Breast or leg?


Ok listeners, let’s settle this issue once and for all. The world must abide by your decision. Vote!

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8 Responses to “Breast or leg?”

  1. Eeva Says:

    You do have to consider that what an animal eats has a lot to do with the quality of meat also. I’m not familiar with the exact distinction of red and white meat, but I sure as shit would pick out a vegetarian or an 90-year-old Japanese man for my emmergency cannibalism. Better fats and more antioxidants.

  2. Will from Towcester Says:

    aemoglobin, a molecule that carries oxygen around a body in its blood when it is alive, is absorbed in muscle, contributing a bit of red color. Muscles that are heavily used may not be able to get enough oxygen from the blood, and must resort to oxygen stored in myoglobin (protein) molecules. Both haemoglobin and myoglobin are red when carrying oxygen. Finally, there are two types of a protein called myosin found in a muscle. One, again depending on how much use the muscle sees, has more need of the oxygen stored in myoglobin, and will be darker as a result.
    Game animals, which tend to use all their muscles, are essentially all dark meat, while domesticated animals generally have a mix of both light and dark.

    • Will from Towcester Says:

      So I am guessing it would depend on the kind of lifestyle you lead or maybe the amount of iron in your diet. If you are sporty it would be very pink and lean whereas if you are a slob it would be fairly White and fatty.

  3. Orpon Says:

    Actually, the Helen and Olly of Sweden – Filip and Fredrik – did investigate this on national television. One of them (who’s who? don’t know, don’t care) actually eats small pieces of his own butt. The meat does look rather pink.


    In the end he says it tastes like root vegetable or sushi.

  4. Kieran Says:

    Pork Monkey

  5. Leo Says:

    I don’t have personal experience of what a cooked human’s flesh looks like. However, I understand that in the early 20th century, William Bueller Seabrook, a journalist from Georgia in the US. He took took a lump of human meat from a hospital in France and reported his observations. Among them he wrote:

    “When the roast began to brown and the steak to turn blackish on the outside, I cut into them to have a look at the partially cooked interior. It had turned quite definitely paler than beef would turn. It was turning grayish as veal or lamb would, rather than dark reddish as a beef-steak turns. The fat was sizzling, becoming tender and yellower. Beyond what I have told, there was nothing special or unusual. It was nearly done and it looked and smelled good to eat.”

    He then went on to review his meal and wrote:

    “It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal. It was mild, good meat with no other sharply defined or highly characteristic taste such as for instance, goat, high game, and pork have. The steak was slightly tougher than prime veal, a little stringy, but not too tough or stringy to be agreeably edible. The roast, from which I cut and ate a central slice, was tender, and in color, texture, smell as well as taste, strengthened my certainty that of all the meats we habitually know, veal is the one meat to which this meat is accurately comparable.”

    Not my cup of tea but I would classify veal as a white meat and so on the basis of this review I classify humans as white meat, too.

  6. Matt from Kent Says:

    Lets think about this logically, have you ever cut your leg/arm/hip/brain? If the cut isn’t a slit but a “hole” in the skin sort of thing =S, then you can see, due to stuff, it is red. Now this would not be because of the blood, so I think it leads me to beleve that we are red meat.

    Plus, I did cook my cousin’s leg today and I hope it was sopposed to be red otherwise it’s not going to be fun for my digestive system…..

    Matt from Kent 🙂

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