Beef, in contrast to meat from older cattle, can be produced from a calf of any sex and any breed; however, most calves come from young males of dairy breeds who are not used to breeding. In general, beef is more expensive than older cattle (cows or bulls).
Chicken is the most common type of bird in the world. Due to their relative ease and low cost of breeding compared to animals such as cattle or pigs, chickens have become prevalent throughout the cuisine of crops around the world, and their meat has been differently adapted to tastes regional.
Chicken can be prepared in a wide range of ways, including roasting, frying, barbecue, grilling and cooking, among many others, depending on the purpose. Since the last half of the 20th century, prepared chicken has become a fast-food item. Chicken is sometimes mentioned to be healthier than red meat, with lower concentrations of cholesterol and saturated fat.
Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). The meat is highly prized in Asian cuisines, especially in China, for its fat content and texture.
Some religions and cultures prohibit pork consumption, notably Islam and Judaism.
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