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Carabeef
Buffalo meat
Buffalo meat
is the meat of the water buffalo, a large bovid, raised for its milk and meat in many countries including India, Nepal, Pakistan, Bangladesh, Bulgaria, Italy, Russia, Czech Republic, Slovakia and Egypt. Buffalo meat
Buffalo meat
is known by various names in different countries
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Bison
B. bison B. bonasus †B. antiquus †B. hanaizumiensis †B. latifrons †B. occidentalis †B. palaeosinensis †B. priscus †B. schoetensacki Bison
Bison
are large, even-toed ungulates in the genus Bison
Bison
within the subfamily Bovinae. Two extant and six extinct species are recognised. Of the six extinct species, five went extinct in the Quaternary extinction event. Bison palaeosinensis evolved in the Early Pleistocene
Pleistocene
in South Asia, and was the evolutionary ancestor of B. priscus (steppe bison), which was the ancestor of all other Bison
Bison
species. From 2 MYA to 6,000 BC, steppe bison ranged across the mammoth steppe, inhabiting Europe and northern Asia with B. schoetensacki (woodland bison), and North America with B. antiquus, B. latifrons, and B. occidentalis. The last species to go extinct, B. occidentalis, was succeeded at 3,000 BC by B
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Roast Goose
Roast goose
Roast goose
is a dish found in Chinese, European, and Middle Eastern cuisines.Contents1 Southern China 2 Hong Kong 3 European 4 Variations 5 Middle East 6 Gallery 7 See also 8 References 9 External linksSouthern China[edit]This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please help to improve this article by introducing more precise citations. (March 2018) (Learn how and when to remove this template message)In southern China, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese
Cantonese
cuisine. It is made by roasting geese with seasoning in a charcoal furnace at high temperature
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Entomophagy
Entomophagy
Entomophagy
(/ˌɛntəˈmɒfədʒi/, from Greek ἔντομον éntomon, "insect", and φᾰγεῖν phagein, "to eat") is the human use of insects as food. The eggs, larvae, pupae, and adults of certain insects have been eaten by humans from prehistoric times to the present day.[1] Human
Human
insect-eating is common to cultures in most parts of the world, including North, Central, and South America; and Africa, Asia, Australia, and New Zealand. Over 1,000 species of insects are known to be eaten in 80% of the world's nations.[2] The total number of ethnic groups recorded to practice entomophagy is around 3,000.[3] However, in some societies insect-eating is uncommon or even taboo.[4][5][6][7][8] Today, insect eating is uncommon in North America, but insects remain a popular food in many regions of Latin America, Africa, Asia, and Oceania
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Fish As Food
Many species of fish are consumed as food in virtually all regions around the world. Fish
Fish
has been an important source of protein and other nutrients for humans from time immemorial. In culinary and fishery contexts, fish may include shellfish, such as molluscs, crustaceans and echinoderms. English does not distinguish between fish as an animal and the food prepared from it, as it does with pig vs. pork or cow vs. beef.[1] Some other languages do, as in the Spanish peces versus pescado. The modern English word for fish comes from the Old English
Old English
word fisc (plural: fiscas) which was pronounced as it is today
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Game (hunting)
Game or quarry is any animal hunted for sport or for food. The type and range of animals hunted for food varies in different parts of the world. In some countries, game is classified, including legal classification with respect to licences required, as either "small game" or "large game".Contents1 Description 2 By continent and region2.1 Africa2.1.1 South Africa2.2 Oceania2.2.1 Australia 2.2.2 New Zealand2.3 North America2.3.1 Canada
Canada
and the United States2.3.1.1 Reptiles and amphibians 2.3.1.2 Birds (predator) 2.3.1.3 Birds (galliforms) 2.3.1.4 Birds (waterfowl) 2.3.1.5 Birds (waders) 2.3.1.6 Ungulates 2.3.1.7 Carnivores 2.3.1.8 Rodents 2.3.1.9 Misc
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Livestock
Livestock
Livestock
are domesticated animals raised in an agricultural setting to produce labor and commodities such as meat, eggs, milk, fur, leather, and wool. The term is sometimes used to refer solely to those that are bred for consumption, while other times it refers only to farmed ruminants, such as cattle and goats.[1] In recent years, some organizations have also raised livestock to promote the survival of rare breeds. The breeding, maintenance, and slaughter of these animals, known as animal husbandry, is a component of modern agriculture that has been practiced in many cultures since humanity's transition to farming from hunter-gatherer lifestyles. Animal
Animal
husbandry practices have varied widely across cultures and time periods. Originally, livestock were not confined by fences or enclosures, but these practices have largely shifted to intensive animal farming, sometimes referred to as "factory farming"
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Poultry
Poultry
Poultry
(/ˌpoʊltriː/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes
Galliformes
(which includes chickens, quails and turkeys). Poultry
Poultry
also includes other birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word "poultry" comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal. The domestication of poultry took place several thousand years ago. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity
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Seafood
Seafood
Seafood
is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish
Shellfish
include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life. The harvesting of wild seafood is usually known as fishing or hunting, and the cultivation and farming of seafood is known as aquaculture, or fish farming in the case of fish
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Alligator Meat
Alligator
Alligator
meat is the meat from alligators that is for consumption.[1][2] It has been used both historically and in contemporary times in various cuisines of the Southern United States. Alligator
Alligator
eggs are also for consumption. Alligator
Alligator
meat has been described as a healthy meat source for humans due to its high protein and low fat composition. It has been described as being mild flavored and firm in texture. In the United States, it can only be legally sourced from alligator farms, and is available for consumer purchase in specialty food stores, some grocery stores, and can also be mail ordered.[3][4] Some U.S
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Chicken As Food
Chicken
Chicken
is the most common type of poultry in the world.[1] In developed countries, chickens are typically subject to intensive farming methods.Contents1 History 2 Breeding 3 Edible components 4 Health4.1 Use of Roxarsone
Roxarsone
in chicken production 4.2 Antibiotic resistance 4
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Crocodile
Crocodiles (subfamily Crocodylinae) or true crocodiles are large aquatic reptiles that live throughout the tropics in Africa, Asia, the Americas and Australia. Crocodylinae, all of whose members are considered true crocodiles, is classified as a biological subfamily. A broader sense of the term crocodile, Crocodylidae
Crocodylidae
that includes Tomistoma, is not used in this article. The term crocodile here applies to only the species within the subfamily of Crocodylinae. The term is sometimes used even more loosely to include all extant members of the order Crocodilia, which includes the alligators and caimans (family Alligatoridae), the gharial and false gharial (family Gavialidae), and all other living and fossil Crocodylomorpha. Although they appear similar, crocodiles, alligators and the gharial belong to separate biological families
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Duck As Food
In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Duck
Duck
is eaten in various cuisines around the world. Magret refers specifically to the breast of a mulard or Muscovy (or Barbary) duck that has been force fed to produce foie gras.[1]Contents1 Duck
Duck
meat 2 Duck
Duck
dishes 3 Pollution contaminating wild duck 4 References 5 Further reading 6 External links Duck
Duck
meat[edit] Duck
Duck
meat is derived primarily from the breasts and legs of ducks. The meat of the legs is darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey
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Grouse
Bonasa Falcipennis Centrocercus Dendragapus Lagopus Tetrao Tetrastes Tympanuchus and see textSynonymsTetraonidae Vigors, 1825 Grouse
Grouse
/ɡraʊs/ are a group of birds from the order Galliformes, in the family Phasianidae
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The Hindu
The Hindu
The Hindu
is an Indian daily newspaper. Headquartered at Chennai, The Hindu was published weekly when it was launched in 1878, and started publishing daily in 1889. It is one of the two Indian newspapers of record[6][7] and the second most circulated English-language newspaper in India, after The Times
The Times
of India
India
with average qualifying sales of 1.21 million copies as of Jan–Jun 2017.[4] The Hindu
The Hindu
has its largest base of circulation in southern India, and is the most widely read English daily newspaper in Andhra Pradesh, Tamil Nadu
Tamil Nadu
and Kerala, Telangana, Karnataka. The newspaper and other publications in The Hindu Group are owned by a family-held company, Kasturi and Sons Ltd. In 2010, the newspaper employed over 1,600 workers and annual turnover reached almost $200 million[8] according to data from 2010
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Kangaroo Meat
Kangaroo
Kangaroo
meat is a meat from any of the species of kangaroo. It is mostly produced in Australia
Australia
from wild animals and in 2010 was exported to over 55 countries worldwide.[1]Contents1 Production 2 Products 3 Criticism and controversy 4 Kangatarianism 5 Name 6 Traditional Aboriginal use 7 See also 8 References 9 External linksProduction[edit] Currently most kangaroo meat is sourced from wild animals as a byproduct of population control programes.[2][3] Both the meat and the hides are sold. Although most species of macropod are protected from non-Aboriginal hunting by law, a small number of the large-sized species which exist in high numbers can be hunted by commercial hunters.[4] This policy has been criticised by some animal rights activists.[5] On the other hand, the kangaroo harvest is supported by a wide range of professional ecologists in Australia
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