7 Main Sources of Meat You Should Know

For thousands of years, poultry supplied meat and eggs. Cattle, sheep, and goats provided meat and milk, and pigs provided a source of meat.

The main sources of meat are Pork, Cow, Chicken & Goats. This is based on consuming rate globally.

These species are the main sources of animal protein for humans. The meat derived from cattle is known as beef, meat derived from pigs as pork, and from the chicken as poultry.

What is the most consumed meat in the world?

According to the United Nations Food and Agriculture Organization the highest consumed meat, pork is the most widely-eaten meat in the world with a consumption rate of (36%) followed by poultry with a consumption rate of about (33%), then beef with the consumption rate of (24%), and goats/sheep (5%).

Main Sources of Meat

Here are the top main sources of meat that is most popular or mostly consumed:

Pork (Pig Meat)

Pork is the culinary name for the meat of a domestic pig. The most commonly consumed meat worldwide.

Pork is eaten freshly cooked, roasted, or canned. Preservation extends the shelf life of pork products.

Ham, bacon, ham, bacon, and sausage are examples of canned or preserved pork.

Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Pork is actually classified as red meat due to levels of myoglobin in the meat.

This is even though fresh pork is lighter in color than beef and becomes very light when cooked.

Benefits of Eating Pork

1. Pork is very rich in important vitamins and minerals that you need for good health.

For instance, a 100 g serving of pork loin contains high levels of thiamine, niacin, and vitamin B6.

2. Pork provides important nutrients for good energy metabolism and cardiovascular health.

3. Study found that substituting lean pork for beef and chicken resulted in a reduction in body weight.

4. Pork contains decent amounts of selenium and zinc, which are responsible for boosting the immune system, and defending against oxidative stress.

5. Pork contains a significant amount of glycine. Since glycine is a rare nutrient, it can rarely be found in animal meat.

In pork, glycine is mainly found in the skin. Pork skin basically contains 11,919 mg of glycine for every 100 grams of meat.

Possible Health Risks of Eating Pork

1. Pork is loaded with artery-clogging cholesterol and saturated fat and is a good way to increase your waistline and increase your chances of developing deadly diseases such as heart disease, diabetes, arthritis, osteoporosis, Alzheimer’s, asthma, and impotence.

2. In developed nations, pork liver is the top food-based transmitter of hepatitis E, a virus that infects 20 million people each year and can lead to acute illness (fever, fatigue, jaundice, vomiting, joint pain, and stomach pain), enlarged liver and sometimes liver failure and death.

3. Pork consumption has faithfully echoed liver cancer and cirrhosis rates around the world.

Liver problems tend to trail closely on the heels of some predictable risk factors, namely hepatitis B and C infection, exposure to aflatoxin (a carcinogen produced by mold), and excessive alcohol intake.

4. Risk of Bacterial Infection, pork that is untreated or not cooked adequately may contain harmful microorganisms and pose a risk of infection.

Pork is more susceptible to bacterial contamination and food-borne illnesses than other meat.

Chicken

Chicken is meat from fowl or hen as the case may be which is high in protein and low in fat, which varies in white and dark meat.

Boneless, skinless chicken breast meat is one of the only types of meat that doesn’t contain saturated fat.

Chicken is the most common bird or type of poultry that is consumed.

The reason why chicken is so popular is due to its versatility and low-fat content.

Chicken breast is considered to be one of the healthiest meat choices you can buy.

For example, a 3-oz. (85 g) serving of chicken breast contains 170 calories and just 7 g of fat.

This serving size also contains 25 g of protein and some iron.

Benefits of Eating Chicken

1. Chicken provides a decent source of necessary vitamins and minerals, particularly selenium, potassium, phosphorus, and vitamins.

2. Chicken aids in weight loss, lean chicken meat is an excellent source of protein that the body can use easily.

Foods high in protein may be a tool for managing weight and a lump of normal blood sugar.

3. Chicken builds muscle, chicken is a source of high-quality dietary protein. 30 grams of protein per meal could benefit muscle growth.

4. Chicken reduces PMS symptoms: Magnesium, a nutrient present in chicken helps soothe symptoms of pre-menstrual syndrome and fight the various mood changes that a woman might experience during her periods.

5. Chicken, being rich in vitamin B6, plays an important role in preventing heart attack. Vitamin B6 helps by lowering the levels of homocysteine, one of the key components linked to an increased risk of a heart attack.

Possible Health Risks of Eating Chicken

1. Chicken risks Food poisoning gotten from salmonella, campylobacter spp., and other bacteria and germs in chicken remain a very real possibility.

The United States has the highest per capita consumption of chicken in the world. And 1 in 6 Americans has at least one bout of food poisoning or contracts food-borne illnesses every year.

2. Chicken has high Arsenic exposure. Arsenic is increasingly being made a part of chicken feed, mainly to ward off diarrhea, improve pigmentation, and help ensure good growth.

However, with an increased risk of heart disease, diabetes, neurological problems, and even cancer due to arsenic exposure in humans, it may be good to know what you’re eating.

3. Chicken has Cancer risk, Consuming a diet that’s very high on animal protein and low on fruit and vegetables could up your risk of cancer.

Research indicates a reduced risk of cancer, as much as 40 percent lower, in vegetarians when compared to meat-eaters.

4. Chicken risks E. coli contamination. E. coli is a bacteria that is famous for causing bouts of diarrhea due to the consumption of contaminated or improperly prepared food.

Apart from tummy bugs, it could also cause a urinary tract infection and pneumonia or respiratory illness.

Turkey

Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. Turkey is another type of white meat.

Turkey is a large poultry bird that is in the same white meat category as chicken. Meat from turkey is slightly darker meat than chicken but contains fewer calories

It is a popular poultry dish, especially in North America, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas, as well as in standard cuisine.

Benefits of Eating Turkey Meat

1. Turkey provides an inexpensive source of high-quality protein.

2. Similar to chicken, turkey also provides a significant amount of B vitamins, potassium, selenium, and phosphorus.

3. Turkey is among the most protein-dense of all meats, offering 17.5 grams of protein for only 149 calories.

Possible Health Risks of Eating Turkey Meat

Similar to other forms of poultry, turkey is more likely to harbor foodborne bacteria than red meat.

Bacterial contamination with strains such as E. coli and salmonella can be found in turkey. As a result, strict hygiene procedures are necessary when handling raw meat.

Beef (Cow Meat)

Beef is the culinary name for meat from cattle, particularly skeletal muscle.

Most beef skeletons can only be used by cutting certain cuts such as roasts, short ribs, or steaks (filet mignon, steak, rum steak, rib steak, mesh steak, coat hanger steak, etc.) Other cuts are processed (beef).

On the other hand, the treatment is usually mixed, chopped, minced, or used in sausages with meat from an older, weaker (and therefore tougher) beef.

Blood is used in several varieties called blood sausage.

Other parts consumed include muscles and internal organs such as the cow’s tail, liver, tongue, reticulum or stomach, and glands (especially the pancreas and thymus, called candy).

Bull’s kidneys and testicles (known in the US as cow potato, prairie oyster, or oyster in the Rocky Mountains).

Benefits of Eating Beef

1. Beef Provides Glutathione

Glutathione helps protect every cell in our body from cellular damage, which can lead to many chronic diseases.

Glutathione is also linked to Anti-aging benefits, Increasing longevity, Preventing illness, Reducing the risk of chronic disease, and Strengthening the immune system.

2 Beef is Rich in Minerals

Minerals are those elements in foods that our bodies need to develop and function normally.

Those essential for health include calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium

Beef is rich in several essential minerals e.g iron, phosphorus, selenium, and zinc. Therefore is good to eat beef but not much or every day.

3. Eating Beef Helps Prevent Anemia

Anemia is a condition in which the blood doesn’t have enough healthy red blood cells.

Anemia results from a lack of red blood cells or dysfunctional red blood cells in the body. This leads to reduced oxygen flow to the body’s organs.

Symptoms may include fatigue, skin pallor, shortness of breath, light-headedness, dizziness, or a fast heartbeat.

One of the best health benefits of beef meat is that it contains a substantial amount of heme iron. Therefore Eat more beef to help prevent iron deficiency anemia.

4. Beef is a great source of L-Carnitine

L-carnitine is an amino acid that naturally occurs in beef. It has a positive impact on various health markers.

The body synthesizes L-Carnitine within the liver and the process relies on the amino acids L-lysine and L-methionine.

A systematic review shows that higher L-carnitine intake in type 2 diabetes patients improves fasting glucose levels and the overall cholesterol profile.

5. Beef is rich with Vitamins

Beef is high in B vitamins which help promote health. Vitamin B12 is particularly important since it isn’t present in plant-based foods.

Beef contains Vitamin B12 which is a notably essential nutrient, and this is because it is only available from animal foods.

This vitamin also has a wealth of benefits that include skin improvements, positive mood, better sleep, and neural regeneration.

It’s important to realize that insufficient vitamin B12 may also increase the risk of depression and mental health issues.

Possible Health Risks of Eating Beef

Overcooking, overroasting, or overheating of beef can lead to the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).

Both of these compounds are carcinogens, but you can minimize their risks by sensibly cooking meat, read more.

Too much intake of beef can increase circulating iron to unhealthy levels in most individuals.

These high levels can increase the risk of various cancers and cardiovascular diseases.

More on meat:

• Does Meat Go Bad in The Freezer: What You Should Know.
• Why Meat is Important: 10 Reasons You Should Eat Meat.
• Can You Eat Wolf Meat: All You Should Know.
• Can Red Meat Cause Cancer: What You Should Know.

Goat

Goat meat is an example of one of the healthiest types of red meat that you can buy as it contains less fat than beef.

Goat meat presented higher values of rancid and acid flavor.

Goat meat is an important nutrient source, particularly for people of developing regions, which are situated mainly in the tropics.

These regions account for more than 90% of the world’s goat population of approximately 650 million. Asian, African, and Caribbean peoples, in particular, consume goat meat.

Benefits of Eating Goat Meat

1. Eating goat meat can reduce the risk of someone who is suspected of developing inflammation of the blood vessels and helps stabilize the heart rhythm.

Therefore, for coronary artery disease is sometimes recommended to eat goat meat but stay away from fat.

2. Goat contains Low potassium and sodium, useful to control blood pressure and prevent stroke and kidney disease. However, Calcium contained in goat meat is also good for bones.

3. Pregnant women are also good at eating goat meat because it prevents anemia, gives intake to hemoglobin, and helps blood circulation.

4. There is vitamin B in goat meat, which helps burn fat in your body. In addition, it is also high in protein, and lower in saturated fat than beef. It’s good for you who are on a diet.

5. Goat meat has more iron, comparable protein, and lower levels of saturated fat, calories, and cholesterol compared to beef and chicken.

Possible Health Risks of Eating Goat Meat

1. High Cholesterol
Elevation of the cholesterol is observed upon the intake of the goat meat on a constant basis.

2.Gout
Food high in the purines worsens gout. Intake of goat meat high in purine induces adverse effects on the human body.

Further, the organ such as the brains, heart, kidney, liver, and other content the high amount of purines. Due to this, its consumption in moderation is advised.

3. Blood Pressure Elevation
The massive volume of goat meat has the potential to elevate blood pressure.

4. Allergy
Individuals allergic to the meat can have an allergic reaction to the goat meat.

Lamb and Mutton

Sheep are quadrupedal, ruminant mammals typically kept as livestock. Like most ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates.

Lamb
Lamb is meat from a sheep under 12 months old. Lamb meat enjoys far greater popularity than mutton due to its tenderness and milder flavor.

Studies show that the texture of lamb deteriorates with advancing age. As a result, some farmers produce lamb from as young as one-month-old.

Mutton
Mutton is meat from a sheep over the age of one year. As sheep eat large quantities of grass throughout their life, mutton meat becomes very fatty and imparts a much stronger flavor.

The nutritional value of lamb and mutton is impressive, it contains a range of beneficial nutrients including protein, healthy fats, vitamins, and minerals.

Benefits of Eating Lamb & Mutton Meat

Lamb contains a broad range of health-protective nutrients, especially zinc, selenium, and B vitamins.

Lamb is commonly included as a slice of meat consumed in Mediterranean diets, which has repeatedly been shown to help lower the risk of cardiovascular disease.

Conjugated linoleic acid (CLA) is found in variable amounts in grass-fed lamb. Increased intake of this nutrient has been associated with reduced inflammation and reduced body fat in some.

About 40% of the fat in grass-fed lamb comes from oleic acid, a monounsaturated fat. This type of fat has been associated with decreased risk of heart disease.

Possible Health Risks of Eating Lamb & Mutton

Lamb contains saturated fats, which can increase cholesterol levels, but there are ways to limit your exposure.

Lamb meat increases your risk of cancer and heart disease.

Lamb is very expensive in comparison to other kinds of meat.

Watch out for the amounts of fat and eat lean cuts in moderation, making sure not to sear them at high temperatures to prevent the formation of carcinogenic toxins.

Rabbit

Rabbits are small mammals in the family Leporidae of the order Lagomorpha. Rabbit meat is promoted as a healthy and nutritious alternative to beef and pork.

It’s important to note that Rabbit is one of the best white meats available on the market today. And it has a high percentage of easily digestible protein.

Benefits of Eating Rabbit Meat

1. Rabbit meat contains significantly higher concentrations of vitamin B12, as opposed to beef and chicken, making it a great source for those with vitamin B12 deficiencies.

It is also rich in vitamin E. Even though it is relatively lower in B complex vitamins, compared to other meats, except for B12, it is still a great source of pyridoxine (B6) and niacin (B3).

2. Rabbit meat has the highest concentration of iron among all types of meat. It is higher in calcium, potassium, and magnesium as well, in comparison to beef and chicken.

Rabbit meat also contains optimal levels of phosphorus, copper, zinc, and choline.

Another advantage of rabbit meat is its comparatively low levels of sodium, making it a great choice for people with high blood pressure.

3. Rabbit meat’s fat content is significantly lower than in other meats, consequently, it also contains fewer calories.

Instead, rabbit meat is richer in proteins, containing almost double the amount of all amino acids in comparison to chicken or beef.

A study has found rabbit meat to have lower cholesterol levels than that of chicken and almost half the cholesterol levels found in beef.

4. A meat with an excellent balance of fatty acids (rabbit is richer in omega 3 than chicken or pork. It has a moderate fat content (depending on the type of cut).

Possible Health Risks of Eating Rabbit Meat

Wild rabbits are occasionally infected with a pathogen known as tularemia. It is possible for undercooked rabbit meat to transmit this infection.

Read more about meat:

• Can You Eat Lunch Meat While Pregnant: A Honest Answer.
• How Much Red Meat is Healthy: What You Should Know.
• Which Meats Have The Most Protein: 23 Top Protein Meat.