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Yes, boiled meat! As I and others mentioned, SOMETIMES meat does get boiled for other reasons than soup. Most notably for stock-making purposes.
The Hungarians have a dish called kocsonya (pronounced "cuchinya") that is basically flavored gelled pork stock and meat. Traditionally feet and ears are used to make the stock, and a hunk of each is set in a bowl, and the onion/garlic/pepper/paprika flavored stock is poured over it and set outside in the chilly winter air to gel up for serving. Usually a splash of vinegar is put on the top and it's eaten cold.
I made a modified version for my lunch today. After simmering rib tip "waste" (All the meat was trimmed off for the "Tasty Pork Sausage" in water with a couple onions and 5 or so garlic cloves, I strained out the bone/cartilage/meat and let it cool. I cut up some pure cart hunks (I love the chewy stuff!) and picked out some of the meat hunks and placed in a bowl. Seasoned with Mad Hunky, and poured some de-fatted stock over the stuff, and placed in fridge over night.
Just removed from fridge and had lunch, with a slice of rye bread. Good stuff! And very efficient use of ribs too :{)
And- as an aside... I was looking at a couple quarts of the gelatanious rich stock I had left... and thought..."Hmm..what if I mixed a bit back into the sausage? Well... WOW! Really made for a juicy and tasty fry patty. Made alot of "pan browning" stuff...and coated the fried patty as well. Yummy! And as the rib trimmed stuff was maybe 15% fat, it seems to help alot with the fry too. Now have a few rolled logs of the stuff on the smoker for a snack sausage. That's them next to the hacked-up slab of ribs. Soo damned fatty I had to operate on them...sheesh!
The Hungarians have a dish called kocsonya (pronounced "cuchinya") that is basically flavored gelled pork stock and meat. Traditionally feet and ears are used to make the stock, and a hunk of each is set in a bowl, and the onion/garlic/pepper/paprika flavored stock is poured over it and set outside in the chilly winter air to gel up for serving. Usually a splash of vinegar is put on the top and it's eaten cold.
I made a modified version for my lunch today. After simmering rib tip "waste" (All the meat was trimmed off for the "Tasty Pork Sausage" in water with a couple onions and 5 or so garlic cloves, I strained out the bone/cartilage/meat and let it cool. I cut up some pure cart hunks (I love the chewy stuff!) and picked out some of the meat hunks and placed in a bowl. Seasoned with Mad Hunky, and poured some de-fatted stock over the stuff, and placed in fridge over night.
Just removed from fridge and had lunch, with a slice of rye bread. Good stuff! And very efficient use of ribs too :{)
And- as an aside... I was looking at a couple quarts of the gelatanious rich stock I had left... and thought..."Hmm..what if I mixed a bit back into the sausage? Well... WOW! Really made for a juicy and tasty fry patty. Made alot of "pan browning" stuff...and coated the fried patty as well. Yummy! And as the rib trimmed stuff was maybe 15% fat, it seems to help alot with the fry too. Now have a few rolled logs of the stuff on the smoker for a snack sausage. That's them next to the hacked-up slab of ribs. Soo damned fatty I had to operate on them...sheesh!
.....
i guess some people can do it but not me and if you are one of them 
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