Meats and Game
Wild boar are notoriously savage and unpredictable animals; they can weigh up to 900 pounds and have very sharp teeth and tusks.
Wild Boar are fed wild grasses and grains in a free-range, free-choice environment.Wild Boar is leaner and more flavourful than regular pork. Using Wild Boar in any pork recipe will greatly enhance the flavour of the dish.
Boar is a good source of thiamine, niacin, vitamin B6, zinc and selenium. A 100g (3.5 ounce) serving of wild boar provides approximately 160 calories, 4g fat and 28g protein.
Bison
TASTE Bison meat tastes similar to fine beef, with just a slightly sweeter and richer flavor. Bison is naturally flavorful and tender and can be prepared much the same as beef.
VALUE Bison falls into the gourmet or specialty meat category at your supermarket or meat market. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Buffalo is a dense meat that tends to satisfy you more while eating less.
HEALTH Bison are handled as little as possible. They spend their lives on grass, much as they always have, with very little time in the feedlot. They are not subjected to questionable drugs, chemicals or hormones.
NUTRITION Research has shown that the meat from Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value.
Bison Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being.
Ostrich Ostrich meat resembles beef in looks and taste, but it is very low in calories, fat and cholesterol.
Ostrich meat has 66% less fat than beef, 50% less fat than chicken and less calories than chicken, turkey, pork, lamb and beef.
Ostrich meat is rich in proteins and contains more iron than beef, lamb, turkey, chicken and pork.
Ostrich meat does not have fat marbling, as seen in beef. As the fat in these birds is deposited outside the muscles, the fatty parts are easily removed at the time of processing itself.
* The popularity of ostrich meat may also be due to its sweeter and richer taste when compared to other types of meat. You can buy it as burgers, sausages, fillets, prime steaks, diced and stir fry. This meat can also be used as a replacement for other meats in your favorite recipes.
Alligator
Alligator meat is considered to be healthier than domestic chicken, especially when it comes to cholesterol and fat content.
The most common alligator meat product sold in stores is the tail section. Alligator tail meat is very similar to veal in texture, but is said to taste like chicken, rabbit, fish or frog's legs. Some also compare the tail meat to the white portions of pork.
There is also a tenderloin portion of alligator meat, located in a tubular section of the tail.
While the tail portion may be considered the best section of alligator meat, there is also some consumer demand for the darker, slightly tougher midsection meat. The taste of the midsection alligator meat is said to be closer to a pork shoulder, with sinewy grains and a stronger natural flavor than the tail section.
Some alligator meat enthusiasts also enjoy the meat found in an alligator's feet, often called the alligator's wings. The flavor and texture reportedly resembles frog's legs.
From a health standpoint, alligator meat may be considered a better alternative to marbled steaks or fatty pork products. According to one alligator meat producer in Florida, the nutritional value of alligator breaks down like this: Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions:
The number of calories from fat and the low amount of saturated fat, along with the high protein and low carbohydrate ratio, suggests that alligator meat is a healthy meat product. The alligators used for commercial meat products are raised on farms, which means their diets are strictly controlled and their habitats are properly maintained.
Kangaroo
DDon’t Eat it!
Venison