Food animals are those considered for human consumption, mainly cattle, buffalo, sheep, goats, pigs and poultry. A small number of species provide the majority of meat despite thousands being theoretically suitable. Meat consumption varies between geographical regions based on availability, religion, and customs. Conventional foods in one area may be unconventional in others, for example Hindus abstain from beef and Muslims avoid pork. Meat is defined as the edible muscle and offal of food animals.

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2. FOOD ANIMALS
Food animals are those animals that are considered for
human consumption. They are mainly from among those
that consume food such as hay, straw, roots or grain. E.g.:
Cattle, Buffalo, Sheep, Goat and Pigs.
Among the marine animals the fishes with scales and
fins are widely considered wholesome. In addition, poultry
has become a major meat producing species.
Theoretically, thousands of animals could supply meat
for human consumption, but in practice relatively small
number of species are being considered.

3. Classification
1. Based on use by human consumption
a. Conventional- Cattle, Buffalo, Sheep, Goats, Pig
and Poultry
b. Non- Conventional- Rabbit, Hare, Game animals
and birds
2. Based on the Physical state:
a. Large Stock- Cattle, Buffalo
b. Medium stock- Hogs
c. Small Stock- Sheep, Goat, Calves
3. Based on the degree of fatness
a. Lean Stock
b. Fat stock

4. Meat is normally regarded as the edible part (muscle
and the offal) of food animals.
Meat consumption practices vary based on
Geographical disposition, availability of animals,
religious practices, and rituals and customs of the
population.
. Certain prejudices existed within each community
and one such is that Greeks ate dogs but forbade eating
lambs.
Conventional food of one community may not be
conventional for the other.
Hindus donot ate beef (cattle meat ) while Muslims
forbade the Pork (meat of pig ).

5. The non-conventional meat consumption patterns are
as here under:
 Horse flesh consumption (Hippophagia)- Russia,
Denmark, Belgium, Holland and Germany
 Dog flesh consumption (Kynophagia)- Korea and
some parts of North-Eastern states of India
 Flesh of Hippopotamus, Rhinos, Ostrich and
Elephants- Tribal African people
Flesh of seal, Caribou and polar bear- Eskimos and
Canadians
Flesh of whales- Norway and Japan
Frogs and Scorpions consumption- China, Japan and
U.S.A.
Flesh of Crocodile and Emu – Australia
Monkeys of various species – Asians of tropical and
sub-tropical regions and Africans, etc.

6. Desirable Qualities of food animals
Should be considered for food at an
optimum age & weight .
The carcass yield should be maximum.
Should be acceptable to the consumers.
Should be easily and economically
produced.
Should not be too old or too young.

7. Terminology used commonly for meat
from different species of food animals:
Cattle : Beef
Buffalo :Cara beef/Buff/Buffen
Sheep : Mutton
Goat : Chevon
Pigs : Pork
Poultry :Chicken meat
Deer : Venison
Calf : Veal

8. Cattle & Buffalo meat ( beef / buffen)
In India, cows are reared mainly for milk production. Slaughter
of cows is banned in most of the states except Kerala, West Bengal
and Tripura.
Carcass yields vary from 50 to 54 % depending on the condition
of the animal and the dressing yield averages 103 Kg/ Cattle.
Sheep meat ( mutton )
In general, an average Indian sheep weighs between 13 to 16 Kg at
6 months of age except for Deccani and Magra, which weigh about
20 Kg.
 The dressing percentage of sheep is about 45-48 %, which may
go up to 50 % in a well-bred stock.
 India stands 3rd in sheep population in the world with vast
recourses of as many as 40 breeds.

9. Goat meat ( chevon )
India ranks 2nd in the world goat population.
 It is regarded as poor man’s cow and it has got the distinction of
being the most important meat animal of India.
 The pre-slaughter weight of goats varies from 12 to 20 Kg
depending on the size of the breeds.
The dressing percentage also varies from 43 to 50 %.
Pig meat ( pork )
Pigs shall be slaughtered at 6-7 months of age.
The dressing percentage varies from 65-70 % in case of
desi pigs.
70 to 75 % in case of crossbred pigs.

10. Poultry meat (chicken meat )
Chickens shall be slaughtered at 6-8 weeks of age.
The dressing percentage varies from 70-75% .
Spent hens also slaughtered .
Share of chicken in total meat production in India :-45%.
Rabbit meat
Rabbits are prolific , grow rapidly and produce meat
from cheap roughages .
Average body wt. :- 1.5 to 2.0 Kg.
Carcass yield :- 52-58 %.
Rabbit carcass contains 82% lean meat which is white in
color and soft in consistency .

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