I’d get pretty damn tired of one cut of meat, but my best choice is ground beef. Very versatile, from hamburgers to meat sauce to meat loaf, to many other things. I’d get tired, but it would take longer.
I’ve had the best crab in the world, because it was as fresh as you can get; if you can get it cooked properly <um…pressure cooked in salt water, hehe> then you don’t need no stinking butter, omg…
But yah, otherwise, you probably want it.
I’d have to choose chicken. Just please don’t ask me to choose drumsticks, breasts, or wings; I need the whole thing!
Yeah, I guess steak would be the one exception… though pork tenderloin kinda makes up for it (especially since I tend to serve mine slightly pink).
It’s not to say that I wouldn’t miss steak if I had to give up everything but pork (I’d miss lots of other stuff too… just off the top of my head, I can think of seared scallops, homemade chicken soup, coconut shrimp and butterfish sashimi)… but I know for sure that the list of things I’d miss would be 10x longer if I gave up pork in favour of beef.
I pick dead animal flesh.
Ostrich. No cholesterol.
Chicken.
Cite?
Even if this is the case, it isn’t dietary cholesterol you should be worried about, it’s saturated fats. You don’t get high cholesterol by eating foods with cholesterol. Your body makes it.
Such a restriction would be disastrous to me, but I would pick turkey.
Not because turkey is my favourite meat, but because it can be tweaked to resemble the widest range of the other meats no longer available.
Turkey is a fair substitute for chicken, all on its own.
The drumsticks and/or thigh meat can be made to resemble pork, duck or even (sort of) lamb, depending on the preparation.
Turkey ham is nice
IMO Turkey bones make a very tasty stock/gravy
And of course, turkey is turkey.
I would miss the other meats, for sure, but this choice would probably result in the least weeping.
Personally, I’d go for lamb, myself.
mmm, looks like I’m wrong - turns out it’s comparable cholesterol than beef. Cite. OTOH, still pretty low in fats & calories compared to beef, which is great given what you say, and given that that’s what ostrich tastes like, a mix of beef and venison. I’m sticking with my answer.
Lamb.
Chicken. If I had to pick a cut, it would be thighs. I can do a lot with chicken. Pork would be the easiest for me to give up. Other than bacon, I don’t really like it.
If we’re talking cut, pork loin. I can make it into chops, cure it for buckboard bacon, cut it thin for stir-fry, and it’s lean enough that I won’t die in five years from eating only it.
If we’re talking animal, I think I’d have to stick with the pig, because there’s no effing way I live the rest of my life without some sort of bacon.
Beef. Specifically, Spencer…
Hm. Either salmon or chicken. I’d miss beef a little, but I can live without steak. I’ve never been fond of turkey. Bacon is good, but bad for me, and I can get sick of it. Ham’s good, but I know I’d get sick of it. Any other pork is just kinda gross. But, man. . .salmon is just amazing, especially wild smoked. Or as a seared steak of it on a grill or skillet. . .
Chicken, on the other hand, is versatile and cheap.