I don't eat pork, beef or eggs.

Beef from Charollais, pork from Périgord lamb from Brittany, veal from Normandy.

Some of you would eat it if it's beef, but not pork.

Beef, boar's head, casks of ale.

This is faster than both beef and pigmeat.

Some of you would eat it if it's pork, but not beef.

Trade in chilled and frozen pork is smaller and more concentrated than for beef, partly owing to lower world demand (e.g. for religious reasons).

However, this figure refers only to beef, pork and poultry, and excludes trade among EU members.

And it consists of seven chapters the chapters are skin, bones, meat, internal organs, blood, fat and miscellaneous.

Or meat... a nice steak?

There wouldn't be enough pork for that.

The lousy pork meat.

Tom doesn't eat pork.

Beef

Beef.

Cold beef and mash potatoes.

That's why ostrich meat costs more than twice as much as beef and pork.

Lamb chops and steak!

What for?

I was not planning on showing you any meat because, of course, half the book's meat and you probably all know what meats they are.

Yeah, I was figuring on having sow belly and beans.

Factory produced semolina Pastas Boned beef

Beef again?

They have sorts of ingredients that you brush on a piece of chicken or fish, and it turns it to look like beef.

So, this is sold as cow, but what happens when you slaughter a cow at least in industrial factory farming they have all these little bits of steak left that they can't actually sell as steak, so what they do is they glue them all together with fibrin from pig blood into this really large sausage, then freeze the sausage, cut it in little slices and sell those as steak again.

Maybe Ma'll have pork for supper.

Not so much the pork as the stuffing.

And a Frigidaire, not an icebox.

A beefalo is a buffalo cattle hybrid.

I want beef, too.

English corned beef.

Anyway, I was telling you about this boy.

Roast beef, madam.

Perceptive of you.

You fast, you eat pork, you raise chickens

Dried fish and miso soup again?

So I avoid wine and pastrami sandwiches and baked potatoes with butter and bacon and strawberry shortcake and cheesecake.

Heavy on the meatsa ball.

Got a pastrami?

Beefaroni? Extraordinary.

What shall they eat?

The more lucrative trade in chilled pigmeat is mainly limited to Japan but the highest proportion imported to this market is still in frozen form (70 per cent) Japan is by far the largest importer accounting for 45 per cent of world trade in chilled pigmeat and also pays the highest prices (up to US 6,000 per ton).

I'm sick and tired of tinned beef.

I mean, that's what's harvest we say we harvest the pig, you know?

Some sauerbraten, general?