This section is from the book "Experimental Cookery From The Chemical And Physical Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
The Food and Drug Administration in "The Service and Regulatory Announcements of 1933" define meat and flesh as follows: "Meat is the properly dressed flesh derived from cattle, from swine, from sheep or goats sufficiently mature and in good health at the time of slaughter, but is restricted to that part of the striated muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, and does not include that found in the lips, in the snout, or in the ears, with or without the accompanying and overlying fat, and the portions of bone, sinew, nerve, and blood vessels which normally accompany the flesh and which may not have been separated from it in the process of dressing it for sale.
"Flesh is any edible part of the striated muscle of an animal. The term 'animal' as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk, or any other animal used as a source of food."