Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Meat shopping experience:
1. Compare - without doubt the biggest advantage that the Meat offers shoppers today is the ability to compare thousands of Meat at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.
2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about
3. Testimonials - don't know anybody that has bought a Meat? Wrong! If the Meat is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.
4. Questions - Got a question about Meat then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....
5. Reputation - Never heard of the company selling Meat? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Meat and build up a picture of their reputation for sales, returns, customer service, delivery etc.
6. Returns - still worried that even after all of the above your Meat wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.
7. Feedback - happy with your Meat then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.
8. Security - check for the yellow padlock on the Meat site before you buy, and the s after http:/ /i.e. https:// = a secure site
9. Contact - got a question about Meat, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.
10. Payment - ready to pay for your Meat, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.
Meat, in its broadest definition, is
animal biological tissue used as food. Most often it refers to
skeletal muscle and associated
fat, but it may also refer to non-muscle Organ (anatomy), including
lungs, livers,
skin, brains,
bone marrow and
kidneys. The word
meat is also used by the meat packing and butchering industry in a more restrictive sense - the flesh of
mammalian species (pigs, cattle, etc.) raised and butchered for human consumption, to the exclusion of fish (food), poultry, and
egg (food)s. Egg (food)s and
seafood are rarely referred to as
meat even though they consist of animal tissue. Animals that consume only or mostly animals are carnivores.
The meat packing industry slaughterhouse, food processing, and food distribution meats for human consumption in many countries.
Etymology
The word
meat comes from the Old English word
mete, which referred to food in general.
Mad in Danish language,
mat in
Swedish language and
Norwegian language, and
matur in Icelandic language, still mean food.The narrower sense that refers to meat as not including fish, developed over the past few hundred years and has religious influences. The distinction between fish and "meat" is codified by Jewish laws of kashrut regarding the mixing of milk and meat, which does not forbid the mixing of milk and fish. Modern halakha (Jewish law) on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be parve (also spelled parev, pareve; Yiddish: פארעוו parev), neither meat nor dairy. The Catholic dietary restriction to "meat" on Fridays also does not apply to the cooking and eating of fish.
Meaty also shares some of the Human sexuality connotations that
flesh carries, and can be used to refer to the human body, often in a way that is considered vulgar or demeaning, as in the phrase
meat market, which, in addition to simply denoting a
market where meat is sold, can also be a
slang phrase referring to a place or situation where humans are treated or viewed as commodity, especially a place where one looks for a casual encounter. This connotation has also existed for at least 500 years.http://www.urbandictionary.com/define.php?term=meat+market
Methods of preparation
.
Meat is prepared in many ways, as steaks, in stews, fondue, or as dried meat. It may be ground then formed into patties (as burgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy joe" or Bolognese sauce). Some meats are cured, by smoking (food),
pickling, preserving in salt or
brine (see
salted meat and
curing). Others are
marinade and barbecued, or simply boiled, roasting, or frying. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation.
Meat is a typical base for making sandwiches. Popular sandwich meats include ham, pork, salami and other sausages, and beef, such as
steak, roast beef,
corned beef, and
pastrami. Meat can also be molded or pressed (common for products that include offal, such as
haggis and
scrapple) and
canning.
Nutritional benefits and concerns
Further information: Nutrition, Foodborne illness, Red meat#Health effects of eating red meat
All muscle tissue is very high in
protein, containing all of the essential amino acids. Muscle tissue is very low in carbohydrates and contains no dietary fiber http://www.ext.colostate.edu/pubs/foodnut/09333.html. The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised including what it was fed, the
anatomy part of its body, and the methods of butchering and cooking. Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose
Game (food) such as venison, despite the increased danger of exposure to chronic wasting disease http://www.cdc.gov/ncidod/EID/vol10no6/03-1082.htm; however, centuries of breeding meat animals for size and fatness is being reversed by consumer demand for meat with less fat. Animal fat is relatively high in saturated fat and cholesterol, which have been linked to various health problems, including heart disease and
arteriosclerosis.
{], followed about one-hundred-thousand female nurses and their eating habits. Nurses who ate the largest amount of animal fat were twice as likely to develop colon cancer as the nurses who ate the least amount of animal fat.
In response to health concerns about saturated fat and cholesterol, consumers have altered their consumption of various meats. A USDA report points out that consumption of
beef in the United States between 1970–1974 and 1990–1994 dropped by 21%, while consumption of
chicken increased by 90%.
Meat can transmit certain
diseases. Undercooked pork sometimes contains the parasites that cause
trichinosis or cysticercosis. Chicken is sometimes contaminated with
Salmonella enterica disease-causing
bacteria.
One of the five basic
tastes sensed by specialized receptor cells on the human tongue is Umami, or savoriness, often described as meaty taste.
In vitro and imitation meat
Further information: Imitation meat, In vitro meat
Various forms of imitation meat have been created to satisfy some vegetarians' taste for the flavor and texture of meat, and there is speculation about the possibility of growing
in vitro meat from animal tissue.
See also
Notes
External links
- American Meat Institute website
- American Meat Science Association website
- Meat nutritional information
- Meat Processing Supplies & Equipment
- Qualitionary - Legal Definitions - Meat
Meat, in its broadest definition, is
animal biological tissue used as
food. Most often it refers to skeletal muscle and associated
fat, but it may also refer to non-
muscle Organ (anatomy), including lungs,
livers, skin,
brains, bone marrow and kidneys. The word
meat is also used by the meat packing and butchering industry in a more restrictive sense - the flesh of mammalian species (pigs, cattle, etc.) raised and butchered for human consumption, to the exclusion of
fish (food),
poultry, and egg (food)s. Egg (food)s and
seafood are rarely referred to as
meat even though they consist of animal tissue. Animals that consume only or mostly animals are
carnivores.
The meat packing industry
slaughterhouse, food processing, and food distribution meats for human consumption in many countries.
Etymology
The word
meat comes from the
Old English word
mete, which referred to food in general.
Mad in
Danish language,
mat in
Swedish language and Norwegian language, and
matur in
Icelandic language, still mean food.The narrower sense that refers to meat as not including fish, developed over the past few hundred years and has religious influences. The distinction between fish and "meat" is codified by Jewish laws of kashrut regarding the mixing of milk and meat, which does not forbid the mixing of milk and fish. Modern halakha (Jewish law) on kashrut classifies the flesh of both mammals and birds as "meat"; fish are considered to be parve (also spelled parev, pareve; Yiddish: פארעוו parev), neither meat nor dairy. The Catholic dietary restriction to "meat" on Fridays also does not apply to the cooking and eating of fish.
Meaty also shares some of the Human sexuality connotations that
flesh carries, and can be used to refer to the human body, often in a way that is considered vulgar or demeaning, as in the phrase
meat market, which, in addition to simply denoting a
market where meat is sold, can also be a
slang phrase referring to a place or situation where humans are treated or viewed as commodity, especially a place where one looks for a casual encounter. This connotation has also existed for at least 500 years.http://www.urbandictionary.com/define.php?term=meat+market
Methods of preparation
.
Meat is prepared in many ways, as steaks, in
stews,
fondue, or as
dried meat. It may be ground then formed into patties (as burgers or croquettes), loaves, or sausages, or used in loose form (as in "sloppy joe" or Bolognese sauce). Some meats are cured, by
smoking (food), pickling, preserving in salt or brine (see
salted meat and
curing). Others are marinade and barbecued, or simply boiled,
roasting, or
frying. Meat is generally eaten cooked, but there are many traditional recipes that call for raw beef, veal or fish. Meat is often spiced or seasoned, as in most sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation.
Meat is a typical base for making sandwiches. Popular sandwich meats include ham,
pork, salami and other sausages, and beef, such as steak,
roast beef, corned beef, and
pastrami. Meat can also be molded or pressed (common for products that include offal, such as haggis and scrapple) and canning.
Nutritional benefits and concerns
Further information: Nutrition, Foodborne illness, Red meat#Health effects of eating red meat
All muscle tissue is very high in
protein, containing all of the essential amino acids. Muscle tissue is very low in
carbohydrates and contains no
dietary fiber http://www.ext.colostate.edu/pubs/foodnut/09333.html. The
fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised including what it was fed, the anatomy part of its body, and the methods of butchering and cooking. Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose
Game (food) such as venison, despite the increased danger of exposure to chronic wasting disease http://www.cdc.gov/ncidod/EID/vol10no6/03-1082.htm; however, centuries of breeding meat animals for size and fatness is being reversed by consumer demand for meat with less fat. Animal fat is relatively high in saturated fat and
cholesterol, which have been linked to various health problems, including
heart disease and
arteriosclerosis.
{], followed about one-hundred-thousand female nurses and their eating habits. Nurses who ate the largest amount of animal fat were twice as likely to develop colon cancer as the nurses who ate the least amount of animal fat.
In response to health concerns about saturated fat and cholesterol, consumers have altered their consumption of various meats. A USDA report points out that consumption of beef in the
United States between 1970–1974 and 1990–1994 dropped by 21%, while consumption of
chicken increased by 90%.
Meat can transmit certain diseases. Undercooked pork sometimes contains the parasites that cause
trichinosis or cysticercosis. Chicken is sometimes contaminated with
Salmonella enterica disease-causing bacteria.
One of the five basic
tastes sensed by specialized receptor cells on the human
tongue is Umami, or savoriness, often described as meaty taste.
In vitro and imitation meat
Further information: Imitation meat, In vitro meat
Various forms of imitation meat have been created to satisfy some vegetarians' taste for the flavor and texture of meat, and there is speculation about the possibility of growing in vitro meat from animal tissue.
See also
Notes
External links
- American Meat Institute website
- American Meat Science Association website
- Meat nutritional information
- Meat Processing Supplies & Equipment
- Qualitionary - Legal Definitions - Meat
British Meat: the recipe for BSE
Details and photos of the slaughter of livestock.
Amazon.co.uk: The River Cottage Meat Book: Hugh Fearnley-Whittingstall ...
Amazon.co.uk: The River Cottage Meat Book: Hugh Fearnley-Whittingstall: Books ... Availability: In stock. Dispatched from and sold by Amazon.co.uk. Gift-wrap available.
Meat - Wikipedia, the free encyclopedia
In modern English usage, Meat most often refers to animal tissue used as food, mostly skeletal muscle and associated fat, but it may also refer to organs, including lungs, livers ...
Definition: meat from Online Medical Dictionary
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Fresh Meat - Pelham & Talbot
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From Cheshire, England. Offers traditionally butchered and hung, outdoor reared pork, lamb, beef, mince, and sausage.
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