Veal
Veal is usually more expensive than other meats on food lists. This meat has less fat than mutton. It has a delicious taste and is one of the most consumed meats on people’s tables in Iran and the world. Veal meat is one of the main sources of protein supply for the human body and has countless properties. Red meat is divided into different categories, among which we can mention veal, sheep, cow, buffalo, and buffalo meat. Bulls that are between 6 and 7 months old.
This type of meat has a lower percentage of fat than beef. It is younger and has a crisp and tender texture and its color is light pink. As the age of the animal increases, its color becomes more brown. Balanced consumption of all types of meat is necessary for the body. Because in vegetables and grains, nutrients such as zinc, iron, and vitamins of essential groups are very little and relatively more difficult to absorb. A person who does not use meat in their diet may suffer from complications such as anemia, nervous disorders, and height growth disorders.
Veal is the third most consumed meat in the world and accounts for about 25% of meat production worldwide.
It should be noted that the internal organs of livestock, such as the heart, tongue, etc., are also called meat organs or impurities. These items also contain protein, but the preference is to use animal muscle tissues in the term carcass, which have a much higher percentage of protein.
Properties of veal
Strengthening the immune system: Due to the large amount of “zinc”, veal strengthens the immune system and makes the body resistant to all kinds of infections, viruses, bacteria, etc. Hormone regulation: The protein content of veal controls the secretion of testosterone and somatotropin in the body. Skin regeneration: rapid healing of wounds and skin regeneration is the function of protein in the body, and veal with a large amount of protein helps the health of the skin and its repair. Prevention of heart diseases: veal contains omega-3 fatty acids that control blood pressure and reduce blood triglyceride levels and can prevent the occurrence of cardiovascular diseases. Production of red blood cells: veal has a high percentage of protein, which causes the production of white blood cells (leukocytes) and erythrocytes (red blood cells).
Used and popular parts of veal and mutton
Chuck
The muscular part of the calf’s neck, from vertebrae 1 to 7, constitutes about ten percent of the carcass. This part is mostly used for industrial purposes (sausages, sausages, hamburgers) and it is also used to prepare minced meat or stew.
Sirloin
This section includes the lower back of the calf and both sides of the spine. It includes ten percent of the total weight of the carcass and is used to cook dishes such as chenje kebab, Sultani, and roast beef. Of course, this type of meat has lower quality than fillets because of its veins.
Tenderloin
This part is located in the back of the back and behind the liver and is one of the most expensive parts of the calf carcass. It makes up about one percent of the total weight of the carcass and is one of the least fatty parts of veal and one of the most expensive parts of veal.
When deboning, the fillet is separated from the loin bones, and the separated fillet is divided into three parts: head, middle, and end. This part is used for dishes such as stew, kebab, and steak. (The fillet steak is made from the fillet’s head).
Shank
The rear part of the calf, which constitutes 30% of the total weight of the carcass, is known as the thigh and includes the muscles of the leg and pelvis, which itself is divided into parts such as the round of the thigh and the calf of the thigh.
Calf thigh meat is firm and cartilaginous, and its minced form is suitable for all kinds of dishes, such as pan-roasted kebabs, dinners, and cutlets. Also, the combination of calf thigh meat mixed with its fat is suitable for pounding.
Brisket
The offal sometimes includes the ribs and abdominal muscles and constitutes about 22 percent of the carcass weight. This meat is one of the hardest parts of the veal and is usually used in the preparation of pounded and tender kebabs. It depends on how fat and thin the calf is. This area is a suitable choice for minced meat or industrial use. In many regions, this part of veal is very popular and they even prefer it to veal fillet.
Rib
This part includes the bone part of the bone, which is used for T-Ban steak.
This part is considered the best part of the veal for barbecue ribs. Beef ribs are tasty, soft, and tender. This part is also used for cooking broth.
The daily price of beef and mutton
You can see the daily price of all kinds of mutton and veal from the following links and sites:
Frozen veal
Usually, people keep their household items frozen in the refrigerator for longer storage and continuous use and to save money and time; meat is no exception to this rule. In the following section, items and tips for storage And the use of frozen meat are stated.
After taking the meat out of the freezer, the meat texture should not:
- It should be soft, slimy, and loose because it is one of the signs of meat spoilage.
- The texture of the meat should not be spongy.
- The meat should not be too juicy and should not have an unusual smell such as sourness and rotting.
- Frozen meat should not have signs of burns caused by freezing (spots with chalky white to gray color) or fungus (colored spots caused by mushroom growth).
- Do not re-freeze meat that has been taken out of freezing for longer storage. Because in addition to spoiling much sooner; Rather, such meat will lack the necessary nutritional value.
Frozen veal iron
With long-term storage of meat in the freezer, vitamins are reduced to a relatively large extent. If the refreezing of meat is not done correctly, the iron of the meat will be significantly reduced, but if the defreezing is correct, the iron of frozen meat will not be much different compared to the iron of fresh meat.
Distribution of warm veal
Sheep meat is one of the most delicious foods that is liked by all members of society, freshness is an important point when preparing meat, and buying from a reputable center solves this concern to a large extent.
One of the characteristics of buying bulk meat is its cost-effectiveness for both sides of the transaction.
Selling veal in the slaughterhouse
Sometimes, some of the slaughterhouses approved by the Ministry of Health in different provinces offer a list of their products to the public, which is lower than the price of stored meat, and people can buy what they need from these centers.
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