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Meat Questions and Answers (Q&A)

The taste of "game" (venison is the stereotype) is different from the taste of "domestic" meats such as beef, pork or poultry. The expression "gamy" describes meat that tastes or smells different, perhaps stronger, than the bland, familiar tastes. "Gamy" is often extended to mutton (sheep) or lamb, goat, camel, and animals such as mountain sheep, moose or bear, that people do not ordinarily eat. Range-fed (grass-fed) beef tastes different from the meat of feed-lot cattle, and we say that the range-fed beef is "gamier."

The taste of a particular type of meat is determined by: the characteristic chemistry and type of muscle and fat, of the breed of animal (and others of its family), the animal's diet (grasses, leafy plants, flowers, fruit, bark, etc.) and nutrition (protein, minerals.) The same effect of diet is even more obvious in the milk of nursing females; and the animal's movement and activity patterns. Range fed cattle get more exercise than do animals kept in feed-lots, so the leg and rump meat of grazing cows has more myoglobin and is "gamier." This is why poultry legs, thighs, wings and backs are darker and have stronger flavor than the breasts.

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Kiviak is the name for a dish in Greenland and is not for the faint of heart. Basically, Inuit fishermen will capture and kill a seal. This seal is then disemboweled and covered in grease. After the seal has been properly taken care of, a large number of auks (a bird that is similar to a penguin) are also caught only to be killed and stuffed into the seal.

The seal is then sewn shut and covered in grease to prevent flies and maggots. Finally, the seal is placed into a hole, buried with rocks, and then uncovered after a number of months. If you're wondering what part of this is eaten, it's the birds. Every bit of them, including the bones and intestinal fluids.

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People may think that panthers and jaguars are the same in the beginning but these are two different types of animals that are part of the same family. They are often described as large cats but panthers are known to be heavier. A large panther can reach up to 250 lbs. The length of these two animals can also differ a bit. Panthers can reach up to 8 feet in height while jaguars can usually reach up to 6 feet.


Nevertheless, both animals can still be very heavy and long which is why they are scary to see in the wild and when you are not armed to protect yourself. The coat of these two animals is different too because panthers are usually black while jaguars come with spots.

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Chicken is the tastiest meat because when it is fried it tastes delicious. However, there are so many other ways to prepare chicken. You can boil it and put it in a casserole. You can also grill chicken on an outside grill. Then either eat it plain or cut it up and put it in a salad. The reason chicken is the tastiest is because of the numerous ways you can add things to it and it complements the chicken.

For instance, you can marinade the chicken or pour sauce over it. There are so many things that can go with chicken to really bring out the chicken flavor. No meat is exceptional being eaten plainly. It must have something added to it to really bring out its flavor.

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Brown meat!? That’s right. Brown meat is OKAY to eat.. So what makes meat red in the first place? That red liquid you see is actually water mixing with a protein that gives meat its red color, myoglobin. Myoglobin is a protein that stores oxygen for aerobic metabolism in the muscle. All mammals contain this protein in their meat tissues and is very similar to hemoglobin which stores oxygen in our red blood cells. This protein is normally a dark grayish-purple but when it comes in contact with oxygen, it becomes oxymyoglobin and reacts by turning a deep red color. That is why most of the meat we see has a bright red color.

Both myoglobin and oxymyoglobin have the ability to lose their oxidation which results in a brown color called metmyoglobin. This essentially means that meat can turn from a bright red color (which many associate with fresh) to a brown color from a lack of oxygen. Meat can also turn brown if any sort of contamination that would cause a chemical reaction comes in contact with it.Browning of meat can also occur when oxygen partial pressure is low or basically when meat is stacked on top of one another.

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T. Lopez

Let's see how far my knowledge stretches

These two are well-loved by a lot of people who love sushi products. Nigiri is a type of sushi wherein the raw fish is placed on top of rice that has been placed with rice and vinegar. Sashimi is a type of raw fish that is served raw. One of the biggest mistakes of people is assuming that all types of sashimi are the same but actually, sashimi requires careful preparation.

Some bacteria may be present in sashimi that will not be killed because it is not cooked. Some people have already suffered the consequences of consuming raw food products that were not thoroughly cleaned. Only get your nigiri and sashimi from sources that you can trust.

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Burgers, steaks, hot dogs—red meat is an American diet staple, but our carnivore cravings may be killing us. After tracking food choices of more than 121,000 adults for up to 28 years, Harvard researchers found that people who ate three ounces of red meat every day were about 13 percent more likely to die—often from heart disease or cancer—before the study ended than people who didn’t eat meat.

And daily servings of processed meat such as bacon raised the risk of early death by 20 percent. Saturated fat and cholesterol are only the start of meat’s diet dangers. Overloads of iron can threaten the hearts of meat eaters; sodium and nitrates make processed meat even worse. It’s no wonder that many experts recommend reducing or eliminating red meat from your diet.

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Animals raised for food in the U.S. produce many times more excrement than does the entire human population of the country. According to the U.S. Environmental Protection Agency (EPA), animals on U.S. factory farms produce about 500 million tons of manure each year. With no animal sewage processing plants, it is most often stored in waste “lagoons” (which can be seen in aerial views of factory farms) or it gets sprayed over fields. Runoff from factory farms and livestock grazing is one of the leading causes of pollution in our rivers and lakes. The EPA notes that bacteria and viruses can be carried by the runoff and that groundwater can be contaminated.

Factory farms frequently dodge water pollution limits by spraying liquid manure into the air, creating mists that are carried away by the wind. People who live nearby are forced to inhale the toxins and pathogens from the sprayed manure. A report by the California State Senate noted, “Studies have shown that [animal waste] lagoons emit toxic airborne chemicals that can cause inflammatory, immune, irritation and neurochemical problems in humans.”

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Vitamin B12 is only found in meat, fish, eggs and milk, although it is sometimes added to cereals and margarines. It is vital for the formation of red blood cells and nerve fibres. If our bodies don't produce enough red blood cells this can lead to iron deficiency known as anaemia. Two-thirds of protein comes from meat, fish, eggs and dairy food.

However, protein can also be found in cereal products, nuts and pulses. Recent studies show most of us eat more protein that we need. The recommended intake is 45 grammes for women and 55 grammes for men. Iron from animal sources is more easily absorbed than iron from plant sources. This is because various substances contained in iron from plant sources can bind iron, reducing absorption.

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I understand your confusion, especially with the conflicting, sometimes misleading information out there. Whether meat is good or bad depends on with whom you are talking. Paleo enthusiasts say meat is essential to longevity. Vegans will tell you to avoid it at all costs. The World Health Organization (WHO) recently stated processed meat and bacon are carcinogenic and red meat is most likely, as well. From a health and wellness standpoint, we question if eating meat truly causes heart disease, cancer and leads to a shorter life. Or is eating meat the key to longevity, as it seemed to be for the Plains Indians who lived on buffalo and had the highest number of centenarians in history?

On the other hand, we have the Seventh Day Adventists, who are vegetarians but are among the longest-lived people on the planet. Many of the studies demonizing meat use subjects who are smokers, drink too much, eat way too much sugar and processed foods, eat very little fruits and veggies, and do not exercise. And of course, they don’t take vitamins! So it’s no wonder that these meat eaters with bad habits and horrible diets are sicker and fatter! What about featuring Paleo enthusiasts in these studies?

These are pro-meat eaters who choose grass-fed meats. They shop at Whole Foods or health food stores. They don’t smoke, and they drink in moderation, if at all. They take vitamins, eat lots of fruits and veggies, and exercise regularly. And they have very little sugar and no refined carbs. The same goes for whole food vegans (not the chips and soda vegans). They would be interesting subjects.

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