Other MEATS:

Horse:

Is the culinary name for meat cut from a horse.
It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to China.
The top eight countries consume about 4.7 million horses a year.
For the majority of mankind's early existence wild horses were hunted as a source of protein.
It is slightly sweet, tender, low in fat, and high in protein.
In most countries where horses are slaughtered for food, they are processed in a similar fashion to cattle, i.e., in large-scale factory slaughter houses (abattoirs) where they are stunned with a captive bolt gun and bled to death.
(Note that it is not always clear whether "horse slaughter" refers only to horse meat for human consumption, or whether it also includes pet food and meat for carnivores, e.g. in zoos) In countries with a less industrialised food production system, horses and other animals are slaughtered individually outdoors as needed, in the village where they will be consumed, or near to it.
Horse meat contains 25% less fat, nearly 20% less sodium, double the iron and less cholesterol than high quality beef cuts, and when compared to ground beef 25% less fat, 30% less cholesterol and 27% less sodium.

Major Horsemeat Production Countries - production in Metric Tons:
China - 204,000 tons
Mexico - 78,876 tons
Kazakhstan - 55,100 tons
Mongolia - 38,000 tons
Argentina - 55,600 tons
Italy - 48,000 tons
Brazil - 21,200 tons
Kyrgyzstan - 25,000 tons
Worldwide Totals - 720,168 tons

Rabbit:

Breeds such as the New Zealand and Californian are most frequently utilized for meat in commercial rabbitries.
These breeds have efficient metabolisms and grow quickly, they are ready for slaughter by approximately 14 to 16 weeks of age.
Rabbit fryers are rabbits that are between 70 to 90 days of age, and weighing between 3 to 5 lb (1 to 2 kg) live weight.
Rabbit roasters are rabbits from 90 days to 6 months of age weighing between 5 to 8 lb (2 to 3.5 kg) live weight.
Rabbit stewers are rabbits from 6 months on weighing over 8 lb.

Any type of rabbit exhibiting "commercial" body type can be slaughtered for meat.
Dark fryers (any other color but albino whites) are usually docked in price by packers because of the slightly darker tinge of the fryer (purely pink carcasses are preferred by consumers) and because the hide is harder to remove manually than the white albino fryers.
Rabbit meat is a source of high quality protein.
Rabbit meat is leaner than beef, pork, and chicken meat.
Rabbit products are generally labeled in three ways, the first being Fryer.
This is a young rabbit between 4.5 and 5 pounds and up to 9 weeks in age.
This type of meat is tender and fine grained.
The next product is a Roaster, they are usually over 5 pounds and up to 8 months in age.
The flesh is firm and coarse grained and less tender than a fryer.
Then there are giblets which include the liver and heart.

Deer:

Deer have long had economic significance to humans.
Deer meat, for which they are hunted and farmed, is called venison.
Venison may be eaten as steaks, tournedos, roasts, sausages, jerky and minced meat.
It has a flavor reminiscent of beef but is richer and can have a gamey note.
Venison tends have a finer texture and is leaner than comparable cuts of beef, however, like beef, leaner cuts can be tougher as well.
Organ meats of deer are sometimes eaten, but would not be called venison, rather, they are called humble, as in the phrase "humble pie."
Venison is lower in calories, cholesterol and fat than most cuts of beef, pork, or lamb.
The Sami of Scandinavia and the Kola Peninsula of Russia and other nomadic peoples of northern Asia use reindeer for food, clothing, and transport.
The caribou in North America is not domesticated or herded as is the case of reindeer (the same species) in Europe, but is important as a quarry animal to the Inuit.
Most commercial venison in the United States is imported from New Zealand.
Venison is widely available in European supermarkets through the traditional hunting season, (October to December).
The main cuts available to European consumers are derived from the saddle and the hind leg.
Diced venison is also readily available in frozen form in most supermarket freezer bins.
Most of this venison comes from New Zealand.

In North America venison is less available at retail due to the requirement that the animal is first inspected by USDA inspectors.
There are very few abattoirs which process deer in North America, and most of this venison is destined for restaurants.
Most venison sold through retail in the USA will come from New Zealand, it is available through some high end speciality grocers and some chains which focus on more 'natural' meats.

Bison:

Bison are now raised for meat and hides.
Over 250,000 of the 350,000 remaining bison are being raised for human consumption.
Bison meat is lower in fat and cholesterol than beef,which has led to the development of beefalo, a fertile cross-breed of bison and domestic cattle.
In 2005, about 35,000 bison were processed for meat in the U.S., with the National Bison Association and USDA providing a "Certified American Buffalo" program with birth-to-consumer tracking of bison via RFID ear tags.
There is even a market for kosher bison meat, these bison are slaughtered at one of the few kosher mammal slaughterhouses in the U.S., and the meat is then distributed nationwide.

Kangaroo:

Kangaroo is a meat from any of the species of kangaroo.
It is produced in Australia from wild animals and as of 2007 is exported to over 55 countries worldwide.
Kangaroo meat is high in protein and low in fat (about 2%).
Kangaroo meat has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods.
CLA has been attributed with a wide range of health benefits including an anti cancer action and reducing body fats.
Kangaroo meat is stronger in flavor than the meat from commercially raised food animals.
It is considered to be tender.
Minced (or ground) kangaroo meat may be substituted into dishes where minced beef would normally be used.
Kangaroo meat was legalised for human consumption in South Australia in 1980, and in all other Australian states in 1993.
Kangaroo was once limited in availability, although consumption in Australia is becoming more widespread.
Kangaroo meat has been exported since 1959.
Seventy percent of kangaroo meat is exported, particularly to the European market: Germany and France.
It is sold in supermarkets in England and used in Russian sausages.
The meat is also processed into dog food.
Kangaroo farming is a more environmentally friendly meat industry than sheep or cattle farming since kangaroos require less feed than placental stock, are well-adapted to drought, and do not destroy the root systems of native grasses.
However kangaroo farming is economically unattractive due to the start up costs and inability for the farmed product to compete financially against animals that have been killed by hunters under the government quota system.

Camel:

A camel carcass can provide a substantial amount of meat.
The male dromedary carcass can weigh 400 kg (900 lb) or more, while the carcass of a male Bactrian can weigh up to 650 kg (1,400 lb).
The carcass of a female camel (or she-camel) weighs less than the male, ranging between 250 and 350 kg (550-770 lb), but can provide a substantial amount of meat.
The brisket, ribs and loin are among the preferred parts, but the hump is considered a delicacy and is most favored.
It is reported that camel meat tastes like coarse beef, but older camels can prove to be tough and less flavorful.
Camel meat is still eaten in certain regions including Somalia, where it is called Hilib geyl, Saudi Arabia, Egypt, Libya, Sudan, Kazakhstan and other arid regions where alternative forms of protein may be limited or where camel meat has had a long cultural history.
In the Middle East, camel meat is the rarest and most prized source of pastirma.
Not just the meat, but also blood is a consumable item as is the case in northern Kenya, where camel blood is a source of iron, vitamin D, salts and minerals.
The camel is also considered a novelty in Australia.

Buffalo:

Buffalo meat, sometimes called "Carabeef", is often passed off as beef in certain regions and is also a major source of export revenue for India which has the largest population of buffalo in the world.
However, in many Asian regions, buffalo meat is less preferred due to its toughness, however, recipes have evolved (Rendang for example) where the slow cooking process and spices not only make the meat palatable, but also preserves it, an important factor in hot climates where refrigeration is not always available.
Water buffalo horns are used for the embouchure of musical instruments such as ney and kaval.
Water buffalo hide provides a tough and useful leather often used for shoes and motorcycle helmets.
The bones and horns are often made into jewelry, especially earrings.