Content added Content deleted
No edit summary |
(Adding categories) |
||
| (4 intermediate revisions by 4 users not shown) | |||
| Line 1: | Line 1: | ||
[[File:Sabussy meatgender flag.png|thumb|The meatgender flag.]] |
|||
{{Stub}}[[File:MeatgenderFlag.JPG|thumb|The Meatgender flag.]]'''Meatgender''' is a [[gastrogender]] that is visually appealing, similar to that of meat. |
|||
[[File:Meatgender.png|thumb|An alternative meatgender flag.]] |
|||
'''Meatgender''' is a [[gastrogender]] related to the flavor, texture, appearance, and feeling of meat. The “meat” in meatgender primarily refers to red meats such as beef, pork, veal, and venison. |
|||
==History== |
==History and Flag== |
||
The earliest use of the term was on January 17, 2021, by Twitter user sabussy.<ref>[https://twitter.com/sabussy/status/1350905413043167232 Tweet referring to meatgender.]</ref> The user also included a flag in the tweet. |
|||
This term was coined by wiki user Guns for hands on January 28, 2020. |
|||
Both flags use various shades of red and a white-pink color to represent the layering of fat and muscle in red meat. The alternate flag has varying thicknesses in the stripes, similar to the uneven thickness of layers of fat and muscle in red meat. |
|||
==References== |
|||
[[Category:Xenogender]] |
[[Category:Xenogender]] |
||
[[Category:Foodgender]] |
[[Category:Foodgender]] |
||
[[Category:Gastrogender]] |
[[Category:Gastrogender]] |
||
[[Category: |
[[Category:Texturagender]] |
||
Latest revision as of 14:34, 3 July 2021
Meatgender is a gastrogender related to the flavor, texture, appearance, and feeling of meat. The “meat” in meatgender primarily refers to red meats such as beef, pork, veal, and venison.
History and Flag
The earliest use of the term was on January 17, 2021, by Twitter user sabussy.[1] The user also included a flag in the tweet.
Both flags use various shades of red and a white-pink color to represent the layering of fat and muscle in red meat. The alternate flag has varying thicknesses in the stripes, similar to the uneven thickness of layers of fat and muscle in red meat.