My local supermarket's best steaks are hung for 21 days apparently, and are red and fresh. However, when I used some the other day, and put some uncooked leftover back in the fridge, it went brown and started rotting within a couple of days. How does the butcher manage to hang the meat for 21 days without the same thing happening?
Sources for Navajo views on animals and nature? [more inside]
12 pounds of pork shoulder!... uh, now what? [more inside]
Today, a chicken was killed. And now, it is sitting in my fridge. Given that this is probably the highest-quality chicken I've ever had the chance to eat, how should I prepare it? [more inside]
My dear friend has purchased a calf and has sourced her butcher. What does she tell her butcher in order to optimize her enjoyment of this bounty, given her culinary preferences? [more inside]
We're getting a quarter beef. Any advice on the butchering order? [more inside]
Can you recommend a book about the meat culinary in South America? Bonus points if it's focused on Uruguay's or Brazil's cuisine [more inside]
Is it possible to tell which spiral sliced ham has a smaller bone in it while it's still in the package? [more inside]
I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc. [more inside]
Who sells the best beef in the Bay Area? [more inside]
What's wrong with mechanically separated meat (MSM)? [more inside]
Affordable humanely-raised dairy, meat and eggs in NYC? [more inside]
Veggie sausages vs. meat sausages: Which is healthier? [more inside]
How do you divide frozen foods, especially meat, between two freezers? We have a regular refrigerator-freezer in the kitchen for items used daily. Then there's a back-up refrigerator-freezer in the garage for beer and meats that we buy in bulk and freeze until we need them. I can't figure out a good system for deciding which meats get stored in the kitchen freezer and which get stored in the garage. Every method I try gets all confused within a month or two. So how do you do it?
How to cook wild game (opossum, raccoon, beaver) [more inside]
How do I cook a whole lamb on a spit? [more inside]
I would like to cook roast beef. For starters, what's roast beef? [more inside]
(Bear Meat Filter) - I came in to possession of some bear meat, best recipes/grillling techniques. [more inside]
Can anybody recommend a top notch butcher shop in Portland, OR (actually even better would be Beaverton/Hillsboro)? Sometimes for special occasions I'd like to step up my cooking a notch, including getting more specific cuts or prep, asking questions, etc, and actually interacting with my butcher.
Any NYC restaurants that serve edible insects or game meat? [more inside]
I want to like dark meat, really I do. I hate letting food go to waste, but invariably, when we cook a whole bird, we let the back half of it sit in the fridge until one of us throws it out. [more inside]
I have eggplant, bison, and potatoes. Tonight, I want them to join forces to create something delicious. What? [more inside]
What can I cook with 3 or more kinds of leftover meat? With the elder Fnorde boy off at college, I'm finding more and more often that dinner leaves us with a small amount of meat left over, too small for a serving, but too big to blithely throw away. What ideas can you give me for things to cook that can use multiple different cooked meats? For example, the fridge now includes about 3 ounces each of grilled beef, pork tenderloin, and chicken legs. I'd like to use them up in a single dish. I can think of making fried rice or lo mein with mixed meat, or maybe burritos or hash. Any other ideas? [more inside]
After seven years of vegetarianism, I'm opening up myself to eating meat every once in a while. I can tell you how to work with lentils, press tofu, and caramelize anything until the cows come home, I don't even know how to pick out a good cut of meat, much less what to do with it! Beyond recipes, I'm looking for suggested reading, tips, etc on selecting cuts of meat, working with meat for flavoring (when and how you use different fats, etc), and other pointers. Assume I know most cooking techniques that would apply to non-meat ingredients, but any meat-specific techinques would be great! [more inside]
I have a crockpot, need to eat at home more, and am really short on time. Anyone have recipes I could use? [more inside]
I need recipes that rely mainly on meats, non-starchy veggies, eggs and seasoning. No rice, gluten, wheat, fruit or sugars of any kind, though I can substitute sugar with liquid Splenda if necessary. Cheeses and nuts are only sparingly accepted. What should I make? [more inside]
Sorry, another meat safety question. Tonight I took a pound of ground beef out of the freezer and put it straight into a bowl of slightly colder than room temperature water on the counter to defrost for an hour. It defrosted on the counter for an hour. Then I decided I wasn't hungry and put it into the fridge in the still sealed package. Will it be safe to cook tomorrow night?
People who often eat meat filter: Did I just eat a raw sausage? [more inside]
I've been a vegetarian my whole life, and now I'm ready to eat meat. Help me broaden my horizons! I'm particularly interested in hearing from people who have successfully trained themselves to like a new food. How did you do it? [more inside]
I have been eating meat again for the first time in five years and could use some clarification about issues from omnivores of metafilter as I have been really anxious and paranoid about several issues relating to meat consumption. Thanks. [more inside]
I bought a lamb that turned out very gamey, what are your favorite recipes for bringing out the best in such meat? [more inside]
I am putting together a proposal for my English class. It proposes that cameras should be required in meat processing plants all along the "dissemble" line, and broadcast "to the public somehow," (probably via web-feed or something) . Is there such a thing, in any law, in any jurisdiction (even outside of the U.S.)? [more inside]
What to do with a 1.5 lbs piece of lomo embuchado? [more inside]
WELL DONE!?! Help me ruin a couple of perfectly good steaks. [more inside]
Besides coconut, what non-animal foodstuffs have "meat" in them? [more inside]
How do I keep my offline life private AFTER I sign up for Facebook? [more inside]
Please share your best recipes that utilize frozen (unthawed) poultry and meat. [more inside]
How do I deal with community supported agriculture flakes? I NEED people to pick up their shares. [more inside]
I don't notice anything particularly distinctive about the flavour of so-called game meats. Why do some people say they taste so different? [more inside]
Mystery Meat. My aunt gave me this meat a month ago. I can't remember what she said it was. I vaguely remember the word "breakfast." What kind of meat is it and how should I prepare it?
MEAT CAKE. I'm in over my head and need help finishing this off. Caveat: made with shredded turkey confit, not the normal meatloaf meat cake! [more inside]
How much time passes between an animal being slaughtered and it ending up in a supermarket meat case? [more inside]
Waiter at Chinese restaurant says eating lamb meat will keep your body warmer than all other meats, true or false? Please concur or debunk with Science.
Help a budding chef! How do I cook a venison roast? [more inside]
A local gourmet grocery carries some exotic meats. I would love to try some out, but I don't have a clue how. What are your best recipes for weird (for your average American) meats? [more inside]
In an ordinary supermarket, is there really any difference between the meat sold in the butcher case and the meat that's wrapped in plastic in the regular meat section? ("About three bucks a pound" is my reflex answer too. I'm curious about quality.)
Can you please help me think of some interesting meat+spice/seasoning combinations that I wouldn't think of on my own? [more inside]
Should I be suspicious of a supplier that won't disclose their sources for meat? [more inside]
Why does meat go bad quicker than vegetables/fruit? [more inside]