Barriehie
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What, didn't read prior posts?
Which meat do you eat most often?
- Thread starter Morning Glory
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Pork for me but it's close. Chicken would be next, followed by beef, then lamb/mutton.
My reason for choosing pork as #1: basically what TastyReuben said for its versatility and variety, but also, pork is very good value for money (at least it is round here).
As for classic pork chops (in the UK parlance that is, i.e. bone-in kind as 'pork chop' can mean something else here), I don't find them super interesting but will pick them up now and again; to me, the real underrated hero cut is the pork collar (I think also called neck fillet or shoulder butt). It has just the right balance of lean and fat so it's quite forgiving in how you cook it and comes out very succulent. I go through quite a bit of that here.
Bit of S&P on these babies and 10-12 minutes in the air-fryer and you're golden:
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I guess the answer of human, isn't what you're expecting? As flesh goes, that's what i tend to nibble in the most .
Dare I ask?I guess the answer of human, isn't what you're expecting? As flesh goes, that's what i tend to nibble in the most .
, you couldn't hazard a guess! Pork tongues are probably other and what about stomach, hearts to? They're muscles but I haven't looked up the definition of meat...
Its all meat in culinary terms. The poll is about the animal source, not the cut of meat.
Technically fish is a type of meat.
In traditional culinary terms a distinction is conventionally made between fish and shellfish and other animals. So that is what I did in the poll.
Also, in some religions fish is not regarded as meat.
badjak
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I think I am on even terms with beef and chicken.
And pork, but a lot of pork is as cold or cured meat, ham, salami, bacon. Sometimes chops and stews
With that in mind: all 3 sort of equal amounts.
Least eaten is lamb because of the price, goat because I got to buy a whole one and slaughter it, fish because we only have fresh water fish and I find them a bit boring and bony
And pork, but a lot of pork is as cold or cured meat, ham, salami, bacon. Sometimes chops and stews
With that in mind: all 3 sort of equal amounts.
Least eaten is lamb because of the price, goat because I got to buy a whole one and slaughter it, fish because we only have fresh water fish and I find them a bit boring and bony
It depends. Generally either whatever is good and plentiful and good value at the time of shopping or what is in the freezer which can include game and turkey.
It probably used to be beef and chicken and pork equally but these days with skyrocketing beef prices it's probably pork. I eat a fair bit of chicken but usually organic free range and that can get pretty pricey these days too.
I prefer chicken but really only buy organic chicken as the additives and industrial production methods are especially off the charts for the most part.
Edited to add
Like lamb a lot, but rarely buy as it's neither cheap or plentiful where I shop altho there seems to be more NZ lamb showing up these days.
It probably used to be beef and chicken and pork equally but these days with skyrocketing beef prices it's probably pork. I eat a fair bit of chicken but usually organic free range and that can get pretty pricey these days too.
I prefer chicken but really only buy organic chicken as the additives and industrial production methods are especially off the charts for the most part.
Edited to add
Like lamb a lot, but rarely buy as it's neither cheap or plentiful where I shop altho there seems to be more NZ lamb showing up these days.
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As you will know, in the UK additives are banned in fresh chicken. Chicken tends to be the meat I use most because its so versatile, economical and low calorie.
Ditto when in the UK. Until I started reading up on it I didn't realise that industrially farmed chicken in the US usually has a huge array of chemical additives - pretty disconcerting to the point where I just couldn't bring myself to eat it - and it's so cheap. Another thing is the selective genetic hybridisation done in poultry farming that entails breeding oversized super fast growing chickens that can barely stand up and support their own weight. They colloquially go by the name of broiler chickens and have huge breasts and legs. Effectively swaps chemical growth hormones for genetic growth acceleration. Cannot bring myself to eat that either. For multiple reasons.
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Well that came out of nowhere…I guess the answer of human, isn't what you're expecting? As flesh goes, that's what i tend to nibble in the most .
Gone Hiking
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It's probably a toss up between beef and chicken for me, followed by pork and fish/seafood (also about equal), and below that turkey, then lamb, and then other meats. I didn't get a deer this year, unfortunately, otherwise venison would be high on that list.
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Curious as to why lamb is low on your list. A lot of people who say they don't like lamb say its because its too gamey. But you love venison, which is also gamey. I love gamey!
My favourite meat is lamb or better still mutton or goat. But its not the one I eat the most as its expensive and calorific.
Gone Hiking
Über Member
The major reasons are that it's hard to find, very expensive, and neither my wife or son like it. So, when I do make it, it's just for me. (Otherwise, I'd like it more often!) The taste of venison can also vary, btw. Mountain deer that eat woody browse and seasonal forbs and mast have a much "gamier" taste than farmland deer, which have lived on corn and soybeans for months going into hunting season. To remove "gaminess" for those who don't like it, marinating in pickle juice helps quite a bit.
