I was going through the earlier part of the year and trying to see where I was getting too repetitive with my meats.
Thai food and sushi were the main restaurant meals, but there were two pizzas, ceviche and a jerked chicken in there while I was in Belize.
I went back through my photos of home cooked meals to find out what I had been eating.
Lots of lamb, including, ground, foreshanks, shanks, necks, tongue, liver, loin chops, rib chops, rolled shoulder, leg of lamb, sausage, lamb hearts (quite a few) and the odd testicle.
One chicken every couple of weeks.
Turkey breast, heart, gizzard and legs.
Pork tenderloin, pork loin chops, baby back ribs, jowl, pig's feet, pork cutlets, liver, dry cured hams and of course lots of bacon. Also making my own lard and eating Scottish black pudding.
Venison shoulder and backstrap.
Bison, ground and tenderloin.
Guinea fowl and their eggs.
Grass fed beef tenderloin, rib eye, NY strip, ribs, ground, tongue, neck, liver, kidney, heart, oxtail, cutlets and sirloin.
Crab, softshell, jumbo lump blue and stone crab claws.
Shrimp and langoustines.
Quail and their eggs.
I cannot help but think I may have omitted a couple of things.