All posts in "Meat and meat products"
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Exotic Meat

By Montse Gonzalez / 3 years ago

Wagyu meat is known worldwide for its excellent intramuscular marmoration (greasy grease) and its intense, extraordinary and juicy taste. The meat is classified according to the Japanese system, based on its degree of marmoration and the purity of its genetic line (scale 1 to 10). In Spain is being raised under the name Wagyu Iberian. […]

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Game meat

By Montse Gonzalez / 3 years ago

This meat is the one derived from game species (that is, raised in extensive). He falls. (Spanish Food Code) defines it as “any edible part, including the offal of a game authorized for human consumption“. Currently in Spain, this sector is a cultural, social and economic activity of great importance, because hunting in our country […]

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Horse meat

By Montse Gonzalez / 3 years ago

Horse meat is common to consume in many countries, such as Italy, not so much in Spain as it is considered in some cases a domestic animal comparable to the dog or cat. However, the nutritional value of horse meat can be equated with that of a young bovine specimen, and the caloric intake offered […]

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Rabbit meat

By Montse Gonzalez / 3 years ago

Rabbit meat has a great gastronomic versatility, as it admits a wide variety of preparations, which usually include spices and aromatic herbs, so you can do without salt. Feeding the rabbit is tightly controlled. It feeds on alfalfa, sunflower, bran, beet and cereal and vegetable oils. Nutritionally it is a very lean meat, that is […]

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Turkey meat

By Montse Gonzalez / 3 years ago

The turkey is considered within the white meats by its low cholesterol, source of protein and easy digestion. The turkey meat, which on average is, thanks to its low concentration of intramuscular fat, much leaner than other meats and also has a good level of protein. If we compare the turkey with the chicken meat, […]

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Duck meat

By Montse Gonzalez / 3 years ago

The duck is a species of the family of the anátidas, that may have come from fresh water or salt water. Originally it was a game bird, a wild animal whose meat was more intense than the present, coming from farms that raise excellent ducks of meat softer, juicy and fat ideal to cook of […]

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Chicken meat

By Montse Gonzalez / 3 years ago

Chicken meat is the fundamental ingredient in many dishes and culinary preparations from around the world, as it is a very versatile meat. Its low flavor and low fat makes it possible to prepare the chicken with different marinades, sauces, or culinary techniques: fried, cooked, in salad, roasted. Chicken meat is a very lean meat, […]

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Meat of poultry and cutting

By Montse Gonzalez / 3 years ago

A poultry is a domesticated bird used in feeding, either in the form of meat or through its eggs. The denomination typically includes members of the orders Galliformes (such as chickens and turkeys) and Anseriformes (water birds such as ducks and geese). However, this is not a strict classification, and the term may also refer […]

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Classification of sheepmeat and goatmeat

By Montse Gonzalez / 3 years ago

Lamb meat comes from less than a year of domestic ewe lamb and goat kid but its characteristics and treatment are similar although the production in Spain of the first is much higher than that of the second. Therefore, the development that we do here is for the first being extensible to the second. The […]

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Nutritional and cutting characteristics of sheep meat

By Montse Gonzalez / 3 years ago

Lamb meat is classified in red or white depending on the age of the animal and its diet. The meat of adult animals, pascual and ovine major, has a red color more intense than that of young animals, suckling lamb or ternasco, which is more rosacea. The reddish coloration of the meats is due to […]

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