Interesting facts about meat

September 11, 2009 | In: Food facts

Whatever type of meat you buy, go for the very best quality you can find. It’s better to have a smaller amount of good meat, than a large serving of a meat that has been factory farmed and processed.

Avoid cheap processed meats like burgers and sausages, or made-up dishes like lasagnes and shepherd’s pie.

Use just a couple of rashers of bacon, finely chopped, or some pancetta, to get that smokey under-flavour into meat sauces.

Beef is one of the best sources of Protein, B12, Niacin, Zinc, B2 and Iron.

Steaks that are dry aged for tenderizing go through a process of storage (without vacuum packaging) for various periods of time, under controlled temperatures, humidity and air flow to avoid spoilage and ensure flavor enhancement, tenderness and palatability.

There are six “degrees of doneness” for beef steak widely known in the restaurant industry as: very rare, rare, medium rare, medium, well done and very well done.