Does anyone eat meat anymore without sauces and marinates?

[PassingStranger]

So many different flavors around for meat today.
Sauces, rubs, marinades.
Just wondered does anyone just eat plain meat anymore??

No not really. I can't think of a single meal where I'd eat "plain" meat. Does a bacon sandwich count?

No, I don't think I do

Maybe a roast sometimes only has salt and pepper on it, but more often than not I'll add some herbs too

I dint use packet mixes very often though, just herbs and spices

Yes, when it’s a good quality roast or e.g. a pork chop - except for sauces once cooked of course. Apple, horseradish, redcurrant jelly, mustard….

I will usually marinate for barbecues though.

@ThejoyofNC

Depends if you put HP sauce on it.

I sometimes make griddled or baked chicken with just sea salt, pepper and olive oil. But I usually like garlic and herbs and lemon on chicken.

Sometimes I buy a pack of chicken just for the sake of it, and then just sit eating chicken.

So no sauce after it's cooked? No gravy, cranberry sauce, mint sauce etc? Or no sauce/rubs while cooking?

Plain meat sounds terrible.

Well we eat a traditional Sunday roast quite often. Or a nice thick pork chop. Simple poached chicken is also rather nice.

Yes it is nice to occasionally flavour it with rubs,sauces and marinades. But nothing wrong with the flavour of a good bit of meat nicely cooked

Yes roast dinner, pan fried chicken, also do a savoury rice dish I serve with plain meat (usually pork or chicken).
Also do a few dishes marinated. Probably 50/50.

Yes, a good steak needs no embellishment. I do also like plain grilled chicken thigh.

Mostly I'm all for the spices and marinades though.

My aunt doesn't like any meat-in-sauce situation. It's a nightmare to cook for her as we heavily rely on stews and curries in our family. She doesn't use condiments either.

Yep, pan fried steak, sausages and mash, lamp chops, I don't always want sauces and marinades to mask the flavour. Sometimes I just want to taste the meat.

The only meat I think I've ever eaten, including growing up, without anything on it - either herbs/spices or a sauce of some kind - would be a steak, and even then it would be seasoned with at least salt and pepper. Spices aren't new though, so I'm not sure why your question makes it sound like we only started seasoning things in the last 10 years...

Funny you say that I was at a farm shop and people were scrumming over the marinated meat section and the tiny plain section where you’d do your own thing. No one. Completely empty

Steak. With its juices poured over it.

Steak is about it for me. Salt, pepper and butter. Ditto for lamb steak. Otherwise I'd generally have something on or with most meat, even if it was just a gravy made from the juices.

Better with garlic butter though

I'd also sometimes have a sauce or spice a steak or lamb steak but not necessarily.

I only ever eat plainly cooked meat. I actively avoid meat in any sort of marinade as they are usually UPF.

Steak or a roast I'd just do salt and pepper

I love a good beef steak, pork chop or lamb steak/chop, just pan fried and well seasoned, without additional flavourings. All very good with some garlic/herb butter though.

I also love plain roast meats, again just well seasoned. But I would have gravy on roast meat so I'm not sure if that counts because it is a sauce.

Also bacon doesn't need anything else but I'm guessing that's not quite what you meant. Same goes for gammon - nice with a fried egg, doesn't need a sauce. But it's already been cured so not exactly "plain meat".

Otherwise yes, would generally marinade, spice, stew or sauce meats. I don't think this is a particularly modern or new thing though.

I can't imagine anything less flavourful than poached chicken!

When did anyone eat it plain? Would usually be in a sauce, have gravy, or a side sauce like horseradish/mint/mustard etc.

Who's out there eating a turkey leg like Henry the eighth?

Sauces and rubs and marinade Anymore ?

I am not sure I really understand the question - are these homemade things or bottled ?because homemade meat has rarely been served naked

my cookery book from the 1980s - reflects cooking from 40 years ago - doesn't have just meat within at least a suitable gravy

I guess people still have a decent steak and chips with just a bottle of HP on the side ? So that wouldn't have changed either ?

Yes, I never use sauces or marinades on meat (excluding curry).