Volantino

1 2 3 4 5 6 12 7 9 10 11 8 PRIMAL CUTS SECONDARY CUTS TAGLI DI TERZA CATEGORIA VEAL MEAT BEEF MEAT 8 | Pig’s cheek 9 | Fillet 11 | Leg 2 | Pig’s cheek 3 | Cured hard pork 4 | Coppa 5 | Shoulder 7 | Cutlet 10 | Breast nearest tail 1 | Fifth quarter 6 | Pork hock 12 | Foot (the less noble parts of the pig include head and ears) getting to know the different cuts will help you identify the most suitable cooking method and, consequently, to create tasty recipes! WARNING Depending on the life period of the animal, or the age at the time of slaughter, the meat is divided into two types: Even when we talk about pork (pig) we use the three categories to distinguish the different cuts of meat. within 8 months of age Cow (male between 12 and 24 months) Heifer (who has not given birth, approximately between 16 and 22 months) What does the red colour of the meat depend on? The pigments responsible for the colour of meats are myoglobin and haemoglobin. In particular, the colour mainly depends on myoglobin which is a protein present in muscle cells and which gives the meat a purplish-red colour. This molecule, in contact with oxygen, turns into oxymyoglobin and gives the bright red colour to the meats that we all know. IF YOU ARE CURIOUS DISCOVERING RED MEATS LET’S EAT WELL 19