Ask MetaFilter questions tagged with food and meat

Roast Beast

Miko — Tue, 22 Dec 2009 09:33:49 -0800

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? My Googling seems to indicate it comes from the back of the pig and includes some of the bones of the spine, and that it's kind of next to the rib roast. Should I cook it like a rib roast? Or maybe a pot roast? Or braised? I'm just not sure what kind of treatment might do this big ol' meaty cut justice. Thanks for any ideas.

Why did they make me eat fish on Fridays?

tastybrains — Fri, 18 Dec 2009 07:52:42 -0800

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? This question is one I've wondered for a long time, triggered by my intense dislike of all seafood. Most recently, what triggered this question was the fact that it seems that all corporate cafeterias I know of serve fish every Friday (and stank up the whole place).

As a child, on Fridays during Lent, I was given a lot of shit for refusing to eat fish like everyone else. My question was always "if we can't eat meat, why can't we just order some cheese pizza?!" Really...why? Why is fish the traditional alternative to meat, instead of *real* nonmeat foods like tofu and beans and pasta and the aforementioned cheese pizza?

I also wondered exactly how fish was not meat, but chicken was. I mean, where is the line drawn between meat-dead-animals and non-meat-dead-animals? Is it warm-blooded versus cold-blooded (if so, could I eat amphibians and reptiles on Fridays if I wanted to observe this rule? Are frog legs and alligator fair game?)? Is it land-dwelling versus water-dwelling (if so, could I eat a dolphin or a manatee?)?

What about mealworms? Could I eat those?

Why is Chicken Different from Beef?

DMan — Thu, 10 Sep 2009 20:13:48 -0800

Why is chicken meat so much different from beef? To narrow that very broad question, one thing I've always wondered is why beef (like steak, not hamburger meat) will bleed if it's not cooked enough, but chicken doesn't do the same thing. Why is that? What's different about the two meats?

I asked a friend who is a food science major, and she had no clue either, and said she's always wondered why intact beef muscle sterile, but not chicken. So why are chickens so much different from cows?

More meaty munching for me and mine?

emilyw — Sun, 30 Aug 2009 09:36:52 -0800

I'm looking to expand my repertoire of strong meaty tasting recipes. Can you help? I feel like I'm getting stuck in a culinary rut. Looking for some new strong tasting, meaty flavoured recipes I may not have tried before!

Things I like:

Steak
Marmite
Bloody Marys
Blue cheese
Chili
Anchovies
Roast dinner
BBQ ribs.
Recipes I can make out of the store cupboard/freezer in half an hour.

You get the idea! What could I make to eat/drink along similar lines that's a bit more unusual? What do people from other cultures make when they want a meaty fix?

I know what's good.

chan.caro — Fri, 28 Aug 2009 13:59:14 -0800

How do I become a buyer for a restaurant? I've decided I'm done with being a desk jockey. The steady pay is nice, but the drudgery isn't.

I'd like to work in the restaurant business, but as a "buyer" for a restaurant or other establishment. I'd like to put knowledge I will have gained working on a farm to practice in an environment where I'll be able to basically tell restaurants "This is what you should be buying because of x, y, and z," or just do the buying outright. I'm open to the supply side as well.

Going back to school is a possibility, but not preferable, though my lack of a business background will probably necessitate taking some classes.

Is this possible? Does such a position exist? I'm sure I'm missing a lot of details as this is conceptual - please feel free to plug holes. Anecdotal evidence particularly appreciated.

Some deets: 23, in NYC, journalism background, currently working as a paralegal in BigLaw.

Reverse veganization

zenofthefrisbee — Mon, 16 Mar 2009 19:00:10 -0800

How can I incorporate animal protien and supplemental iron in my vegan diet? That sounds contradictory, I know.

But my doctor just told me that I am protien deficient and anemic, and that I must eat animal protiens and more iron. Every body is different, and apparently mine can't survive on a strict vegan menu alone. Now I am having trouble imagining how to incorporate meats in my meals. I've looked into whey protien mixes, but am interested in ways that I can hide meat (and extra iron) in my diet without, you know, tasting it. Basically I'd like my diet to remain as vegan as possible on the surface, while satisfying my body's protien requirements.

Fish is out; I can't palate it. Chicken, pork, and beef are better.

So, what are some good recipes to hide animal protien in?
Are there any prepared foods (like I'd buy at Whole Foods on my lunch break) that might work?
What are my other options outside of meat? Do eggs count?

Preserving smoked meat?

conifer — Wed, 11 Mar 2009 06:11:41 -0800

What to do with smoked meat? Recently had some smoked deer and trout while I was in the Patagonian Andes. My girlfriend bought me some smoked wild boar and some smoked trout for my birthday. The boar is about a kilo, and there are about 4 filets of trout. They seem to be vacuum packed, or at least very tightly wrapped in plastic, and they are in the fridge. Someone told her to slice the boar thinly, and to remove the skin from the fish and to store them in oil in a jar. Does this seem like good advice? It seems it would make it really greasy. Is it necessary? If I don't do this, how long will it last once I open it?

Where's the beef?

jeffamaphone — Sun, 08 Mar 2009 20:35:38 -0800

Please recommend a butcher or meat market where I can get 100% grass fed organic meats in the Bay Area. We don't eat meat often, but when we do, we'd like to eat the best.

Ideally I'd like one stop shopping for the best tasting, freshest, most local, most organically raised beef, chicken, lamb, and pork. It is very important to me that the animals have been fed their proper, natural diets they evolved eating.

Other animals, such as Ostrich, Alligator, Frog, etc. a bonus.

I live on the Peninsula, so I'd love for it to be somewhere between San Carlos and San Jose, but I will travel for the best meat.

Where can I get "exotic" meat in Australia?

Eastgate — Tue, 20 Jan 2009 10:45:55 -0800

I'm looking to buy some "exotic" meat in Australia. Which kinds are available here and where could I buy them from? I live in Melbourne, Australia, and I'm looking to buy some "exotic" meat, e.g. ostrich, emu, camel, alligator, zebra, lion... etc. The kind of meats like one might be able to purchase on a site such as US-based exoticmeats.com. Kangaroo is sold at the supermarket here, but I'm finding it hard to locate any other sorts of meat which might be considered "alternative".

Which of these kinds of meats are available in Australia, and which retailers might I be able to buy them from? Would some meats only be available by ordering from overseas retailers, and are there laws about this?

I can't find liverwurst anymore!

kestralwing — Thu, 08 Jan 2009 22:18:45 -0800

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.)

What's holding kangaroo meat back?

GIMG — Tue, 18 Nov 2008 18:54:17 -0800

What are the cultural barriers to kangaroo meat being a popular food in Australia? Some Australians eat kangaroo, but the demand seems low, and a re-branding of the meat as "australus" was even conducted to make the meat more palatable, but has been unsuccessful in drawing more fans of the meat (has it?). Yet tons of kangaroos are slaughtered for dog food...

Is it just fanciful to the Aussie? Or is it disturbing, as they think back to "Skippy" and their childhood, or their coat of arms? Has any research been done on how people determine what meats are acceptable for consumption? How important is the consumption of meat in the Australian lifestyle, and how does the consumption of kangaroo meat conflict with Australian cultural standards?

What can do with this loose brat?

nitsuj — Thu, 21 Aug 2008 07:47:41 -0800

What can I do with a pound of un-cased bratwurst? I picked up some bratwurst at the local farmers market, but it's loose meat, like ground beef, not cased like a traditional bratwurst. I'm having trouble finding decent recipes/ideas detailing what I can do with this. Halp?

Feeding My Cats Homemade Raw Meat Diet - Good Idea?

billysumday — Wed, 11 Jun 2008 06:50:59 -0800

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? Following the advice and instructions of this vet, I'd like to grind up whole pieces of chicken, add the necessary supplements, and feed that mixture to my cats as a supplement to their dry food.

Girlfriend is pragmatic and a Ph.D. student in the sciences and is demanding solid research to support this idea. There is no solid research, so far as I can tell, but there are a lot of supplemental anecdotes by random people on the internet that swear by this diet. Also, online companies selling people raw food to feed to their cats.

I would love any suggestions people have of other, better recipes; advice on how to make homemade cat food; and ideas to convince the g/f to feed the kitties my super awesome Billysumday's special all-natural feline delite raw food diet.

What veal cut is this, and how should I cook it?

Ponsonby Britt — Wed, 14 May 2008 16:34:30 -0800

MysteryMeatFilter: Help me identify this veal cut and a good way to cook it. Note that veal is my presumption here; the original store label says it's lamb, but "veal" has been written in and there's a "how to cook veal" label on it. (Bought last month from the markdown section; it's been in the freezer up until I thawed it yesterday.)

So tell me, what am I dealing with here? (I have a basic understanding of what veal is; please note that this is not intended to be a moral/ethical question.) What's a good way to cook it, preferably one that'd work well as leftovers? Or should I not cook it and throw it out?

Why does meat make vegetarians vomit?

giggleknickers — Thu, 01 May 2008 14:43:50 -0800

Why do vegetarians vomit if they eat meat? Every time I've seen a vegetarian eat meat, by accident or because they were giving up vegetarianism, they always vomited. I was just curious as to why this is. Does anyone know?

If you're going to answer, please have some knowledge about the subject and preferably have a source. I can come up with guesses myself.

Yes, but where will they live?

jadepearl — Thu, 20 Mar 2008 14:56:37 -0800

Help me match meat dishes.. What meat dish will not clash and pair well with a salmon fillet rubbed with paprika, brown sugar, thyme and black pepper? I am having a party and the one standout fish dish that I can do is salmon which the other party goers may or may not like. I am doing fish as one of the mains because some guests are pescatarians. Any suggestions are welcome.

Wash your mouth out?

indienial — Tue, 12 Feb 2008 22:26:26 -0800

Sometimes when I cook meat, it tastes soapy. Why? It is definitely not the pan having residual soap on it, as it has happened whether I bake, grill, BBQ or microwave meat. It seems to happen most frequently with chicken and beef, but other meats are sometimes affected. It is not anything to do with the fridge, as I have used a variety of fridges/freezers over the years. I am not the only person who can taste it, my housemate has also had this experience with meals she or her friends have cooked.

Is there anything I can do to stop this? It doesn't make it inedible, just less enjoyable.

Brains vs Grains

twine42 — Wed, 19 Sep 2007 05:33:16 -0800

What is the most energy efficient form of flesh to eat? I've got a veggie friend who doesn't eat meat largely because it's a better use of natural resources to eat the vegetation yourself than to feed it to animals and then eat them.

Ignoring the validity (or not) of this statement, I was wondering how the different meats stack up and how efficient they are at providing fuel to humans.

I guess the question ultimately is "how much energy does it take to get a cow/pig/chicken/whatever to maturity and how much can be gained from eating the flesh."

For the sake of simplicity, I guess we have to assume the vegetation is all natural, the animals aren't in centrally heated houses and no energy is expended getting the recently dead flesh to the dinner table...

I <3 my bacon

hindmost — Fri, 11 May 2007 19:46:00 -0800

What are some good choices for meat and meat products that do not require refrigeration for 2-3 days? I am going on a trip where I will be one of the few non-vegetarians so it is up to me to find some interesting sources of meat for the carnivores. There will be no real refrigeration (it will be about 70 degrees, I have a cooler, but I do not know how often I can refill it with ice). I'm looking for something more inspired than beef jerky, spam, and those dehydrated meals you can buy at camping supply stores. Cooking is limited to a small camping stove.

Is modern bacon created to be shelf stable? Any interesting recipes you can suggest? Maximize for deliciousness after a long day of activity. There are no space and weight restrictions barring the ability to fit in the trunk of a car.

Broiler? It's new to me!

snsranch — Tue, 16 Jan 2007 20:20:49 -0800

I just realized that my vintage O'keefe & Merritt oven has a broiler. I also have some well marbled kosher steaks... Any quick broiler 101? Is it usefull for this steak? I usually grill, but it's freezing outside. Can I just broil? If so how? I'd rather not pan-cook or grill tonight. I imagine the broiler is cool, but I've never done it before.

How can you have any meat if you haven't had your pudding?

craniac — Fri, 08 Dec 2006 10:55:49 -0800

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?

don't beat your meat

luriete — Tue, 18 Apr 2006 11:04:03 -0800

Does the US Department of Agriculture prohibit the use of growth hormones on meat raised for consumption? What other chemicals / additives are prohibited?

Cheaper to be veg?

Jimbob — Mon, 17 Apr 2006 16:40:08 -0800

On balance, can I save money by moving to a vegetarian diet? I'm facing some tough times ahead, and have been considering shifting my diet towards vegetarianism. I don't have anything against meat, it just seems too expensive at the moment, and I think I'll reserve it for special occasions. I love vegetarian food, I just have to learn how to cook it!

In any case, I've heard some vegetarians say that it isn't really cheaper, because you have to eat more food. Is this true? For comparison, I live in Australia, where meat is no-where near as expensive as in the UK or Europe - probably closer to the US in cost. Any tips on potential pitfalls to avoid?

Recipes needed for a family gathering

orange swan — Thu, 26 Jan 2006 09:43:34 -0800

I'm planning a menu for a family do (12 to 20 people expected) and I need three specific types of recipes. 1. A non-alcoholic fruit punch recipe. My family will happily drink gingerale and fruit juice dumped in bowl, but I'm hoping to come up with something more distinctive.

2. A recipe for sourdough biscuits. Oddly, I don't seem to have one in any of my cookbooks.

3. A non-pork meat dish (my other meat dish is a pork roast). Something relatively inexpensive, and that doesn't involve meatballs, please.

Forums discussing organic food, local/sustainable farming, humane meat sources, etc?

sdis — Mon, 02 Jan 2006 10:29:55 -0800

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? This is mostly to find a more appropriate community than MetaFilter to ask questions such as:
-What restaurants in LA use locally farmed meats?
-How's Trader Joe's buffalo meat treated?
-If I find out, for example, that a restaurant gets its meat locally, what does that tell me about that farm's treatment of their animals? How do I get informed about the farms shipping into LA?
-Good questions to ask my butcher

etc, etc.