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Meat

Source : Zafferano Vol.4 April 2000

In addition to muscle tissue meat consists of connective an adipose tissue water content ranges from 65% in beef to 76% in veal fat content is about 1% in lean meat reaching 8% to 10% in the second grade cuts Proteins amount to 18-20% As concerns mineral salts meat is rich in potassium contains considerable phosphorus and a great deal of iron and B group (B 12) vitamins Proteins are extremely important substances we cannot do without and being insoluble they are not lost like other substances contained in meat People should eat from 80 to 150 grams of meat per day according to age and weight to satisfy their protein requirements (more protein is required during adolescence)

Tenderness is linked to the animal’s fattening state age sex and ripening Taste is always related to the presence of fat.

Cuts are usually grouped in three categories the first (rapid cooking) includes cuts from the lumbar regions thighs and hindquarters; the second (semi-raid cooking) includes cuts from the shoulder and some off the back the third (slow cooking) includes cuts from the remaining areas; the fifth quarter is a separate category embracing liver tripe kidneys heart brain tongue etc.

1 Boiled meat – you will obtain better results by using slightly fat meat from the front end plus a little chicken if need be. Put the meat into a large pot but before you do that make sure the water is boiling and add aromatic herbs and salt if instead the broth is your priority put the meat in right from the start Boiled meats are eaten with sauces.

2 Roast – A casserole with high sides is required meat must be browned quickly on a high fire to keep its gravy. Broth wine water or milk are often added to roast meats We recommend storing the gravy to spread over the meat when served Cuts off the shoulder and back are usually employed for this kind of cooking Should they be overly lean we advise you to add lard for improved tenderness and taste.

3 Braising – use highly flavoured meats which cost less by the way add vegetables to further enhance flavour, and never boil for less han two or three hours.

4 Stews - to cook the less expensive but just as tasty cuts from the front of the animal stewing is the recommended technique. With this system one uses meat cut into little pieces, which may be initially browned according to the recipe the Italian name for stew – Stufato – originates from the traditional custom of putting meat to cook in the stove or stufa until it becomes tender.

Other traditional cooking systems are barbecue and on the spit altermatively beef can be minced and shaped into hamburgers or meat-balls.

1 Barbecued meat – meat is first of all coated with top grade olive oil and is then cooked over charcoal or wood embers It is turned once only, taking care not to prick it and allow the gravy to come out.

2 On the spit – in this way meat becomes very tasty and easy to digest How to prepare cut into pieces covering with oil and aromatic herbs impale the pieces on the spit sprinkle with oil salt slightly but never prick them.

There are also two way of eating raw meat; ‘a’ la tar-tare” and “al carpaccio”