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In the discussion thread: Lab Grown Meat - The Future of Meat [View all]

Response to byronius (Reply #7)

Thu Apr 6, 2017, 06:34 PM

8. Really? I find them overly fatty and all that bile ruins the taste.

Most of the "rare, expensive" meats on your list weren't eaten except in times of scarcity, mostly because we tend to avoid other meat eaters and especially carrion eaters because they don't taste very good. The "rare viands" on Henry VII's table were often more for show than for eating, demonstrations of his power and wealth that he could grace his table with the carcasses of foreign beasts. Their meat went to the hounds and their pelts eventually adorned the king or his chambers.

I do see the two tier eating, though. It's rather upside down these days, the rich dining on offal and the poor making do with the choicest muscle meats.

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