The note of 'meat' in perfumery is a profound and intensely complex olfactive experience, far removed from the simple scent of raw flesh. It manifests as a deeply savory, umami richness, often with a subtle, yet unmistakable, metallic tang that speaks of blood and iron, or a waxy, fatty undertone reminiscent of rendered animal fats. Its texture is often described as dense and unctuous, almost chewy on the palate of the nose, imparting a remarkable depth and warmth. It can carry hints of roasted caramelization, a smoky char, or a subtle gaminess, depending on its specific iteration. It rarely behaves as a top note; its power and gravity anchor it firmly in the heart or, more commonly, the base. Its projection is typically moderate but persistent, weaving through other notes with a primal hum. Longevity is exceptional, settling into a persistent, musky warmth that evolves slowly, revealing leathery, musky, or even slightly fecal nuances over many hours.