The type of beef differs depending on the animal slaughtered and its age. Calves are animals under twelve months of age, while bullocks (tender beef) are over a year old. Beef (manzo) is from a castrated male or a female between one and four years of age that has not given birth. Beef from an adult male castrated at a young age comes from animals over four years old. A bull is a male used for reproduction, while a cow is the female kept for reproduction.
The Italian term bovina refers to the female used for reproduction. When it is a well fed heifer , its meat is excellent, very tender and sweet, thanks to the fat that infiltrates the musculature. Older cows, especially those on dairy farms, have dark red, fibrous meat, little suited for direct consumption on our markets.
BEEF FROM AN ADULT MALE
BEEF FROM AN ADULT MALE
These animals have been castrated at a young age, and vary in weight and age. The meat has characteristics that are between that of bullocks and the female animal: in particular, this meat is characterised by a slight infiltration of fat, which makes it tasty and tender. It has an excellent flavour, but is not often found on butchers’ counters.
A type of meat which is very similar to that of bullocks (tender beef), and is obtained from animals over two years old. It is compact red meat with white, firm fat. The intensity of the colour of the meat is based on the age of the animal. Its taste is excellent and it is suitable for many types of diet as its food value is among the highest.
The male animal used for reproduction, from which coarse-fibred, dark red, firm and compact meat is obtained. Due to the fact that this meat is rather hard and not very succulent, it lends itself to dishes that take a long time to cook, such as stew and braised meat.
Milk-fed calves are the youngest animals, under a year old, with weight varying from 180 to 230 kg. They have been reared exclusively on milk, and the meat, veal, is pinkish in colour and is finely grained, lean and contains a high water content. It is easily digested, and among the various types of meat, this is the most expensive.
This term refers to very young animals, age varying between eight and twelve months, and weight between 180 and 230 kg, Its meat is very tender, finely grained and the colour varies in its intensity of red. It is highly valued meat and very similar to veal, although less delicate and digestible.
CHARACTERISTICS OF BEEF
Beef is a type of red meat whose colour is due to an abundance of myoglobin and haemoglobin. It varies considerably in food composition, ranging from 92kcal/100g for lean veal, to about 330kcal for the fattier meat from the adult animal. Generally speaking, the quality depends to a great extent on the methods used in raising the animals, which may sometimes be too intensive and aimed at obtaining rapid growth of the animal. Beef is indicated in diets requiring rich iron content.
This is the meat obtained from the slaughter of farm sheep. This name is reserved only for the female animal of over a year in age. There are different types of sheep’s meat, depending on the age of the slaughtered animal and its weight. Lamb is meat from an animal aging from a month up to a year old and weighing no more than 15kg. Large or fat lamb (Agnellone) is the meat from an animal of the same age as a lamb, but weighing up to 60kg. Mutton is the meat from a wether, castrated when a month old and slaughtered at a year old.
The animal must be under ten months old, with a maximum weight of 60kg. Easily digestible, this meat is pinkish-white, easy on the knife and finely grained. It has only a little intramuscular fat and its smell is very slightly acid.
The animal is castrated when a month old, and slaughtered at a year old, with a weight of under 20kg. The meat is dark and characterised by its firm consistence and aromatic flavour that varies according to the type of feed used. It is a versatile kind of meat which can be cooked in many different ways.
Mutton is the meat from an adult female sheep, which may be of variable age and weight, and which has given birth several times. Its meat is pale pink in colour and is characterised by solid muscular consistence and moderate quantity of fat. Easily digestible, mutton is also recommended as an alternative in cases of food allergies.
CHARACTERISTICS OF SHEEP’S MEAT
With the increasing age of the sheep, its meat tends to become less and less white, but tastier, even if some people do not appreciate its ‘robust’ flavour and smell. The flavour of this meat depends on what the animal’s feed and the age at slaughter. Sheep’s meat, both from the points of view of nutrition and organoleptic properties, represents a valid alternative to types of meat more widely consumed. The meat from a sheep slaughtered at an early age can be more tender and tasty than beef.
The pig, due to the wide range of derivative products, is one of the animals which is most widespread in location and number, and one of the most frequently used by man.
The male used for reproduction is called a boar, and its meat is dark red and coarsely grained. A sow is a female that has given birth, and its meat is also dark red and coarsely grained. The piglets are called ‘sucking pigs’ if they are males, and ‘sow piglets’ if they are female. They feed only on milk and have tender pink meat with a slight milky flavour.
Ham cuts are taken from the knucklebone and leg as these are areas in which there is ample muscle mass. Raw and boiled ham, both highly appreciated, are obtained from these parts, Each type of ham undergoes a different type of preparation and cooking process.
LOIN AND TENDERLOIN/UNDERCUT
LOIN AND TENDERLOIN/UNDERCUT
Tenderloin/undercut is a prime cut taken from the lumbar region whose muscles are particularly tender, whereas loin is a cut with very fine lean meat, There is some fat, just enough to make the cut soft.
This cut is taken from the dorsal part of the animal; it is very tender and tasty, thanks to the presence of bone and a fair quantity of fat. If sliced the cuts obtained are cutlets (nodini) and chops. It can, however, be boned and roasted , taking the name of ‘saddle of pork’.
NECK OF PORK
NECK OF PORK
This is a third category cut, but the meat has a very tasty flavour. It is made up of a large muscle mass in which two parts can be distinguished: the higher part with leaner veining and the lower part has more fatty veining. This cut is used for stew and mince, and is also ideal for boiling and braising.
BREAST OF PORK
BREAST OF PORK
Different types of meat and fat can be obtained from this cut: bacon, fat with layers of lean meat; bacon-fat, thick fat free of meat, usually used as condiment in the cooking stage of food; and lard, solid white fat used for frying and in cake-making and savoury pastries.
The shoulder is made up of: loin and muscle. Salami is produced from the former. The latter, tougher, is used for products that require a long cooking time, such as ‘cotechino’ (a kind of spiced Italian sausage), cooked salami, mortadella and würstel. Shoulder ham is also obtained from this cut.
CHARACTERISTICS OF PORK
Pork is rich in protein, whose content varies depending on species, age and the type of cut. One of the characteristics that make pork quality meat, is the fibre in its muscle structure: Connective tissue is present in a lesser quantity in pork than in other types of meat, making it more digestible and assimilable, so much so that it is recommended in diets. Moreover, it contains all the necessary mineral substances for our body: iron, vitamins A, B and D.
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