at Mon, 15 Mar 2004 00:48:45 GMT in
<
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(Leadfoot) wrote :
>I have been a vegetarian for over 10 years. I have
>forgotten what "meat" tastes like, however my body has been
>craving it for nearly a year. I decide it is time to put an
>end to it. I will see however that I am still somewhat
>nervous over the madcow(no flames), so I am looking for
>either lamb or bison to include in my diet. I do believe
>both of those do not suffer from "mad cow". I can not
>decide between a good rack of lamb or a bison steak to end
>my streak. Comments?
Neither of these is "safe" in that aspect, given that mad
cow disease originated with scrapie in sheep (which is, in
fact, more common) and bison could just as easily be raised,
fed, and processed the same way cows are, and in fact,
probably some of them *have* been produced under similarly
shockingly unethical and unsafe conditions as the worst
abuses of the beef industry that led to Mad Cow.
Most cattle are, however, not raised or processed in manners
that would really lead to Mad Cow, so if you get a high-
quality piece of beef (i.e. not the cheapest brand or store
in your area), you're probably pretty safe.
IME most vegetarians get particularly repulsed by poultry,
so I would ignore chicken or turkey. Meats with a very
strong, distinctive flavour are also usually not well
recieved, and that suggests leaning away from lamb, venison,
etc. The 2 choices left are beef and pork. Now, if you can
find pork that's not the ultra-lean variety, it's good, but
if not, most likely your experience will be unsatisfactory.
(Most pork sold these days is far too lean). Among pork
cuts, I like Country Style Spare Ribs, which are adaptable
and delicious (these are meaty ribs with a relative minimum
of bone, not the mostly-bone "baby back" ribs. If you opt
for beef, you can be 100% safe if you get an organic beef -
it's worth searching for, especially if you're a converting
vegetarian. And for your first taste, it's worth going for
the top-of-the-line: tenderloin, which is the perfect choice
because it's a superb cut of beef that also happens to be
mild in flavour. This is the meat that tends to have the
best success ratio among vegetarians. I like to roast a
whole tenderloin (about 5 lb) for 35 minutes at 425F.
However, this may be a bit of a risk (you'll be spending
upwards of $50, probably more like $100, for something you
might not like) so it could be safer to start with a steak.
Doing a tenderloin as a steak is IMHO perhaps not as good as
a roast, but it's still perfectly good.
--
Alex Rast
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