Cheap meat Cheap meat Cheap meat is a term used to describe relatively inexpensive meat (e.g. fatty cuts of lamb or mutton) or to indicate that the consumer price of meat does not include the overall costs of industrial meat production. The term cheap meat is then either related to subsidies, to hidden costs or to non-material costs ("moral cost") of meat production. Non-material costs can be related to issues such as animal welfare (e.g. treatment of animals, over-breeding). The term is used by critics of the meat industry. The meat industry is subsidized with billions of dollars by governments who support
Crab meat Crab meat Crab meat or crabmeat is the meat found within a crab. It is used in many cuisines across the world, prized for its soft, delicate, sweet taste. Crab meat is low in fat and contains around 82 calories per 3-ounce serving. Brown crab ("Cancer pagurus"), blue crabs ("Callinectes sapidus"), blue swimming crabs ("Portunus pelagicus"), and red swimming crabs ("Portunus haanii") are among the most commercially available species of crabmeat globally. In some fisheries, crab meat is harvested by declawing of crabs. This is the process whereby one or both claws of a live crab are manually pulled off