General Discussion

Why are most entrees limited to one type of meat?

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Why are most entrees limited to one type of meat?

ipsedixit | Oct 22, 2006 02:37 AM

With the exception of surf 'n turf offerings (lobster/steak), most entrees generally feature only one type of meat.

Why?

Why not have a dish of tilapia and dover sole, and just reduce the portion of each type of fish?

Or how about pork and lamb? Maybe scallops and prawns?

Your thoughts?

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