Meat comes from an animal — a banal connection that has been obscured by the way supermarkets prepare and present our food — and the animal has to be killed.
Here, at Fenway, the mayo-doused claw and tail meat comes with a few french fries, and a condiment table to hover over while eating it.
Try this at Birriería las Nueve Esquinas (00 52 361362606260; las9esquinas.com), a low-key institution where meat comes with a pile of flour tortillas, coriander, pickled onions and two spicy salsas for you to pile up.
They may be found in his crab salad, in which a mix of blue- and Jonah-crab meat comes in a phyllo-dough round, flavored with black olives and lemon jam, peppery with arugula.
Whether it's beef, lamb, bacon or processed chicken, it is highly likely that the meat comes from an animal reared on a diet based on soya meal.
You will probably find that the meat comes from a farm nearby, and the town has its own recipe for sosaties – lamb or beef kebabs usually marinated in lightly curried sweet and sour sauce.
For Fearnley-Whittingstall, it seems, the most compelling meat comes from a cow, and, to this day, one of the great meals of his life is a standing rib roast he ate four years ago with his family on Boxing Day, the first that had been carved out of an animal he had fed and looked after himself.
None of them really know that milk and meat comes from a cow.
It's the first step toward understanding that meat comes from an animal, and that good meat comes only from a good animal.
I think it's generally a healthy thing when people are reminded that meat comes from an animal.
