White meat , pink meat, red and black meat what?

Beef and beyond

The chromatic scale that characterizes the choice of meat depends on various factors. Now, allology is a more or less exact science that exalts this or that characteristic, at the same time different sayings bring together urban and peasant legends capable of making one cut of meat preferable to another.

But. What really determines the color of meat, and above all, to date, how many colors exist? Regardless of the fact that we live in a multi-coloured society, but at least in the flesh the ideas are clear and precise and are not subject to points of view, currents of thought or who knows what other trap the human mind can produce.

Therefore, it is necessary to define with absolute certainty that the boundary line between red meat and white meat is established and clear. And the other colors? Myoglobin is the number one responsible for the color which is strictly related to the physical effort that the animal makes in life, in very general terms, this factor determines the color. We need a little more clarity.

Chicken, beef, turkey and…

The intergalactic journey into the world of meat takes into consideration different specialties of the Italian peninsula and beyond the border. At the same time, the "veterinary" definition of the presence of myoglobin offers a medical approach to the issue and allows us to create real files with the best meat in terms of nutritional and caloric content.

The Ministry of Agricultural, Food and Forestry Policies examined the results of various studies and elected "pink" meat the best in terms of elements. To choose, you therefore need to take into consideration different factors that go beyond mere nutritional characteristics and range from personal taste, to the delicacy of a particular recipe or the desire to try something regional and local, perhaps during a trip.

Let's learn to recognize them to enrich our culture and awareness of what we bring to the table.

Red meat

Red meat is obtained from slaughter animals: cattle, veal, beef, ox, cow, horse and foal. Among these, it is then necessary to distinguish between the various cuts of meat and the possibility - or not - of using the fifth quarter, including the spleen. Once again it is myoglobin and hemoglobin that offer an overview and classification of color.

In particular, horse meat is much richer in iron, which is why it is recommended to add it to your diet without exaggerating. It seems that excessive consumption of red meat favors the proliferation of carcinogenic bacteria, therefore it is necessary to use it with due caution. Beef and veal become a valid alternative solution capable of offering numerous variations: from roast to classic steak, from meatballs to meat sauce.

White meat

Farmyard animals return meat classified as white : lamb, turkey, chicken - and poultry -, rabbit. The low presence of myoglobin allows the cuts of meat to be easily digestible, low in fat and perfect for a controlled diet or a weight loss regime.

This category also includes kid and lamb which in common jargon are defined as "dairy meat" since they are slaughtered within the 30th day of life. Free-range chicken is another peculiarity that contains a truly particular characteristic: rich in flavor and low in fat.

Turkey also has its reason, or rather the meat obtained from the female specimen which is tastier and softer. Rabbit is perhaps the most complicated element to bring to the table. While the recipes are quite simple to prepare, the slaughter must be carried out in a workmanlike manner as choosing an animal that is too young or too old risks producing hard and rubbery meat. , this is why we tend to slaughter between 70 and 90 days.

The pink meat

Pork and veal belong to the pink meat group. Furthermore, pork can be divided into two categories: cuts intended for the preparation of cured meats and sausages and those structured for immediate consumption.

The calf is a bovine in all respects, it is a young and rather "light" specimen, in fact slaughter takes place around 200-220 kg in weight. Pork, on the other hand, is too often considered fatty meat but, in reality, there are lean cuts that perfectly meet the requirements of a low-fat diet. Another highly discriminating factor is the pig breed you choose, some represent a perfect solution.

Black meat

Game animals fall into the black meat category: wild boar, hare, deer, duck, quail and pheasant. Their meat is characterized by a high quantity of connective tissue and is very compact and rather dark.

The group can be divided into two subcategories: flying and fur-bearing. It should be underlined that consumption is always the consequence of abundant marinating and maturing, which is why black meats are suitable for the preparation of stews and braises.

Fats are almost zero, while the percentage of proteins is quite high, which is why they are little considered in the latest generation diets. The only type that requires a quick and light marinade is quail, perfect spit-roasted or sweet and sour.

Did you know that…

Now that the colors of the flesh have been defined and clarified we can dispel one of the myths that revolve around this topic and which is struggling to dissolve. All meat contains a good amount of iron, some a little more, others less, you need to choose the right cut of meat and prepare it as per the recipe.

So, how do you choose meat? There are many elements to take into consideration and range from the need of the moment, the type of farming, the time to dedicate to the recipe. Carne Genuina chooses to resolve the dilemma by offering Tasting Boxes with different cuts inside, so as to become familiar with the recipes and the different ingredients.