Anatomically speaking, what is meat?

Question

Anatomically speaking, what is meat?

Answer 1

Dead tissues.

Have a meat burger.

Can be  fried, steamed or  BBQ.

A common dish for the Chinese ( Hong Kong), Shenzhen, Beijing and Cheng Du.

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Answer 2

dead animals.

Answer 3

Meat, in its broadest definition, is animal tissue used as food. Most often it references 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 eggs. Eggs, poultry, and seafood are rarely referred to as meat even though they consist of animal tissue.

Answer 4

muscle, typically the more used the muscle the tougher the meat.  That is why veal and lamb are so tender because they are baby animals and they pen them up in extremely small spaces so they can't move much so the meat doesn't get tough.  This is why I won't eat veal or lamb, I think it is sad (good and tasty but sad)

Answer 5

Muscle.

Answer 6

The muscle and fat of the animal.  Pork skin is just what it says, it's sometimes known as cracklins.  Liver is also a meat and you know what that is already.  If you know what chitlin's is then you are from the South and they are pork intestines.  Hog jowls and head cheese come from from what is in the pigs head, that includes the tongue and brains.  I could go on but you are looking green enough already, so I will close for now.  Bye.