Got Meat ? ?

(March 10, 2007) According to national meat consumption statistics, Chile is a developed country. Chile’s meat consumption reached 174 lbs. per person in 2006, up 5 percent from 2005.

According to statistics supplied by the United Nations Food and Agriculture Organization, this places Chile near the 179.3 lbs. average annual per person consumption enjoyed by developed countries. At the other end of the scale, countries classed as developing nations consume and average of just 71 lbs. of meat annually per person.

Chile’s pork and poultry consumption increased in 2006 while beef consumption fell by 13 percent. Chileans ate 9 lbs more pork and another 8 lbs. more poultry than in 2005. These two meats now account for 72 percent of Chile’s total meat consumption.

According to the director of Chile’s Office of Political Agronomy Studies , the fall in beef consumption can be attributed to beef’s rising cost.(internet source)
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Chilean sea bass (see above) roam the cold Antarctic waters near Chile, Argentina and Australia. Reaching 100 pounds or more in size, these large fish have become a chef favorite in American restaurants because of the meat’s exceptional taste, attractive appearance and versatility.

The thick fillets are moderately oily, tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white, and even when cooked, the meat remains white, resembling cod.

Available year-round, Chilean sea bass is most plentiful from May to August.

Cooking Tips:

* Can be baked, broiled, grilled, poached, sautéed, fried or even smoked.
* Takes a variety of seasonings, marinades and sauces well (especially ginger- and soy- based ones)
* Do not overgrill.