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Carne senza?

Questions and answers on meat pt 4

Celo celo, miss: properties and shortcomings of beef

It's easy to say: "Eat a steak and you'll settle down!", but is it really like that in reality? A quick journey into the world of beef's shortcomings to discover new properties and find the perfect dietician-proof dish, blood tests and so on and so forth.

Sometimes highly praised, other times completely maligned, beef manages to integrate multiple essential nutrients. Different cuts of meat with different characteristics fill the food scene, offering a complete approach capable of making you exclaim: "Never again without it!".

Which meat is potassium-free?

Meat contains potassium, but obviously not all meat is the same. Some types of meat contain negligible quantities such as chicken, lamb and veal.

Cuts mostly belonging to the white meat group, low in calories, perfect for healthy dishes and excellent for welcoming particular aromas capable of underlining and enhancing the delicacy.

What meat is gluten-free?

There are gluten-free foods that are perfect for those who have discovered allergies or intolerances and find it difficult to give up meat. Foods include: fruit, vegetables, meat, fish, cheese and eggs. Specifically, meat, whether white, red or black , lends itself perfectly to everyone's meals.

The important thing is to prefer unprocessed foods, without any type of particular treatment and as natural as possible, which is why relying on organic and traditional farming proves to be a good choice to be "safe, to the core!".

Meat without cholesterol

The dilemma that afflicts many people when collecting blood tests and in the presence of the much hated stars - or asterisks. Did you know that there are cuts of meat that are low - indeed very low - in cholesterol?

Chicken, turkey, rabbit and beef are the main animal breeds that allow you to bring a rich dish to the table without increasing that annoying asterisk.

However, you need to follow some simple precautions: for chicken and turkey meat it is essential to propose a carefully prepared braid, therefore deprived of any skin and excess fat.

Which meat is lactose free?

The meat is basically lactose free, no ifs or buts. Sometimes you can find more or less significant traces of lactose in sausages since during processing they require particular techniques with the addition of additives.

When it comes to meat, however, any cut is initially lactose-free, and by "initial" we mean the preference for farms that are far from the concept of intensive farming. Be careful of any contamination, in fact lactose is widely used in the food industry for the preparation and preservation of many products.

What about meat without histamine?

Paying attention to histamine is essential to maintain the correct functioning of the respiratory and gastrointestinal systems. On a medical chemical level, histamine is a molecule that derives from an amino acid called histidine produced naturally by our body and at the same time integrated with certain foods.

In case of high values ​​it is necessary to avoid pork and sausages in general. To solve the problem where it is present it is recommended to prefer lean cuts of meat from animals without histamine such as chicken and beef.

Nickel-free meat

Nickel is another element to pay attention to and used for the processing - and not only - of meat and feed.

There are completely free foods that allow you to bring a perfect intolerant-proof dinner to the table: chicken, turkey, beef, eggs and beetroot.

Spices and perfumes enrich and complete the recipes to perfection, these ingredients in fact are an excellent start to color the dish and create unusual combinations such as a tasty sandwich.

But does meat without proteins exist?

In the common imagination, meat is a sort of protein in motion. In fact, many argue that meat contains proteins without the slightest distinction. Error, sensational error. The meat with the most proteins is red meat, or rather beef which in turn, depending on the cut, can offer a lower or higher percentage.

The meat with the least protein is lamb and kid which is suitable for those who need to carefully control the introduction of protein into the body, the percentage varies between 15 and 17 g, very little indeed.

Fat-free meat or lean meat?

For some types it is the cut of meat that belongs to the "lean meat" category, while for others the rule applies without distinction. Specifically, the following can be highlighted: beef - rump, silverside, walnut and underside, veal - fillet, horse, rabbit, chicken - without skin, pork - loin and leg.

However, it is important to underline that much of the fat content or not derives from the cooking method and the chosen condiments. It is therefore useless to cook a thin free-range chicken breast steak with a sauté of oil and butter, so to speak, eh!

Which meat contains the least iron?

Or better yet, meat with more iron and then act accordingly. Before underlining which cuts of meat contain the most iron, a distinction needs to be made: iron is EME and non-EME.

Non-EME iron is not completely assimilable by the body unlike the EME version. Non-heme iron is present in rather low quantities in poultry meat, while heme iron is found mainly in some cuts of beef such as liver and sausages - bresaola and ham.

Meat without compromises

Having highlighted all the shortcomings, it is necessary to scrupulously follow the advice of doctors who propose different solutions. Giving up meat is almost impossible, how can you say no to a welcoming braised meat? And a rich barbecue? Or a tempting steak?

Well, Italian recipes based on beef, pork, chicken, turkey and everything that the panorama offers, range from curious ideas to others that are super dietary and at the same time inviting.

It is necessary to choose and consume with caution and parsimony what could compromise the values, or eliminate from the list - for a certain amount of time or forever - foods that are harmful.

Choosing your own online butcher's shop that is a product of tradition and capable of bringing the flavors of the past back to the table is an excellent starting point that allows you to dare towards uncommercial and very good cuts of meat, try it!