Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow and kidneys. The word meat is also used by the meat packing and butchering industry in a more restrictive sense - the flesh of mammalian species (pigs, cattle, etc.) raised and butchered for human consumption, to the exclusion of fish, poultry, and egg. Egg and seafood are rarely referred to as meat even though they consist of animal tissue. Animals that consume only or mostly animals are carnivores.The meat packing industry slaughters, processes, and distributes meats for human consumption in many countries.
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