111.   Hamburger seems to pose the greatest risk of infection because the meat is ground and mixed, providing a large surface area for growth of the bacteria.

112.   Having been advised that good meat was as scarce as fine French wines in Tamarindo, we hid in our luggage two porterhouse steaks.

113.   Had there been more meat on the bone and less hokum on the tongue from the start, these lamentable circumstances might never have come to pass.

114.   He makes a point of advertising the fact that Mexican staples like nacho chips are cooked with olive oil in his kitchen, while meats are only charcoal broiled.

115.   He explained that the Army had been feeding him Florida beef every day for the past few weeks and that the meat was so tough he was now bulletproof.

116.   How safe is the meat that leaves the plant?

117.   However, the firm-textured meat was surprisingly good.

118.   I cooked mine longer and more slowly, until the meat was very tender.

119.   However, Kritek said the undercooked hams are easily detectable because the meat is more reddish and softer than it is supposed to be.

120.   If desired, wait until meat is cool enough to handle and shred it with your fingers.