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veal (more delicate drinks milk)
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214 veal lamb pork
214
| Question | Answer |
|---|---|
| veal (more delicate drinks milk) | meat of young, usually male, calves that are by-products of the dairy industry |
| young veal has | firm texture,ligth pink color & very little fat |
| nutrition veal | mayor source protein, niacin, zinc,b vit., less marbling than beef |
| lamb | meat of sheep slaughtered when they are less than 1 year |
| lamb is quite | tender & can be preparedly almost any cooking method |
| spring lamb | born early spring ,slaughtered at 3-5 months |
| suckling lamb | never fed grass or grains |
| agneau pre-sale | distance flavor-grazes on salt marshes in France |
| Goat | closely related to lamb |
| nutrition lamb | economical, high quality protein, ,lean & lower in cholesterol, good source of iron, less marbling |
| domestic lamb primary fed | grains & has milder flavor |
| imported lamb fed | grass |
| domestic land is raised | to around 135 lb. larger than imported lamb resulting in larger cut sizes |
| pork hogs | are butchered at a young age, their meat is generally very tender w/ delicate flavor |
| niche pork | alternative or specialty pork products |
| heritage or heirloom breed | older breeds of pork ,meat or poultry |
| suckling pig | very young ,small pigs, roasted whole |
| nutrition pork | good source protein, b vit., high in fat-especially sat. fats, high sodium when smoked, cured or preserved |
| confit | meat or poultry slowly cook & preserved in its own fat |
Created by:
Cfreytes