Allergy to meat is rather rare and seems to be restricted to a very small number of patients. While in some cases the causative allergens are heat labile and thus cooking of meat reduces or abolishes allergic reactions, other allergens are known to be heat resistant. Single patients with egg allergy may develop symptoms with poultry meat (bird-egg syndrome). Recent findings suggest that there may be reactions to meat in patients after treatment with certain monoclonal antibodies.