In America, we love poultry and beef.
Ninety percent of us consume chicken, averaging about 90 pounds per person annually. Beef is a bit less popular but still substantial. Americans eat around 60 pounds per person per year.
‘To be completely honest, if you want the taste of a beaver, go outside, grab some tree bark and yard clippings, cover them in BBQ sauce, and take a bite.’
By contrast, only 25% of us regularly indulge in lamb — just one pound per person per year of this nutrient-dense meat. And if you narrow that group further, you’ll find the rare breed of super-carnivores who eat beaver.
Skin your own
Andy Hickman, a seasoned trapper, offers this perspective: “I have no idea why people don’t eat beaver meat more often. Trappers often give it away in big buckets, sometimes for free, and trapping seasons and bag limits are generous in many states. It’s tremendously nutritious and tasty — at pennies on the dollar.”
I reached out to Hickman, who is working on an article about beaver meat. He suggested I “spend some time trapping beavers, or at least with some trappers,” adding that “by skinning and cooking a beaver yourself, and tasting the meat, you’d learn all you need to know for your assignment.” […]
— Read More: www.theblaze.com
