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Meat production is a major contributor to environmental issues including global warming, pollution, and biodiversity loss, at local and global scales. Meat is important to economies and cultures around the world, but some people (vegetarians and vegans) choose not to eat meat for ethical, environmental, health or religious reasons.
For kinds of livestock raised as food, see Category:Livestock; for articles related to processing of livestock into food, see Category:Meat industry. Subcategories This category has the following 26 subcategories, out of 26 total.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
Cattle breeds fall into two main types, which are regarded as either two closely related species, or two subspecies of one species. Bos indicus (or Bos taurus indicus ) cattle, commonly called zebu, are adapted to hot climates and originated in the tropical parts of the world such as India, Sub-saharan Africa, China, and Southeast Asia.
Pages in category "Meat by animal" The following 34 pages are in this category, out of 34 total. This list may not reflect recent changes. A. Alligator meat; B. Beef;
In the UK, the Meat and Livestock Commission (MLC Services Ltd) is responsible for the classification of over 80% of the cattle slaughtered in Britain. The EUROP grid consists of a five-point scale in which each conformation and fat class is subdivided into low, medium and high sub-classes, resulting in 15 sub-classes.
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