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
Mosa Meat Mosa Meat Mosa Meat is a Dutch food technology company, headquartered in Maastricht (the Netherlands) creating production methods for cultured meat. It was founded in October 2015, by Mark Post and Peter Verstrate. Post is a Professor of Vascular Physiology at Maastricht University and serves as Chief Scientific Officer of Mosa Meat. Verstrate is CEO at Mosa Meat and has a background in the processed meat industry, holding different positions at Sara Lee Corporation, Ahold, Smithfield Foods, Campofrío Food Group, Jack Links, and Hulshof Protein Technologies. Post and Verstrate have developed the world's first cultured meat hamburger in 2013, which