Lion meat

Big game — for dinner?

By
December 26, 2012

In recent months, a number of petitions have gone up on the Internet calling for a ban on serving lion. Didn’t know roaring meat was so popular Stateside? Apparently at least a few restaurants serve up the remains of, say, former circus lions.

Many diners haven’t been thrilled about the idea of eating a threatened species. After a successful petition last summer asking a Kansas restaurant to cancel an exotic-animal dinner, a new petition is calling on the USDA to ban the sale of lion meat entirely.

As the Wichita Eagle noted, the current brouhaha got started over a single restaurant dinner that was slated to feature kangaroo, alpaca, crocodile, and water buffalo as well as lion meat. But other restaurants occasionally serve lion meat as well, raising both the ire of animal lovers and the enthusiasm of exotic-meat fans.

Behind these restaurants is a network of lion-meat suppliers. Such purveyors could no longer produce or sell lion meat if, as the U.S. Fish and Wildlife Service announced in November, lions get listed under the U.S. Endangered Species Act.

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice