Meat is an indispensable part of our daily diet, but many people know little about its sources and processes. In order to give you a better understanding of where meat comes from and how it is processed, we have prepared this meat store chart to give you an overview.

Part I: Meat Sources

There are two main types of meat sources: domestic animals and wild animals. Domestic animals include pigs, cows, sheep, chickens, etc., while wild animals include deer, wild boars, pheasants, etc.

1. Breeding Process of Domestic Animals

The breeding process of domestic animals is divided into three stages: breeding, fattening and slaughtering.

Breeding stage: The breeding of domestic animals is mainly divided into natural breeding and artificial breeding. Natural reproduction means that domestic animals reproduce in the natural environment, while artificial reproduction is realized through artificially controlled mating.

Fattening stage: The process of fattening livestock is mainly to increase the yield and quality of meat. The methods of fattening include feeding, watering, and health care.

Slaughtering stage: Slaughtering is the process of slaughtering and preliminary treatment of livestock. The slaughtering process requires specialized handling and equipment support.

2. The hunting process of wild animals

The hunting process of wild animals is mainly divided into three ways: trapping, baiting and shooting.

Trapping: trapping refers to setting various snares, such as snares, clips, bows and arrows, to capture wild animals.

Trapping: trapping refers to the use of various baits, such as food, sound, odor, etc., to lure wild animals to a specific location and then capture them.

Shooting: Shooting refers to the use of firearms to kill wild animals outright.

Part 2: Meat Processing

Meat processing mainly includes processes such as cutting, curing, smoking, grilling, and boiling.

1. Cutting

Cutting is the process of cutting and separating meat. The purpose of cutting is to facilitate subsequent processing and cooking.

2. Marinating

Marinating refers to the process of soaking the meat in marinade so that it absorbs the flavor and aroma of the marinade. The duration of marination and the type of marinade will affect the taste and flavor of the meat.

3. Smoking

Smoking is the process of placing cured meats into a smoker for smoking. The purpose of smoking is to add texture and flavor to the meat.

4. Roasting

Roasting refers to placing the meat in the oven or on the grill. The time and temperature of roasting affects the texture and flavor of the meat.

5. Cooking

Cooking refers to placing the meat in a pot to cook it. The cooking time and heat affect the texture and flavor of the meat.