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 Print. Bestor, Theodore C. “Supply-Side Sushi: Commodity, Market, and the Global City.” American Anthropologist 103.1 (2001): 76–95. Blackwell Publishing on behalf of the American Anthropological Association. Print. Stable URL: https://www.jstor.org/stable/683923 Duffy, Geraldine et al. “A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef.” Meat Science 74.1 (2006): 76–88. Print. Hulebak, K.L.; Schlosser,W. “HACCP History and Conceptual Overview.” Risk Analysis. 2002. Vol 22. pp. 547–552. Print. Ingham, Steven C., Losinski, Jill A., Becker, Katie L. “Growth of Escherichia coli O157:H7 and Salmonella Serovars on Raw Beef, Pork, Chicken, Bratwurst and Cured Corned Beef: Implications