This one is a chapter I've been dreading to write.

See, livestock, which are staples of any diet for their unparalleled fat and protein content, are the hardest things to teach about, mainly because they are so hard to come about. With trade routes gone, streets closed, and the economy in shambles, you either have to trade things for meat, or do the ultimate sacrifice and storm and compound for some.

While some types of cattle are easier to maintain and keep than others, like sheep or goat, most are just too unwieldy to keep unless you join some sort of enclave or group, which, again, I would avoid. I tried once to join a enclave run by a guy called Michael the Unsullied, and let's say that he liked to hokey-pokey a bit too much. Keep yourself safe.

The best bet is to steal some meat in the middle of the night, again, with the help of Mr. Molotov, and take home.

But what cut of meat you should take? What kind of animal you should eat? Well, take a deep breath, sharpen your knife, and wait until sundown, for we are plunging into thenqonderful world of cattle and livestock!

MEAT - HOW DOES IT WORK?

Meat is animal tissue, mainly muscle, that is consumed as food. "Meat" is a colloquial and commercial classification that only applies to terrestrial animals - usually vertebrates like mammals, birds and reptiles - because, despite the fact that it could be applied to marine animals, these fall into another category, that of fish, with crustaceans, molluscs and other groups often receiving the seafood name. Beyond their biological classification, other animals, such as Marine mammals, have sometimes been considered meat and sometimes fish.

The basic food species for consumption are caprine, cattle, pigs and poultry. We already covered poultry extensively, so read our chapter on chicken for that one. As for the rest, well, let's go one by one and try to make sense of them all.

BOVINE CATTLE

Once upon a time, people would let their cows graze near the highways for families to point at them and yell "Cows!" during travels. Now, they keep them sequestered and hidden, mainly in fear of people making them aware that they are cows, and therefore, delicious, and they start to eat eachother. Such is the nature of the apocalypse.

The domestic bovine descends from a group of breeds of uros, which have been extinct for a while, cuz we are them all. The uros, of which the last specimen died in a Polish park in 1627, were in other times very common in Europe and its territory, which stretched across Africa from North and the Middle East to Southeast Asia and China. There are 2 main types of domestic cattle, the Zebu that have a marked hump at the level of their backs, and the Taurins, which do not have a hump, the latter are the most popular in regions like Africa and Asia.

The 2 types, due to their total interfertility, are usually considered as subspecies. In addition, it has been proven at the molecular level that all races of European and African domestic cattle, whether of Zebu or Taurin origin, are from the same mitochondrial line, while the Indian breeds are from another.

Cattle are raised throughout the planet for their ability to work, their meat, its milk, and its leather. The female is the cow and the male, the bull - if it has been castrated it will be called an ox. The baby of the cow are the calves, and the young specimens are known as yearlings when they are one year old.

Just like with chickens, cattle meat is the most tender when they are young. Since meat is mostly muscle mass, the more it's used, the tougher it will be. Cow meat is seldom used, as birthing makes the meat as tough as nails and with a bitter taste.

Speaking of taste, let's talk about it. Out of all the meats, cattle is the most neutral one, with a strong umami, slightly savory flavor that makes it very good to draw out flavors of sauces or other companions. As such, it is recommended you pair it with strong sides.

BOVINE HYGIENE:

Oxygen is carried by red blood cells. One of the proteins in meat, Myoglobin maintains oxygen in the muscle. The amount of myoglobin in the muscle determines the color of the meat. Beef is called "red" meat Because it contains more myoglobin than chicken or fish. Other "red" meats are beef, lamb and pork. Beef muscle not exposed to oxygen (in vacuum packaging, for example) is purple in color. After being exposed to air for 15 minutes, the Myoglobin receives oxygen and the meat turns bright red, almost cherry. After the meat has been refrigerated for about 5 days, it turns brown due to chemical changes in myoglobin. Beef that has changed to brown color over an extended period of time may be deteriorated, may have an unpleasant odor, and can be sticky when touched.

Unlike pork or poultry, cow meat is very packed and tough, meaning that most bacteria don't reach the inside of the beef and mostly stays outside, which is why you can eat it rare and have a minimum amount of bacterial contamination. I would still recommend you coon it until at least medium, because rare is gross. This doesn't apply to ground beef.

HOW TO HANDLE MEAT AND NOT DIE TRYING:

Raw beef: Always place the beef in a bag or container to contain any leakage of juices which could spread bacteria to cooked food or vegetables. Beef, as a perishable product, it is kept cold during distribution to decrease the growth of bacteria. Bring beef to your safehouse immediately and refrigerate; use it within 3 to 5 days, or freeze to store for up to 3 months.

For long-term freezing, re-wrap the porous plastic from the store, with aluminum foil or freezer wraps to prevent "cold burns", which appear as grayish-brown patches and are caused by air that touches the surface of the food. Cut cold-burned portions before cook beef. Products badly burned by the cold must be discarded due to quality reasons.

Defrosting There are three suitable ways to defrost beef: in the refrigerator, in cold water and in the microwave. Never defrost on the counter or in other locations, because, well, danger zone.

Refrigerator: It is best to plan ahead for slow and safe defrosting in the fridge. Ground beef, stew meat and steaks can be thawed in one day. Bone-in and whole roast parts can take 2 days or more. Once beef thaws, will be safe in the refrigerator 3-5 days before cooking. During this time, you decide whether or not to use the meat, you can re-freeze it without cook it first.

Cold Water: To defrost meat in cold water do not remove it from the packaging. Make sure the package is sealed or in leakproof packaging. Immerse the meat in cold water, changing the water every 30 minutes to continue thawing. Small packages of beef can be thawed in a hour or less, 3 to 4 pounds of roast can take 2 to 3 hours.

Microwave: When thawing beef in the microwave, plan to cook it immediately after defrosting as some areas of the food may get hot and start cooking when using the microwave. Keeping food partially cooked is not recommended as the bacteria present could not be destroyed. Food defrosted in the microwave or by the cold water method should cook before re-freezing as these can be kept at temperatures above 40°F/4.4°C. It is safe to cook frozen beef in the oven or on the stove or grill without thaw first; cooking time may take 50% longer.

Liquid in the packaging: Many people think that the red liquid in the fresh meat packaging is blood. However, blood is removed from meat during slaughter and only a small portion is kept in muscle tissue. As the meat is ¾ water, it is natural that moisture combined with protein is the main source of the liquid in the packing.

Proper cooking: For safety, I recommend cooking hamburgers and ground beef mixes. at 160°F/71.1°C. However, you must cook the raw beef steaks and roasts up to a minimum internal temperature of 145°F/62.8°C when measuring with a thermometer for food, before removing meat from the heat source.

For safety and quality, allow a rest time of at least three minutes, before chopping and consume the meat, ti allow the juices to settle. If you cut it too soon, all the delicious juicies will spill out.

CUTS OF MEAT:

Trying to classify cuts of meat is an impossible task, given that cuts differ from region to region in names and even measurements. Not all meats, even from the same animal, taste the same.

Depending on which part of the animal we use, they can differ in taste and tenderness. Tough or soft, bitter of umami, everything depends of where the meat is taken from. Some cuts are more valuable than others because of this, since soft, small muscles are more precious that big, though ones. Thankfully, we can broadly speak of some universal cuts that you can take whenever you raid that creepy cult place.

RUMP OR ROUND

Thi particular cut it characterized by having a minimal amount of fat. It comes from the rear area of the cow, specifically near the back leg. It's one of the cheaper cuts as it does not have the natural softness that other parts have.

This is because leg muscles are some of the most frequently-used muscles among cattle.

Types: Despite the round or rump's toughness, it produces quite a few different cuts of meat that are quite popular. Some of the more common cuts are: rump roast/steak, top round roast/steak, bottom round roast/steak, eye of round roast/steak, and the sirloin tip center roast/steak.

How to Cook: Round cuts are best braised or roasted with low levels of moisture.

CHUCK

Also known as seven-bone steak, this is the part that's found close to the neck and shoulder regions of the cow. It's soft, but not as soft as other cuts located in the less frequently-used parts of the cow's body.

Types: The chuck cut yields some of the more economical cuts of beef, such as the chuck roast, chuck arm roast, and the flat iron steak.

How to Cook: The chuck contains a significant amount of connective tissue, which contains collagen and can be a little tough, but provides great flavor. Chuck cuts of beef are best cooked slowly over time with a crock pot or by braising.

BRISKET

Coming from the cow's lower parts, the brisket has plenty of connective tissue, making it tough and having less meat. To enjoy, you would have to cook it for long periods of time - lest you would have difficulty in eating it.

Types: The brisket is known by two main cuts of meat: brisket flat cut and the brisket point cut.

How to Cook: Brisket is a favorite of BBQ'ers everywhere and is best cooked smoked or braised.

SHORT PLATE

Another less popular cut, but nevertheless still edible region, is the Short Plate. This is found on the cow's front belly, just under the ribs. Not only is it tough, but it's one of the fattiest places as well.

Types: It contains a few different cuts including the short ribs, hangar steak, and the skirt steak. It is best known for being used to make carne asada.

How to Cook: Best braised because of its toughness.

FLANK

One of the hardest parts to consume is the Flank because it consists of the muscles found in the cow's abdomen. Its tough meat does not make it a good cut, and the options in which it can be cooked are rather limited.

Types: The flank is usually cut into flap steaks or flank steaks. It is typically used in Asian and Mexican cuisine as stir-fry or fajita beef. It can also be used in London broil.

How to Cook: Due to its excessive toughness, flank cuts are best cooked with moist methods like braising.

LOIN

This is hailed as the premium of all types of meat as it's obtained from the cow's back. Of all the muscles in the cow's body, this is one of the least-used, making it one of the softest, and therefore the most desired cuts.

Types: The loin is best known for producing filet mignon, porterhouse steak, and the T-bone steak. However, it also contains the KC strip, tenderloin roast, and the shell steak.

How to Cook: Loin cuts are best cooked over dry heat such as on a grill.

RIBS

In terms of premium cuts, the ribs are undeniably one of them. This cut pertains to numbers 6 to 12 for the ribs. In terms of the marbling and combination of muscle and fat, it's one of the softest, juiciest cuts of meat one could ever dig into.

Types: The rib includes several of the finest cuts of the cow, including the prime rib, short rib, rib-eye steak, and rib-eye roasts.

How to Cook: Rib cuts are best cooked over dry heat and for long periods of time. American BBQ'ers favor grilling or smoking these tender cuts.

SHANK

If you want to get a taste of meat without spending a lot of money, then the shank is the ideal option for you. Just like the Rump, this also belongs to the leg muscle region which makes it tough.

Types: The Shank doesn't yield very many cuts of meat, just the shank or the shank cross cut. It is also used in very low fat ratios of ground beef.

How to Cook: The shank is best cooked over a long period and in liquid. It is best in soups, stews, or to make beef stock.

SIRLOIN

This part belongs to the loin region, and is considered as the second best to that of the tenderloin. While not as soft as tenderloin, it's still preferred because it's not as hard as other parts while giving you tender meats at a relatively lower price.

Types: The sirloin contains the top sirloin, bottom sirloin, and center cut sirloin steaks, as well as the tri-tip steak, filet of sirloin, and the ball tip roast.

How to Cook: Sirloin is best cooked by grilling, but can also be broiled, sautéed, or pan-fried.

And that's it for beef! Next, we will tackle pork and caprines! Remember: leave no witnesses.