I served in the Canadian Forces. I've tried Canadian, American and British rations. Out of the three I liked the British ones best but that was probably because

I served in the Canadian Forces. I've tried Canadian, American and British rations. Out of the three I liked the British ones best but that was probably because I had the least exposure to them so they were more novel. On an unrelated note they also made better use of cardboard. Heating is a big limiting factor for rations. You have to be able to heat the meal up either in a pot of boiling water or with small chemical heaters. To allow for even heating this means the food will have a very high water content and usually have small pieces of solid food. Stews and curries do very well for this kind of heating. Some of the Canadian meals are a larger piece of meat in a liquid. Examples of this were the ham steak (a puck sized piece of ham with pineapple and pineapple juice) or salmon filet. When it comes to fresh rations my experience with other countries is more limited but based on what I've seen I'll stick with Canadian cooks every time. This isn't meant to bash other countries since all army cooks work hard.