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Since taste and flavour are so important, always buy first-class quality meat. You can assess the quality of meat by checking its colour, smell, taste and texture. Quality also depends on the age, weight and breed of the animal from which it came. But meat does more than contribute to the pleasure of your palate; it also contains important proteins and is rich in amino acids. Meat protein is biologi cally more efficient than plant protein. This means that meat protein is more easily converted into the kind of protein naturally produced in the body, and protein is the basic component of all the cells in the body. Meat is also rich in vitamins, minerals (for instance zinc and iron) and trace elements. The nutritional value of meat depends on the type and cut of the meat and how it was produced.

Texture of the meat

The meat of well-fed animals contains variable amounts of fat, depending on the piece. Even relatively lean meat benefits from the presence of fat because fat enhances the succulence and flavour of the meat. Meat which is streaked with thin veins of fat is described as marbled; this marbling is particularly distinguishable in rump steak and bee sirloin. When the fat is located between the muscle tissue of meat, such as in pork spare rib chops, the meat is said to be marbled (photograph 1).

Veal –

A particularly delicate flavour

Veal comes from calves which are not older than three months. Compared to beef, veal is a more tender meat and has a more delicate flavour.

Lamb –

A slightly different taste

Lamb has a strongly aromatic flavour which adds a special touch to dishes. Fresh lamb, normally relatively local in origin, is widely available in supermarkets and from the butcher. Frozen lamb, on the other hand, usually comes from New Zealand.

Important: Only the meat from animals less than 12 months old can be called lamb. Suckling or milk-fed lamb comes from lambs no older than 3–6 months (or very often younger) which have never grazed.

Pork –

Versatile and tasty

Pork comes mainly from pigs which are 7–8 months old and are not yet sexually mature. After 2 days the meat will have already matured sufficiently and developed its distinctive taste.

Beef –

Dark and hearty

Usually only meat from young beef cattle is available in the shops. After hanging for a certain time in a refrigerated warehouse, it develops its characteristic aroma and becomes tender and mellow.

Mince –

Popular and versatile

Minced (ground) meat (photograph 2) can be made from all kinds of meat but the only kinds normally available in the shops are beef, pork, lamb and poultry.

» Ground beef (a) is used to make “steak hâché’’ or “steak tartare”;