Only a True Carnivore Can Answer All These Questions About Meat

Beef -- from cattle -- is a type of red meat. Packed with iron and a good source of protein, many researchers say you probably shouldn't eat red meat every day.

Poultry is domestic fowl. That means chicken, turkey, duck and the like.

Meats that have low fat content are "lean" meats. They generally have a fat content of between 5 and 10%.

Athletes need a lot of protein in order to keep their muscles running at optimum levels, and to build new muscle. Meat is a fast way to get a lot of protein.

Rib eye steaks are cut from the rib section of beef. Well-marbled, these are prized for their rich taste and texture.

Protein is vital human bodies, helping us build and repair muscle tissue. It is important in maintaining skin, blood, hair and other body parts, too.

You know bacon. It's the salty strips of pork that you fry up in a skillet for a thirsty-inducing breakfast.

Before the 1970s, chicken wings were waste parts. Then a Buffalo, New York fried them up and served them with a tangy sauce … and the buffalo wings crazy was born.

It's a common meat in some cultures. Tripe is taken from the muscle wall of a cow.

Elk meat is a protein powerhouse. A four-ounce serving contains 24 grams of protein, more than beef or bison.

Chicken skin is high fat. Skinless chicken is a quick way to quickly cut calories and fat in any chicken dish.

Porterhouse steaks are cut from the short loin in beef. They are basically the same thing as a T-bone steak.

Loin chops are taken from the rear of pigs. With their distinctive T-bones, they look a lot like classic beef T-bone cuts.

In the world of meats, chicken is regarded as a lighter choice. In 100 grams of chicken there about 119 calories. In beef? About 189 calories.

Still sucking down the fat from your ribeye steak? You already know this, but that fat is obviously the part that contains the most saturated fats … and it's not good for you.

Veal is the meat of young cattle. In some places, veal is very controversial because of concerns regarding animal welfare.

It's one reason that health researcher say you should keep your intake of beef on the low side. Beef has a lot more saturated fats, particularly compared to poultry.

Vitamin B6 is found in good amounts in many meats. And it's important -- it helps boost blood formation in your body.

Some studies point to very high meat consumption as a culprit in colon cancer. That's especially true for meats that are made with high temperature cooking styles, like grilling or frying.

Brisket is a cut of beef that comes from the hefty muscles at the front of the animal. It's full of connective tissue, and thus, benefits from long, slow cooking.

Cardiovascular disease -- heart disease -- is the world's top cause of premature death. Researchers suspect that red meats like beef play a role in the development of heart disease.

In terms of inputs, beef is very demanding, requiring ungody amounts of water and feed to create protein for humans. Other types of meat, like chicken, yield much more protein with fewer resources.

Bison is renowned for its low fat content. Per 100 grams, it has just 1.35 grams of fat, compared to 11 for beef.

When it comes to saturated fats, both lamb and duck are primary culprits. Compared with other meats, like chicken, they're very in in saturated fats.

Meats are great for proteins and fats … and not much more. In terms of nutrient diversity, vegetables are much, much richer than meat.

Chicken has higher-than-average levels of sodium -- nearly twice the amounts that pork and bison contain, but significantly less than turkey.

After it's cooked, lean beef is a very good source of protein. It's about 25% protein.

Meat production is an energy-intensive practice. To get a single quarter-pound hamburger, farmers need to procure nearly 7 pounds of feed.

Red meats like beef are renowned for their high iron content. They're great for combating anemia.

Bison is a very lean meat. In a four-ounce serving (200 calories) about half of those calories come from fat.