Meat: types of meat and their description

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In this article we will talk in detail about such an indispensable product as meat. Types of meat are divided into:

• mutton;
• pork;
• beef;
• bird and others

Types of pork meat

For cooking, the best pork meat is considered to be the meat of an animal of about 100 kg, grown in order to obtain meat, not fat. For cooking, various parts of the pork carcass are used. For hot first courses, it is better to choose pieces where there are bones. These include: ribs, legs, shoulder blade, sideburns, shank. For jelly and jelly, bones and legs are chosen. Most often you have to buy meat for second courses. It is baked, stewed, fried, cooked on coals, ground into minced meat. The best pieces for frying are loin, ham, back loin, shoulder blade. For stewing, brisket, ham, ribs are perfect. It is best to bake and make kebabs from the neck, tenderloin.

Types of beef meat

The best sort of beef is considered to be the meat of young cattle (approximately 20-month-old animals). Their flesh is red and juicy. Fat is creamy pink in color, a large amount of muscle tissue. The meat of old animals can be identified bydark shade of red. It has more films on it. The fat is yellowish, the muscle tissues are slightly flabby. Beef is divided into 3 grades: the highest, the first and the second. The highest grade includes: chest and back, rump, rump, rump, loin. The first grade includes: shoulder blade and shoulder part, neck. The second grade includes: legs (knuckles and drumsticks). Like pork, each part of the beef carcass has its own purpose in cooking. The most valuable is meat from those areas that are least affected by muscle activity. That is, the tenderloin will be tender, soft and juicy. This rule applies to both pork and beef.

Types of poultry meat

The most common for cooking are chickens, geese, ducks, quails and turkeys. There are other types of birds used for food. But they didn't gain popularity. Bird meat is fried, stewed, boiled or baked. Not only carcasses are used for food, but also offal. A whole bird is usually divided into several parts: legs, thighs, breast, wings. Breast is considered the most lean and dietary. The low fat content affects its juiciness. Without sauces, it turns out a bit dry. Goose and duck are traditionally baked whole, stuffed with various fruits and vegetables. He althy and nutritious broths are obtained by boiling chicken meat.

Types of lamb meat

The most valuable and useful is the meat of young castrated rams or sheep that are unsuitable for breeding. The pulp is distinguished by a light red tint, white and elastic fat. sinewy,dark red meat is characteristic of old, ill-fed animals. It is recommended to use it only in the form of minced meat. Bones, brisket, neck or shoulder blades are best suited for cooking. For frying, take the hind legs, loin, neck and shoulder. Lamb is very popular in the East. Pilaf, barbecue, lagman, beshbarmak and many other traditional dishes of Central Asia are prepared from it. Lamb fat is used instead of butter. Red wine is usually served with ready-made lamb meat. Types of meat are not limited to the above varieties. There are exotic species of animals whose flesh is also edible.