Humans have been eating Beef for centuries as it’s a great source of protein and iron plus a range of other essential nutrients. Beef is so versatile and you can choose from steaks, dice, strips, mince, primal cuts for roasting, there is a huge range of cuts to choose from. There are two red meat options from cattle. Veal (from young calves) or Beef (from older animals).
Beef cattle are usually slaughtered at a range of ages depending on the use of the meat, but 12-18 months is fairly typical. The age, breed and diet of the cattle will have a big impact on the flavour, colour, fat marbling, appearance and overall quality of the meat. The type of feed the cattle may consume can include grass or grain. The Australian Meat and Livestock page has some fantastic information on the difference between both types of feed. It’s well worth the look at –https://www.mlahealthymeals.com.au/meat-nutrition/grassfed-and-grainfed/
For information on the cuts of meat you can purchase from beef please see –
For more general information on beef please see the site links below –
In Australia Veal is produced from dairy calves weighing less than 70kg or beef calves weighing less than 150kg. They can be male or female but are often the male calves from dairy breeds who cannot be used for milking and who aren’t being used for breeding. Veal is commonly used in Mediterranean cooking and can be substituted for standard beef mince.
For more information on veal please see the sites below –
Lamb’s in Australia are usually slaughtered at around 6-8 months with a carcass weight of around 18-24kg. The main factors in the grading of the meat include weight, fat score and age. Lamb fat has a higher melting point which can coat the mouth with almost a waxy mouthfeel, this can be unpleasant for some people. As the fat cools it solidifies quickly into hard fat.
The age of the animal can also have quite an impact on the flavour and aroma of the meat and the fat as they both tend to get stronger as the lamb gets older. The word Mutton in Australia is commonly used to describe meat from older sheep over 1 year old and Lamb is meat from carcasses under 1 year old. The majority of meat sold in Australia is from the younger Lamb as we prefer the more subtle flavour.
For more information on lamb please see the sites below –
Kangaroo is very popular in Australia with a range of Kangaroo products available such as burgers, sausages, kebabs and marinated pieces. Kangaroo is a highly nutritional meat that is extremely lean (about 98% fat free), high in protein, minerals and vitamins.
Kangaroo is extremely low in fat (98% fat free) which can lead to the meat becoming quite tough during cooking. Cooking styles need to be high temperature short time or long and low temperatures. Marinating is a good way to help keep the meat tender and succulent. For more information see the Beef, Veal, Lamb and Pork for Ketosis page.
For more information on kangaroo please see the sites below –
Pork is the most amazing meat to cook with and is popular in countries all over the world. Fresh pork can be eaten either as fresh meat or it can be further processed into bacon, ham and smallgoods. Pigs can be slaughtered at different ages, the youngest being piglets at 1 1/2 months to 3 months of age. Older pigs are grown for fresh meat and specific breeds of pigs are grown specifically for ham and bacon production. These breads lay down meat muscle and fat in the most desired places for smallgoods production.
Pigs are slaughtered at different ages and generally they can be divided into piglets, which are 1.5 to 3 months old, and older pigs that are intended for pork and bacon. Older female pigs are called sows and bars are uncastrated male pigs. Older sows and boars have a taint or flavour to their meat and fat which can be detected so manufacturers prefer to use younger animals.
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