Volantino

...it was the consumption of meat that favoured the appearance of a less pronounced forward lower jaw and smaller teeth in Homo erectus. Tender food combined with the use of some utensils for cutting and processing food are elements that have allowed chewing less frequently and less forcefully, changing the shape of the human skull over time. As evolution progressed, men and women began to base their livelihoods on hunted products and on the plants that grew spontaneously around them. The increasing use of fire to cook food and the progressive reduction of hunting practices in favour of farming laid the basis for the beginning of agriculture. With it, man changed not only his lifestyle, from nomadic to stable, but also his eating habits and the natural environment in which he lived. Thus cultivation was accompanied by the first forms of domestication of animals, selected and bred to help work in the fields and to provide food, wool and hide. DID YOU KNOW THAT... The most consumed red meats are beef and pork. Beef can be distinguished by its origin from the forequarter or the hindquarter. Then the individual cuts are separated which, according to the various characteristics, will have different commercial values: • primal cuts : these come from the dorsal-lumbar region and from the thigh of the animal, corresponding to the hindquarter, i.e. the anatomical areas that the animal moves less during life and represent the most valuable from a nutritional and culinary point of view, as they are the most tender and least fatty; • secondary cuts : these are located in the forequarter (shoulder), back and ribs of the animal. They are generally used for roasts and stews or for stewed cooking; • tertiary cuts are obtained from the neck, limbs, flank and the part under the shoulder. These are the fattiest and tastiest meats, but less valuable due to long preparation times and lower balance of the nutrients. DISCOVERING RED MEATS LET’S EAT WELL 17