What is red meat: types of product and recipes

The content of the article

• Red meat – what is it
• Benefit and harm
• Beef
• Pork
• Mutton
• Turkey
• Red Meat Tips
• Red Meat Recipes
• Price

Beef, pork, lamb, and partially turkey are classified as red meat, which has a characteristic color. The beneficial properties, vitamins, macro- and microelements contained in red meat help to avoid many diseases. With the wrong product choice, use (proportions per week, ratio with existing diseases), the effect may turn out to be the opposite.

Red meat – what is it

All meat products are divided into two types: red and white. The first type includes pork, beef, horsemeat, lamb, partially rabbit meat (white and red meat in a ratio of 40/60). The color of the carcass depends on the amount of myoglobulin (type of protein), which is differently saturated with oxygen, on the age of the animal (the young individual is lighter), its mobility, and the degree of load. The color of the meat may depend on sex (males are redder), on the degree of muscle (the more muscle, the more saturated the color).

Benefit and harm

The positive qualities of red meat are revealed on the condition that the product is fresh. This useful source contains a number of macro- and microelements that have a good effect on the body:

• the content of a large amount of protein necessary for the full functioning of the body;
• iron, which supports the level of red blood cells that are necessary for the development of red blood cells – red blood cells (beneficial in small quantities with anemia due to a lack of iron mineral);
• creatine, which supplies oxygen to the muscles, helps athletes and other people experiencing physical and mental overwork;
• vitamins B1, B2, B5, B6, B9, B12, E, PP;
• potassium;
• magnesium;
• sulfur;
• chlorine;
• zinc;
• copper;
• fluorine
• tin;
• cobalt;
• nickel.

When used improperly, red meat ceases to positively affect the body. In this case, the negative sides of the product are revealed:

• contributes to the risk of diseases associated with the work of the heart (coronary heart disease), cardiovascular disease;
• the risk of oncology with excessive use of the product: in men, colon cancer, in women during menopause, breast cancer;

Beef

From the animal from which the red meat is derived, it depends on what nutrients the product contains. Beef should have a rich red color, a fibrous structure, a soft creamy fat layer. Positive and negative sides of beef:

• beneficial effect on the musculoskeletal system, since beef contains easily digestible protein, magnesium and potassium;
• improvement of vision, normalization of the cardiovascular system, as beef contains vitamins C, A.
• is considered a lean variety of red meat;
• the negative properties of beef include the content of purine bases, which can lead to gout and osteochondrosis.

Pork

When buying pork, you need to pay attention to the smell: it should be neutral, not to give an unpleasant musty. Elasticity, a light shade and a small percentage of body fat are signs of a quality product. Fresh pork will have the necessary properties and vitamins:

• high content of protein, iron, zinc;
• rich in phosphorus, magnesium, which positively affects the work of the cardiovascular system and lower cholesterol;
• the composition includes vitamin B;
• contraindication for use – for people with eczema and other skin diseases, as well as allergies to the product in the form of skin irritation and itching (the concentration of histamines is present).

Mutton

Fresh, mutton suitable for consumption should have a uniform color, be resilient (when pressed with a finger, the pressed part returns to its place), shiny, slightly moist, and have a minimum amount of fat. With the right choice, lamb will have the following properties:

• a high content of calcium, fluorine, iron, magnesium leads to increased appetite, while the digestibility of food, the active work of the pancreas, which makes it possible to give the product to the child;
• lower cholesterol than pork and beef;
• reduced risk of diabetes;
• positive effect of thyroid function;
• red meat is suitable for the elderly and children, as positive effect on blood formation, teeth, hair and bones.

Turkey

Fresh product has a uniform color (the redder, the more protein and less fat), elastic muscles, dry, smooth, firm skin. Red meat is the thigh and drumstick of a bird, the wing and breast are not related to them. Positive and negative properties:

• high phosphorus, equivalent to fish proportions in red turkey;
• red turkey contains vitamins B, PP;
• selenium, magnesium help normalize the nervous system, prevent the development of cancer;
• people suffering from gout or kidney failure, it is better not to eat red turkey meat (or do it carefully) because of the high sodium content;
• hypertensive patients should eat this type of meat without salt.

Red Meat Tips

Incorrect proportions and denial of the rules for eating red meat can lead to negative results. This can happen even if there are many positive properties of the product. Therefore, it is worth familiarizing yourself with tips on how to use dishes without harming yourself:

1. Freshness, naturalness of the product. A rotten product cannot bear positive qualities. It is worthwhile to find out if the animal was sick, whether there are any antibiotics and hormones in the product. You need to buy red meat from a supplier you are sure of, and also check how fresh and natural the product is in appearance.
2. Moderation. Regular, daily and prolonged consumption of red meat can lead to an overabundance and trigger the expected positive result in the opposite direction. The norm of the product per week is 0.3 kg every other day. It should be alternated with fish, vegetables, poultry.
3. Refusal of excess cholesterol. Fat should be removed, it is better to choose a lean product. The processed product (in the crust of which carcinogens accumulate) should be replaced with a grilled dish.
4. Refusal of finished products. It is better to give preference to a whole piece or forcemeat than sausages and sausages from the store. You can cook the latest products yourself.
5. Check for cholesterol. Once a year, a visit to the doctor will help to adjust nutrition and track indicators.
6. Proper nutrition support. All these nuances will work if the diet is correctly and cleanly adjusted by a diet in which there are no harmful foods.

Red Meat Recipes

Many delicious and original dishes are in the assortment of famous chefs. One of them is beef in red wine. Try to cook this option quickly once. then to delight guests and household. Hearty and non-nutritious, fast and not so difficult – the advantages of this main dish are obvious for experienced housewives and for beginners.

• Time: 1 hour 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 207 kcal per 100 g.
• Purpose: family lunch, dinner.
• Cuisine: European.
• Difficulty: Easy.

To make the beef soft, it needs to be cooked longer than, for example, pork. The dish in red wine will turn out to be gentle and harmless: during processing, the alcohol evaporates. Serving beef in red wine is suitable for a family lunch, dinner or for treating guests. It’s better not to save on alcohol: red meat may turn out not so creamy and pleasant to taste.

Ingredients:

• beef – 500-600 g;
• Shiraz wine or other expensive – 1.5 tbsp .;
• fresh rosemary – 1 pc.;
• milk – 1 tbsp .;
• vegetable oil – 20 ml;
• butter – 2 tbsp. l;
• vinegar – 1 tsp;
• onion – 2 pcs.;
• salt and ground pepper – 0.5 tsp each.

Cooking method:

1. Rinse beef, remove layers of excess fat, cut into medium-sized pieces.
2. In a deep bowl, mix beef, red wine, add oil, vinegar, spices. Leave the mixture to cool in a lid for a period of 30 minutes to 12 hours.
3. When the product is marinated, heat the pan with vegetable oil, put the beef, fry over medium heat on both sides.
4. Add onion in half rings, add to beef.
5. Pour wine into roasted vegetables until golden brown, add heat, wait for the liquid to evaporate.
6. Pour wine, reduce heat to a minimum, wait for boiling 2/3 of the liquid.
7. Serving with a side dish.

Another option is chakhokhbili from pork. The originality of the food is proved by the experience of the hostesses and cooks, and the simplicity of the Georgian version will conquer everyone. It is better to cook this kushanbe in the summer, when on the shelves of shops there are real fragrant tomatoes and greens. The simplicity of cooking will appeal to everyone, without exception.

• Time: 60 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 256 kcal.
• Purpose: lunch, dinner.
• Cuisine: Caucasian (Georgian).
• Difficulty: Easy.

For the preparation of Georgian cuisine, Chakhokhbili originally used red meat of chicken, but non-classical cooking options, for example, pork, are possible. It’s easy to cook stew with vegetables, you don’t need much time for this, and at the same time you can please guests and household members with a taste for dinner. Pork is tender, melting in your mouth. Serve with spicy sauces.

Ingredients:

• pork – 300 g;
• tomato paste – 2 tbsp;
• large tomatoes – 2 pcs.;
• onions – 2 pcs.;
• garlic – 3 cloves;
• salt, spices – to taste;
• fresh greens – to taste;
• seasoning traditional hops-suneli – to taste.

Cooking method:

1. Put the washed red meat, separated from excess fat, into a heated cauldron or a pan with a thick bottom and vegetable oil.
2. When the red meat starts to start juice, it should be drained.
3. Cut tomatoes and onions into large half rings, add to the cooked red meat, simmer for 15-20 minutes.
4. Cut greens, garlic, add to the dish with pork.
5. Boil for 2 minutes, turn off the heat, close the dish with a lid and let it sweat.

Price

You can buy red meat in Moscow at grocery stores in a specialized department or order products at home via the Internet (the purchase is made from a certain order amount, the conditions are decided by the store on their own). The price depends on the type of red meat, weight category of the product: