Meat

Checkers does not appear to have made a statement one way or another about using lean finely textured beef, commonly known as "pink slime," a beef additive treated with ammonia. If they ever did use it, it is likely that they stopped after ABC ran a story about it in 2011 or 2012.

Obviously, it matters what you're serving with the meatballs, and how much bread will be included in them, but assume 12 ounces of beef per person if the meatballs will be mostly beef. That's 45 pounds.

Now include enough for 4 additional diners in case of unexpected guests or big appetites. That's 3 more pounds.

Therefore, 48 pounds of ground beef for 60 guests would be just about on target.

Salami is the generic term for a dried sausage made with salt cured meat and fat. In general it is made with pork or beef but it can also be made with horse meat or with donkey meat. The last is an expensive version which can certainly be bought on markets in the south west of France and in the Basque country. It could be made with venison or goat or sheep meat but I can't recall seeing goat or sheep salami. That's not to say that they don't exist.

Any person or creature that eats both meat and vegetables is considered an omnivore. A person who only eats meat is called a carnivore and a person who eats only eats vegetables is called a herbivore.

"No" is the best answer to this question.

Meat is not a source of fiber. You can get protein from meat. Fiber comes from plants. If you are looking for fiber in your diet you can eat meat, but you need to eat meat with something that is going to provide the fiber you want. Grill your steak, but don't forget the corn and the barbecue beans.

Overcooking can make a tender cut of meat less tender. ---- Tenderness is influenced by the portion of the animal that it came from as well as the animal itself-- how it was raised and what it was fed.

For example chuck or shoulder cuts will always be tougher than the tenderloin or rib cuts.

Range fed beef will be tougher than beef that was raised in a feed lot.

Slow moist cooking such as casseroles and stews will make tougher cuts tender -- and tough cuts can have excellent flavor.

For fast hot cooking such as frying or high temperature roasting, set the meat aside to "rest" for 5-10 minutes after cooking and before cutting or serving. This will allow the juices to distribute evenly through the meat and allow the meat fibres to "relax", making the meat more tender.

Plan for about 1/4 pound per person. That would be 12-13 pounds.

Deer are vegetarians with stomachs adapted for processing plant matter. A sudden change in diet can harm the health of any animal. Going from a vegetarian diet to eating meat, even for humans, can cause digestive problems because the body is not used to processing meat.

The different market forms of meat include:

Fresh meat- meat that is recently slaughtered, and has not been preserved, for example by being frozen or put in a tin.

Chilled meat- a meat that is placed in the chiller or slightly cold.

Cured meat- to preserve as by salting, smoking, or aging.

Processed meat- means of curing meat by a chemical process.

There are lots of ways to tenderise your meat. If you are marinading your meat or making a caserole then citrus juices (lemon, lime, orange) and alcohol (Wine, spirits and beer or vinegar) will help to tenderise your meat (be weary of how much vinegar you use as it can destroy the flavour). Also, if you are making a caserole, the slower you cook the meat the more tender it will be at the end. Try using a slow cooker.

Unfortunately, it`s not possible to order Best kosher meats as they are no longer in business.

Yes. Some people like it. The bear has a very musky smell, which I can say doesn't smell like a goat sheep, but the only way I can relate the permeation of the meat with the same smell. Bear meat is greasy and has "that" taste. I am sure there are recipes that someone has, somewhere, that they will tell you makes the meat delicious. I, personally, feel it is an acquired taste.

All meat has protein in it.

This is a tough question, not all meats are bad, you should check if it has any preservatives that are bad to the human body such as MSG and nitrite. If it does you could be eating really bad meat. If it has no preservatives then meat is pretty good.

Pork (pig)

Beef (cow)

Veal (young cow)

Chicken (...chicken)

Duck (...duck)

Venison (deer)

Mutton (Sheep)

Lamb (young sheep, a lamb)

Ham (pig)(different from pork)

Rabbit (... rabbit)

Bear (... bear)

If you're not Catholic, fish is commonly considered a meat. During Lent, devote Catholics give up eating meat (mainly on Fridays), but are still able to eat fish... hence not a meat. Take it as you will : )

Sorry, can't think of any more at the moment.

he is a person dressed up as meat on skate 3 go on extras it should say cheat codes click on that then type in meat man or something hope i helped

Flies will often lay eggs on spoiled meat because they are attracted to the smell of the meat. The meat will provide a place for the eggs to incubate and also a source of food once the larvae hatch.

I am an Orthodox Jew myself and would love to answer this question. The answer is simply because it is stated in Scripture that a Jew is forbidden to eat meat (burger) and milk (cheese) together, regardless if the meat and milk are Kosher or not.

This law exceeds even farther, as follows: If a Jew is cooking Kosher meat in a pot, and more than 1/60 of a drop of milk flies into it, the meat is forbidden to be eaten from.

Hope this information was useful!

P.S. If you're wondering how old I am, I'm only 13!

Yes it is more lean than regular beef.

It is assumed that we are talking about 1 oz meatballs that you can buy frozen at wholesale clubs and supply houses. Organizations like the Red Cross, Southern Baptist Convention and caterers use 6 per person for planning with about 2 oz (half cup) of rice or noodles. Hope that helps.

Rabbits shouldn't eat canned foods. Rabbits eat enough processed food as it is with their pellets, so when it comes to other foods -- vegetables, fruits -- fresh is better. One person wrote previously "yes they can, but it should be limited," but this is NOT widely recommended at all.