Red meat, the flesh or other edible parts of animals (usually domesticated cattle and sheep) used for food, including not only the muscles and fat but also the tendons and ligaments.
Meat is valued as a complete protein food containing all the amino acids necessary for the human body. The fat of meat, which varies widely with the species, quality, and cut, is a valuable source of energy and also influences the flavour, juiciness, and tenderness of the lean.
Poultry, in animal husbandry, birds raised commercially or domestically for meat, eggs, and feathers. Chickens, ducks, turkeys, and geese are of primary commercial importance, while guinea fowl and squabs are chiefly of local interest.
Poultry is the second most widely eaten type of meat globally and, along with eggs, provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat.