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Your Favorite Meat or Protein?

I'm pretty sure that most people who have read my postings know that I'm a carnivore with a love for all things pork...shoulders, hams, ribs, chops, feet, tails, cheeks, hocks, bacon & sausage, etc., I just love it. We have it at least once, if not more, every week. Runner up is poultry: chicken & poultry shares equal billing. Third place is nuts with the preference going to cashews, although I will eat just about any nut.

What is your favorite meat or protein? How often do you consume it per week/month and if you'd like to share recipes, cooking methods, tips, please do post.

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  1. Tough question - I will throw myself on my sword - I love chicken and turkey, duck breast in second place, lamb next

    2 Replies
    1. re: fldhkybnva

      Glad you mentioned Turkey.I cant wait until the holidays come.

      We bake our Turkey overnight.Ah the smell of that Turkey cooking

      is to die for.Lots of people I have told about the Turkey baking

      overnight in the Brown Paper Bag are somewhat afraid.The Turkey

      cooks on a very low Temperature.

      1. re: Smiley881

        I also cook turkey low and slow, though not in a bag.

    2. I would have to go with pork. It's so versatile. Nothing makes as good a sausage as pork and I like to combine ground pork (good on its own) with ground beef for the best meatballs and meatloaf. For the small family watching their calories you can't beat a pork tenderloin.
      And then there's the smoked pork products.....

      1 Reply
      1. re: Berheenia

        Yes...the smoked pork products.....

      2. This changes for me all the time, but currently I am crazed for fish of all kinds; we eat it two or three dinners a week, every night when we are at the beach. We eat a lot of chicken too.
        Don't forget cheese!

        1. This is a tough question, even for someone like me who rarely eats animal proteins.

          In terms of frequency, can I say butter?

          My favorite meat hands down is Thanksgiving turkey a la my mother. She roasts it with garlic and herbs, and a tiny bit of lemon. It's only eaten really once a year, maybe twice, which probably adds to the novelty and excitement for it. Her turkey ended over a decade of vegetarianism for me.

          Also really love a good cut of beef, but those are eaten more frequently.

          1. Beef. At least 3 times per week, in some form. We get wonderful steak here in the Midwest, which is reasonably priced and easy to simply grill, broil, or skillet-sear stovetop. And beef stew in fall/winter. And beef pot roast w/bay leaf, onion, carrots, potatoes. (Edited to correct the herb)

            Roasted chicken. Weekly.

            Seafood is very expensive here. Shrimp (frozen) is readily available at a price I'm willing to pay, and we have a shrimp dish a couple of times monthly. Salmon, once or twice a month. I loved halibut the 2 times I had it. Lobster is always good - a once a year treat.

            Great cheese, from nearby Wisconsin, is always available in our house for daily snacking and use on salads and in sauces.

            1. Filet mignon grilled 'Pittsburgh rare', and on rare occasions like a birthday celebration at a high end restaurant. Believe it or not Hanger steak is my 2nd most cut of beef, but it is difficult to find it. Hanger steak is marinated in a homemade teriyaki sauce and then broiled.

              1. Dove is probably my favorite though I rarely get to eat it.
                Squab and Lobster and Blue Crab about 2 or 3 times a Year
                Goose 2-4 times
                Venison 4-6
                After those Quail, Duck, Pork, Chicken, Shrimp, Squid fairly regularly

                1. roast prime rib
                  lobster
                  Alaskan King Crab-the huge 4-6 count legs

                  1. Elk is my favorite, but unfortunately don't eat it a lot. If my SO were a better hunter, I'd have more than enough and would have it every week! Beef comes in second to elk though. I might have it once a week, depending on how much budget looks. Chicken and pork are the most regular though, mostly due to cost, and versatility.

                    1. Whoa. How to choose - especially as a carnivore such as yourself?

                      I think these three are tied for #1: lamb, duck, beef. Oh, but what about pork?

                      See? Impossible. That said, we have meat about 4 times a week - grilled, roasted, smoked - you name it.

                      I know I never mentioned chicken, but this here makes a recurring appearance at our dinner table (at least twice a month):

                      http://cooking.nytimes.com/recipes/10...

                      Tho I've yet to actually fry it. I've only made it on the grill and in the oven, and either way it's bloody fantastic. It's dead easy and fast to prepare.

                      1 Reply
                      1. re: linguafood

                        I feel the same. Most often eaten - beef, pork, turkey. Me, personally, lamb, fish, tofu. But what about eggs and cheese? We eat them all the time. We rarely eat duck but I order in restaurants frequently.

                      2. Omnivore here. I have no favorite protein. A balanced diet of well-cooked beef, poultry, shellfish, pork, fish works for me.

                        Pretty fond of veggies, fruits, pastas, too.

                        Beer, wine, other fermented stuff also works for me. That includes distilled beverages.

                        I hope this helps.

                        10 Replies
                        1. re: steve h.

                          Best answer so far, probably. I didn't even think of all the fish/shellfish I love.

                          Yeah. Why choose when you can have it allllllllllll '-D

                            1. re: steve h.

                              I've got to agree with you, steve h. I love beef (filet, prime rib, T-bones, pot roasts, et. al.) Poultry, shellfish, fish, pork (but I won't eat liver or chicken hearts). And almost any and all veggies (with the exception of brussels sprouts). Same with the beverages with the exception of anything carbonated - my body can't stand that.

                          1. re: steve h.

                            Shit, there's protein in distilled beverages? That opens up a whole new line of rationalizations and justifications for me. Thanks, man!

                            1. re: MGZ

                              Nine grams of protein per bottle of beer (depends on the brewer). Olives, limes, cherries and other garnishes are the protein sources for distilled stuff.

                              My name is steve and I'm here to help.

                              1. re: steve h.

                                There is less than .5 grams of protein in a whole lime..... Even less (0.0) for olives.... So color me confused. If you had convinced me there was protein in my standard garnishes.... Well, my name says it all......

                                  1. re: LindaWhit

                                    You can take the boy out of New Jersey, but...

                              2. Boring but true--eggs and cheese. So many variations breakfast through dinner can be found....and I always have both in the house.

                                1. lamb chops! I have them at least once a week. I love lamb.

                                    1. I like my protein full-flavored so if you asked me for my favorites, I'd go with lamb, duck and heritage pork. If I'm eating out and there is lamb or duck on the menu, chances are I'm ordering that.

                                      However much as I'd love to be eating bacon wrapped lamb saddle with duck foie gras every day, reality is a bit more mundane and I probably eat quick-cooking chicken far more often than anything else. Lamb or pork come in second with yogurt coming in third since I have it in one form or another almost every day.

                                      1 Reply
                                      1. re: JungMann

                                        " If I'm eating out and there is lamb or duck on the menu, chances are I'm ordering that."
                                        ~~~~~~

                                        My friends know the same about me, JM.

                                      2. First - lamb, second - tofu, third - beef.

                                        1 Reply
                                        1. re: cresyd

                                          All time best big game meat is woodland caribou which we only get once a year (usually a front quarter). Next venison>elk>moose. For wild birds canada goose (I hunt on a farmers land who has a nuisance permit meaning we can shoot all the geese we want. Fills the freezer. For fish I can pretty catch my limit of cutthroat and rainbow trout any time (about once a week). I just cold smoked a few dozen and froze them. For seafood it's rock cod/ling cod/salmon (I only like salmon smoked anymore) and oysters/prawns/crabs nearby.
                                          But I still enjoy a beef strip loin or a fatty ribeye.......or a can of white solid albacore tuna packed in water.

                                          All protein all the time.
                                          But only in nice small tasty amounts. My days of eating literally five pounds of moose steak etc at one sitting or long gone.

                                        2. Favorite source of protein? Beans.

                                          Beans, beans, good for your heart
                                          Beans, beans.....

                                          1 Reply
                                          1. re: Bkeats

                                            Another cheer for beans. I cook beans from scratch and have them almost every day.

                                            1. Lamb is my favorite but I probably average having it once a month. Oysters are next but only have them half a dozen times a year. Turkey, roasted ala Thanksgiving is third. I could happily eat it monthly but twice a year is usually the reality.

                                              The most frequent proteins on my table are fish of all types, eggs,pork (usually as ham or sausage) and chicken.

                                              4 Replies
                                              1. re: meatn3

                                                This thread has me wondering why we don't all eat our favorite protein the most often...?

                                                1. re: nothingswrong

                                                  I don't eat lamb as much as I'd like to because it is expensive though I do pony up for fish which can also bd high.

                                                  1. re: nothingswrong

                                                    Although I love pork and eat poultry and nuts fairly regularly, I adore crab and lobster but it is too expensive to consume every week so it's reserved for "treats". I also like lamb and veal which are also usually above my budget but every once in a while, I'm able to snag a good price on those so I'll have them more often than the crab & lobster. But if I didn't have a budget, I'd eat a whole lot more varieties of proteins.

                                                  2. Typically, whatever's in front of me, though given two seconds to making a choice I'd say pork. But which would I rather have really – suckling pig? Capon? Goose? Barbecued mutton? Turkey I can take or leave, chicken is always welcome, but ducks, geese and capons are the birds that most easily seduce me. I'd rather have a merely okay steak than a similarly ordinary pork chop, but would take a slow-braised pork shoulder butt over a standing rib roast most days, if offered the choice. And I might kill for a rabbit, (Midwestern) squirrel or young raccoon brown-braised as Mom used to make. Or a platter of fried bluegill, which leads us into seafood (and lakefood and creekfood), of which I've never had so much as to get tired of it, though tilapia and the like are as boring as turkey.

                                                    1. Lamb - by way of most enjoyable and, probably, just about most often cooked although we make an effort to ensure the weekly menus run through the usual lamb/pork/chicken/fish/beef/game/veggie options fairly evenly. OK, maybe game more in the colder months than now, when it's in season and available at the farmers market. .

                                                      1. I am the meat eater...........
                                                        My mother served a minimum of 2 meat meals to the family every day.

                                                        My favorite protein is lamb chops. I have them about twice a month
                                                        next is veal chops, also twice a months. My mother served these two items on alternate Tuesday nights when i was a child.

                                                        I eat beef at least 5 times per week and poultry at least 5 times per week. Besides an occasional piece of cheese i almost never eat dairy.

                                                        1. I could answer this question honestly this morning and honestly again this afternoon, but the answers would probably be different. Likewise, I don't think I could state my favorite genre of music. To me, the juxtaposition of one piece of flesh against another, one style of music against another, is part of what defines the merit of each.

                                                          I'm just going to go with: (D) All of the Above.

                                                          1. I would have to say liver in all its glorious forms. Beef, lamb, chicken - need to be cooked carefully. Also, lobster liver - I can't believe people throw the liver and roe away. Monkfish liver (ankimo) is pretty tasty too. Most commonly I'll chow down on a nice plate of liver and onions - perfection!

                                                            5 Replies
                                                            1. re: kagemusha49

                                                              This is the first time I've read or heard of anyone's favorite meat being liver. I like chicken livers (fried only) and will eat beef liver maybe once a year (skillet cooked with onions). I'll have to expand my liver possibilities

                                                                1. re: Cherylptw

                                                                  I enjoy a nice steak but seriously offal like liver beats it for flavor (but not texture). A local mexican resto does higado encebollado or Mexican style liver and onions with a hefty does of jalapenos - yummy!

                                                                2. re: kagemusha49

                                                                  ever heard of lamb liverwurst? i saw it somewhere in someone's online post.

                                                                3. I love beef pork duck nuts butter cream chicken...!

                                                                  1 Reply
                                                                  1. re: sandylc

                                                                    And beans! Someone mentioned beans! I forget to include them...

                                                                  2. Lamb tenderloin. I mix together salt (1 teaspoon), pepper (2 teaspoons), and chilli powder (1 tablespoon), then season the lamb (1 kg, which I've cut into 1.5" cubes) with it, mixing thoroughly. In a hot pan, add ghee (about a tablespoon or two) and onions (one medium, sliced) and cook until the onions are soft. Then add garlic (1-2 teaspoons minced) and the lamb. Fry the lamb until just done which ends up being around five minutes, give or take (I'm terrible with time estimates, but it's in this neighborhood). I like it still bloody on the inside but brown on the outside.

                                                                    Lamb tenderloin is expensive. We'd eat it twice a week if we could, but... Twice or three times a month.

                                                                    Salmon fillets. Mix together 1/2 teaspoon salt, 2 teaspoons chilli powder, 2 teaspoons black pepper. Coat the outside of the salmon (about 500 grams). Fry until done - about, what, five minutes, give or take. (The husband likes his done done done, so...)

                                                                    Salmon, also expensive. Twice or three times a month. Would eat it twice a week if we could.

                                                                    Chicken, fried. Still working on finalizing the recipe. I've had a complete fail with it this month that I'm trying to figure out.

                                                                    Side note: I use the chilli powder that I get from Sri Lanka. Which I stock up on when I'm there or when my in-laws come to visit. We go through about a 250 gram package a month, which is 1/2 a pound to you yanks. This is the hot stuff.

                                                                    Second side note: Due to halal requirements and allergies (mostly mine), lots of things are completely off our menu - pork, beef, crab, for example.

                                                                    1. smoked beef ribs and its not really close

                                                                      1. Veal, lamb and duck are my favorite tastes, not to mention foie gras, but we don't get to eat a lot of those....

                                                                        Adore seafood. Cooked clams being my number one but also adore mussels, oysters, conch, shrimp, scallops, lobster and crab.... Not in that particular order. Then fin fish. But I'm picky about my fish.

                                                                        Most often we eat chicken, turkey, beef & pork, plus tuna and eggs, due to economics. Then fish, lamb, veal and other fowl. Even beef is starting to become a luxury these days....

                                                                        1. Fish, poultry (and eggs), shellfish.
                                                                          Really. I could eat eggs, poached soft, on top of sauteed greens, nearly every day.
                                                                          Don't need to eat meat very often, if I have fish. But now and again, that steak is really yummy.

                                                                          1. Fresh scallops. We either eat them raw, or quickly panfried to make a crust on the outside while leaving them raw in the middle. We have them about once a week.
                                                                            Second choice is a good, lean steak. We live in Tokyo.

                                                                            2 Replies
                                                                            1. re: Tripeler

                                                                              i love scallops too. $16.99/# this week at harris teeter. what do they cost in tokyo?

                                                                              1. re: alkapal

                                                                                Scallops are sold in units of 100 grams for about $4.00, so about the same price. These come from the north coast of Hokkaido where they are raised in beds. They are superb in every way, and are fully ocean scallops, not so-called bay scallops.

                                                                            2. shrimp and smoked baby back ribs

                                                                              grilled lamb chops and bacon are next.

                                                                              duck.

                                                                              smoked chicken.

                                                                              grouper.

                                                                              how can i choose one? impossible.

                                                                              1. Most frequently used meat - chicken. At least once a week, sometimes twice (only cooking for myself). Grilled, roasted, sauteed, stir-fried, baked with sauces....I enjoy it all.

                                                                                But beef is probably a close second (hamburgers, meat sauce, a well-grilled steak).

                                                                                Most loved meat - lamb. I aim for once or twice a quarter, but usually don't hit the target. My preference is roasted leg of lamb.

                                                                                Second most loved meat - duck. Usually pan-seared for extra-crispy skin, and finished in the oven. Or purchased in a restaurant.
                                                                                ~~~~~~
                                                                                ETA: I *love* that lamb is so prevalent on so many posts. :-D

                                                                                1. Duck, goose, lamb, pork. All nuts.

                                                                                  1. Raku in Las Vegas does pigs ears for $3 - nice light and a hint of bacon. They also do skewers of kobe beef liver for $4 and I think that is outstanding.

                                                                                    2 Replies
                                                                                    1. re: kagemusha49

                                                                                      is pig's ear mostly all cartilage? how much "meat" proper is there?

                                                                                      1. re: alkapal

                                                                                        Yes it's mostly cartilage and needs good technique to stay tender. Just a little meat.

                                                                                    2. Impossible to choose just one, especially since as a low-carber I have meat at two meals a day, most days (and eggs at the third). I would say for versatility, pork wins, but in terms of luxurious eating, I could live on lobster (all shellfish, really), foie gras and duck.

                                                                                      As far as real-life cooking goes, I tend to eat a lot of chicken (thighs, mostly), pork and beef (all of which I enjoy), due to budgetary constraints and DH's preferences. I also love lamb, venison (any game meat, really) and pretty much any fish. Out of the 14 meat meals I eat in a week, I'd say 5-6 involve chicken, 2-3 fish, 4-5 beef and 3-4 pork (not counting all the things to which I add bacon, of course!). I try to work in lamb once a week but DH doesn't love it as much as I do. Restaurant meals are almost always lamb, duck, game or shellfish.

                                                                                      I also ADORE most non-meat proteins - eggs, nuts, greek yogurt, any and all cheeses, tofu. I steer clear of highly processed proteins intended as meat substitutes for vegetarians, though. I eat eggs with cheese and/or vegetables almost every day for breakfast.

                                                                                      There is only one meat for which I have no use, and that is turkey. I cook it for Thanksgiving only and I eat the skin, nothing else. I'm not a huge fan of ham, either, but I can enjoy a slice or two at a holiday meal. Turkey, however...no. Just no.

                                                                                      6 Replies
                                                                                      1. re: biondanonima

                                                                                        I'll eat turkey if that's all that's offered, but really don't care for it.

                                                                                        1. re: sandylc

                                                                                          I can choke it down for politeness' sake but I would rather make a meal of side dishes than waste stomach space and chewing energy on turkey. I wish I liked it, because it's cheap and easy to cook, but I just can't enjoy it no matter how it's cooked.

                                                                                          1. re: biondanonima

                                                                                            Since I started buying just thighs and wings and braising then I now adore turkey.

                                                                                            1. re: magiesmom

                                                                                              I have tried to enjoy dark meat turkey - it seems like I would, since I greatly enjoy dark meat chicken - but I just don't like it. There's something about the flavor that just tastes off to me.

                                                                                                1. re: biondanonima

                                                                                                  I'm not a fan either, but it tastes okay as qeema. Of course that just might be the spices talking.

                                                                                        2. I, too, am a great love of pork; especially if the pork is a heritage type that looks and tastes like that of the great stuff that was available before the "other white meat" crap started appearing. In that category is my new favorite.....Kurobuta hind shanks. They are truly the essence of porkiness! I've posted this photo in other threads, but it's worth posting again.

                                                                                           
                                                                                           
                                                                                          2 Replies
                                                                                              1. Overall favourite and favourite red meat: Beef. In any form, eaten about 5 times a month. My favourite beef of all is whole beef fillet, flash-roasted (the Christmas Eve tradition in my family, typically the one annual time I have it (cost of course being the main problem, at least if you want a really first-rate fillet), but it makes it something really special to look forward to.

                                                                                                Favourite poultry: Chicken. I tend to have that around twice a month. It's so versatile, it's hard to come up with one favourite preparation. But there is an Italian-inspired stew my father made, and I now also do, with chicken and tomatoes and mushrooms, that I really love.

                                                                                                Favourite fish: Swordfish. Ecologically problematic, so I limit my consumption to probably about 4 times a year. Ideal in summertime, grilled.

                                                                                                Favourite vegetarian: Kidney beans. Eaten perhaps 8 times a month. A component of many dishes. I'd be hard-pressed to come up with a favourite but if forced I'd probably choose a vegetarian chile, with beans substituting for the meat, at the extreme end of the hot spectrum. This is even better rolled in a steamed corn tortilla. Particularly good in autumn. I have this sort of super-hot chile about 3 times per year or so.

                                                                                                Favourite shellfish: scallops. They MUST be fresh, fortunately not particularly difficult to find here. Eaten about 8 times per year or so. I like them in that classic starter preparation (or with more, as a main) - wrapped in bacon an broiled. For an even more sumptuous version of the same thing, wrap instead in jamon iberico. The jamon-wrapped variant is another special-occasion thing, a once-per-year feast.

                                                                                                2 others that I have to mention by application rather than type:

                                                                                                Favourite breakfast meat: sausage. I've never met a sausage I didn't like. Eaten probably 6 times a month - particularly as I've found that sausages make me more energetic during the day than any other breakfast. In my opinion the very best sausages in the world are the Askerton Castle Cumberland sausages. These are best done simply: put the whole coil in a large cast-iron frypan, fry one side, flip the whole coil once, fry until done, then eat. But I buy a lot of these for sausage rolls, Scotch eggs, toad-in-the-hole, etc. etc.

                                                                                                Best energy bar protein: Can there really be such a thing? Yes - and it's the Pulsin' Maple and Peanut Protein bar. Eaten on every climbing trip, usually about 6 trips/18 bars per year. I don't know how they've managed to do it, but they've created a protein bar that actually tastes good *and* clearly improves your endurance better than others. Protein bars are good for climbing because it's a muscle-and-connective-tissue-wrecking exercise. I note that everywhere these are stocked, they *fly* off the shelves, so obviously I'm not alone on this one.

                                                                                                1. Sausages are my favorite kind of meat. The spicy Italian link with hot and sweet peppers. The grilled brat with beer braised onions. Kielbasa weselna sliced up and pan-braised with green beans. Chinese xiang chang in fried rice with egg and scallion. Borewors fragrant with allspice, charred casing split and dripping fat hot off the charcoal. And of course the good old all-beef hot dog with ballpark mustard on a steamed poppy seed bun. Better than dry-aged steak in my opinion.

                                                                                                  1. Pork belly. I eat it once every couple of months if I'm lucky.

                                                                                                    1. Beef. steak, ribs, hamburger

                                                                                                      1. I love Steak and especially with a bone.I also

                                                                                                        Love a good bone in chuck Roast.I like Chicken

                                                                                                        Pork Chops and fish.Here is a Stuffed philly Cheese Steak

                                                                                                        recipe for you.
                                                                                                        www.quickneasyrecipes.net/philly-chee...

                                                                                                        1. Oysters, loin lamb chops, hanger steaks, ribeyes, Dungeness crab or blue crab, pork shoulder, halibut, clams, abalone, burgers, bacon...this could be a very long list. The first two always come to mind first and are what I pick if left to my own devices. Of course the whole issue of how you cook it could lead to a change of mind. I am thinking of the brisket at Franklin here in Austin...mmmm.