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
Raw meat program was safe, and later adopted and modified by the Federal government. The HACCP’s goal is to: reduce the risk of foodborne illness associated with the consumption of meat and poultry products to the maximum extent possible by ensuring that appropriate and feasible measures are taken at each step in the food-production process where hazards can enter and where procedures and technologies exist or can be developed to prevent the hazard or reduce the likelihood it will occur. According to an article on the HACCP system published in "Risk Analysis", the seven principles of implementing a HACCP system are: These