Meats Trivia

1. While smoking food takes on many forms around the world, the one constant throughout all cultures is what common material though which smoke is created?

From Quiz Up in Smoke

Answer: Wood

Though the method widely varies, hardwoods such as cherry, mesquite, oak, and hickory impart unique flavors to the meats and other foods being smoked. Some work better for certain meats than others. For example, oak, pecan, and mesquite work well for beef, while apple and cherry complement pork and poultry.

From Quiz Wurst in Show

Answer: A combination of only pork and beef

Bratwurst is a large sausage that is made with chopped pork and beef. It can be flavoured with spices and garlic. Bratwurst is encased in pig intestines to form the sausage shape. It is usually grilled and eaten on a roll with sweet mustard.

From Quiz At Least I Have Chicken

Answer: tongue

The tacos eaten in Mexico bear no relationship to those commonly found in the USA or Canada, and the fillings are often not for timid eaters. To make tacos de lengua, the beef tongue is boiled until soft with onion, garlic and bay leaves, then sliced and browned in a little oil, and served with salsa verde and soft corn tortillas. Other organ meats, such as tripe and various parts of the head (including the eyes) are also used as taco fillings, as well as more "mainstream" cuts of meat (such as beef and, of course, chicken!) or seafood. It is said that serving tacos de lengua is a must for any self-respecting taqueria.

From Quiz Dead Meat

Answer: A raw egg

In the 19th century, the raw meat was served with tartar sauce, (perhaps) explaining the name. In the early 1900s, raw meat with a raw egg was first served in France. They dubbed it Steack à l'Americaine - as if Americans would do such a thing! This may have been retaliation for Yanks calling those things French Fries. As the menus say, raw or undercooked ingredients can be hazardous.

From Quiz Bah! Hambag

Answer: Chicken Cordon Bleu

Chicken Cordon Bleu is that rich, savory combination of chicken, cheese, ham and breading that is the bane of calorie counters around the world. Chicken Kiev is chicken and herbed butter rolled in breading that often visually looks similar to Chicken Cordon Bleu. Both Chicken Vindaloo and Country Captain have Indian roots and certainly do not contain ham.

From Quiz Great American Barbecue -The Meats

Answer: shoulder

Although other cuts certainly make delicious pulled pork, cuts from the shoulder are the most commonly used.

From Quiz Silvery, Shimmery Salmon

Answer: Tilapia

Except for tilapia, the species named are all members of Salmonidae, as are chars and graylings. Tilapia, however, is a name shared by many other fish from the tilapine cichlid tribe, of the family Cichlidae. They are more of a freshwater fish than the ocean-going salmon and not as healthy to eat.

From Quiz Great Hamburgers!

Answer: Slugburger

The slugburger is made of a mixture of beef, pork, and an extender such as soybeans (although originally, potatoes were used). It is then deep-fried and served in a bun with mustard, pickles and onions. It was born in Corinth, Mississippi in 1917, when Mr. John Weeks brought his recipe to the city. The city even holds an annual slugburger festival to honor the burger!

From Quiz The All 'Meaty' Quiz

Answer: Pig

The word 'pork' originates from the Latin word 'porcus', which stands for domestic pig or hog.

From Quiz Bravo for Brisket

Answer: chest or breast

More specifically, the brisket is a boneless cut taken from underneath the first five ribs.

From Quiz The Other Other White Meat

Answer: frog

Frogs are tailless amphibians that live in damp areas. They can be found throughout most of the world. Frogs have relatively little meat on them, which is why only their legs are sold as food. Like many meats, frog legs are said to taste like chicken; frog meat is soft and very mild-flavored. Though commonly associated with French cuisine, frog legs are also popular in the southern United States, southeast Asia, and are available around the rest of the world as well.

From Quiz The Merchant of Venison

Answer: Hunt or Pursue

The word seems to have come into usage during the 11th century Norman invasion of England, and originally meant the meat of any game animal that was hunted for food. It has gradually come to refer more specifically to deer, antelope and other members of that family.

From Quiz Pleased to MEAT you

Answer: Venison

Venison is a name derived from the Latin 'venor' which means to hunt or pursue. It entered the English language upon the Norman conquest of England in the 11th century. It at one time meant any game that was hunted such as deer, elk, rabbit, boar, moose and so on. It is now almost exclusively used to acknowledge the meat of various varieties of deer.

From Quiz Put Some Steak on There

Answer: Steak Diane

Steak Diane was originally used for serving game, particularly venison, but the modern version of the dish uses a fillet of beef instead. The sauce is traditionally made from the residue from grilling the steak, then adding butter, Worcestershire sauce and salt and pepper although some restaurants add sherry or cognac for a richer flavour.

From Quiz Lamb for Dinner

Answer: Crown of lamb

A rack of lamb is cut from the spine of the animal and includes eight ribs or chops on each side. Normally, only one side is used and it can be roasted as it is. For a fancier dish, and to serve more people, two or three racks are tied into a circle to make the crown roast of lamb. The rib bones are normally exposed, which is called 'French style', and are often decorated with paper hats in the form of a chef's toque. Two racks can also be prepared facing each other, when the dish is called a 'guard of honour'.

From Quiz Flambé! Flambé! - Cooking with Fire

Answer: Caribbean

The origins are somewhat obscure, but all are located around the Caribbean area. The language from which the word is believed to derive was spoken on a number of Caribbean islands, as well as in Florida and Mexico. Some suggest the Mexican word 'barbacoa' is derived from Barbados, which is then identified as the origin of the practice and the word. The original practice involved digging a hole in the ground and placing meat, often a whole animal such as a goat, in the hole, on top of a pot to catch the cooking juices, before covering it with leaves chosen to impart flavor during the cooking process. The fire is then lit on top and the process left to run for several hours.

From Quiz Carnivorous "Joy of Cooking"

Answer: Marbled

Marbling is a term referring to how much intramuscular fat appears in the meat. Factors that effect marbling are the breed of the animal and the kind and quantity of feed it consumes. 'Prime' is the term used for beef with the highest degree of marbling.

From Quiz Vive the Sausage!

Answer: Scotch egg

A good British pub (talking in the US of A) will have this on the bar menu, and it's great with a good heavy porter or stout. Yum!

From Quiz Bacon and Pork Belly

Answer: Omega-3 occurs naturally in only one type of pig.

A Spanish breed of pig called the Iberico, possesses, naturally, omega-3 fatty acids. This is the only pig known to naturally possess omega-3. Also, quite recently at the University of Missouri, 5 cloned and modified pigs were produced with their muscle tissue stacked with omega-3 fatty acids. With any luck, the healthy bacon buttie may soon be here. Although, the usual governmental interference may hold up this process. These modified pigs abide at the University of Missouri and are kept in very nice surroundings. Unfortunately, there is precious little likelihood of any one them ever finding their way to our table.

From Quiz Six Degrees of Kevin's "Bacon".

Answer: 350 degrees F.

Bacon (the meat, not Kevin or Sir Francis) may also be cooked via the microwave, barbecue, or frypan.

From Quiz All around the BBQ

Answer: All are possible choices

Nobody knows for sure where the name comes from, but these are some of the possibilities.

From Quiz All About SPAM

Answer: Hormel Spiced Ham

The original advertising jingle for SPAM was "SPAM, SPAM, SPAM, SPAM, Hormel's new miracle meat in a can. Saves time, tastes fine, to eat something grand as for SPAM." Not that catchy but it obviously worked.

From Quiz Steak: The Red Meat Eater

Answer: Filet Mignon

Usually wrapped in bacon to enhance flavor.

From Quiz Chicken? Please Don't Be...

Answer: Poussin

From Quiz Up in Smoke

Answer: They are less expensive than other types.

In fact, the reverse is true. Pellet smokers on average are more expensive than other types, primarily because of the convenience they offer. Brands such as Traeger, Camp Chef, and Pit Boss continue to innovate and make smoking more accessible to the average consumer. These pellet grills automatically manage temperature and make upkeep and cleanup a breeze. Newer models have apps and wifi connectivity so you can check in on your smoker while out running errands or attending church (not that I've ever checked in on my brisket at church, cough cough).

From Quiz Striploin, Chuck or Porterhouse

Answer: Prime

The eight grades of beef from highest to lowest are prime, choice, select, standard, commercial, utility, cutter and canner. Only the top three (prime, choice and select) are likely to be laid out for sale in the butcher's counter of your neighborhood grocery store. If the other cuts are there, they are probably part of the ground beef, sausage, prepared hamburgers or cold cuts.

From Quiz At Least I Have Chicken

Answer: alligator

Alligator farming is quite widespread in Louisiana and other Southern US states, and the consumption of alligator meat (often made into sausages that find their way into local specialties such as gumbo and jambalaya) is a long-standing tradition. The meat is said to be similar to chicken in both texture and taste, high in protein and low in fat. The tail is the most prized part of the animal.

From Quiz Dead Meat

Answer: Tongue

Ochsenmaul salad is usually made with pickled ox tongue, a popular sandwich ingredient in some cuisines. Sülze (head cheese) is somewhat similar in flavor, but that's another kind of dead meat - usually pork jowls - in aspic. Seriously. Es schmeckt mir gut!

From Quiz Great American Barbecue -The Meats

Answer: loin

These ribs are leaner than spare ribs and can be cooked quicker while still turning out succulent results.

From Quiz Silvery, Shimmery Salmon

Answer: Threw them back in the rivers and ocean

In many coastal tribes, salmon was of huge importance to their culture. When the salmon came back upstream from the ocean each year to spawn at their birthplace, there were great feasts of roasted salmon. The salmon were so precious that they would save the bones to be returned to the sea, to insure that they would return again the next year.

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Last Updated Apr 22 2024 10:59 AM

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