Beef, pork, chicken, and turkey do not smell the same when they are cooking, even if they’re similarly spiced.
Could easily tell beef, lamb, chicken, turkey, fish and duck apart. Also ham from pork from bacon. I eat all of them.
My nose is so sensitive, i can smell the shade of a freckle on a stripper’s ass a half-mile away.
It’s a blessing and a curse, I assure you.
A few years ago, a stinkbug fell into a pot of pasta sauce that was simmering - without my knowledge - until I bit down on it while eating my dinner. (I remember I was watching Electric Dreams, the TV series based on stories by Philip K. Dick, while eating.) In any case, I bit down on the stinkbug. I immediately knew something was wrong, because I tasted the taste of cilantro but 100x more concentrated. Absolutely disgusting. I spat it out immediately and saw the half-chewed stinkbug in the sauce. Since then, EVERY time I taste the taste of cilantro, it brings back the memory of this incident. Now I go out of my way to avoid it.
Yes, I am pretty confident about smelling meat differences.
I gotta say, something is weird about being a super taster and simultaneously thinking all meat smells like farts. Do hard boiled eggs smell that way too? That’s got a fart smell for many and it’s lots of protein too.
A few years ago, my gf made some stew-type dish. Sitting down to eat, she took some parsley and cilantro, then used kitchen shears to garnish our bowls. She then placed the parsley/cilantro that was left onto a small bread plate.
As we stirred our bowls and tasted our food, she noticed three quarters of a stink bug flailing around amid the extra garnish on the plate.
We each looked around in our bowls, but it was obvious we were in a needle-haystack situation. Our two bowls was all the stew she’d made. She suggested dumping both bowls and having sandwiches. I told her I was sure she’d gotten the bug and began eating. She soon followed suit.
Oh, definitely.
Not just the smell of it cooking, either. I can tell raw meats apart, too, and the same meat raw and cooked smells different to me. I can’t stand the smell of raw pork, it really turns my stomach, but cooked it’s tolerable and I can eat pork to be polite although I don’t really care for it unless it’s something like ham or bacon that has been modified and doesn’t taste much like the original pork anymore. Lamb, beef, venison, all smell different to me be in their raw as well as cooked states. Raw fish and cooked fish also has this property.
I suspect that it’s not a lack in your sense of smell so much as the fact you just don’t like meat so your brain doesn’t feel a need to further classify or distinguish between different types of meat. Other foods, the ones you eat, like, cook with, and combine with other ingredients, your brain is more interested in identifying precisely.
My mother-in-law was much like you in that respect: she was vegetarian simply because she did not like the taste (and I suspect texture) of meat.
I like lamb, but hate the smell of it cooking.
I can easily identify most types of meat by smell, with the exception of rabbit. It’s just sort of … generic meat. I don’t much care for it anyway.
Somebody mentioned Brussels sprouts. I like them if they are cooked right, but they become somewhat disgusting - and smelly - if overcooked. If I am cooking them for myself, I cook them just enough not to be raw, and still crisp. Then fry them briefly in butter.
All of this! We had to cook liver for our dog after she had puppies when I was a kid. I hated that smell.
I live in a condo complex, and I nearly die when I smell other people grilling beef. I want to hunt them down and steal their food and eat it with my bare hands.
Urgh. No. Roasted is the only way I’ll eat them. Especially with balsamic and garlic. Lardons don’t hurt either. And I like them roasted until the edges of the “leaves” are black. Any other way of cooking brussell sprouts makes them taste nasty to me. Inedible.
I think my problem with roasted is that the only times I’ve had them roasted, they were roasted alongside meat-- not in a pan of drippings, or anything, but in the oven at the same time. They picked up enough “meat essence” to be a turn-off for me.
I did have them grilled once, when they were grilled with only potatoes and soy-based fake meat, and they were OK-- a little overdone.
Another time, I had them in the roast pan along with (vegetarian) stuffed cabbages, which was interesting. They were sort of baked in tomato and cabbage juice with seasonings. They were really good, and in this case, had absorbed a lot of flavors from the tomato juice, onions, and seasonings they were baked with. They were soft, but not mushy.
I tried making them once with home-canned tomatos, diced onions and green peppers, and seasonings, and baked them. They turned out really well-- in fact, a couple of people said they’d never wanted seconds on Brussels sprouts before, but it was a lot of trouble to go to for a side dish, and I haven’t made them that way again.
BTW: I am the OP of this thread, and just a note to mods: I completely endorse the thread drift here. I got plenty of responses to my OP to have an answer, and the drift is nice information, not a digression into fighting over some minutia.
So… you’re saying it’s discussing minutia in an entertaining and enjoyable manner?
Let us sit together and discuss this - between the two of us we’ll have at least three opinions. Because that’s how members of our tribe, roll. 
I’m interested in the Brussels sprouts diversion, as that’s one of the vegetables that seem a bit divisive. I wonder if much of that discussion also applies to other members of the Brassica genus?
All your discussion of cooking makes me want to eat dinner at your house.
I love planning meals for guests. Where do you live?
Oh, and I meant, minutia that is so small as to not really matter. Big-end, little-end type of stuff, complete with lots of name-calling and other personal attacks.
Northwest Indiana, just outside of Chicago. And you?
Indy. Speedway. Let me know the next time you’re headed down 65.
Oooo! That’s not that far! I’ll keep that in mind - thanks!
I’m right off the 465 exit for the Brickyard, about 2 miles from an exit for 65, so it’s a pretty straight shot.
I have cousins in Chicago, and it takes about 4.5 hours to get to them, and they’re in the city.