It's hard to imagine a full, balanced diet without meat. Varied meat dishes are tasty and nutritious, they serve as a real decoration of the table. And for a growing body, for children and pregnant women, they are simply vital.
But what kind of meat is more useful, what kind of meat should it focus on in everyday nutrition? Do you eat more often beef, pork or lamb? Or generally prefer something exotic, for example, turtle meat?
Which meat to choose?
- Beef
- Veal
- Pork
- Lamb
- Rabbit
- Conin
- Venison
- Camel
What is meat?
But first of all let's try to understand the general characteristics of this valuable product. What do we mean by meat? It includes all the muscle tissue of wild and domestic animals, with the bones adjacent to it, fat and connective tissue.
To a separate category are offal: language, kidneys, heart, lungs, brains. However, in fish and birds, connective and bone tissues do not refer to meat.
Meat is classified according to the types of animals from which it was produced.
Beef
The most common meat in our country.
The upper part is considered to be the most valuable part of cow's carcass. First of all, this is a tenderloin - a soft tissue without bones, containing valuable proteins, which are perfectly absorbed by the human body. She also has her own classification: a tender loin, an occipital fillet, an intercostal part.
The harder beef meat, the lower the value of the bulk of its constituent proteins. As a rule, tough meat can be found in old cows. The most delicious and useful meat in animals three and four years old.
The freshness of meat can be visually determined, but quality remains a mystery. It is impossible to say, not in the laboratory, what the animal was feeding, whether it hurt anything. We only have to rely on the decency of the producers and on the clear work of the sanitary control service.
Veal
This is meat of dairy calves. From it you can cook truly delicious dishes. Veal is widely used in dietary nutrition. As a side dish to veal, fresh vegetables are ideal.
Pork
It is a real storehouse of vitamins of group B( B1, B2, B3, B6, B12).There is a misconception that there is a lot of cholesterol in it. But in fact, there is much less there than, for example, in beef. The proteins of this meat are perfectly absorbed by the human body.
Fat piece of pork is best baked in the oven, this way of cooking the meat will lose fat, but not its juiciness.
Lamb
The only meat that does not contain adrenaline. Among all varieties of lamb meat is the most fat and high-calorie.
The most important parts of the mutton carcass are the ham and the brisket. Other parts are cheaper and not so tasty. When cooking lamb, do not regret spices and spices.
Rabbit
Rabbit meat - unusually tasty with the right preparation. For example, baked in sour cream sauce or stew with red wine.
The rabbit in a certain sense occupies an intermediate position between "birds" and "horned", between "white" and "red" meat, and on nutritional properties is not inferior to either one.
Konin
It is popular in Europe, and also among many Eastern peoples. Meat of horses has long been used for making different sausages.
Konin's nutritional content is not inferior to beef. But the preparation of such meat is much more complicated, it takes a lot more time and effort to prepare it.
Venison
Refers to high quality meat. For nutrients and nutritional value, venison is superior to beef. The taste is slightly sweet, noble and refined.
Camelina
Camel meat is extremely rare. However, it tastes very good. Quite a lot like horse meat. When preparing it is better to use long quenching.