Cheap meat Cheap meat Cheap meat is a term used to describe relatively inexpensive meat (e.g. fatty cuts of lamb or mutton) or to indicate that the consumer price of meat does not include the overall costs of industrial meat production. The term cheap meat is then either related to subsidies, to hidden costs or to non-material costs ("moral cost") of meat production. Non-material costs can be related to issues such as animal welfare (e.g. treatment of animals, over-breeding). The term is used by critics of the meat industry. The meat industry is subsidized with billions of dollars by governments who support
Alligator meat with a mildly fishy flavor, and is often chewy, depending on preparation. Various methods of preparation and cooking exist, including tenderization, marination, deep frying, stewing, roasting, smoking and sauteeing. Alligator meat is used in dishes such as gumbo, and is used in traditional Louisiana Creole cuisine. Sausages are also prepared using the meat. Cuts from the animal used include meat from the animal's tail and backbone, which have been described as "the choicest cuts". In the mid-1800s, alligator meat was used in some regional cuisines in parts of the Southern United States. During this time, it was used in dishes