On Food and Cooking

by its darker color and coarser muscle fibers. Most graded supermarket beef today is graded “Choice, ...

cattle be slaughtered at less than three years of age. In 2004, most French and British beef came from ...

beef: pale, delicate in flavor, with a softer fat, and succulently tender thanks to its soluble collag ...

Sheep Along with goats, sheep were probably the first animals to be domesticated after the dog, thanks ...

“hothouse” lamb for younger animals, “spring” and “Easter” lamb for the rest (though product ...

meat can harbor and transmit parasites from infected animals and their remains (see p. 126 on trichinosis). ...

just as they reach sexual maturity, when the connective tissue is still relatively soluble and the meat ...

the vicinity of Thailand before 7500 BCE, and arrived in the Mediterranean around 500 BCE. In the West, the ...

the younger “game hen” or “poussin” even more so. Largely in reaction to the image of industrial chicken ...

U.S. northwest used his stock to perfect the Broad-Breasted Bronze. The little-used breast muscle is ten ...

that puts on as much as a third of its carcass weight in fat for fuel and under-skin insulati ...

Game Animals and Birds Wild animals — sometimes called game or venison — have always been especially pri ...

Food Words: Turkey Ornithological and geographical confusion appear to be responsible for the common nam ...

Today Americans are buying more venison (various species of deer and antelope), buffalo, and other game m ...

tenderized the meat, and further heightened its “wild” flavor. Gamy game is no longer the style. Modern fa ...

French appellation contrôlée 16 Game hen 5–6 Capon <32 Stewing fowl >40 Turkeys Industrial 12–18 French fermière, U ...

Industrial broiler, fryer Roaster 3.5–5/1.6–2.3 French label rouge 2–3.5/1–1.6 French appellation contrôlée 2–3.5/1–1.6 ...

Bird Red Fibers in Breast Muscle, % Chickens 10 Industrial broiler, fryer Roaster French label rouge French appell ...

Pheasant 35 The Transformation of Muscle into Meat The first step in meat production is to raise a healthy an ...

for centuries that stress just before an animal’s death — whether physical work, hunger, duress in transpo ...