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<h1>OUR MENU</h1>
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<div id="ab"><a name="chicken"></a>Chicken</div>
Chicken is the most common type of poultry in the world. Owing to the relative
ease and low cost of raising them in comparison to animals such as cattle or hogs,
chickens have become prevalent throughout the cuisine of cultures around the world,
and their meat has been variously adapted to regional tastes.
Chicken can be prepared in a vast range of ways, including baking, grilling,
barbecuing, frying, and boiling, among many others, depending on its purpose. Since
the latter half of the 20th century, prepared chicken has become a staple of fast
food. Chicken is sometimes cited as being more healthful than red meat, with lower
concentrations of cholesterol and saturated fat.
The poultry farming industry that accounts for chicken production takes on a range
of forms across different parts of the world. In developed countries, chickens are
typically subject to intensive farming methods, while less-developed areas raise
chickens using more traditional farming techniques. The United Nations estimates
there to be 19 billion chickens on Earth today, making them outnumber humans more
than two to one.
The modern chicken is a descendant of red junglefowl hybrids along with the grey
junglefowl first raised thousands of years ago in the northern parts of the Indian
subcontinent.
Chicken as a meat has been depicted in Babylonian carvings from around 600
BC.Chicken was one of the most common meats available in the Middle Ages. For
thousands of years, a number of different kinds of chicken have been eaten across
most of the Eastern hemisphere,including capons, pullets, and hens. It was one of
the basic ingredients in blancmange, a stew usually consisting of chicken and fried
onions cooked in milk and seasoned with spices and sugar.
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<div id="ab"><a name="beef"></a>Beef</div>
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
Humans have been eating beef since prehistoric times. Beef is a source of high-
quality protein and nutrients. Most beef skeletal.
Most beef skeletal muscle meat can be used as is by merely cutting into certain
parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump
steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are
processed (corned beef or beef jerky). Trimmings, on the other hand, are usually
mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced
or used in sausages. The blood is used in some varieties called blood sausage.
Other parts that are eaten include other muscles and offal, such as the oxtail,
liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas
and thymus, referred to as sweetbread), the heart, the brain (although forbidden
where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred
to as mad cow disease), the kidneys, and the tender testicles of the bull (known in
the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some
intestines are cooked and eaten as is, but are more often cleaned and used as
natural sausage casings. The bones are used for making beef stock. Meat from
younger cows (calves) is called veal.
Beef from steers and heifers is similar. Depending on economics, the number of
heifers kept for breeding varies. The meat from older bulls, because it is usually
tougher, is frequently used for mince (known as ground beef in the United States).
Cattle raised for beef may be allowed to roam free on grasslands, or may be
confined at some stage in pens as part of a large feeding operation called a
feedlot (or concentrated animal feeding operation), where they are usually fed a
ration of grain, protein, roughage and a vitamin/mineral preblend.
In 2018, the United States, Brazil, and China produced the most beef with 12.22
million tons, 9.9 million tons, and 6.46 million tons respectively. The top 3 beef
exporting countries in 2019 were Australia (14.8% of total exports), the United
States (13.4% of total exports), and Brazil (12.6% of total exports). Beef
production is also important to the economies of Japan, Argentina, Uruguay, Canada,
Paraguay, Mexico, Belarus and Nicaragua.
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