Meat&Beef

09/30/2022

09/28/2022

Pork ribs are the main dish of American barbecue. Memphis is famous for its dry-roasted version, and ribs are a staple at Chicago's South Side barbecue joints. Even in beef-oriented Texas, pork ribs are in high demand, making up one-third of the state's "holy trinity," along with brisket and sausage.

09/27/2022

The history of steak dates back to Ancient Rome. Here, during the sacrifice, large pieces of beef were roasted on the grills. England is the second family of steak. There, the practice of castration of young steers and their intensive fattening for meat spread.

09/24/2022

If you think about it, the history of barbecue goes back to the very dawn of mankind, when the first Homo erectus (an upright man) realized that the meat of a killed mammoth grilled over a fire was no better than raw mammoth.

The Celts, and the indigenous inhabitants of both Americas, and the ancient Greeks with the Romans, and the soldiers of William the Conqueror roasted meat on an open fire, but in its current form barbecue came (or came?) to America from the Caribbean islands, where the local tribes roasted everything that came across by hand on a wooden grate placed over the fire. The whole process was called "barbacoa".

09/22/2022

If you really want to lose weight, there are only three things you must give up: breakfast, lunch and dinner