Meat

meat

Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat, but it may also describe other edible tissues such as organs, livers, skin, brains, bone marrow, kidneys, or lungs.

The adult mammals such as cows, sheep,and goats is generally considered red, while domestic chicken and turkey breast is generally considered white.

It is prepared in many ways, as steaks, in stews, fondue, or dried like beef jerky. It may be ground then formed into patties as hamburgers, sausages, or used in loose form as in tacos. Some of it is cured, by smoking, pickling, preserving in salt or brine. Other kinds are marinated and barbecued, or simply boiled, roasted, or fried. It is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Sometimes it is often spiced or seasoned, as in most sausages. The main recipes are usually described by the animal and method of preparation.

It is also a typical base for making sandwiches. Popular varieties of sandwiches include ham, pork, salami and other sausages, and beef, such as steak, roast beef, corned beef, pepperoni, and pastrami.

The main ingredient in almost every meal cooked in Louisiana is meat or seafood. It is a vital aspect of our cuisine. We pretty much will eat almost anything that has legs. Beef is a major staple in the diet of most Americans. There are many varieties of beef that are eaten in Louisiana. Most are the same as other parts of the country. We love steaks, ribs, and roasts. The major difference is in the way that we cook our beef.

Sausage is also a major ingredient in most of our recipes. We actually mix, smoke, and cure our own sausage. Andouille is a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée. LaPlace, Louisiana, has proclaimed itself the Andouille Capital of the World, and holds a huge festival every third weekend of October. It is one of the best sausages in the world with a distinct cajun flavor.

Nutria The nutria, is a large, herbivorous, semiaquatic rodent and the only member of the family Myocastoridae. Originally native to temperate South America, it has since been introduced to Louisiana. Its destructive feeding and burrowing behaviors make this invasive species a pest throughout most of its range. Nutrias have been destroying Louisiana's canals and bayous for the past decade. The problem has become so bad that we are know paying hubters to kill the nutria to keep the population down. Since the Nutria population and killing of Nutria has increased, some chefs have decided to use the nutria meat as a new gourmet speciality. Nutria meat is lean and low in cholesterol. It has a definite different taste. Nutria has not become as popular as other other dishes. The problem is people just can't get passed the issue that a nutria looks like a rat and people have a problem eating rat meat.

Boudin is a white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing, (much like dirty rice) which is stuffed into pork casings. Rice is always used in Cajun cuisine. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in New Orleans and Baton Rouge.

Louisiana is known as a sportsmen paradise, that is due in part to our wild game hunting. Wild Game is any animal hunted for food or sport. Louisiana has a vast land that includes numerous wild game animals. There are certain seasons open at any time of the year. If you live in Loiuisiana you will always have something to hunt.