Talk:Meat

Travel focus
You know, I gotta raise this, lest we run into the problem later on... I know there is a travel focus to be had here (e.g. where is the best beef, chicken, whatever to be had, how do you get pork in Riyad and would it be a good idea?) but right now I fear its only periphal to some sections of this article... Am I mistaken? Hobbitschuster (talk) 17:08, 24 November 2015 (UTC)
 * This absolutely has to have more travel focus. I know there are special kinds of chicken in France and China, for example. We need to mention black chicken, for example, which is quite different from the run of the mill and used for medicinal soups in China. In Malaysia, kampung (village) chicken is prized, as it's from free range, organic yardbirds. A lot more of this kind of stuff is needed in the article. Ikan Kekek (talk) 20:43, 24 November 2015 (UTC)

Status
This is currently rated "outline" is this justified and if so, what would be needed for usable status? Hobbitschuster (talk) 17:35, 7 January 2016 (UTC)


 * What exactly is required for travel topic status is a little imprecise but I think this article passes the usable hurdle. --Traveler100 (talk) 18:50, 7 January 2016 (UTC)

BBQ
I'm surprised that there's a long article on meat, but no mention of barbecue yet, which varies around the world. Regional variations of barbecue seems to describe a number of types. WhatamIdoing (talk) 05:34, 27 August 2017 (UTC)


 * Please go ahead and start it if you like. Ikan Kekek (talk) 07:01, 27 August 2017 (UTC)

Lamb
The article now says "Lambs are taken when they are only a few weeks old and have only grazed on grass after milking." Here the traditional way is to slaughter lambs at the end of the grazing season, i.e. as half-a-year old or so. Aren't those called lamb? –LPfi (talk) 10:08, 16 March 2023 (UTC)