In general, goat's milk is considered to be easier to digest than cow's milk. Unfortunately, however, goat's milk contains a similar concentration of lactose as cow's milk. Raw cow's milk contains 4.7% lactose.
Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine.The backstrap is considered one of the most tender cuts of meat on a deer because the muscle itself is rarely used.In general, the more a muscle is used, the tougher it becomes. There are several different methods of removing the backstraps from a deer.utter or bacon fat are sometimes used as coatings for lean cuts of meat to prevent overcooking. There are several ways of preparing and cooking venison backstrap. As a general rule, any recipe for beef or pork tenderloin can be used for venison, as long as the cooking times are adjusted for size and fat content.
In beef, there are two large clods of tough, boneless meet on the chest called brisket. They are used to make corned beef, pastrami, many pot roasts, and great barbecue. But beef brisket is very different than the brisket in pork.In pork, the brisket is the same as rib tips. more recent variation on the theme is made with a slab of baby back ribs wrapped around a hunk of loin meat (shown here). Depending on how it is trimmed, there's usually enough meat for at least 10 people in a standing rib roast of pork. Below are the chops cut from the roast Orrison cooked.