Based on the other thread, I got to thinking... What's your favourite meat?

Mine used to be beef. Steak in particular. Every day on holiday I'd have a burger or a steak. Nowadays I don't really much care for either.

Something I thought I'd never say was my favourite, it's pork.

The versatility of it... bacon, pork loin, belly, ribs, sausages, pulled pork, pepperoni, charcuterie meats. Pigs are truly wonderful animals. Tasty, cheap, quick to grow. I love em!

If you like pork you’ll love human flesh. Get my contact details from CT and PM me.

tarkys_ears wrote: ↑

Fri Jun 11, 2021 11:53 pm

Based on the other thread, I got to thinking... What's your favourite meat?

Mine used to be beef. Steak in particular. Every day on holiday I'd have a burger or a steak. Nowadays I don't really much care for either.

Something I thought I'd never say was my favourite, it's pork.

The versatility of it... bacon, pork loin, belly, ribs, sausages, pulled pork, pepperoni, charcuterie meats. Pigs are truly wonderful animals. Tasty, cheap, quick to grow. I love em!

Thought pigs Ears would be your thing TBH.

Nah I'm more of a "Cameron" type man

Lamb. Cute little baa lamb.

Living in a country where lamb is scarce and beef is mainly frozen from Australia, I suppose I eat more pork than anything else. The problem is that everything is so fatty...Thais simple love fatty meat so belly pork is the favourite and most expensive cut. We eat more fish now than meat and are hopefully healthier!

Lamb and goat. Goat or lamb curry or stew are delights of life.

You can’t really get either in the US unless you have a Middle Eastern or Caribbean grocery with a decent freezer section.

Roast duck or pheasant with orange and cranberry sauce respectively.

Berni Inns grilled the best ever steak. I miss them terribly.
A porterhouse steak was just magical with mushrooms, and a ridiculously large half tomato all served with wonderful chips. I lament the passing of Berni Inns.

Lamb is my favourite, and by some margin.

However, if someone told me I could eat only one type of meat for the rest of my life, it would be chicken. It’s versatile and takes on other flavours from marinades easily… lamb always tastes like lamb no matter what you do to it.

Barnsley chop.........because I love saying ‘Baaaarnsley’

Varies, love well aged rare sirloin, rack of spring lamb duck with a fruity sauce and belly pork. If I had to opt for just one rack of lamb.

Lamb
Lamb
Lamb

Quorn

Beaver wrote: ↑

Sat Jun 12, 2021 10:58 am

Lamb
Lamb
Lamb

I thought you would be "Xylophagist" or "Folivore" Beaver and like a nice bit of willow or oak...

Eurosausage

Whale and horse.

Beaver wrote: ↑

Sat Jun 12, 2021 10:58 am

Lamb
Lamb
Lamb

Not beaver then?

tim_noone wrote: ↑

Fri Jun 11, 2021 11:59 pm

Thought pigs Ears would be your thing TBH.

I knew a bloke who lost his ear in an accident and they made him a replacement out of a pigs ear.

He said his hearing after was ok but there was a bit of crackling.

Pheasant, Venison, Duck and Lamb. Sadly the wife won't eat any of them so I'm stuck with chicken, pork, bacon and beef.

My mate used to work in a research facility where they did cross breeding..

They crossed Chicken with a Turkey ... called it a Churkey.

They crossed a Swan with a Goose ... called it a Swoose.

They crossed a Pheasant with a Duck ... but couldn't come up with a name for it.

I’m partial to a Tarka Dhal - it’s like any other dhal but a little ‘otter.

Otter being ‘vydra’ in Czech, funnily enough. Not sure if that’s covered elsewhere!

Has to be Chicken due to its versatility.

Crispy pork belly...yummy

Beef - hard to beat quality aged ribeye / fillet /sirloin
Hard to fault any meat apart from pork in its unsmoked “white meat “ guise
Partial to occasional opening of beef curtains too ...

sheep.

i do an excellent mutton vindaloo.

I have always enjoyed a well cooked leg of lamb. Living in Spain now the lamb is delicious, as is the suckling pig, however since I had a couple of stents put in due to angina, I tend to eat more fish. Fortunately I live two minutes from the Mediterranean Sea so the fresh fish, caught daily, is fabulous.

Highland cattle fillet steak, due to being out on grass all year round the meat is sweeter and more tender. Each time our friends send one to slaughter we buy a full fillet which cuts to between 8 and 10 steaks for around £50-60. Great value.

Pork belly

I love fish, but lamb is a close second followed by chicken.

I used to be massive on good beef steak, especially t-bone, but I hardly ever bother these days when dining out. A good quality burger though, cooked by someone who knows what they are doing while keeping a close eye on the temperature, is another thing indeed.

I think if you had a gun to my head, and I had to choose one meat to remain I would choose Chicken. It goes with everything doesn’t it.

am very fussy regarding fat, I like all meats that I can think of, but bacon and ribeyes I like a lot but cut the fat of after cooking and these are the regular Sunday meats along with beef/lamb/pork/. Chicken tends to be more in chicken tortilla soup for us or with ceasar salads, sandwiches, never a Sunday roast. I think chicken is so bland and my last choice really

Being in Texas I do like Wild Boar, Bison and Elk, Bison can get anywhere, Wild Boar various places but mostly restaurants rather than supermarkets, Elk not so easy but if hubby had to chose one meat, then it would be Elk as a steak, for myself Wild Boar, obviously pig/pork, but certainly tastes different, close but not the same.

Have tried lot's of other "exotic" meats, alligator, zebra, water buffalo, ostrich, snake, and a few mixed grills in Africa, and ostrich by far my favorite of those, but not seen here.

Has to be roast ox heart or done in a slow cooker just fab

Steak (any) is boring and pretty tasteless as it is. Oxtail and Shin is where it's at.

But if you're after red meat then Lamb it is, all day long.

Lamb done right is so much more flavoursome, as a meat on its own, than beef / steak.

KateR mentioned cutting the fat off a lot of meats!! Healthier I suppose but as long as they’re crisped up they’re often the tastiest part.

Crispy streaky bacon (grilled) in white bread that’s been ‘buttered’ with the molten fat that’s come of the bacon, washed down with nice cup of tea (Yorkshire Gold). Now that’s a proper breakfast!!

Lamb. Nice slow roasted lamb with gravy and mint sauce.

Crispy bacon

Use to love a big T-bone steak, but now find I can’t eat a lot of steak. Haven’t had any in months, and don’t miss it.

Rileybobs wrote: ↑

Fri Jun 11, 2021 11:57 pm

If you like pork you’ll love human flesh. Get my contact details from CT and PM me.

Generally we eat herbivorous animals, so if you're going to eat human flesh, then Vegans or Vegetarians ought to be the ones of choice; as an added bonus you'll be doing your bit for the little baa lambs and other herbivores by reducing the number of competing foliage eaters.

Probably the side panel part of a succulent young rabbit. I'm not overly keen on the rest of the beast, but that bit is gorgeous.
Pheasant breast and relatively low fat pork mince with apple, ginger and a splash of phal are right up there.

After eating meat as a stable of pretty much every meal for the last 25 years, I wouldn’t be sad for it to never appear on a plate in front of me again.

I’m not a veggie but I could happily live that way of life! I’m just too lazy!

Octopus meat ...and theres plenty to go around with 6 arms and 2 legs,trouble was it took 9 hours to cook...it kept turning gas down.

Claret_tinted wrote: ↑

Sun Jun 13, 2021 3:49 pm

After eating meat as a stable of pretty much every meal for the last 25 years, I wouldn’t be sad for it to never appear on a plate in front of me again.

I’m not a veggie but I could happily live that way of life! I’m just too lazy!

You can't beat a good kebab ! Pork, herbs, chips and Tzatziki. However Vivera plant based kebab is lovely and much better than the rubbish 'lamb' served up in most takeaways.

i am also partial to a bit of ox liver.

fry a small onion in some butter with a star anise until browning. then turn up the heat and add thin strips of the liver. when the liver is browned add a heaped dessert spoon of good quality gravy granules, a squirt of tomato puree and a dollop of oyster sauce. then add a splash of wine (red or white).

add enough water or stock to make a good gravy and simmer until the liver is cooked through (about a minute and a half).

serve with crusty bread with best butter.

and mustard.

edit: a few anchovies will do if you don't have a decent oyster sauce.

Still a nice beef cut for me. I like lamb a lot and eat pork often, but if it’s a ‘special meal’ it’s rib eye based in either mustard or horseradish. Occasionally I’ll act like a Barbarian and just add salt and pepper.

Tender pieces of lamb neck skewered and done as souvlaki is a personal favourite.

Horse gets a bad press from the usual bleeding hearts these days, but there's lots to recommend it... A generous piece of flank (foal preferably) lightly grilled or fried in olive oil... Its to die for.

fatboy47 wrote: ↑

Mon Jun 14, 2021 1:18 pm

Tender pieces of lamb neck skewered and done as souvlaki is a personal favourite.

Horse gets a bad press from the usual bleeding hearts these days, but there's lots to recommend it... A generous piece of flank (foal preferably) lightly grilled or fried in olive oil... Its to die for.

i had horse in france and was mightily impressed. would love to see it on the shelves over here.

yTib wrote: ↑

Mon Jun 14, 2021 3:20 pm

i had horse in france and was mightily impressed. would love to see it on the shelves over here.

Head a few miles down the M65 ... its on the menu there, they love a nice bit of horse flesh on their ....

Horse is nice. If you can catch it.

yTib wrote: ↑

Mon Jun 14, 2021 3:20 pm

i had horse in france and was mightily impressed. would love to see it on the shelves over here.

There is a pony farm on Dartmoor, near Postbridge,where they sell horsemeat.

boatshed bill wrote: ↑

Mon Jun 14, 2021 6:59 pm

There is a pony farm on Dartmoor, near Postbridge,where they sell horsemeat.

a bit of a trek for me in shipley i'm afraid.

yTib wrote: ↑

Mon Jun 14, 2021 8:41 pm

a bit of a trek for me in shipley i'm afraid.

They probably send it out by "Just Eat" or some other means