What are rats used for food called? - briefly
The meat obtained from rats is commonly labeled simply as “rat meat,” often marketed under terms such as “field rat” or “wild rat.” It is treated as a source of protein in regions where rodent consumption is traditional.
What are rats used for food called? - in detail
Rats that are bred, harvested, or captured for human consumption are commonly referred to as edible rats or food rats. In culinary literature the product is described as rat meat, and the animals themselves are sometimes labeled as field rats, cane rats, or water rats, depending on the species and habitat from which they are obtained.
Edible rats are primarily found in Southeast Asian and African cuisines. In Vietnam, Thailand, and Cambodia, the brown‑field rat (Rattus norvegicus) and the black rat (Rattus rattus) are hunted in rice fields and sold in local markets. In West Africa, the cane rat (Thryonomys swinderianus) is domesticated and marketed under the name “cane rat” or “grasscutter.” These designations distinguish the animal from pet or laboratory specimens and indicate its role as a protein source.
Nutritional profiles of rat meat resemble those of other small mammals. Typical values per 100 g of cooked meat include:
- Protein: 20–25 g
- Fat: 5–10 g (with a higher proportion of unsaturated fatty acids)
- Calories: 150–180 kcal
- Micronutrients: iron, zinc, B‑vitamins comparable to chicken or pork
Preparation methods vary by culture. Common techniques involve grilling, frying, stewing, or incorporating the meat into soups and curries. Flavor is often enhanced with garlic, lemongrass, chilies, and fermented fish sauces. In some regions the meat is smoked to extend shelf life.
Regulatory frameworks treat edible rats similarly to other livestock. Food safety standards require inspection for parasites, proper slaughtering procedures, and hygiene during processing. In countries where rat consumption is traditional, government agencies may issue guidelines for farming, handling, and marketing to ensure public health.
The term “edible rat” therefore serves as a generic label for any rat species utilized as a dietary protein, while specific names such as “field rat,” “cane rat,” or “water rat” provide context about origin, domestication status, and culinary tradition.