the red meat eo rite
Blasting away the myths about RED MEAT Welcome to Meateorite, the ultimate fun and factual guide for red meat lovers everywhere.
As a nutritionist I believe there’s never been a better time to enjoy lean red meat as part of a balanced, healthy diet. Today, red meat is leaner than it’s ever been, with some cuts 52 containing more heart-healthy mono-unsaturated fats than saturates. Plus it’s a great source of protein and provides many things you never different vitamins and minerals that we need for good health. And fresh red meat is natural and free from additives and knew about the added salt. Better still, as more and more of us return to the kitchen to prepare nutritious meals from scratch, red meat is a fantastic nation’s favourite ingredient that adds flavour and variety to our diet. There’s no need to slave over a hot stove for hours either – there are literally thousands of recipes that contain red meat but take food less than 30 minutes to make from start to finish. Our 52 fascinating facts will help you to separate fact from fiction. So carry on enjoying eating red meat – it’s good for you.
Juliette Kellow Nutrition Consultant Meat that has been hung for a long time tends to be darker in colour and will be more tender Red meat 92% is naturally low in salt and free from additives *
of households in the UK bought Animal production red meat in 2010 methods in Britain do not permit the use of growth hormones A dish containing meat, potatoes Humans began eating meat and onions baked in a heavy 2.5 million years ago – straight-sided pot on a low heat all researchers believe eating day was developed during the meat was a crucial catalyst industrial revolution and is now for evolution and for the known as Lancashire hot pot development of the brain
Red meat contains Red meat is far lower protein and important in fat now than it micronutrients, all of was 20 years ago. which are essential On average lean beef contains just 5% fat, for good health lean lamb 8% and throughout life* lean pork 4%*
The type of iron in beef (haem iron) is more easily absorbed and used by the body than Nearly 6,000,000 Brits the iron in plant foods eat sausages each day (non-haem iron) * Beatrix Potter used the fortune she earned from writing illustrated books to save the Herdwick Sheep from extinction. Today, a descendant of her shepherd sells Herdwick meat at Borough Market in London Beef is the nation’s favourite meat – followed by pork and lamb
While some people think that shepherd’s pie is made with beef, the traditional recipe uses lamb . Cottage pie is made with minced beef The name ‘banger’ for sausages was adopted during the Second World War because they contained so much water they exploded when fried meat and meat products Red meat is a great source of protein – contribute 28% of helping to fill us up for Vitamin A intake longer and reduce the tendency to snack * in the UK. Vitamin A is important for normal vision and a healthy immune
To cook the perfect steak system* (beef sirloin, rump or rib-eye) …preheat the grill or barbecue and cook for: two minutes each side (rare), Minced beef is the most four minutes (medium), popular form of beef in or six minutes (well done) the UK The word ‘scouser’ comes from Sausages are mentioned in ‘lobscouse’, a one-pot dish consisting Homer’s Odyssey written of stewing steak or mutton with more than 2,700 years ago potatoes and vegetables. The dish, of Baltic origin, was introduced to England through the port of Liverpool
More than half the fat 25% of all red meat is in lean red meat is consumed on Sundays mono-unsaturated.* between noon and Mono-unsaturated fats are 2pm and 5pm-7pm the ‘heart healthy’ fats
People consume more bacon rashers in Lancashire, Midlands, Scotland and Wales Ham is Britain’s most than elsewhere in Britain popular cured sliced meat Rare, medium or well done Steaks have been put over cooked red meat usually the eye for centuries in the equates to a core temperature belief that they would heal of 60ºC, 70ºC, 80ºC ‘black eyes’ and gingivitis
In the 15th century, when The nutrients contained in the royal bodyguard was formed under Henry VII, they became known as RED Beefeaters , mainly for the prodigious quantities of meat rations soldiers MEAT were allowed are in a form that is easily absorbed by the body Pork is a rich source of Thiamine (Vitamin B 1), important for energy release Red meat contains and healthy function of the substantial amounts of zinc. nervous system * Zinc helps wounds heal and muscles recover * Lean red meat is a rich source of Vitamin B 12 . Vitamin B 12 is vital for red blood cells, growth and energy production *
We should aim to eat, on average, 70g of cooked meat per day.
What different portions of cooked meat weigh: 73 slices of0 roast lamb g 80g 1 grilled sirloin steak 160g 2 grilled rashers of back bacon 40g 1 grilled quarter pounder burger 80g 2 grilled premium sausages 110g 2 grilled lamb chops, excluding the bone 80g 1 portion of stewed mince 80g Testicles of the bull are South American gauchos popularly known as ‘calf were known to put raw steak fries’ or ‘prairie oysters’ under their saddles before and are considered a starting a day's riding, in great delicacy in some order to tenderise the meat parts of the world
Mint sauce became The salt content of bacon has the ‘essential’ been greatly reduced since accompaniment to roast Victorian times – it’s now 2-3% lamb in Britain thanks to compared with levels of 5-7% Queen Elizabeth I. To 155 years ago stop her subjects eating lamb and mutton (and help the wool industry), she decreed that the meat could only be Red meat is one of served with bitter herbs. the best food sources Enterprising cooks of iron – especially for discovered that mint young women. Nearly made the meat taste 50% of teenage girls better, not worse! have seriously low iron intakes * Sales of organic meat in 2010/11 were worth £37.7m – an increase of 13.6% on the previous year
The most expensive sausages in the UK were made from fillet steak with champagne and truffles and cost £20 Yorkshire pudding, originally each! known as dripping pudding, was re-named by Hannah Glasse, a famous 18th century When choosing a cook. In Yorkshire it used to be the custom to serve the pudding joint of meat to roast with gravy as a first course allow 100g (4oz) approx. raw meat per person if the joint is boneless or 225g (8oz) approx. if on 2.7 billion beef dinners are eaten each day in the UK the bone Horseradish is the perfect The custom of roasting meat partner for roast beef. To grow on a skewer is an ancient a plant you must buy a thong one. During the reign of (that was what English Richard II a court chef gardeners called the sliver of produced tiny silver skewers root needed to start growing) on which he served dainty titbits of meat
Pork is lower in fat than Allow meat to you might think. Lean pork stand for about 10 minutes before on average contains only carving. This will 4% fat , making it great for make carving 3 weight-watchers * easier
It’s OK to cook pork to medium - 30 minutes per 1 450g/ /2kg (1lb) plus an extra 30 minutes produces tender and juicy results. The longer you cook pork the more moisture you drive off and the drier and tougher the end result The domestication of livestock first took place between 12,000-5,000 BC Cornish pasties made with meat and vegetables in a pastry case were the traditional meal of Cornish tin miners. They used the wide pastry crust as a handle and discarded it once they had finished the rest of the pasty
The Sunday roast is one of three things Britons say they would miss most if they moved abroad
For perfect pork crackling there are four basic rules: dry the skin well; score deeply with a sharp knife; brush with oil and sprinkle with a little salt; open roast and don’t baste the joint while cooking The Department of Health advises that red meat can form part of a healthy diet *Wyness L, Weichselbaum E, O’Connor A et al . (2011) Red meat in the diet: an update. British Nutrition Foundation Nutrition Bulletin . 36, 34-7.
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