In mammals, including humans, flesh encompasses muscles, fats and other loose connective tissues, but sometimes excluding non-muscular organs (liver, lung, spleen, kidney) and typically discarded parts (hard tendon, brain tissue, intestines, etc.).
[1] In a culinary context, consumable animal flesh is called meat, while processed visceral tissues are known as offal.
In particular animal groups such as vertebrates, molluscs and arthropods, the flesh is distinguished from tougher body structures such as bone, shell and scute, respectively.
[3] In fungi, flesh refers to trama, the soft, inner portion of a mushroom, or fruit body.
[4] A more restrictive usage may be found in some contexts, such as the visual arts, where flesh may refer only to visibly exposed human skin, as opposed to parts of the body covered by clothing and hair.