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One great division of human food is meat. Technically, perhaps, the edible flesh of every animal used for human food might be described as meat. In this manual, however, preference is given to the common meaning of the term.

The flesh of animals is by common consent divided into three principal classes, namely, the flesh of terrestrial mammals, or animals not provided with wings; second, aerial animals, or animals provided with wings, and, third, aquatic animals. A very common classification of these three kinds of food is flesh, fowl, and fish. There are animals, the flesh of which is eaten by many, which are not exactly included in this classification; for instance, animals of an amphibious nature, living partly on land and partly on sea. Also many of the animals classed as aerial live chiefly upon the earth; although having wings they do not use them, such as domesticated fowls. This classification, however, is sufficiently exact for the practical purposes of a food manual and, therefore, under the head of meat is included the edible flesh of mammals living on the land.