In this article we will talk in detail about such an indispensable product as meat. Types of meat are divided into:
- lamb;
- pork
- beef;
- bird and others
Types of Pork Meat
For culinary processing, the best pork meat is considered to be animal meat of about 100 kg, grown for the purpose of obtaining meat, not fat. For cooking, use various parts of the pork carcass. For hot first courses, it is better to choose pieces where there are pits. These include: ribs, legs, shoulder blade, tanks, drumsticks. For jellied meat and jelly choose bones and legs. Most often you have to buy meat for second courses. It is baked, stewed, fried, cooked on charcoal, ground into minced meat. The best pieces for frying are a loin, a ham, a back loin, a shoulder blade. For stewing, brisket, ham, ribs are perfect. Bake and make kebabs best of the neck, tenderloin.
Types of Beef Meat
The best beef variety is considered to be the meat of young cattle (approximately 20-month-old animals). Their flesh is red and juicy. Fat creamy pink, a large amount of muscle tissue. The meat of old animals can be identified by a dark shade of red. There are more films on it. Fat yellowish, muscle tissue a little flabby. Beef is divided into 3 grades: top, first and second. The highest grade includes: chest and dorsal part, rump, rump, rump, sirloin. The first grade includes: the shoulder blade and shoulder, neck. The second grade includes: legs (shanks and drumsticks). Like pork, each piece of beef carcass has its own purpose in cooking. Meat from those zones that are least susceptible to muscle activity is considered the most valuable. That is, tenderloin will be tender, soft and juicy. This rule applies to both pork and beef meat.
Types of Poultry Meat
The most common for cooking are chickens, geese, ducks, quail and turkey. There are other types of birds eaten. But they did not get popularity. The meat of birds is fried, stewed, boiled or baked. For food use not only carcasses, but also offal. The whole bird is usually divided into several parts: legs, thighs, breast, wings. Breast is considered the most lean and dietary. Low fat 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 by boiling chicken meat.
Types of Lamb Meat
The most valuable and useful is the meat of young castrated sheep or sheep, which are unsuitable for breeding. The pulp is distinguished by a light red tint, white and elastic fat. The sinewy, dark red meat is inherent in old, poorly fed animals. It is recommended to use it only in the form of minced meat. Bones, brisket, neck, or shoulder blade are best suited for cooking. For frying, take the hind legs, loin, neck and shoulder blade. Lamb is very popular in the east. Pilaf, kebab, lagman, beshbarmak and many other traditional dishes of Central Asia are prepared from it. Lamb fat is used instead of butter. Ready-made lamb meat is usually served with red wine. Types of meat are not limited to the above varieties. There are exotic species of animals whose pulp is also edible.