Meat nutritional properties

Meat has a high nutritional value, not only for its high protein content, but also because it is a very rich source of iron that is more easily absorbed by the body. Balanced meat consumption is important for a well-balanced and healthy diet. The fat contained in meat is an important source of energy, fat-soluble vitamins and essential fatty acids. Throughout the years, the fat percentage contained in meat has decreased, thanks to the changes introduced in the animal’s nutrition and by trimming off the meat fat before and after purchase. A low-fat cooking method, such as grilling, helps to reduce the total amount of fats.
 
Bovino
Adult Bovine
Adult bovine is the generic name used to indicate different categories among which the young bull and the heifer stand out for their tenderness and quality. The young bull is a male, aged between 14 and 18 months. Its meat is red, fine and flavourful, with a very little intramuscular fat; it is the most popular commercial category. The heifer is a young bovine female aged no more than 15-16 months and it has never been pregnant. The main characteristic of its meat is the tenderness, with a greater quantity of infiltration fat than the young bull. These infiltrations are commonly called “marezzature” (like stripes). During cooking they melt, giving the meat a delicious taste and a proverbial tenderness.
Veal
Veal
The veal is generally slaughtered when it is six months old and weights about 180-200 kg. A good veal meat must be from pinkish-white to a pale pink, very fine-grained, with a not too soft texture and a small amount of fat.
Veal
Pork
Pork
Pork meats are generally pinkish-red coloured, very fine-grained with a compact and smooth texture. Pigs can be divided in two categories: “heavy”, destined for the cured meats production and “light”, destined for the direct consumption. The “light” pig meat is tender, fragrant and fat-free.