Answer to Question 1
Beef comes from specially bred cattle that produce a good quality meat. Cattle are classified by age and gender (i.e. steers, bulls, heifers/cows, and calves). Steers supply most of the consumed beef while bulls offer tougher meat for processed meats. Heifers/cows provide meat that is preferred when they have borne calves. Calf meat is considered baby beef between eight and twelve months. Veal comes from calves of beef cattle between the ages of three weeks and three months. Veal has a milky flavor, pale color, and tender texture. Beef meat is used for broiling, pan frying, pot roasts, stewing, and braising. Some cuts of veal are less tender and may require moist-heat preparation. Lamb is the meat of sheep. It is traditional in Middle Eastern or Navajo cuisine. Lamb is suitable for pan-frying, braising, stewing, moist cooking, and roasting (depending on the cut). Pork comes from young swine slaughtered between seven and twelve months of age. Pork is leaner and more tender than other meats. One-third of all pork is sold fresh. The rest is used for bacon, sausage, and lunch meats. Beef is darker in color than lamb which, in turn, is darker than pork. Beef has a high fat caloric and fat content as compared to some cuts of lamb and pork.
Answer to Question 2
Marbling is the flecks of fat distributed intermuscularly in meat. It contributes flavor to muscle tissue and enhances the perception of juiciness of meat. Marbling is a quality indicator considered when grading meat products.
Posterior views of H. erectus, Neandertal, and modern H. sapiens show differences in vault shape.
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Structural similarities between antimetabolites and their natural counterparts.
Americans eat more poultry than either beef or pork
Primal Cuts of Lamb
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