Have you ever eaten a Benedictine sandwich? Or savored a juicy pork steak? What’s a favorite dish you grew up with that may be mystifying to someone from another part of the country? This is part of a complete episode.
break beef v. phr.— «Every Friday, he picks up a carcass or two from Redwood Meat, then brings the meat back to the store and cuts it into rib-eyes, prime rib, filet mignon—just about every cut you can think of. What’s not used in the...
hardbone n.— «It didn’t take long to see that the rib tips of one carcass had turned from cartilage to bone—indicating the animal was at least 4 years old, a “hardbone” in meat-locker parlance.» —“What’s the Beef? Making...
backing heads n.— «Her most recent job was “backing heads,” scraping meat from between the vertebrae.» —“A Medical Mystery Unfolds in Minnesota” by Denise Grady in Austin, Minnesota New York Times Feb. 5...
head table n.— «A survey of the workers confirmed what the plant’s nurses had suspected: those who got sick were employed at or near the “head table,” where workers cut the meat off severed hog heads.» —“A Medical Mystery Unfolds in...
rape rack n.— «Cows who are strapped into what the dairy industry calls a “rape rack” and artificially inseminated each year so they will give milk.» —“I Think; Therefore, I Don’t Eat Meat” by Mark Hawthorne OpEdNews...