Types of Meat and Cooking Methods

MEAT

We divide meat into two groups: RED MEAT, like beef or lamb, which is red before and dark after you cook it; or WHITE MEAT, such as poultry, which keeps its light color after you cook it.

TYPES OF MEAT

Els anglesos per referir-se a la carn d'un animal no utilitzen la mateixa paraula que defineix l'animal, exepte algunes exepcions:

• CALF (vadell petit) - VEAL
• COW - BEEF
• PIG - PORK
• SHEEP - MUTTON
• YOUNG SHEEP (xai) - LAMB
• YOUNG GOAT (cabra petita) - KID or KID GOAT

El HORSE, DONKEY and RABBIT, el nom per referir-se a la carn d'aquests animals és la mateixa.

Quan ens referim a la carn de caça:

• DEER or WILD BOAR - VENISON
• HARE: Llebre

TYPES OF MEAT (2)

• - LAMB: Young sheep, provides very tender meat and can be roast, grilled or barbecued. Aromas like mint, garlic and Rosemary combine well with it.
• - KID (és el mateix que KID GOAT): Young goat, provides a pinkish red, lean meat, which can be cooked in the same way as lamb.
• - MUTTON: Sheep meat and goat's meat, are less tender, but tasty meats.
• - HORSE or DONKEY MEAT: are uncommon on menus, but they are bright red, tender and sweet and can be served uncooked as steak tartar or braised, stewed, roast or grilled.
• - RABBIT: is a dark, tasty game meat. Usually prepared with herbs, spices and vegetables, it can be an alternative to chicken because of its versatility, but its meat tends to be dry so it is ideal stewed.
• - PORK: The meat from pigs, must be well-cooked to make it safe for humans. It is very tasty and versatile as you can eat it fried, roast, grilled, barbecued, braised or stewed.
• - BEEF: The meat from cows, is equally versatile, but you can eat it rare or well-done. You can also eat it uncooked as a carpaccio or steak tartar, or minced in stews, casseroles and burgers.
• - VEAL: The meat is tender and sweet with a delicate pink color. You can serve it stewed, roast, sautéed, as a cutlet or as the famous Milanese osso buco.
• - VENISON: from deer or wild boar is often farmed so it is tender but less tasty than wild game. Serve it grilled, roasted or stewed with mushrooms, wine or small berries.