Wife and I are still carnivorous, although we eat considerable less animal protein than we did when we were younger, which might be a factor in our good health. Today we splurged and I prepared pork ribs on our outside grill. Absolutely delicious, if I might say so. Digressing slightly; I grew up on a farm/ranch with cattle and pigs, along with the crops to support them. Dad and Uncle slaughtered the beef and had the local grocer cut up and package for freezing. The pork, being a bit more complicated, was slaughtered and packaged elsewhere. I might add here that it's likely that people under 50 have never tasted real bacon, but that's another screed. Back to the pork ribs: they are delicious, which, again, most people during the past 4 decades or so have never experienced. Wife and I travel quite a bit, and on our domestic travels I often try ribs when we dine out. Some are marginally edible. I don't know why I do it. The problem is the horrible stuff restaurant cooks feel obligated to spoil them with. I have no problem with garlic and other herbs that bring the flavor out, rather than overwhelming it. If anybody finds this worth a comment, I might add something about beef.