Scientists and anthropologists speculate that it is the large human brain’s need for extra

energy and nutrients—compared to lower animals—that compelled humans to search for high-

quality foods. At rest, the human brain consumes 20 to 25 percent of the body’s energy need,

while other primates use only eight to nine percent. Meat is the choicest of the high-quality foods

with high protein and fat. Grubs, worms, insects are also excellent choices but, fortunately or

unfortunately, our ancestors did not choose them for their stone dining tables. Or if they did, the

tradition did not pass down to us.

Meat is the flesh of any animal, most commonly beef, pork and lamb. In North America,

we consume beef and pork far more than lamb and veal. Americans are some of the most ardent

meat consumers in the world. In per capita consumption for beef, we rank only behind Argentina

and New Zealand. Only Germans and Poles use more pork per person than Americans. We're

ranked first in poultry consumption, but in lamb and veal we are way behind many other

countries. Beef still is our favorite, representing 43 percent of all the red meat in the 1990s. Pork

represents 20 percent. During the 15-year period between 1980 and 1995, both beef and pork

consumption per capita declined slightly, beef by 9.7 percent, pork by 4.0 percent. Poultry,

seafood and no-meat dishes replaced the beef and pork.

Meat is often the most costly part of the meal, and other foods tend to center around it. It

makes good sense that you strive to make the very best out of any cut of meat that is under your

care. Learning and experience help, and the more meat cooking knowledge you have, the better

equipped you are to transform that red lump of flavorless muscle into succulent, juicy, tender

bites. Meat is still one of the easiest and quickest items to cook. It is also easy to ruin without

solid kitchen experience and a good recipe to guide you.

Meat ancestors

Humans first domesticated cows about 8500 years ago in southwest Asia, where they

originally lived wild. The domesticated version slowly and steadily spread throughout the world.

Today there are few places where cows are not part of the landscape and beef not part of the

menu.

Over the last several millennia, the original cows were bred, re-bred and crossbred to

yield maximum meat under local climatic conditions. Some breeds do well in the grassy areas of

Montana, others in African savanna, and still others in hot, dry, harsh climates like the

Southwestern U.S. Some breeds put on weight fast, others grow slowly. Some gain more fat as

they mature, while others remain lean. Some mature very early. Now we have special breeds for

maximum milk production and others for fabulous, well-marbled meat. Today's American

ranchers custom-raise beef for specific purposes and slaughter them at optimum age and weight.

The beef you buy in the supermarket or butcher shop comes from young cows and bulls that

weigh about 1100 pounds (500 kg).

The first record of domesticated pig goes back to 6900 years ago in China. Our modern

pigs, however, are descendants from two species of wild boars, one from Europe and the other

from East India. Like cattle, pig farmers breed modern pigs for specific traits. The farmer looks

at a particular porker and sees bacon or ham or pork roast and raises that porker to give the most

whatever the demand is. Today's pork is far leaner than just a few decades ago, mostly because

of changing consumer preference. The average pig weighs about 240 pounds (110 kg) and is still

a young animal when it becomes pork chops.

Processors use virtually every part of the pig for some purpose or other, whether as meat

Serious Kitchen Play