âMeat and Greetâ ~ The Best and Worst Cuts of Beef. About Meat angus beef,beef cuts,Best and Worst Cuts of Beef,brisket,chuck,kobe beef,porterhouse,rib-eye,ribs,strip,t-bone,tenderloin,wagyu beef January 13, 2015 Comments Off on âMeat and Greetâ ~ The Best and Worst Cuts of Beef.
Red meat is generally considered any meat which is red when raw, and not white when cooked. Red meat includes the meat of most adult mammals. The flesh of animals which are not white meat (these are poultry and pork) the rest, such as beef, lamb and venison are all red meat. 6 people found this useful. Edit.
Venison is like any other meat. It should not be left unrefrigerated for more than 2 hours.eer should be aged only a few days in your refrigerator immediately before cooking. Two days in a refrigerator that is 36 to 38Â°F would be a good rule of thumb.