/nchfp/publications/nchfp/factsheets/food_pres_hist.html |url-status=dead }}</ref> Some recipes call for raw meat; [[steak tartare]] is made from minced raw beef.<ref>{{cite web |title=Steak tartare: Traditional Appetizer From France |website=TasteAtlas |url=https://www.tasteatlas.com/steak-tartare |access-date=2023-11-03}}</ref> [[Pâté]]s are made with ground meat and fat, often including [[liver]].<ref>{{cite web |title=Demystifying French Soft Charcuterie |url=https://guide.michelin.com/en/article/features/%E6%B3%95%E5%BC%8F%E8%82%9D%E9%86%AC%E8%88%87%E8%82%89%E9%86%AC |access-date=2 July 2021 |website=MICHELIN Guide |archive-date=6 March 2022 |archive-url=https://web.archive.org/web/20220306223240/https://guide.michelin.com/en/article/features/%E6%B3%95%E5%BC%8F%E8%82%9D%E9%86%AC%E8%88%87%E8%82%89%E9%86%AC |url-status=live}}</ref>

<gallery class=center mode=nolines widths=220 heights=220 caption="Types of meat and techniques used to prepare it">
File:Janjetina i odojak na ražnju u Novalji.2 (cropped).jpg |[[Spit-roasting]] a lamb and a suckling pig
File:Копчіння тушок гусей.jpg |Geese being [[smokehouse|smoked in a smokehouse]]
File:Papaz yahnisi - cooking.jpg |[[Stewing]] mutton with vegetables
File:Pan frying sausages.jpg |[[Frying]] pork sausages in a pan
File:Steak Tartare in Dresden.jpg |Raw beef: [[steak tartare]]
File:Duck Liver Pâté.jpg |Duck [[liver pâté]]
</gallery>