Meat and Poultry
Meat and Poultry: Vital protein sources from animals, meat (beef, pork, lamb) and poultry (chicken, turkey) are dietary staples worldwide. Meat provides iron, B vitamins, and fats, while poultry offers leaner protein.
Meat - Poultry
Vital protein sources from animals, meat (beef, pork, lamb) and poultry (chicken, turkey) are dietary staples worldwide. Meat provides iron, B vitamins, and fats, while poultry offers leaner protein. The industry fuels global food systems but faces scrutiny over environmental impact (greenhouse gases, water use), ethical farming practices, and health concerns linked to processed meats. Culinary applications range from grilling to gourmet dishes, with cultural significance across cuisines.
Lamb - Goat Meat
Lamb and goat are prized meats in global cuisines, known for their distinct flavors and nutritional benefits. Both meats are leaner than beef, with lamb offering a tender, slightly gamey taste and goat having a firmer texture and a deeper, earthy flavor.
Beef
Beef is one of the most versatile and widely consumed meats, offering a range of cuts that vary in texture, flavor, and ideal cooking techniques. Whether you’re preparing a slow-cooked stew or a sizzling steak, understanding the different cuts of beef can help you make the best culinary choices.