Meat
History
Sheep, originating from western Asia, were domesticated with the help of dogs prior to the establishment of settled agriculture, likely as early as the 8th millennium BCE. Several breeds of sheep were established in ancient Mesopotamia and Egypt by 3500–3000 BCE. Today, more than 200 sheep-breeds exist. Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BCE, and several breeds were established by 2500 BCE. Modern domesticated cattle fall into the groups Bos taurus (European cattle) and Bos taurus indicus (zebu), both descended from the now-extinct aurochs. The breeding of beef cattle, cattle optimized for meat production as opposed to animals best suited for work or dairy purposes, began in the middle of the 18th century. Domestic pigs, which are descended from wild boars, are known to have existed about 2500 BCE in modern-day Hungary and in Troy; earlier pottery from Tell es-Sultan (Jericho) and Egypt depicts wild pigs. Pork sausages and hams were of great commercial importance in Greco-Roman times. Pigs continue to be bred intensively as they are being optimized to produce meat best suited for specific meat products. Other animals are or have been raised or hunted for their flesh. The type of meat consumed varies much between different cultures, changes over time, depending on factors such as tradition and the availability of the animals. The amount and kind of meat consumed also varies by income, both between countries and within a given country.
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