Meat by animal

Hares are mammals belonging to the genus Lepus. They are herbivores and live solitarily or in pairs. They nest in depressions in the ground called forms, and their young are able to fend for themselves shortly after birth. The genus includes the largest lagomorphs. Most are fast runners with long, powerful hind legs, and large ears that dissipate body heat. Hare species are native to Africa, Eurasia and North America. A hare less than one year old is called a leveret. A group of hares may be called either a husk or a down.

species of mammal

wild animals under pursuit or taken in hunting

meat of domestic sheep

meat prepared from domestic cats for human consumption

meat from the domestic goat used as food

thumb|right|Venison steaks Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.

flesh from kangaroos

flesh of whales used for consumption by humans or other animals

flesh of a crab used as a food ingredient

flesh from alligators that is for consumption

flesh from sharks

meat from rat

types of seafood that are consumed worldwide

flesh from seals

flesh from elephant

flesh and other edible parts derived from monkeys

flesh from donkey

flesh from Bubalus bubalis

fictional dish