I recently bought a share of a pig from a farmer, and it came wrapped in various cuts. One of the cuts is a large, meaty, bony one called "chine end roast." How should I cook this? [more inside]
posted by Miko on Dec 22, 2009 - 4 answers

In some religions (at the very least Catholicism), eating fish on Fridays is (or at least was) a requirement and seems to remain a bit of a tradition. I was raised by some strict Catholics, but never understood what the real rule was. Do you have to eat fish, or do you just have to not eat meat? And how exactly is "meat" defined in this situation? [more inside]
posted by tastybrains on Dec 18, 2009 - 40 answers

Why is chicken meat so much different from beef? [more inside]
posted by DMan on Sep 10, 2009 - 18 answers

I'm looking to expand my repertoire of strong meaty tasting recipes. Can you help? [more inside]
posted by emilyw on Aug 30, 2009 - 23 answers

How do I become a buyer for a restaurant? [more inside]
posted by chan.caro on Aug 28, 2009 - 4 answers

How can I incorporate animal protien and supplemental iron in my vegan diet? [more inside]
posted by zenofthefrisbee on Mar 16, 2009 - 30 answers

What to do with smoked meat? [more inside]
posted by conifer on Mar 11, 2009 - 13 answers

Please recommend a butcher or meat market where I can get 100% grass fed organic meats in the Bay Area. [more inside]
posted by jeffamaphone on Mar 8, 2009 - 17 answers

I'm looking to buy some "exotic" meat in Australia. Which kinds are available here and where could I buy them from? [more inside]
posted by Eastgate on Jan 20, 2009 - 6 answers

Where can I score some old fashioned liverwurst in the Pacific Northwest? There always used to be rolls of liverwurst next to the lunch meats, but no more. And Amazon no longer carries Mother Goose Liverwurst; there's a "unknown when again available" note. Mail order is fine, if it's a reliable source. (And I really don't want to make it myself; I just want to smear it on bread.)
posted by kestralwing on Jan 8, 2009 - 6 answers

What are the cultural barriers to kangaroo meat being a popular food in Australia? [more inside]
posted by GIMG on Nov 18, 2008 - 43 answers

What can I do with a pound of un-cased bratwurst? [more inside]
posted by nitsuj on Aug 21, 2008 - 17 answers

I want to make my own homemade, raw meat (chicken and rabbit) cat food. My girlfriend thinks it's a bad idea. Almost everything I can find on the interwebs suggest that feeding a cat a BARF (biologically appropriate raw food) diet is healthy for the cat. This wiki suggests that there is no scientific evidence pointing to a clear resolution - in the references section there are some vets arguing one way or the other, but nothing concrete. Has anyone been there, done that, or have any other advice? [more inside]
posted by billysumday on Jun 11, 2008 - 16 answers

MysteryMeatFilter: Help me identify this veal cut and a good way to cook it. [more inside]
posted by Ponsonby Britt on May 14, 2008 - 7 answers

Why do vegetarians vomit if they eat meat? [more inside]
posted by giggleknickers on May 1, 2008 - 31 answers

Help me match meat dishes.. [more inside]
posted by jadepearl on Mar 20, 2008 - 10 answers

Sometimes when I cook meat, it tastes soapy. Why? [more inside]
posted by indienial on Feb 12, 2008 - 12 answers

What is the most energy efficient form of flesh to eat? [more inside]
posted by twine42 on Sep 19, 2007 - 38 answers

What are some good choices for meat and meat products that do not require refrigeration for 2-3 days? [more inside]
posted by hindmost on May 11, 2007 - 35 answers

I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... [more inside]
posted by snsranch on Jan 16, 2007 - 16 answers

I could have sworn that I read something by Jeffrey Steingarten in which he encourages his readers to cook a turkey roast made of turkey breast, herbs, and possibly other meats tied together with twine, instead of fussing with a full sized bird. It's not in The Man Who Ate Everything, however. Does anyone remember this? Or, could someone recommend an easy to make, impressive main dish for our Christmas dinner?
posted by craniac on Dec 8, 2006 - 13 answers

Does the US Department of Agriculture prohibit the use of growth hormones on meat raised for consumption? What other chemicals / additives are prohibited?
posted by luriete on Apr 18, 2006 - 3 answers

On balance, can I save money by moving to a vegetarian diet? [more inside]
posted by Jimbob on Apr 17, 2006 - 23 answers

I'm planning a menu for a family do (12 to 20 people expected) and I need three specific types of recipes. [more inside]
posted by orange swan on Jan 26, 2006 - 18 answers

OrganicFoodFilter: I'm looking for some information sources and populated forums discussing local farming options, organic food, pasture-raised meats, humane meat animal treatment, etc. Do such forums exist? Do such forums with a decent sized Los Angeles community exist? [more inside]
posted by sdis on Jan 2, 2006 - 1 answer

[MeatFilter] What is the American equivalent of a cut of beef known as punta de anca in Spanish or picañha in Brasilian Portugese? [more inside]
posted by electroboy on Dec 29, 2005 - 9 answers

How many steaks (or how much meat) is there on a cow and how long would it take you to eat at the rate of one meal a day? [more inside]
posted by barbelith on Nov 15, 2005 - 9 answers

What can/will my newly-pregnant, incredibly-picky, wife eat? (there are complications to this question) [more inside]
posted by Kickstart70 on Oct 24, 2005 - 37 answers

I'm thinking about trying to go vegetarian, if only for a month's experimentation. But for a variety of reasons, I know it will be very difficult indeed. So: suggestions? [more inside]
posted by logovisual on Jun 2, 2005 - 35 answers

steak grilling: what's your technique? [mi]
posted by beaverd on Feb 16, 2005 - 25 answers