What is an edible rat called? - briefly
The consumable form is commonly referred to as rat meat. In certain culinary traditions it may also be labeled “civet” when describing the flesh of specific wild rat species.
What is an edible rat called? - in detail
The animal used as food in various cultures is generally referred to simply as “rat meat.” In culinary contexts there is no distinct species‑specific name that separates edible rats from other rodents. The term applied depends on the region and the species involved.
- Asia (Vietnam, China, Thailand) – Rats captured in rice fields or urban environments are called “chuột” (Vietnamese) or “shǔ” (Chinese). Menus list the dish as “rat” or “rat stew.”
- Africa (West Africa, Central Africa) – The cane rat (also known as “grasscutter”) is a large rodent marketed as “cane rat” or “grasscutter.” Although not a true Rattus species, it is the most common edible rodent on the continent.
- South America (Andes, Amazon) – Wild field rats are labeled “rat” or “mouse” in Spanish‑language menus, occasionally specified as “ratón de campo.”
- United States (research labs, survival situations) – Laboratory rats are described as “lab rat meat” or simply “rat protein.”
Scientific classification for the most frequently consumed species is Rattus norvegicus (brown rat) and Rattus rattus (black rat). When prepared for consumption, the meat is treated like any other terrestrial protein: cleaned, skinned, and cooked by roasting, grilling, or stewing.
In summary, the edible form of a rat carries no specialized culinary name; it is identified by the generic term “rat” together with qualifiers that indicate the region, species, or preparation method.