All About The World of Domesticated Animals & Meat

Kangaroo meat is lean meat that is great source of protein, iron, zinc, and B vitamins. This post will overview the different kangaroo cuts of meat and how to cook them for maximum flavor and enjoyment.

Conjure up an image of the desert in your mind, and you’ll see a few things: Sweltering sun. Dry, arid land covered in sand. But wherever you see people in that image, you’ll also see the desert’s most important domesticated animal — the camel.

Look anywhere in the world besides Antarctica, and you’ll find a constant presence: Rabbits! Whether wild or domesticated, the Oryctolagus cuniculus has become an integral part of human culture, as clothing, pet, artistic inspiration, and yes — food.

What’s in a name? Well, in the case of elk, quite a bit — because depending on whether you’re from Europe or North America, the term “elk” can refer to one of two species from the deer family.

In today’s article, we’ll be discussing the North American elk: Larger than a common deer, but smaller than a moose.

Emblematic of westward expansion and the promising beginnings of American frontiersmen, bison has long been a staple of diets in North America.

Though sometimes referred to as a buffalo meat, the North American bison from which we get meat today has only a subtle genetic connection to the true buffalo.

Worldwide, goat meat carries a mixed reputation: Considered a delicacy in some cuisines, it’s often considered an exotic meat in American cooking. But with a long history of inclusion as a staple in South Asian and Mexican gastronomy, we’re of the opinion that goat meat deserves a prominent place in kitchens here in the United States, as well!

As the largest and heaviest of all living birds, ostriches are truly one of nature’s greatest oddities. And as you’ll soon learn, even their meat is a source of wonder for curious eaters.