In the Cookbook ‘Meat’ is a somewhat general ingredient super-category, the contours of which can be vague around the edges.
For some, the term ‘Meat’ may mean, strictly, only muscle tissue, but includes the muscle tissue of any animal. ‘Meat’ would then include the muscle tissue of any animal whatsoever, and leave out other parts of the animal which are used in cooking, a result others may take exception to.
However, as a rule of thumb, in the Cookbook:
- if it is an animal that can not breathe under water, it (and all edible parts of it, whether muscle tissue or not) will likely be categorized under ‘Meat’ or 'Meat and poultry', although Birds are often separately categorized under 'Poultry', and
- all animals that can breathe under water (whether fresh or salt water) will likely be categorized under ‘Seafood’.
You may also be interested in:
- Meat Recipes, a manually curated list of meat recipes (includes poultry)
- Meat - 1881, meat recipes from the 1881 Household Cyclopedia; or
- Meat recipes, an automatically generated listing of a recipes which, on their individual pages, have been categorized as being meat recipes (excludes poultry).
- Poultry recipes, an automatically generated listing of a recipes which, on their individual pages, have been categorized as being poultry recipes.