Deer meat is generally called venison. The term venison comes from the Latin verb venari, meaning “to hunt” and it can refer to meat coming from boar, hares, and certain species of goats and antelopes, but it is most commonly applied to deer meat. Venison is characterized by its fine grain and supple texture resulting from short, thin muscle fibers. Red, axis, fallow, and roe are the most common types of deer used for their meat. Venison is similar to beef in texture, color, and other chemical characteristics but contains less fat. Venison is a healthy meat for human consumption since deer are inherently wild animals living on grass and wild plants, their meat can be consumed as part of a naturally healthy diet. Venison is higher in moisture and protein, and the protein is more diverse in amino acids and lower in calories, cholesterol, and fat than most cuts of grain-fed beef, pork, or lamb.