Meat curing methods). Other kinds of meat are marinated and barbecued, or simply boiled, roasted, or fried. Meat is generally eaten cooked, but many recipes call for raw beef, veal or fish (tartare). Steak tartare is a meat dish made from finely chopped or minced raw beef or horse meat. Meat is often spiced or seasoned, particularly with meat products such as sausages. Meat dishes are usually described by their source (animal and part of body) and method of preparation (e.g., a beef rib). Meat is a typical base for making sandwiches. Popular varieties of sandwich meat include ham, pork, salami
Lunch meat Control and Prevention advises that those over 50 reheat lunch meats to "steaming hot" and use them within four days. In Commonwealth countries, luncheon meat specifically refers to products that can include mechanically reclaimed meat and offal. In these countries, the terms "cold meats", "cooked meats", "deli meats", or "sliced meats" are used, instead. In Guatemala, a lunch meat is a traditional dish eaten in November. It is eaten the first and second day of the month to celebrate "El día de Todos los Santos" (All Saints' Day) and "El día de Todos los Difuntos" (All Souls' Day). The two