The red meat have had in recent times a certain bad reputation, since they suppose a greater contribution of Saturated fats for our body than white meat. Some nutritionists recommend not abusing them and not taking them more than two or three times a week, which does not mean that we should completely do without them in our diet. Red meat is, in fact, more rich in iron and in some vitamins, such as folic acid or vitamins B12, B1, B2 and B5. In OneHowTo, we review what are red meats.
Veal
It stands out for its intense flavor. The benefits of beef there are several. The first is that it is a meat very rich in protein. With only 100 grams of beef a day we could have covered almost half of the daily protein needs that our body needs. Beef also provides B vitamins and is rich in match, a very important mineral for intellectual development and for the formation of our bones.
Some recipes for you to prepare veal are stewed beef fillets or breaded veal scallops.
Pork Meat
Pork meat is possibly the one with the worst reputation of all red meats, although it is the most consumed meat in the world and also has beneficial contributions to our health. Some of its cuts, such as loin or sirloin, have a low fat content. In general, pork provides monounsaturated fatty acids (like olive oil) or polyunsaturated (that protect the heart). Likewise, another of the benefits of pork is your contribution of Omega 3.
You can try baked pork ribs, roasted pork with pineapple, or pork tenderloin with fruit.
Bull meat
Bull meat is not easy to find everywhere and it is not a dish that has a general consensus. The bull differs from the ox in that the former is an uncastrated adult male bovine. Zinc, vitamins B6, B3 and B12, phosphorus, selenium and the iron are some of the benefits of bull meat.
Beef
The ox is the castrated male bovine. Its meat has always been considered of superior quality to that of the cow and therefore it is more expensive. In fact, the most valued meat in the world is that of a specific type of ox, the kobe ox. Beef should have a deep red color, appear compact and streaky fat, and have a strong flavor on the palate. It is rich in potassium, match, magnesium and vitamin B12.
Horse or foal meat
It is not very popular and it is not easy to see it in butcher shops, although in some cities there are specialized butcher shops. According to some experts, horse meat, despite its bad reputation, has less fat and more iron and protein than other red meats. In addition, its flavor is very pleasant.
Poultry: duck and goose
Although poultry, such as chicken, are considered White meat, two specific cases have traditionally been included in the list of red meat. They are the duck and the goose. These two meats have a strong and consistent flavor and are associated with French cuisine. The benefits of duck meat They are a contribution of essential amino acids, vitamins of group B or minerals such as iron, zinc or phospho. You can try eating duck with these recipes for baked duck with fruit.
Goat meat
Goat meat is very popular in some kitchens, for example in the cuisine of the Canary Islands, although it is not as widespread as it is with beef or pork. Compared to other red meats, goat meat provides iodine, sodium and magnesium, in addition to the B vitamins, zinc and proteins.
Mutton
Lamb is much more popular in the kitchen than goat and although they are similar they are not the same animal. A lamb is a young sheep (Just like a ram is an adult male sheep). Lamb is part of many of the typical cuisines of many European countries and the Mediterranean basin. You can prepare lamb in tayin or couscous, but also as lamb ribs with Christmas red wine sauce. The lamb has all the benefits of red meat and it is also very rich in minerals.
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