This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Although in different parts of the world the flesh of many different animals is used for food, we depend mostly upon that of cattle, sheep, and hogs. The flesh and certain edible organs of these animals constitute our meat. The term meat may be used to include fowls. Beef is the flesh of mature cattle, veal that of calves. Mutton is the flesh of mature sheep, lamb that of young sheep. The flesh of hogs is sold fresh as pork, smoked as ham and bacon.