Meat Treats Trivia Quiz

Basic pork sausages are made from ground pork and fat and a few herbs. There are many different types of sausages, and some butchers have their own special recipes, such as sage and onion, honey and mustard, and pork and apple. Cheap sausages can have less meat content and have breadcrumbs. The skins from sausages can be synthetic casings or animal intestines.

Sausages are very popular in the full English breakfast as well as Sausages and mash or in casseroles.

Chorizo is a type of sausage that originates from Spain and Portugal. This sausage is characterised by its dark red colour and smoky flavour, and it can be combined with paprika and garlic. It may be either cured or semi-cured. There is also a Mexican variant of chorizo sausage.

This Mexican chorizo differs from its Spanish and Portuguese counterparts, as it is fresh and requires cooking. The Mexican chorizo is very spicy due to the inclusion of chilli peppers along with paprika and garlic.

Among the seven officially recognised species of salmon, the pink salmon stands out as the smallest and most popular. It is likely the least expensive of all salmon varieties, yet it remains one of the most favoured. Eating salmon is highly beneficial for health, as it is abundant in protein and omega-3 fatty acids, in addition to containing vitamins such as B12 and D.

Salmon can be prepared in various ways, including with pasta and rice; personally, I enjoy it with a delightful crunchy salad and new potatoes.

The rainbow trout can be found in the wild or in fish farms. This species of fish can be found all over the world. It's called a rainbow trout because it has many different colours like a rainbow. The colour can vary depending on the age and where the fish comes from, but typically all have black spots.

As with the salmon a trout has a high amount of omega-3 fatty acids, and several B vitamins, including, calcium, magnesium and niacin.

The lamb shank refers to the lower section of the leg, particularly the shin, which is situated between the knee and the ankle. A lamb shank may be a cheap cut of meat, but don't be fooled; cooked slowly, it can be very tender and just falls off the bone. It also has a very nice taste. The rear shanks are the best, as they're usually larger, meaning more meat, but are also more tender than the front.

A great way to cook a lamb shank is in a slow cooker or by braising it with a little red wine, onions, turmeric, black pepper and a couple of bay leaves. To complement the shank, serve it with roast or mashed potatoes and a mixture of vegetables and a nice red wine gravy. Many other options can be applied; it's all down to the cook.

A pork chop is a well-liked cut of meat derived from a pig, it is the most tender part of a pig. Pork chops come in a variety of forms, including sirloin, shoulder, loin, and rib chops. Each kind has a unique taste and texture. In general, a pork chop comes from the pig's back, specifically from the loin area.

The chop usually has a rib bone or a section of the backbone. Pork chops are known for being lean and for their tenderness. One large chop is enough for one person along with a range of vegetables and gravy.

Although every porterhouse steak qualifies as a T-bone, not every T-bone steak can be classified as a porterhouse. Both cuts originate from the short loin; however, the distinction between them is based on their thickness and composition. The T-bone or Porterhouse steak are the most sought after on a cow, with the sirloin on one side of the bone and fillet on the other.

A porterhouse must have a minimum thickness of 1.25 inches, whereas a T-bone only requires a thickness of 0.5 inches. You can cook a T-bone either by grilling inside your kitchen or outside on the BBQ. Another way to cook a T-bone is to start of in a cast iron frying pan and cook until sealed and then finish off in a preheated oven.

The ribeye steak is a premium cut obtained from the upper rib area of the cow, typically found between the sixth and twelfth ribs. Renowned for its abundant marbling, rich beef flavour, and exceptional tenderness resulting from the limited exertion of the muscle, the ribeye is a favoured choice among meat enthusiasts. This particular cut can be served bone-in or boneless, depending on preference.

A highly sought-after steak is the Tomahawk ribeye, which has a long, curved bone that resembles a tomahawk. This cut is substantial and is quite thick, making it ideal for sharing. Another well-liked cut is the chuck ribeye, which is a more affordable option that remains very tasty. It is taken from the chuck part of the cow, an area usually used for making stews and roasts.

The common pheasant is the most common game bird in the world that is hunted and eaten. The pheasant is very rich in protein and very lean and tender. You often see these birds running in fields, and if disturbed, they will often fly in short bursts to get away. This is why the meat is lean and tender.

Some people say the meat tastes like chicken; I agree to a point; however, it has much more of a gamey taste, and the meat is usually a bit darker.

The hunting seasons for pheasants are between the first of October and the first of February. This applies to England, Wales, Scotland and Northern Ireland. Some birds are completely wild, while others are bred and then released to be hunted. When I was young, pheasants were traditionally hung up by their legs for a few days, and sometimes it was common to be hung for weeks. This was a method to intensify the flavour and help with tenderising the meat and give an extra gamey taste.

To start off, the grouse hunting season is from August 12 until December 10. In the UK we know it as the "Glorious Twelfth". As with many game birds, the grouse tastes very gamey and is rich in protein and vitamins. The grouse is considered a premium game bird and is often called the "king" of game birds because of its rich, distinctive gamey flavour and dark red meat. The grouse is a wild bird and not farmed, which enhances the flavour of the dark red.

When purchasing a grouse, it's ideal to choose a young bird if you plan to roast it, while an older bird is better suited for stews or casseroles. Many people recommend roasting the grouse until the meat remains pink. To prevent the meat from drying out too fast, you can place strips of bacon on top. Since grouse are quite small, you'll need one bird per person. A great accompaniment to grouse includes game chips, watercress, and bread sauce, though you can serve it with whatever you prefer. Personally, I enjoy grouse with roast potatoes, carrots, Brussels sprouts, bread sauce, and a rich gravy.