treatise on fatty meats I

i love meat



veal: luscious tender, even a grain fed quebec cut is delicious (though it should be labelled "young cow". halal veal has a much more natural flavour, i advocate halal meat for all cooking, as it is sourced from local farmers more often, as well a higher standard of production.

lamb: i cannot decide if i like it better than veal, it is stunning and the backbone of indian and middle-eastern cuisines.
great at easter

pork: shimmering pink loins and chops, fine ground pork cooked into a homemade sausage. crispy delightfully pan seared crust, one of porks strongest points. bacon doubleplusgood, pork rinds: wish we could get them in canada (atkins friendly btw). pork in the united states (esp KY, NC, two pork producing regions) has a beeflike red hue, something which disturbs me and points to human interference, while pork in quebec is very pink, the way i always expect my suckling sow.

beef: alberta grade A rib steak says it all...look at the marbling.