MEAT Meat is the flesh and organs of an animal that is used for food Cooking Meat products Fat content of meat

Meat that has been labelled British has to come from animals We need to cook meat for various Meat and meat products can be high in saturated fat and which have been bred, born, reared and slaughtered in Britain reasons, such as: there are many ways which to reduce the saturated fat.

 To make it safe to eat You could trim the fat off bacon. You could dry fry steaks Animal Welfare Meat from sheep or grill them. You could choose leaner cuts. You could  To make the meat tender Animal welfare refers to the well-being Lamb– young sheep under 1 year old skim the fat off stews or a Bolognese. ensuring its easy to digest of the animal. It gives assurance that the Hogget– Sheep older than 1 year animal has been reared without any  To improve the colour The effect of heat on meat and fish Mutton– An older sheep pain, injury or disease, has plenty of  To improve the flavour shelter and comfort and access to clean The proteins coagulate when heat is applied. At 60◦c the water and Cooking Meat products proteins begin to change their shape and structure. This is Offal healthy food. called denaturation. Some types of meat, such as steak, Offal is the name given to the edible or- require a quick style of cooking gans of an animal such as kidneys, lungs, What happens when meat is cooked however, some items such as beef heart, liver and tongue. When meat is cooked many chemical and physical chang- Beef brisket require a long, slow style of cooking. This is due to the es occur that affect the sensory attributes. Beef is the meat obtained from cows. It amount of collagen contained in  Changes in colour—browning– called the Maillard comes in many forms such as joints for Nutrition the cut that needs to be broken affect roasting, steaks for quick cooking, and down over time to make the meat Meat and meat products are a good  Proteins shrink and lose moisture mince for frying. tender and digestible source of nutrition. Nutrients present in Veal most meat items include:  Connective tissue softens /Collagen melts making Methods of cooking the meat more tender Is the meat from young male cows Protein—Fat—Vitamins A & D— B Vitamins—Iron—and Zinc  Grilling—suitable  The fat melts or renders for bacon, chops, steak Pork  The flavour enhances Pork is the meat obtained Portion size  Roasting—larger joints such as pork leg from pigs. It comes in many We should eat around 80g as a portion Safe storage and preparation of Meat forms such as gammon joints, bacon  Braising—a moist method Raw meat should be prepared on a RED chopping board. rashers , and roasting joints such as leg. Marinades suitable for brisket or lamb Once cooked meat should then be cut on a YELLOW shanks Marinades are used to tenderise and chopping board. flavour meat before cooking. Usually an Other meats  Stewing—a moist and slow acid such as lemon juice or vinegar is Raw meat should be stored in a fridge at 5◦c or frozen at Goat, Rabbit, Horse, Venison method suitable for oxtail used along with herbs and spices –18◦c