TYPES OF MEAT

Animal tissue suitable for use as food is called meat. While meat can be obtained from nearly every species of animal, most of the meat consumed by humans comes from domesticated and aquatic animals. Meat from domesticated animals is generally subdivided into two categories: red meat and poultry. Red meat, the largest category, consists of beef, pork, veal, lamb and mutton. Poultry meat is the flesh of domesticated birds. It includes chickens, turkeys, geese, ducks and fowl. Seafood includes fish, lobsters, oysters, clams and crabs. Another type, game meat, consists of the flesh of all nondomesticated animals. In many countries humans eat the meat of horses, water buffalo, camels, goats and rabbits.

The names for the various types of meat apply to the specific animals from which they are obtained. The term beef, for instance, refers to meat from cattle over 9 months old. Meat from cattle that are 3 to 9 months of age is classified as calf. Veal comes from calves ranging in age from 1 to 3 months.

Pork is derived from hogs that are generally 5 months of age or older.

Lamb comes from sheep less than 14 months of age and usually weighing from 90 to 140 pounds (40 to 65 kilograms). Mutton refers to meat from sheep over 14 months of age.

Variety meats include liver, heart, tongue, brain, kidney, sweetbread (thymus gland), tripe (stomach of ruminant) and chitterlings (large intestine of pig). Each of these meats has a distinctive flavour and consistency when it is cooked.

	heartLong ago, primitive tribes believed that eating heart gave them strength and courage. Today, few of us bother to test that theory. It's our loss, because heart is tender and has a very delicate flavour.
kidneysKidneys are nutritious and, if properly prepared, delicious. Veal kidneys and lamb kidneys are prized for their delicate flavour and tenderness.
	liverLiver is rich in iron and Vitamin A and has an unabashed flavour that nicely complements that of its usual companion, onion. Calf's liver is considered to be the best, but lamb liver and beef liver are almost as good.
miscellaneous variety meatsThis category includes brains, tongue, tripe, and sweetbreads

3.Answer the questions.

1.What is called meat?

2.What does it come from?

3.What does red meat consists of?

4.What does seafood include?

5.What animals do the terms beef, veal, pork lamb, mutton apply to?

6.What do the variety meats include?

4.Put each of the given words into the correct column.

	chickens oysters sheep camels ostriches	crabs turkeys rabbits cows quails	horses fish bulls pigs ducks	clams goats lobsters geese squid
Domestic animals	Aquatic animals	Domestic birds
……..	……..	…….

5.Fill in the required term.

1. … - flesh of a pig (usually fresh, not salted or cured) used as food.

2. … - flesh of an ox, bull or cow, used as meat.

3. … - flesh of a calf eaten as food.

4. … - flesh of fully grown sheep, eaten as food.

5. … - flesh of animals and birds hunted for sport and food, considered as meat.

6. … - hens, ducks, etc.

6.Read and remember the following words and word combinations:

connective tissue – сполучна тканина;

smooth muscle – гладкий м’яз;

artery – артерія,

vein – вена,

muscle fibre – м’язове волокно;

to tenderise – надавати м’якої консистенції (м’ясові);

to fatten – відгодовувати (на забій),

ham – шинка;

bacon – копчена свиняча грудинка, бекон;

thiamine ['θaɪəmın] - тіамін, вітамін B₁.

7.Read and translate the text.