animal "produce" (some Google results)?

[RonButters at AOL.COM]

In a message dated 11/24/08 12:21:21 PM, Berson at ATT.NET writes:


> 
> More seriously, I don't think it would be sensible for me to refer to
> the various plantation animal products brought into a Charleston
> market in 1740 as "meats" or "flesh".  (For one thing, the cuts of
> large animals would probably have been cut up in the market, not before.
> 
> Joel
> 
I'm not sure if the question is about what people would have said in 1740 or 
today. There was a time when "meat" merely meant "food" ("Upion what meat doth 
this our Caesar feed that he hath grown so great"), but I don't know if that 
went on into the mid-18th Century America.

For today, I don't think "meats" would be wrong. I wonder if I am the only 
one of us who has actually looked at some data on this? I did some Google 
searching and found a few interesting results. 

There is an interesting discussion at <
http://answers.yahoo.com/question/index?qid=20080220094931AA1rJyk> about the question "Is fish meat?"

As has already been suggested, the question is made more complex for the 
respondents by issues involving vegetarianism (for purposes of which fish is 
considered meat for most people) and Catholic church practices (where seafood 
was--and maybe is still--not considered "meat" for purposes of fasting and 
abstinence). Most of the respondents, however, seemed to feel that seafood should be 
classified as "meat"--for whatever purpose. But, as Larry Horn suggested, this 
is clearly a borderline area in which responses are varied and many people 
have contingent and uncertain feelings.

As for poultry, I found no evidence anywhere I looked that anyone thinks of 
poultry as not meat. The sources below all do, and they are pretty 
authoritative. Most of them seem to classify seafood as borderline. Some supermarkets have 
a "Meat and Seafood Department," but they are all pretty much in the same 
Department, and businesses all pretty much advertise for workers who will not 
distinguish the one from the other when it comes to cutting, packaging and 
in-store preparation. The same workers do the job, regardless of what kind of flesh 
is being prepared for sale.

http://www.indeed.com/jobs?bloc=1&q=meat&gclid=CKS-5IrljJcCFR8hnAodNQZEaw

Meat Cutter
The Fresh Market - Raleigh, NC +15 locations
   p" width="251"> Meat Cutter The Fresh Market requires previous meat 
cutting experience (meat, poultry, pork, and seafood) in the retail or restaurant 
industry..

PT Meat Cutter
Food Lion - Durham, NC +33 locations
Job Title: PT Meat Cutter Job Duties: Provide quality... Process fresh meats, 
smoked meats, seafood, random weight, lunchmeat, frozen food and salted meats 
to the... 
------------------
http://www.ccohs.ca/oshanswers/occup_workplace/supermar.html

What are the tasks involved in "Meat Packaging"?

In the meat packaging department, colour-coded expanded polystyrene (e.g. 
Styrofoam plates) are filled with pork, beef and poultry. Workers carry the meat 
to be processed from the storage room to the work bench. They also arrange the 
plates, add moisture absorbing sheets, and place aluminum trays on the work 
bench (Figure 2).

To complete a task a worker has to:

     * pick up a colour-coded plate
     * pick up a moisture-absorbing sheet
     * grasp pieces of meat from a box
     * fill the plate
     * remove the plate from the bench

=====================-================
http://www.foodcity.com/departments.php?action=meats

Meats


     * A Pantry Staple from the Meat Department
     * A Special Occasion Calls for A Special Roast
     * A STEAK IS A STEAK IS A STEAK…
     * Add a Touch of International Flavor to Your Hamburgers
     * CELEBRATE NATIONAL CHICKEN MONTH
     * Celebrate National Pork Month
     * Chicken Every Day for A Year!
     * Choose the Right Beef Cut for Your Recipe
     * Cooking Chicken
     * Cooking Under Cover

==================================
http://www.cooperativegrocer.coop/articles/index.php?id=100

The Red Meat Debate at Brattleboro Food Co-op

The discussion on whether to carry red meat at the co-op goes back in our 
case about 3 years before we began the 1988 relocation to our present, much 
larger facility. It was a difficult and sometimes highly charged emotional process, 
especially given the fact that our organization was founded primarily by 
vegetarians.

With the co-op already carrying chicken and fish, the board of directors 
approved a management proposal to carry local frozen lamb and pork. 



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