Has it occurred to you that the "beef", "pork", and "chicken" you currently eat may also be "mystery meat" to some degree? Just curious.
-k
To a certain degree.
But I have sources for local rabbit, chicken, partridge, beef, pork, lamb, venison and moose.
I often buy from a quality butcher.
It is only when I eat out and when I travel that I have my doubts.
Even then, there are times it is clear that I'm eating dog, rat, tarantula, and king beetle larvae.
When I toured the markets in Vietnam and Cambodia last December I had no problem identifying the pig brains and the chicken livers etc....
But the woman cutting the dead rats tails off with scissors: that was macabre.
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