Eating Meat

In North America and Europe, meat from herbivores such as beef cattle, sheep, and swine serves as an important source of complete protein. Meat from other animals such as goat, rabbit, deer, elk, moose, horse, possum, and squirrel, is less commonly eaten. Significant sources of meat in other countries include the camel in Middle East, the llama in Peru, the kangaroo in Australia, and the dog in some parts of the Far East.

However, here we will only confine to the meat from cattle, sheep and swine. Meat is generally defined as the muscles of animals, but in a broader sense it also covers the organs and glands obtained from the animal. Although the term “meat” could also includes the flesh of poultry and fish.

Meat is usually the most expensive item on a menu, but expense will vary based on the variety, cut, and tenderness of the portion. Some cuts are naturally tender, while others are tough, so preparation methods must vary accordingly. Tender cuts lend themselves to dry-heat methods such as roasting, broiling, grilling, and frying, while tougher cuts are better for long, slow, moist processes such as braising, stewing, or steaming.