What the meat from each animal is called — and the products that come from it.
| Animal | Meat | Also made into |
|---|---|---|
| Cow / cattle | Beef | Steak, mince, brisket |
| Calf (young cattle) | Veal | Escalope, osso buco |
| Pig | Pork | Bacon, ham, gammon, sausage |
| Sheep (adult) | Mutton | Stew, curry |
| Sheep (young) | Lamb | Chops, roast |
| Deer | Venison | Steak, sausage |
| Goat | Chevon / goat | Curry, stew (kid if young) |
| Chicken | Chicken (poultry) | — |
| Turkey | Turkey (poultry) | — |
| Duck | Duck | Confit, breast |
| Rabbit | Rabbit | Stew, pie |
| Bison / buffalo | Bison | Steak, burger |
| Wild boar | Boar | Sausage, roast |
| Horse | Horsemeat (chevaline) | Steak (regional) |
| Snail | Escargot | — |
In English, many meats get a different word from the live animal — beef not cow, pork not pig, mutton not sheep. The usual explanation is history: after the Norman conquest of 1066, the French-speaking ruling class named the food on the table (from bœuf, porc, mouton) while the English-speaking farmers kept the older names for the animals in the field. Poultry and game often kept a single name — chicken, duck, rabbit — because the same social split didn't apply. For where each cut sits on the animal, see cuts of meat.