Find a good place that features Prime Rib. Medium rare, no end-cuts.
Go out and buy a Bar-B-Que grill. Toss a Tri-Tip on it.
Cook up some good, old fashioned hamburgers.
Hot dogs get most of their distinctive flavor from the spices in them. The meat is basically whatever meat is left over that can be used to fill the casing.
As far as chicken eggs go, there are varying levels of tastiness there too
Mega farm corporation eggs, the cheap ones you get in the supermarket, are bland, boring, and nearly flavorless, they’re also generally the oldest eggs in the case, as eggs age, flavor drops
Then you have the more expensive “free range/organic” eggs, they do taste better than mega farmed eggs, but not by much
The best eggs, flavor wise?
Find someone in your local area that raises chickens for eggs, ideally someone who allows the hens to actually free range, not penned or fenced in, free to wander, and feed on plants, berries, worms, insects, etc… The birds feed themselves with good, organic, natural food…
The difference is amazing, yolks are almost flourescent orange, not a pale yellow, and the flavor? Out of this world, makes mega farm eggs even blander than plain tofu…
Maybe try some gumbo…rice filled broth with lots of vegetables, spiked with shrimp, chicken, and spicy sausage. Nibble separate pieces and see what you like, knowing that both shrimp and chicken take on the flavors they’re cooked with but it might be the texture that takes getting used to. Since you already like cheesesteak, a beef stir fry might be a next step.
I’m going to scoot this one over to CS for ya.
I too vote steak, I find it’s best medium rare, for flavour and texture. If the sight of it puts you off, put some sauce, jus or gravy on it.
My favourite meats are roasted, roast pork with crackling is my favourite meal. Would never knock back a roast leg of lamb either.
Also recommend a good curry, like a lamb rogan josh, slow cooked meats have a great texture.
My sister was a vegetarian for 48 years form the age of 17 till she died of colon cancer at 65. She was a vegetarian because of the myth it is healthier!
Try some mesquite smoked turkey breast.
You should definitely try steak, but recognise that steak is not steak is not steak. Since the chewiness of meat is something that you are still coming to grips with, filet mignon is where you might consider starting. It is the tenderest of the cuts of steak. Unfortunately, at least in my view, it is also the least flavourful.
After you have tried filet mignon, schedule your next tasting session and try a ribeye steak. This is considered by many to be the best compromise between tenderness and flavour. I like it very much, myself.
Still, you are not done until you have experimented with steak as the French like it. Seek out a restaurant that can prepare for your either Onglet (aka, Hanger steak) or Bavette. Either of these will be tougher than filet or ribeye, but both will be more flavourful – I like Onglet very much.
After this quick tour of the steak world, you can decide if you really like steak, and which particular cut best suits your tastes.
Finally, not all cuts of steak should be cooked to the same degree of doneness. When you order a steak, ask your server for a recommendation on how to have it prepared. To begin, I would recommend that you err on the side of being underdone. To some people this is just wrong, but the more you cook a steak, the less tender it will be. You can always adjust this for later orders, after you’ve decided which cut is for you.
Excellent. A worthy way to make the transition: go for the people’s food, and have the meat be aided by that glorious handmaiden, fat.
I like the gumbo recommendation, it has a little bit of everything in it.
Indeed. A good slow-cook genuine BBQ should provide that fall-apart consistency.
LOL, and I am a carnivore that adores General Tso Tofu [made with the littel deep fried tofu cubes.]
Hm, chicken issues.
I recommend you go to the store, buy a small package of chicken thighs, not breast, leg or wing.
Thigh meat is more flavorful than breast, and frequently will have a better less dry/mealy texture. Pity you don’t have access to home raised chicken instead of commercial birds.
One of my favorite things to do is to peel off the skin and toss it in the skin bag in the freezer. [more on that later.] Debone the meat off the single thigh bone, make sure not to include the cartillage. Dice the meat into large cubes and put into a ziplok bag with some ‘red maple’ marinade* and let sit in the fridge for 2-4 hours. To cook, soak some bamboo skewers in water, thread the cubes on and grill. You can also run them under the broiler but grilling over real charcoal is where it is at.
Take your basic brick of chicken based ramen, plain diced thigh meat [smaller dice than the grilled skewer kind] half a small onion chopped finely, a small carrot sliced very thinly and a rib of celery sliced very thinly. Toss the meat and veggies into the pot with the flavor packet and turn the water to high. When the water starts steaming, poke the contents to stir up the chunkies. When the veg and meat are more or less cooked through, break in the brick of ramen. Everything should finish up at about the same time, making a very nice huge bowl of soup with meat and veggies.
Sounds strange, but whenever we get a gallon zippy bag of poultry skin, we crank up the little Japanese electric grill and grill it all up until it is crunchy. Way better than bacon and a very rare treat for us.
- [one really large onion, chopped up, a pingpong ball sized lump of peeled ginger, chopped up, half a cup of sake, a quarter cup of rice vinegar and a quarter cup of soy sauce. Blenderize it all to hell, put it into a glass bottle and stash for a week in the back of the fridge shaking it daily. At the end of the week strain the solids out. Keeps about a month in the fridge in glass.]
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Best. Chicken. Ever. Use the lid on your dutch oven (or foil over baking dish/roaster), and add a package of button mushrooms.
Sausage: Try sweet longanisa, cevapcici or boudin. These are all easy to make if you can’t get them nearby. Also, biscuits and sausage gravy (Jimmy Dean is fine). Gyros are often made from a sliced sausage-like loaf, and the salad you put on cuts the grease.
Good crab cakes are delicate and very tasty.
Crispy duck from a Chinese restaurant.
Sushi rolls–the barbecued eel (unagi) for simple, salmon or soft-shell crab (spider roll) for the decadent Western-style.
Thank you all for you suggestions on steaks and the like! I will definitely attempt to follow through on it soon. 
Sounds weird but I have a motto in life: I’ll try anything twice. 
You take that back! Pineapple is a king among fruits! A king among fruits!!
Seriously though, one of my coworkers has argued that a life of vegetarian food (especially strongly seasoned vegetarian food) has left me at a disadvantage when it comes to appreciating some of the subtle flavors of meats. He may be right. 
Oh!! This is one thing I forgot to mention. I have in fact been to a couple of real Mexican places, and had some real tacos. My favorites are al pastor tacos and beef tongue tacos. I was honestly squeamish about tongue at first, but it was surprisingly good. Tender and juicy and quite tasty with cilantro.
Oh, well, you should love gyros then! Also, now that you mentioned liking the beef tongue, I will recommend braised things like beef cheeks and osso bucco.
Well, there is a spoof cookery book, supposedly full of cannibal recipes (I’ve never actually seen it): To Serve Man – A Cookbook for People, by Karl Würf. Oddly enough, there’s currently a conversation about it on another board which I frequent… 
This is probably oversharing, but I think you all should know how my wonky eyes first read the above:
Make sure its an all-beef anus hot dog! Yum!
If you’re meh on chicken you should probably skip alligator and rattlesnake for the time being. The textures are similar, as is the flavour, although I found the 'gator a bit tougher.
If you can find id, you would be remiss if you didn’t try wild boar and bison (or “buffalo”). Both have wonderful flavour and are probably my favourite meats. Slow roasted Wild boar with a mushroom and red wine gravy, roasted veg and horseradish mascarpone mashed potatoes would probably be my last meal if I had to choose.
Big +1 for sushi and sashimi, especially unagi, which is my current addiction. Uni (sea urchin) is also very yummy. You owe it to your self to try out chicken Karaage, and teriyaki beef. The Japanese do some delicious things with meat. Oh, and CTM (chicken tikki masala). I’ll send you my recipe if you would like.
For reference, pan fried grasshoppers taste kind of like peanut butter and are crispy, and chocolate covered ants have kind of a peppery quality to them.
Please let us know about your experiences! I look forward to reading about them!
There are an awful lot of way-out suggestions here. Insects? Sashimi? Alligator?
I suggest a nice meatloaf! That’s like a big meatball. Gravy and mashed potatoes, corn on the side. Work your way up to cicadas and rattlesnake! (try turkey or chicken meatloaf, though that may be drier than you might think.)
Lamb chops, that are cooked in some way that tastes good. I’ve only had them at restuarants so I’m not sure of the exact cooking method but they’ve been tender and tasty.
The OP said ,**“So! I’m still very new at this, a freshly de-virgined innocent of the world of carnivory. Does anybody have any advice? I’ve yet to try a real steak. Definitely on my to-eat list. Any recommendations? Now that I’ve pushed across that personal boundary, I feel the need to experience everything. Where’s a good place to try alligator? Rattlesnake? Emu? Panda? Human?? **:D”
So I offered up my experiences. Incidentally, none of those are truly outrageous suggestions. A good portion of the world eats insects as they are mostly protein and fat, easy to procure and based on my limited experience, pretty damn tasty. Having said that, a well prepared steak is pretty hard to beat.