What are the 3 classifications of meat?

There isn't a universally accepted system that divides meat into only three categories. However, based on common classifications used in various contexts, here are three possibilities:

1. Red Meat, White Meat, and Poultry:

* Red Meat: This category includes meat from mammals, like beef, pork, lamb, and goat. It is often darker in color due to the presence of myoglobin.

* White Meat: This term usually refers to the lighter-colored meat from poultry, specifically chicken, turkey, and duck. It's considered lower in fat than red meat.

* Poultry: This is a separate category that encompasses all birds raised for meat, including chicken, turkey, duck, goose, and quail.

2. Meat, Poultry, and Seafood:

* Meat: This encompasses the flesh of mammals like beef, pork, lamb, and goat.

* Poultry: As before, this includes all types of birds raised for meat.

* Seafood: This covers all marine life consumed for food, including fish, shellfish, crustaceans, and mollusks.

3. Muscle Meat, Offal, and Game:

* Muscle Meat: This is the most common type of meat, consisting of skeletal muscles from animals. It includes beef, pork, chicken, etc.

* Offal: This category includes various organs and other edible byproducts from animals, such as liver, kidneys, heart, and brains.

* Game: This refers to the meat of wild animals hunted for food, such as deer, elk, rabbit, and wild boar.

The most suitable classification depends on the context. For instance, when discussing nutritional content, the "red meat" and "white meat" distinction might be useful. For culinary purposes, classifying meat based on its source (mammal, bird, or marine animal) might be more appropriate.