Volantino

DISCOVERING RED MEATS NUTRITIONAL QUALITIES The composition of red meats, like white meats, varies according to the breed, type of cut, but also according to the animal’s diet as well as the cooking method. However, in general, red meats are a good source of: • Protein with high biological value, meaning proteins that contain essential amino acids in the right quantities and proportions. Beef contains 21-25 g of protein per 100 g of product, which is why it should be consumed as an alternative to other sources of protein such as eggs, fish, cheeses and pulses, in the correct portions and consumption per week; • Fats : the fat content of red meats varies according to breed, cut, the animals’ diet (fatty diet and / or type of grains used) and the cooking method (with or without added fat). In order for red meats to be defined as lean, they must have a total fat content of less than 10 g per 100 g of product; • Minerals , especially abundant in iron and zinc, present in greater quantities in lamb than in veal or beef. Red meats also contain a useful amount of magnesium, copper, cobalt, phosphorus, chromium and nickel, and also selenium, although its concentration depends on the animal’s diet and above all on the grazing land; • Vitamins belonging to the B group such as thiamine, riboflavin, pantothenic acid, folic acid, niacin, vitamin B6 and B12. The latter is the one that mainly characterises products of animal origin such as red meat. You have surely heard meat aging ... do you know what it is? Aging is a process by which the meat is “aged” in an environment with strictly controlled temperature, moisture and other parameters, with the aim of making it more tender and pleasant to the palate before offering it to the consumer. In fact, if we were to cook a non-aged meat, it would be hard and not very tasty. IF YOU ARE CURIOUS