Home : Eating :Meat: Can’t Beat It! 
Red meat is darker-coloured meat, as contrasted with white meat. The exact definition varies, but the meat of adult mammals, such as beef, mutton, and horse is invariably considered "red", while domestic chicken and turkey breast meat are invariably considered "white". The "dark" meat portions of poultry (chicken or turkey legs, or all duck) are more similar, physiologically, to red meat. Pork is frequently referred to as "The Other White Meat," although it is considered a red meat. The observed color difference between red meat and white meat is due to the concentration ofmyoglobin, which in turn is due to muscle fiber type and animal age. When myoglobin is exposed to oxygen, oxymyoglobin develops. Oxymyoglobin appears red, which is why red meat (more myoglobin) appears redder than white meat. More than half a million Americans are diagnosed with heart failure every year. Join the party! Round is Ass meat. Because cows have strong legs for kicking in farmer’s skulls, their rears are as muscly as J.Lo’s. So cook it low and slow, with a lot of moist heat, and marinate the hell out of it beforehand. London broil is from the round section, as are the thin steaks you eat for breakfast. Divided into the loin and sirloin, this area makes up the cow’s “sorority girl tattoo area” and has the most expensive cuts of beef. If you cook the loin anywhere beyond medium rare, you’re a chump. Cuts from this area are the T-bone, porterhouse, sirloin steak, and filet mignon.
Breast and flank are lean meat from the belly. It can have a lot of flavor, but overcook it and it’ll turn into paving material. This is home to the brisket and corned beef, which is delicious with a side of guilt from your Irish mom who hasn’t heard from you in weeks, ya ungrateful bastard. The rib is tender, with just enough delicious fat, or “marbling,” for flavor. Since these cuts baste themselves, don’t marinate before broiling or roasting them. Choice Delmonico steaks—which take their name from a famous New York City restaurant—come from the rib section. Chuck is from the shoulder, this is a cheap and juicy piece of meat (like your mom), but it can be tough and fatty (also like your mom) if you don’t cook it properly. It makes great cube meat for stews, ground chuck for burgers and meat loaf, or hearty Yankee pot roast. The chicken wing is made up of the tip, the wingette, and the drummette. While not nearly as sexy as the breast and leg, there’s good eatin’ here. A chicken leg is made up of the thigh and the drumstick, and it’s perfect for frying. The leg is all dark meat, and juicy as hell. White meat only, the breast is like Idaho. And the top part, called the tenderloin, is what they make chicken fillets from. The nugget doesn’t come from any specific part of the chicken’s body. It’s actually a delightful pastiche of gristle and sinew! You ever seen a pig’s shoulders? They’re fatty like a pork version of Mike Ditka. This cut is too tough to fry, but it goes down good if braised slowly. Pulled-pork BBQ sandwiches come from here. And we know how you like to pull pork. The loin provides the tenderest cuts and is divided into three parts—the blade, a fatty part up near the shoulder; the sirloin, which is close to the rump and bony as Karen Carpenter on crystal meth; and the middle loin, which is pricey but delicious. The legs are where the hams, the hocks, and the knuckles come from. The leg is a huge, meaty cut that typically makes up 24 percent of the hawg’s total weight. Good cured and served with spicy brown mustard, it also makes a great roast. The gut contains the spareribs. The rest of the belly is usually cured and smoked to create the thing that men will kill and die for: bacon. Just say it: bacon. It doesn’t matter when you’re reading this…right now you could go for some bacon, couldn’t you? We don’t want to shock you, but back ribs and spareribs are two parts of the same damn rib. And “boneless ribs” aren’t ribs at all—they’re just extra loin muscle! Calling it a rib means more moolah for the butcher. And calling it “boneless loin” would kind of creep you out.
Hot smoking (190 degrees for 10 hours) is how you make jerky—by slowly cooking the meat of your choice (make sure it’s extra lean!) at an extremely low temperature and pouring smoke into it for more flavor. The results are: (1) a chunk of meat that you can chew on for hours without any loss of structural integrity, and (2) colon cancer. But it’s worth it! With roasting (250 to 350 for up to four hours) the time and temperature are higher, and so are the stakes! No, not really. We just wanted to say that. Slow-roasting gives some time to render the fats on the inside of your chunk of food, but the heat is intense enough to give a nice all-over tan to the dish. Every holiday meal should be cooked this way. There are a lot of great steakhouses in America. A steakhouse (or steak house) is a restaurant that specializes in beef steaks. Bonanza & Ponderosa Steakhouses have a rich history of pleasing guests and serve flame-grilled Steaks at a great price. But price is not the only consideration. Part of the secret of success in life is to eat what you like -Mark Twain
The earliest records of vegetarianism as a concept and practice amongst a significant number of people come from ancient India and the ancient Greek civilisation in Southern Italy and in Greece in the 6th century BCE. In both instances the diet was closely connected with the idea of nonviolence towards animals (called ahimsa in India) and was promoted by religious groups and philosophers. Following the Christianisation of the Roman Empire in late antiquity, vegetarianism practically disappeared from Europe. Several orders of monks in medieval Europe restricted or banned the consumption of meat for ascetic reasons, but none of them eschewed fish. Vegetarianism re-emerged somewhat in Europe during the Renaissance. It became a more widespread practice in the 19th and 20th centuries. In the Western world, the popularity of vegetarianism grew during the 20th century as a result of nutritional, ethical, and more recently, environmental and economic concerns. Famous or infamous vegetarians include: Adolf Hitler, Moby, Ally Sheedy, Alec Baldwin, the B-52’s, Corey Feldman, Fiona Apple, Richard Gere, Casey Kasem, Yoko Ono, and Kirk Cameron.
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