kg: meat
Excellent source of complete protein, B vitamins (particularly B12), iron, and zinc. Fat content and nutritional profile vary significantly by meat type and cut, with red meat providing higher iron and darker poultry offering more selenium.
About
Meat is the edible muscle tissue of mammals, poultry, and game animals consumed as food. The term encompasses beef, pork, lamb, poultry, and game meats, which vary significantly in flavor, texture, and nutritional composition based on animal species, age, diet, and cut. Meat is composed primarily of protein, fat, and water, with muscle fibers that vary in tenderness depending on the animal's use of that muscle group and the connective tissue present.
Different meats develop distinct flavor profiles based on their myoglobin content, fat marbling, and the feed and breed of the animal. Beef ranges from delicate veal to rich, deeply flavored mature beef; pork offers a mild, slightly sweet taste with varying fat content by cut; lamb and mutton provide gamey, distinctive flavors; poultry is lean and mild; and game meats such as venison, duck, and rabbit offer more pronounced, often earthy flavors.
Culinary Uses
Meat serves as a primary protein source across virtually all culinary traditions and is prepared through diverse methods including roasting, grilling, braising, stewing, grinding, and curing. It forms the foundation of countless dishes from French coq au vin and Italian osso buco to Chinese stir-fries, Indian curries, and Brazilian churrasco. Different cuts and preparations suit specific cooking techniques: tender cuts like tenderloin and ribeye benefit from quick, high-heat cooking, while tougher cuts with connective tissue become succulent through slow braising. Meat is commonly paired with aromatic vegetables, herbs, wines, and spices, and its preparation often involves marinades, seasoning rubs, and carefully controlled cooking temperatures.