Category meat

What are Lean meats are foods generally used as a dish, with variable consumption rates based on family culture, nutritional needs and individual tastes. The classification between lean meats and fatty meats derives from the percentage of fats contained in them (g L / 100g of edible portion). Lean meats contain at most 5% lipids, while fatty ones contain them in percentages higher than 5% up to 40%

Beef Beef is a herbivorous animal belonging to the genus Bos , subgenus Bos , species Taurus ; the binomial nomenclature of beef is Bos taurus and there are various subspecies and races (see table). Dairy breeds Italian Italian Friesian, Italian Bruna foreign Black Spotted Friesian, Bruna Alpina, Ayrshire, Jersey Meat breeds Italian Chianina, Marchigiana, Romagnola foreign Charolaise, Limousine, Blonde d'Aquitaine, Aberdeen angus, Hereford Dual-purpose breeds Italian Italian Red Peppered, Piedmontese foreign Dutch Red Pepper, Simmenthal, Danish Red Unskilled breeds Italian Maremmana, Podoli

Lamb means a young specimen (age not exceeding 12 months) of sheep (female) or ram (male, also called ram); from a taxonomic point of view, the animal belongs to the Bovidae family, Subfamily Capridae, Genus Ovis, Species aries ; the binomial nomenclature of the lamb, therefore, is Ovis aries . Lamb is a herbivorous domestic creature that is subject to breeding by humans

Generality Pheasant is the common name attributed to various species of birds belonging to the Phasianidae family (order of the Galliformes ); in particular, the "common Italian" pheasant belongs to the genus Phasianus , species P. colchicus . The pheasant is a bird native to the Far East (area of ​​the Black Sea), imported by the Romans throughout Western Europe only in 500 AD. Ac

"Duck" is a generic term with which numerous Species (and races) belonging to different Genera are grouped, grouped within the Anatidae family (Order: Anseriformes). Ducks can be wild or domestic, migratory or stationary, lake or sea, predominantly carnivorous (fish, molluscs, crustaceans, insects, worms) or herbivores

The dangers caused by excess red meat in the diet are directly proportional to the abuse of its consumption. A frequency of two or three portions of meat per week does not seem to contribute to the pathogenesis of any disease, provided that the entire diet is balanced and the cooking methods are suitable

Generality Vegetable meat is a group of man-made foods, highly proteinic MAs exclusively structured from ingredients derived from the Kingdom of Plants. Vegetable meat is the result of food handling aimed at obtaining some products that can replace animal meat, fishery products, milk, derivatives and eggs; not surprisingly, vegetable meat is frequently used in lacto-ovo-vegetarian and vegan diets

What's this Kobe meat (神 戸 ビ ー フ or Kōbe bīfu ) is a valuable food of animal origin. More precisely, it is the meat obtained from the slaughter of a typically eastern bovine breed, part of the Tajima stock - Japanese black cattle - and bred in the prefecture of Hyōgo. Other names used for this product are: Kobe niku (神 戸 肉, "Kobe meat"), Kobe-gyu (戸 牛) or Kobe-ushi (戸 牛, "Kobe bovle"). Its organoleptic and gust

Generality Chicken meat is considered one of the leanest and healthiest foods of animal origin. In reality - although it is undoubtedly a product with a medium-low lipid content - as for all other foods derived from slaughter, even in chicken meat the presence of fat is variable; this variability is linked to cutting, processing, breeding method, age, sex and the subjective characteristics of the organism in question

What is Carpaccio In common parlance, carpaccio is a recipe based on raw meat (bovine or equine), lean and poor in connective tissue, cut very thin or beaten to a thickness of about a millimeter; associated seasoning and side dish vary depending on the single recipe. However, today carpaccio is not only considered a recipe, but a cutting method