What are meat yielding animals?

"Meat-yielding animals" is a broad term that encompasses any animal raised primarily for its meat. This includes a wide variety of species, including:

Mammals:

* Cattle: Beef cattle (e.g., Angus, Hereford)

* Pigs: Domestic pigs (e.g., Yorkshire, Duroc)

* Sheep: Sheep breeds raised for mutton (e.g., Suffolk, Hampshire)

* Goats: Goat breeds raised for meat (e.g., Boer, Kiko)

* Horses: Horse meat is consumed in some cultures.

* Rabbits: Rabbit meat is considered a lean and sustainable protein source.

* Deer: Venison is a popular game meat.

* Buffalo: Water buffalo and American bison are raised for meat.

* Camels: Camels are a source of meat in some parts of the world.

Birds:

* Chickens: Broilers (for meat), laying hens (also produce eggs).

* Turkeys: Raised for meat, particularly during the Thanksgiving season.

* Ducks: Duck meat is often used in Asian cuisine.

* Geese: Goose meat is a delicacy in some countries.

Fish and Seafood:

While not typically thought of as "animals" in the same way as mammals and birds, many fish and seafood species are raised or caught for consumption. Some examples include:

* Salmon: Farm-raised and wild-caught salmon are popular.

* Tuna: Several species of tuna are caught and consumed.

* Shrimp: Shrimp farming is a major industry.

* Lobster: Lobster is considered a delicacy.

* Crabs: Various crab species are eaten.

Other Animals:

* Snakes: Snake meat is consumed in some cultures.

* Alligators: Alligator meat is a specialty food in the Southern United States.

Note: The specific animals raised for meat can vary significantly depending on the region, cultural traditions, and economic factors. Ethical concerns about animal welfare and the environmental impact of meat production are also important considerations.