101.   Even as the production of meat nationwide becomes increasingly industrialized, analysts say that Halal meat is nevertheless the fastest growing style of specialty butchering in the country.

102.   Eventually, though, there will be less meat around than consumers want, and prices for meat products could rise sharply, economists say.

103.   Elk meat is on some restaurant menus.

104.   Eventually, after the agency assured the state the meat was safe, it was released to local schools.

105.   Ever since, turtle-flavored, hand-pulled dog meat has been a local specialty.

106.   Few meats are as tender, juicy and flavorful as good roast beef, yet none are easier to prepare.

107.   For the meat to be tender, hours of smoking or braising over low heat is necessary.

108.   Freezing meat is totally ineffective in this regard.

109.   Frozen meat is available by mail order.

110.   Fortunately for the home cook, veal stew meat is available in supermarkets much more readily than more expensive cuts like scaloppine or loin chops.