Meat & Charcuterie

Only three animals are commonly domesticated for their meat—the ox, the sheep and the pig. The meat they yield varies greatly from country to country, and even region to region, particularly in the case of beef. For one thing, carcass characteristics depend on the breed of animal: contrast the richness of cuts from the sturdy Scottish Aberdeen Angus with the leanness of the vast French Charolais cattle. Diet plays a large part, affecting both the speed at which an animal matures and the quality of the meat. Corn-, grain- and grass-fed animals each taste different, and the use of growth stimulants is another factor that can affect flavor.