Meat

I don't know what a guinea fowl is exactly, but duck meat is called duck.

It typically takes about 8-10 hours on low or about 6 hours on high but the roast will taste MUCH better if you cook it on low for the 8-10 hours!

i would like it on low cause i like good things but maybe when u put it on high it might get bad so put it on high

Donair meat is shaved meat off of a meatloaf made from very finely ground beef, a filler such as breadcrumbs, and some spices.

The Federal Meat Inspection Act of 1906 (FMIA) is a United States Congress Act that works to prevent adulterated or misbranded meat and meat products from being sold as food and to ensure that meat and meat products are slaughtered and processed under sanitary conditions. These requirements also apply to imported meat products, which must be inspected under equivalent foreign standards. USDA inspection of poultry was added by the Poultry Products Inspection Act of 1957. The Food, Drug, and Cosmetic Act authorizes the Food and Drug Administration (FDA) to provide inspection services for all livestock and poultry species not listed in the FMIA or PPIA, including venison and buffalo. The Agricultural Marketing Act authorizes the USDA to offer voluntary, fee-for-service inspection services for these same species.

you can steam it.....but its better to straight up slow roast that bad boy......

or, if you are the man, you can sous vide it and cook to 65 degrees celsius...

but I doubt you roll like that

or you can cook it in a chicken broth with a few sprigs of rosemary and thyme.....don't bring to the boil at all....just a slow slow simmer......until you can insert a cake tester (which is essentially just a long needle) and there is no resistance.

Then you can flavor-blast it with caramelised onions and some Russian dressing style

I'm pretty sure it is four. Two on each side. The porterhouse will have the largest fillet because it is towards the butt end of the tender. After that it is all t-bones.

You can rub meats with acidic fruit such as Kiwifruit or lemon immediately prior to cooking, or you can marinade the meat in a covered and refrigerated bowl or plastic bag with similar fruits and/or, wine, vinegar, herbs and spices.

It depends on the size of the roast and the temperature of the pot. Test the roast everynow and then with a fork. When the meat pulls apart easily its done. MMMMM..... pot roast!

Yes, if it is still partially frozen it can be refrozen. Just be sure to wrap it in air tight wrapping, such as freezer paper, heavy duly alimunim foil or freezer bags.

There are several requirements for kosher. One is to never eat pork. Others include no eating of meat with milk at a meal together, and no shellfish. during Passover, rules are even more strict.

Yes! Oh Course; It Would Be The Only Reasoning of You Seeing The Meat Dissolve Or Bring Worms or Maggots! You Wouldn't Have Good Or Even Same Results With The Meat Cooked.!

Yes you can use a meat thermometer. Just make sure its caliberated right. To do this you either place it a bowl of ice water, and set it to 32F or boil the water and set it to 212F. Meat therms have a skewer like probe used to temp meats, but they are mainly a general use therm. Pro chefs in restaurants use them to temp everything, whether cold or hot. Hope this helps. Candy therms register higher temps, usually starting around 100F, since candy making and sugar reach a higher temps than most meats, or any hot food for that matter.

Meat does have calcium in it!!

-Mallory:)

At 1.5 ounces per meatball you will need 50 pounds of ground beef

Cutting esophagus and trachea with an extremely sharp long knife that has been sharpened by an expert. The knife is checked to be certain there are no nicks that would cause tearing rather than cutting. The cut must be done with out any interruption. This takes approx. 3-5 Seconds.

not really just when you defrosting make sure you dont mix it with cooked and uncooked meat and dont defrost above room temperature

Hard to describe. It's sort of like a cross between venison and pot roast. It's a bit gamy. Quite honestly it's meat and mammal meat all tastes pretty much the same. Flavor and tenderness will vary depending on time of year, where harvested, handling, diet, and preparation.

The problem with most game meat is that most hunters are ill equipped to butcher on site. That in itself can make or break any meat. If you've taken any chemistry or biology classes, you are aware of the chemical processes that go on in the body of a dead mammal (or bird, or fish). The difference between between meat butchered on site and two days later at home is amazing. It's the same as with fish. Most people have never eaten a truly fresh fish unless they fried it up at the campsite or paid mega bucks at a fancy restaurant where dinner is still swimming in a tank till you order it.

Basically, how it tastes depends more on you than anything else. If you butcher the rabbit when you take it, You'll probably like it. If you just toss it in the back of the truck and try to eat it two days later, it'll taste like tree bark and Ajax cleaner stew.

Oh yeah, while it may seem gruesome, one of the best meat tenderizers is a stun gun. Stress, and being shot or trapped is incredibly stressful, causing lactic acid to build up in muscles. It's also what causes rigor mortis. Muscle movement burns off that lactic acid and produces more tender meat. Since dead animals are not particularly motile, a few good shocks will burn off the lactic acid.

Generally, the toughest cuts of meat are parts of the animal that do the most work. These muscles contain lots of connective tissue (gristle). My experience is that the shin of beef is an extremely tough piece of meat requiring long cooking times to be rendered palatable.

Yes, mold can grow on any biological material.

I use buttermilk to tenderize: boneless skinless chicken breast, and boneless pork loin chops. Soak for about an hour or so. If you soak fish fillets like cod or snapper, it gets rid of all the "fishy" flavor. The lactic acid in buttermilk dissolves proteins in the same way monosodium glutimate (MSG) does. It makes the meat break down without the rotting process. I soak my steaks and roasts for 8-12 hours and my gamey tasting meats like some fish and venison for up to 24 hours. Just rinse off and cook.

Catholics avoid eating meat on Fridays ONLY during the Lenten season (Good Friday is the last Friday of Lent).

The type of chicken wings known as "Buffalo wings" were created in Buffalo, New York, in 1964 in a restaurant called Frank and Theresa's Anchor Bar, at the corner of Main and North Streets.

Frank and Theresa's son and some friends came in late one night looking for something to eat (although some have suggested that it was for a band that was playing in the bar that night.) All that was left in the kitchen was chicken wings, which Theresa fried up, placed in hot sauce and served to the hungry young men. The wings were a hit and a legendary food was born.

Another version of the story is that the restaurant ran out of food -- and friends of the bartender brought in a batch of chicken wings, which they fried and to which added hot sauce.

Either way, the rest is history.

Eggs are not meat. Meat normally refers to some form of muscle tissue, which is not what eggs are made of. However, eggs do have some similarities to meat; they do have a high protein content.

kittens can start to be weaned at 4 weeks ( one month ) of age. At this time you should also have water down for them at all times. Now when weaning you will be starting with wet or canned food so they will be getting a lot of water from the food anyway, but having water down will get them familiar with it and eventually they will start

Meat is healthy if it is eaten in moderation, as in a smaller portion size with a larger helping of vegetables. Too much meat is part of what is causing most of the people in North America to be obese and contract heart disease, diabetes, cancer, and other illnesses. Much of society relies on the grocery store to supply the beef, pork, chicken or turkey they eat instead of actively hunting it themselves or going out to find a local farmer that sells grass-fed beef or bison meat, all of which are much healthier and more sustainable than the meat that comes from commercially-raised animals. These people do not have time nor the energy to go hunting or do a little research in finding healthy meat products, so instead they put their trust into a system that is more and more flawed the more the doors are opened wider. As a result they are becoming sicker, fatter and even poorer.

Much of the commercially-raised animals--or those animals finished for slaughter--are raised on a grain-based diet which puts weight on rather quickly, much quicker than they would on their more natural diet of grass (cattle and sheep), roots and grubs (pigs), or grubs, grass, bugs and a little grain (poultry). To encourage better weight gain and efficiency of what they eat, much of these animals are injected with growth hormones. At least, in the US and Canada. Antibiotics need to be fed at sub-therapeutic levels to counter the illnesses that come with a primary-grain-based diet--a prime example is to counter acidosis in feedlot cattle. Though the hormones and antibiotics in the meat are found to be at sufficiently low levels it poses no health to the human population--only fear-mongering by extremist groups opposing animal agriculture would counter this--it is undeniably true that the fat and cholesterol content in meats from such operations are much higher than in animals raised on a much more natural and healthier diet. The addition of larger portion sizes people of North America have gotten too used to, better access to foods that are high in salt, sugar and fat, and overall lack of discipline to stay away from these foods all add up to the costs that an industrial-food-driven society is paying dearly for with more heart-disease and cancer-related deaths, food-borne-related illnesses, higher obesity rates, and overall a more stressed health system.

Food-borne illnesses that are claimed to be contributed to a meat-dependent society do not stem from the meat itself, but the lack of knowledge and understanding of how to properly store and cook meat. Many more people under-cook their meat and do not wash their fruits and vegetables than one might imagine, resulting in more cases of food poisoning, E.coli and Salmonella outbreaks than over a hundred years ago. According to the Centers for Disease Control and Prevention (see related link below), one and six (or 48 million) Americans get sick from food-borne illnesses each year. Three thousand die from this same illness annually. That's pretty scary.

There are justifiable reasons for why so many Americans have to be hospitalized from eating contaminated meat or vegetables every year. The primary reason is that we are dependent on a industrialized farming industry. It's not the farmers that are to blame--they are merely pawns in this game--it is the large companies and corporations that have more control over the government than the government has control over them that are to blame. Companies like Monsanto, Tyson Foods to name a couple are literally in bed with the government, and thus are unregulated to the point that the general population are paying for it. According to the television documentary Food Inc., a child who ate a burger contaminated with E. coli died and yet the companies for which the mother of the child tried to sue and fight would not even acknowledge such an event occurred--much less that their products were even contaminated--until several months after the death of little Kyle.

The way meat is handled from the time the animal is slaughtered to the time it lands up on your plate is as well known as what goes on behind closed doors when those working for large food companies like Monsanto have their monthly or annual meetings. One can only assume based on hidden-camera evidence or stories leaked out to the media of what really goes on as to how food is handled from "pasture" or "field to plate." From the death of Kyle, though, it is evident that the methods of handling meat are not exactly the kind of methods that have health and safety of those who eat it in mind. But even the workers are not to blame, those illegal immigrants allowed to cross the border to come work for these large, unregulated companies. It's simply the fact that these companies are severely unregulated. The mind-set that these corporations can regulate themselves is utter foolishness. Unfortunately, that is what these large companies have convinced the government into believing. Will it last? My thoughts are that it will not. The tobacco industry is a good example of what happens when an industry is allowed to be unregulated.

Meat itself does not have all the necessary nutrients that will make a complete diet for any human alive. It is without a doubt that meat does not contain such nutrients as fibre, carbohydrates, Vitamins A, D, C, or K or minerals such as potassium and copper. To obtain such additional nutrients, one must also consider that eating vegetables and fruits along with a healthy portion of meat (one portion of meat is the size of a deck of cards) is much of a healthy choice than abstaining from eating any meat at all--let alone relying on a diet of meat alone. Nutritionists are very wise in warning that a diet of too much meat leads to heart disease, diabetes and obesity, and should never be argued with. Too much protein, fat, cholesterol--too much of a "good thing"--can be detrimental to your health.

Eat with your health in mind. Abstain as much as you can from meat that supports and comes from industrial/commercialized farming, and instead purchase meat that comes from local farmers and ranchers that raise their animals on a much more natural, wholesome diet. Absolutely abstain from fast-food joints and junk food as much as possible, and eat more fruits and vegetables. If you find it helps, staying away from dairy products may help as well. You will find you will have to go to the doctor/hospital a lot less, you will lose weight (if you're over-weight), and feel better about yourself all around. And yes, your body will thank you!!