Meat Collection (#96)

False-col SEM of surface of cooked roast beef

Sliced ham
Ham on a plate with a slice cut by a knife. Ham is the whole hind leg of a pig (Sus scrofa domestica) that is cured or smoked. It is a rich source of protein

Dog food in a bowl

Salted rabbitfish
Rabbitfish (Siganus sp. ) young (or fry) salted to preserve them for consumption and delay spoilage by decay bacteria. These fish are considered a delicacy, despite their venomous spiny rays

Food pyramid showing the recommended proportions of food types for a healthy, balanced diet. The largest part of the diet should be carbohydrates from bread, cereal, rice and pasta (pyramid base)

Terrine
MODEL RELEASED. Chicken, pork and duck terrine being carried on a board

Equivalent cost of meat

Fish at a market, packed with ice to help keep them fresh. Photographed on the Atlantic Portuguese island of Madeira

Piglet (Sus scrofa domestica) in a field. This animal is reared organically and is free range

Cows (Bos taurus) in a field

Male domestic turkey (Meleagris gallopavo)

Australopithecus culture. Artwork showing meat being eaten by one of a group of Australopithecus garhi. This hominin species lived around 2.2 million years ago in the eastern part of Africa

Testing for pesticide residues
Food safety. Testing a sample of animal liver tissue for pesticide residues. Several pesticides accumulate in animal tissues and are toxic to the animals

Dietary sources of fat, artwork
Dietary sources of fat. Artwork showing sources of animal fat (top), plant fat (middle) and plant oils (bottom)

Meat costs, conceptual image. Pound sterling (GBP) sign on a raw steak. This image represents a rise in the cost of meat, caused by rising costs in livestock feed

Marabou stork feeding
Marabou stork (Leptoptilos crumeniferus) feeding on a dead bird in water. This large stork is found it sub-Saharan Africa

Global meat eating, conceptual artwork. This global map with the outline of the Earths countries filled in with a close-up of raw beef

Barbeque, thermogram
Barbeque. Thermogram of tongs being used to handle food being cooked on a barbeque. Thermography records surface temperatures by detecting the long-wavelength radiation emitted by an object

Parma ham and avocado salad, prepared with rocket leaves and served on a plate with a fork. Parma ham is the name of a cured ham (prosciutto crudo) produced in the Parma region of Italy

Bronze Age Feast
Coloured engraving of a Bronze Age feast. Ingredients could have included game, meat from domesticated animals, birds, fish, cereals such as wheat barley and oats, fruit

Bacteria on cooked roast beef
Bacterial contamination of food. Coloured scanning electron micrograph (SEM) of the surface of a piece of cooked roast beef showing colonies of rod-like bacteria (green)

Silent Still: Old People

Film Still: William Haines

RUSSELL: BUFFALO HUNT. Meat for the Tribe. Oil on canvas, c1891, by Charles M. Russell

Wild boar sausages

Buying Thanksgiving turkeys in Hartford, Connecticut, 1870s
Open-air market at Statehouse Square on the day before Thanksgiving in Hartford, Connecticut, 1870s. Hand-colored woodcut of a 19th-century illustration

NATI2P-00018
Paleo-Indian caribou hunters. Photograph of a Maine State Museum diorama

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Southeastern Native American hunters disguised as deer, 1500s. Hand-colored woodcut reproduction of a DeBry engraving of Le Moyne illustration

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Native American hunter bringing deer to his forest dwelling. Hand-colored woodcut of a 19th-century illustration

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Native Americans hunting by masquerading as an elk. Hand-colored woodcut of a 19th-century illustration

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Native American way of cooking fish, Virginia Colony, 1585. Hand-colored woodcut reproducgtion of a John White illustration

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Hungry Union soldier chasing a pig during the Wilderness campaign in Virginia, 1864, American Civil War Hand-colored woodcut of a 19th century illustration

Butchering cattle to feed the Union army, Civil War
Union soldiers butchering cattle in camp, US Civil War. Hand-colored woodcut of a 19th-century illustration

Confederates invading Maryland, 1864
General Earlys cavalry taking livestock from farmers during the Confederate invasion of Maryland, 1864. Hand-colored woodcut of a 19th-century illustration

Wild Mandarin Duck (Aix galericulata) on dark green lake, UK

Duck appetizers: dried duck breast and small canapes pieces of bread with duck rillette Ferme de Biorne duck and fowl farm Dordogne France

Spanish hams hanging in a restaurant bodega, Seville, Andalusia, Spain, Europe

Gipsy carrying a plate of cooked meat
A gipsy carrying a plate of meat which has just been cooked, and is steaming hot

Butchers stall, East End of London
Women turning over scraps and shreds of beef and mutton at a butchers stall in the East End of London

Lion eating
A male lion chewing at a piece of meat

English Guernsey Cattle Society Exhibit
The English Guernsey Cattle Societys Exhibit at the London Dairy Show, 1934

Argentina - Unloading cattle
Cattle unloaded from a river barge Las Palmas no.13. The water is still deep as can be seen by the cattle who are submerged up to their heads and the solitary gaucho on his horse

Argentina - Rosario Estancia
The Rosario Estancia (Cattle Ranch) at La Cumbre in Argentina. Set at an altitude of 1300 metres! To see the buildings as they look today visit - http

Mont Saint Michel, France - Sheep Grazing on salt meadows
Sheep grazing on the salt meadows around Mont Saint Michel (Les Pres Sales) and accordingly the meat of the lambs/sheep has a wonderful flavour to it

Railway Cart Overturned - London Strike
A Railway Cart, overturned outside Paddington Station whilst conveying goods of the Keevil Ham Company to their warehouse, during a Strike in London, August 10th, 1911

A selection of kitchen sundries
A selection of kitchen equipment including kettles, flour sifters, towel airers, vegetable racks and meat safes

California Alligator Farm - Los Angeles
Lunchtime at a California Alligator Farm, Los Angeles. A whole host of Alligators tuck into what appears to be a rather small quantity of meat! Two are so excited they have rolled over

Turkish Butcher skinning a sheep
A Turkish butcher skinning a sheep in Constantinople

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"Meat: A Melting Pot of Flavors and Traditions" Indulge your senses in the electrifying atmosphere of a Meat Loaf concert, where the stage comes alive with his powerful voice and timeless hits. The poster on your bedroom wall serves as a reminder of that unforgettable night. But meat is not just about music; it's an integral part of our culinary heritage. Explore the world of flavors through "The Vegetabull, " a unique fusion dish that combines vegetables and succulent cuts of beef, creating a harmonious blend for your taste buds. Delve into the artistry behind butchery with diagrams showcasing various cuts of beef from 1855, revealing how skilled hands transform raw meat into delectable masterpieces. Similarly, discover the intricate diagram detailing pork cuts – each section offering its own distinct flavor profile. For those seeking adventure on their plates, indulge in a selection of game meats sourced from Smithfield Market. From venison to pheasant, these bold flavors will transport you to untamed landscapes where nature reigns supreme. In picturesque English fields stand majestic Beltex and Texel rams alongside domestic sheep—a testament to centuries-old farming traditions that have shaped our love affair with meat. These animals symbolize sustainability and responsible farming practices that ensure quality produce reaches our tables. Traveling further north brings us to Nottinghamshire, UK—home to the iconic Melton Mowbray pork pie. Savor this delicacy served on a handmade ceramic plate as you appreciate its rich history dating back over two hundred years—an enduring testament to Britain's culinary prowess. Unraveling the mysteries behind ox cuts becomes an enlightening experience as you navigate through another detailed diagram. Each cut holds secrets waiting to be discovered by passionate food enthusiasts like yourself. Finally, let's take a nostalgic trip back in time when TV dinners made their debut in 1954—Swansons turkey TV dinner, packaged to resemble a television set.