Meat: types of meat and their description
In this article we will tell you in detail about such an indispensable product as meat. Types of meat are divided into:
- poultry, etc.
Types of pork meat
For culinary processing the best pork meatAn animal's meat is considered to be about 100 kg, grown for the purpose of obtaining meat, and not fat. Various parts of the pig are used for cooking. For hot first courses, it is better to choose pieces where there are bones. These include: ribs, legs, scapula, tanks, shank. For jelly and jelly, select bones and legs. Most often you have to buy meat for the second course. It is baked, stewed, fried, cooked on charcoal, ground into minced meat. The best pieces for frying are: loin, ham, back loin, shoulder blade. For extinguishing, a brisket, ham, and ribs is perfect. Bake and make kebabs best from neck, scraps.
Types of beef meat
The best type of beef is considered to be meatyoung cattle (about 20-month-old animals). Their flesh is red and juicy. Fat cream-pink color, a large amount of muscle tissue. Meat of old animals can be identified by a dark shade of red. It has more films. Fat yellowish, muscle tissue a little flabby. Beef is divided into 3 varieties: the highest, the first and the second. The highest grade includes: thoracic and dorsal part, rump, rump, fret, fillet. The first class includes: shoulder blade and shoulder part, neck. The second class includes: legs (shank and shank). Like pork, every part of the beef carcass has its purpose in cooking. The most valuable meat is considered from those areas that are least susceptible to muscle activity. That is tender, soft and juicy will be the tenderloin. This rule applies to both pork and beef meat.
Types of poultry
The most common for cookingare considered chickens, geese, ducks, quails and turkey. There are other kinds of birds used for food. But they did not get popularity. Meat of birds fry, stew, boil or bake. In food not only carcasses are used, but also by-products. The whole bird is usually divided into several parts: legs, thighs, breast, wings. The most non-fat and dietary is the breast. Low fat content affects its juiciness. Without sauces, it turns out to be rather dry. Goose and duck are traditionally baked whole, stuffed with various fruits and vegetables. Useful and nutritious broths are obtained if boiled chicken meat.
Types of lamb meat
The most valuable and useful is the meat of youngcastrated sheep or sheep that are unsuitable for breeding. Pulp differs light red shade, white and elastic fat. Vein, dark red meat is inherent in the old, poorly fattened animals. It is recommended to use only in the form of minced meat. For cooking best suited bones, brisket, neck or shoulder blade. For frying take the back legs, loin, neck and shoulder blade. Lamb is very popular in the east. From it cook pilaf, shish kebab, lagman, beshbarmak and many other traditional dishes of Central Asia. Lamb fat is used instead of oil. Red wine is usually served with ready mutton meat. Types of meat are not limited to the above-described varieties. There are exotic species of animals, whose flesh is also suitable for food.