Elk meat is a delicious and nutritious red meat that is gaining popularity among health-conscious consumers.

It is a good source of protein, iron, and zinc, and it is low in saturated fat and calories.

Elk meat is also a good source of omega-3 fatty acids, which are beneficial for heart health.

In this blog post, we will discuss the many benefits of eating elk meat.

We will also provide some tips on how to cook elk meat so that it is tender and flavorful.

Elk health benefits:

Low-fat diet product:

Elk meat is a great choice for people who are looking for a low-fat diet product. It is only about 2% fat, compared to ground beef, which is about 20% fat.

Elk meat is also a good source of protein, with about 25 grams of protein per serving.

This makes it a good choice for people who are trying to lose weight or build muscle.

Rich source of protein:

Protein is essential for building and repairing muscle tissue.

It is also important for maintaining a healthy weight and reducing the risk of chronic diseases.

Elk meat is a good source of protein, with about 25 grams of protein per serving.

This makes it a good choice for people who are looking to increase their protein intake.

A positive effect on brain function memory:

Elk meat contains nutrients that are important for brain health, such as B vitamins, iron, and zinc.

B vitamins are essential for cognitive function, including memory and learning.

Iron is important for carrying oxygen to the brain, and zinc is important for brain development.

Studies have shown that eating elk meat can improve brain function and memory in both children and adults.

Contains an abundance of B vitamins:

Group B vitamins are essential for metabolism, which is the process by which the body converts food into energy.

Elk meat is a good source of group B vitamins, including thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, biotin, and vitamin B12.

Studies have shown that eating elk meat can help to improve metabolism and boost energy levels.

Good for the nervous system:

Elk meat contains compounds that are important for the functioning of the nervous system, such as omega-3 fatty acids, magnesium, and potassium.

Omega-3 fatty acids are essential for brain health and nervous system function.

Magnesium is important for nerve function and relaxation.

Potassium is important for nerve conduction and muscle function.

Studies have shown that eating elk meat can improve nervous system function and reduce the risk of neurological disorders.

Reduces the risk of developing heart disease:

Elk meat contains compounds that are important for heart health, such as omega-3 fatty acids, iron, and potassium.

Omega-3 fatty acids can help to lower cholesterol levels and improve blood vessel function.

Iron is important for carrying oxygen to the heart muscle.

Potassium is important for regulating blood pressure and reducing the risk of blood clots.

Studies have shown that eating elk meat can help to reduce the risk of heart disease.

Reduces the risk of cancer:

Elk meat contains antioxidants, which are compounds that can help to protect cells from damage caused by free radicals.

Free radicals are unstable molecules that can damage cells and lead to chronic diseases, such as cancer.

Elk meat is also a good source of nutrients that are important for skin health, such as vitamin C and vitamin E.

Studies have shown that eating elk meat can help protect against cancer and slow down the aging process.

A great source of Iron:

Elk meat is a rich source of iron and other substances that contribute to hemoglobin production and have a positive effect on the functioning of the hematopoietic system.

People who occasionally include wapiti meat in their diet are less likely to develop anemia.

Elk meat is a good source of iron, which is essential for hemoglobin production.

Hemoglobin is a protein in red blood cells that carries oxygen to the tissues.

Elk meat is also a good source of other nutrients that are important for the hematopoietic system, which is the system responsible for producing blood cells.

Studies have shown that eating elk meat can help to prevent anemia and improve blood health.

Regulates blood sugar levels:

Elk meat contains compounds that can help to regulate blood sugar levels.

These compounds can help to improve insulin sensitivity and reduce the risk of type 2 diabetes.

Studies have shown that eating elk meat can help to improve blood sugar control in people with type 2 diabetes.

Precautions before you consume elk meat:

Moose meat is a delicious and nutritious food, but it is important to be aware of the potential risks associated with consuming it.

• Wild animals carry diseases.
• Moose are wild animals, and they can carry diseases such as encephalitis, salmonellosis, and helminth infections.
• It is important to thoroughly cook moose meat to kill any harmful bacteria or parasites.
• Pregnant women, young children, and nursing mothers should avoid moose meat.
• Moose meat can contain high levels of mercury and other heavy metals, which can be harmful to the developing brain and nervous system.
• Avoid eating the internal organs of older moose.
• Moose kidneys, heart, and liver can accumulate cadmium, a heavy metal that can damage the kidneys and liver.
• It is best to avoid eating these organs, especially from older moose.
• Limit your intake of moose meat if you have gout or other joint problems.
• Moose meat contains purines, which can break down into uric acid.
• High levels of uric acid in the blood can lead to gout attacks and other joint problems.

How to Safely Consume Moose Meat?

• Cook moose meat thoroughly.
• Moose meat should be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius) to kill any harmful bacteria or parasites.
• Avoid eating the internal organs of older moose.
• Moose kidneys, heart, and liver can accumulate cadmium, a heavy metal that can damage the kidneys and liver.
• It is best to avoid eating these organs, especially from older moose.
• Limit your intake of moose meat if you have gout or other joint problems.
• Moose meat contains purines, which can break down into uric acid.
• High levels of uric acid in the blood can lead to gout attacks and other joint problems.

If you are concerned about the risks associated with consuming moose meat, it is best to err on the side of caution and avoid it altogether.

There are many other healthy and delicious meats available, such as chicken, fish, and beans.

Using elk meat:

Elk meat is a dense, red meat similar to venison, but it is less gamey and has a more delicate flavor.

It is also very lean, with less fat than beef or chicken.

Elk meat is rarely found in the wild in North America, so most of the elk meat on the market comes from breeding farms.

When cooked properly, elk meat is tender and juicy, with a melt-in-your-mouth texture.

It is a great choice for a special occasion dinner, such as a holiday feast or a romantic meal for two.

To prepare elk meat, it is important to marinate it before cooking.

This will help to tenderize the meat and enhance the flavor.

You can marinate elk meat in a variety of different liquids, such as red wine, balsamic vinegar, or citrus juice.

Once the elk meat is marinated, you can cook it using a variety of different methods, such as grilling, pan-frying, or roasting.

Be careful not to overcook elk meat, as it can become tough.

Lithuanian Elk Meat with Sour Cream Sauce

Ingredients:

• 600g moose meat
• Salt and pepper
• 100g lard, diced
• 2 large carrots, chopped
• 2 large onions, chopped
• 2 cups beef broth
• 1 tablespoon flour
• 1 tablespoon dried mushrooms
• 1/2 cup sour cream
• Additional salt and pepper to taste

Preparation:

• Marinate moose meat in broth for 6 hours or overnight.
• Brown meat on all sides in a skillet.
• Transfer meat to a Dutch oven with carrots, onions, and beef broth.
• Cover and simmer for 2-3 hours, or until meat is tender.
• While the meat is cooking, make the sauce by browning flour in a skillet, then whisking in hot stock from dried mushrooms.
• Simmer sauce for 15 minutes, then strain it and add it to the pot with the meat and vegetables.
• Bring to a simmer and cook for 10 minutes.
• Stir in sour cream and cook until heated through.

Elk Meat Storage:

Whether you’re a seasoned hunter or just trying your hand at wild game for the first time, knowing how to properly store elk meat is essential for ensuring that it’s safe to eat.

If you plan to cook your elk meat within a couple of days, you can store it in the refrigerator.

Be sure to wrap it tightly in plastic wrap or place it in a resealable bag to prevent it from drying out.

Ground elk meat should be used within one to two days, while whole cuts of elk meat can be stored for up to three days.

If you need to store your elk meat for longer than a few days, the best option is to freeze it.

This will help to preserve its flavor and quality for up to six months.

To freeze elk meat, cut it into meal-sized portions and wrap each portion tightly in plastic wrap or freezer paper.

Place the wrapped meat in a freezer bag or container and seal it tightly.

To thaw frozen elk meat, place it in the refrigerator overnight or for several hours.

You can also thaw it in the microwave on the defrost setting, but be sure to cook it immediately after thawing to prevent the growth of bacteria.

The post Elk Meat: The New Superfood? appeared first on Foodieleaks.

The post Elk Meat: The New Superfood? appeared first on Foodieleaks.

Are you looking for a healthy and delicious meat option?

If so, ostrich meat is a great choice!

Ostrich meat is one of the leanest meats available, with less fat than chicken, beef, or pork.

It is also a good source of protein, iron, zinc, and vitamin B12.

In this blog post, we will explore the health benefits of ostrich meat, as well as some of the ways you can cook it.

We will also debunk some of the myths about ostrich meat, such as the belief that it is tough or gamey.

General facts about ostrich meat:

For many, ostrich meat has already ceased to be exotic. In the past, it was only used in large bird habitats.

Today, there are many large poultry farms, and its meat is available to most consumers.

Overview:

Ostriches are the largest living birds on Earth, reaching up to 2.5 meters in height and weighing up to 160 kilograms.

They are native to the African savannahs, where they have been hunted for centuries for their meat, skin, and feathers.

Ostrich farming has a shorter history, beginning in the 19th century when South African farmers started raising ostriches for their feathers.

In the mid-20th century, the world began to appreciate ostrich meat, and the first ostrich farm in Poland was established in 1993.

Ostriches have not yet gained widespread popularity, but they are a popular export.

For example, Poland is currently one of Europe’s leading producers of ostrich meat, and it is particularly popular in Germany, the Netherlands, and Belgium.

Ostrich meat flavor:

Ostrich meat is often described as having a similar flavor to beef but with a more delicate and juicy texture.

It is also said to have a hint of sweetness and a gamey aroma.

Well-prepared ostrich meat is said to melt in your mouth, leaving a lasting impression.

• “Ostrich meat resembles beef” can be rewritten as “Ostrich meat has a similar color and flavor to beef.”
• “Its taste can also be compared to that of good-quality beef” can be rewritten as “Ostrich meat has a similar flavor to high-grade beef.”
• “It tastes sweet and juicy” can be rewritten as “Ostrich meat has a sweet and succulent flavor.”
• “In the smell, you can recognize a hint of venison” can be rewritten as “Ostrich meat has a slightly gamey aroma.”
• “Well-prepared ostrich meat almost melts in your mouth” can be rewritten as “Ostrich meat is tender and flavorful when cooked properly.”
• “Leaving indelible taste sensations” can be rewritten as “leaving a lasting impression on your taste buds.”

Ostrich, beef or poultry?

Ostrich meat is often described as being somewhere between beef and poultry.

It has the rich, beefy flavor of red meat, but it is also lean and low in fat, like poultry.

This makes it a healthier alternative to both beef and poultry, especially for people who are watching their cholesterol or weight.

In fact, ostrich meat is one of the leanest meats available.

Ostrich meat has only 2-3 grams of fat per serving, compared to 4-5 grams of fat in beef and 3-4 grams of fat in chicken.

It is also lower in cholesterol than both beef and chicken.

In addition to being low in fat and cholesterol, ostrich meat is also a good source of protein and iron.

A 3-ounce serving of ostrich meat contains 25 grams of protein, which is more than a serving of beef or chicken.

It also contains 2 milligrams of iron, which is about 10% of the daily recommended intake.

If you are looking for a healthy and delicious alternative to beef or poultry, ostrich meat is a great option.

It is lean, low in fat and cholesterol, and a good source of protein and iron.

Ostrich meat health benefits:

Ostrich meat is high in protein:

It contains about 20% protein, which is similar to other lean meats like chicken and turkey.

Protein is essential for building and repairing tissues, and it can also help you feel full and satisfied after eating.

Ostrich meat is also a good source of other nutrients, including copper, potassium, zinc, and vitamins B2 and PP.

These nutrients are important for maintaining good health.

Ostrich meat is low in fat and sodium:

making it a good choice for people with high blood pressure.

Ostrich meat is a lean meat, with only 0.24 to 1.11% fat.

This is even less fat than chicken, which has about 3.4% fat.

The fat in ostrich meat is also of a beneficial composition, with more than 1/3 of the fatty acids being polyunsaturated acids.

Polyunsaturated acids are essential fatty acids that are important for many bodily functions, including regulating blood pressure.

In addition to being low in fat, ostrich meat is also low in sodium.

A 100-gram serving of ostrich meat contains only about 45 milligrams of sodium.

This is much lower than the sodium content of other meats, such as beef (77 milligrams) and chicken (72 milligrams).

The combination of low fat and low sodium content makes ostrich meat a good choice for people with high blood pressure.

High heme iron content:

This is really beneficial, especially for people with anemia and pregnant women

Studies carried out by renowned scientific centers have shown a very high heme iron content in ostrich meat (2.9 mg / 100g tissue after heat treatment), higher than in beef and horse meat.

In the case of meat, where heme iron is predominant, iron utilization by the human body is as high as 20%.

For this reason, ostrich meat is recommended for people suffering from anemia, pregnant women, active sports enthusiasts, and anyone concerned about their body’s efficiency.

Other health benefits:

• Normalizes cholesterol levels.
• Improves the condition of hair, nails, and skin (calcium and phosphorus).
• Improves cardiovascular function, and normalizes blood pressure (vitamin B).
• Helps build muscle (vitamin E).
• Improves digestion (protein).
• Promotes weight loss (low fat).
• Eliminates toxins from the body, and improves metabolic processes (protein).
• Oxygenates the blood.
• Helps patients recover from surgery and serious long-term illness (protein).
• Strengthens the musculoskeletal system (calcium).
• Replenishes energy and vitality (vitamin PP).

Using ostrich:

Preparing ostrich may not be very complicated, but it does require special care.

We can’t subject it to intensive heat treatment, as it can become dry and bastardized.

If we prepare the meat correctly, it will be soft and tender.

Ostrich leg meat works best as a roast.

It can be served hot or cold.

To ensure that the roast doesn’t get too dry and that all its juices are retained, it’s worth using ready-made cooking bags or a casserole dish with a lid.

When cut into pieces, it can be successfully transformed into a stew and minced – spaghetti sauce or tartare.

Ostrich meat is a versatile and delicious option that can be enjoyed in many different ways.

Sliced meat is ideal for making steaks, scallops, or medallions, while smaller pieces can be used to make stews, stir-fries, or Bolognese sauce.

Ground ostrich meat can also be used in a variety of dishes.

In addition, ostrich meat is naturally low in fat and cholesterol, making it a healthy choice for those looking to reduce their intake of these nutrients.

It is also a good source of protein, iron, and zinc.

Ostrich meat does not need to be heavily seasoned.

Salt and pepper are usually sufficient, but other herbs and spices can also be used, such as coriander, rosemary, or orange zest.

Some cooks even add sweet ingredients, such as cranberries or apricots.

Furthermore, it can be cooked in a variety of ways.

It can be grilled, pan-fried, roasted, or stewed.

It can also be eaten raw, such as in carpaccio or tartare.

Ostrich Carpaccio:

Ingredients:

• 1 pound frozen ostrich meat, thawed but not completely
• 6 tablespoons olive oil or rapeseed oil
• 3 tablespoons lemon juice
• 1/2 bunch parsley
• 1/4 bunch basil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Preparation:

• Cut the ostrich meat into the thinnest slices possible using a sharp knife.
• Spread the meat out on a serving platter.
• Finely chop the parsley and basil leaves.
• In a small bowl, whisk together the olive oil, lemon juice, parsley, basil, salt, and pepper.
• Pour the dressing over the ostrich meat and spread it evenly.
• Sprinkle the Parmesan cheese over the top.
• Serve immediately with warm croutons.

Ostrich fillets and creamy blue cheese:

Ingredients :

• 4 ostrich fillets
• 1 tablespoon butter or margarine
• ¼ cup port wine
• ¼ cup heavy cream (or whipping cream)
• 2 tbsp. creamy blue cheese
• Ground pepper
• Salt

Preparation:

• Rinse ostrich and pat dry with a towel.
• Melt butter in a 10- to 12-inch skillet over high heat. Cook steaks when the pan is hot.
• Brown meat on each side for medium-rare or medium-rare (red in the center, cut lightly to check), 4 to 5 minutes total or to taste (note that well-cooked ostrich meat is dry).
• Remove the pan from the heat and quickly transfer the meat to a plate. Set aside and keep warm.
• Add port, cream, and cheese to skillet; stir over high heat until mixture reduces to about 1/3 cup. Pour sauce over the meat. Season with salt and pepper to taste.

Buying ostrich meat:

When choosing ostrich meat, bear in mind that not all parts are suitable for all dishes.

For steaks, let’s use fillets and tenderloins, as they are the most delicate.

The remaining pieces are harder, so they require longer processing and can be baked or cooked.

The post Ostrich Meat: The Future of Meat? appeared first on Foodieleaks.

The post Ostrich Meat: The Future of Meat? appeared first on Foodieleaks.

When you think of alligator meat, you probably think of something scary, dangerous, and maybe even a little bit gross.

But what if I told you that alligator meat is actually one of the healthiest and most sustainable meats on the planet?

That’s right, alligator meat is packed with protein, low in fat, and has a neutral flavor that makes it perfect for a variety of dishes.

It’s also a great source of omega-3 fatty acids, which are beneficial for heart health.

We’ll also share some recipes for delicious alligator dishes that you can try at home.

So read on to learn more about the healthy, sustainable meat of the future!

General facts about alligator meat:

Historical overview:

Alligators and alligators are closely related, and their meat is also similar in taste and texture.

The only major difference is that alligator meat has a lower sodium content.

The earliest record of humans eating alligator meat dates back to the Ming Dynasty in China.

During this time, alligator meat was considered a delicacy and was often served at wedding banquets.

There are currently two extinct species of alligator: the American alligator and the Chinese alligator.

However, there are still many alligator farms in the United States that raise alligators for their meat.

This meat is available in specialty stores and some grocery stores.

If you’re looking for unique and flavorful meat to try, the alligator is a great option.

It’s low in sodium and high in protein, making it a healthy choice.

Also with its mild flavor, alligator meat can be cooked in a variety of dishes.

Difference between crocodiles and alligators:

Alligators and crocodiles are often confused with each other, as they are very similar in appearance.

Both animals are large, scaled reptiles with long snouts and powerful jaws.

However, there are some key differences between the two species.

One of the most obvious differences is the shape of the snout.

Alligators have a broad, U-shaped snout, while crocodiles have a longer, V-shaped snout.

This difference in snout shape is related to the different diets of the two animals.

Alligators typically eat fish, turtles, and small mammals, while crocodiles eat a wider variety of prey, including large mammals, birds, and even other crocodiles.

Another difference between alligators and crocodiles is their distribution.

Alligators are found in North America, while crocodiles are found in Africa, Asia, and Australia.

Nutritionally, alligator and crocodile meat are very similar.

Both types of meat are low in fat and high in protein.

However, crocodile meat does have a slightly higher sodium content than alligator meat.

This difference is likely because crocodiles typically live in saltwater habitats, where the sodium content is higher.

Overall, the differences between alligator and crocodile meat are minor.

In most cases, you would not be able to tell the difference between the two meats if they were prepared the same way.

However, if you are sensitive to sodium, you may want to choose alligator meat over crocodile meat.

Alligator meat nutritional values and health benefits:

Nutritional values:

Alligator meat is a lean, high-protein meat that is lower in calories than chicken, beef, or pork.

A 100-gram serving of alligator meat contains 21 grams of protein, compared to 18 grams of chicken and 19 grams of beef.

Alligator meat also has very little fat, with only 2 grams per 100 grams.

This is much lower than the fat content of chicken (10 grams), beef (16 grams), and pork (over 30 grams).

In terms of calories, alligator meat is also very low-cal, with only about 100 calories per 100 grams.

This is much lower than the calorie content of chicken (145 calories), beef (121 calories), and pork (107 calories).

As a result of its low fat and calorie content, alligator meat is a good choice for people who are looking for a slice of lean, high-protein meat that is also low in calories.

It is a good source of iron and zinc, and it is also said to have a mild, slightly sweet flavor that is similar to chicken or pork.

Alligator meat is not as widely available as chicken, beef, or pork, but it can be found in some specialty stores and restaurants.

If you are looking for a slice of lean, high-protein meat that is also low in calories, alligator meat is a good option to consider.

Alligator meat is a nutritious and sustainable source of protein.

It is low in cholesterol and high in vitamins and minerals, including:

• The whole group of B vitamins, especially vitamin B12
• Calcium to potassium
• Cobalt to phosphorus
• Nickel to magnesium
• Zinc, copper, and iron
• Sodium and silicon

In addition to its nutritional value, alligator meat is also environmentally friendly.

Unlike pets or poultry, alligators do not require any chemicals to be raised.

This makes them a sustainable option for those looking for a healthy and environmentally friendly source of protein.

Health benefits:

Alligator meat: A healthy alternative to red meat

Alligator meat is a relatively new food in the United States, but it has been eaten for centuries in other parts of the world.

Traditional Chinese Medicine (TCM) practitioners believe that alligator meat can warm the body, just like ginger.

It is also thought to have a curative effect on colds and possibly asthma.

However, these claims have not been scientifically proven.

Here are some of the main health benefits of alligator meat:

Nerve function:

Alligator meat is a good source of protein and magnesium, which are both important for nerve function.

Magnesium is a mineral that helps to regulate nerve signals and can help to prevent neural disorders such as Alzheimer’s disease.

Protein is also essential for nerve health and can help to repair damaged nerves.

Cure skin problems:

Alligator meat has been traditionally used to treat skin problems, such as eczema, itchy skin, and skin allergies.

The high protein content of alligator meat is thought to help to repair damaged skin cells and promote new skin growth.

Prevent anemia:

Alligator meat is also a good source of iron, which is necessary for red blood cell production.

Iron deficiency can lead to anemia, which can cause fatigue, weakness, and other health problems.

Eating alligator meat can help to prevent anemia and keep your blood levels healthy.

Weight loss:

Alligator meat is a low-calorie food that is high in protein.

This makes it a good choice for people who are trying to lose weight or maintain a healthy weight.

A 3.5-ounce serving of alligator meat contains only 232 calories, while the same amount of beef contains 291 calories.

This means that you can eat more alligator meat without consuming as many calories.

Diabetes prevention:

Alligator meat contains proteins and amino acids that can help to protect the pancreas, the organ responsible for producing insulin.

Insulin is a hormone that helps to control blood sugar levels.

People with diabetes either do not produce enough insulin or their bodies do not respond to insulin properly.

Eating alligator meat may help to prevent diabetes or manage the symptoms of diabetes.

Asthma prevention:

Alligator meat is thought to have anti-inflammatory properties that can help to reduce the symptoms of asthma. The Chinese have traditionally used alligator meat to treat asthma, often mixing it with medicinal plants such as ginseng.

Strong bones:

Alligator meat is a good source of calcium, which is essential for bone health.

In fact, it contains more calcium than beef per serving.

This makes it a good choice for people who are looking to improve their bone health or prevent osteoporosis.

Cholesterol control:

Alligator meat has less cholesterol than other types of meat, such as beef and pork.

This makes it a good choice for people who are trying to lower their cholesterol levels.

A 300-gram serving of alligator meat contains just 23 milligrams of cholesterol.

Anti-tumor:

Alligator meat contains compounds that have been shown to have anti-tumor properties.

These compounds can help to prevent the growth and spread of tumors.

Reduces the risk of atherosclerosis:

Alligator meat has less saturated fat than chicken, which can help to reduce the risk of developing atherosclerosis.

Atherosclerosis is a condition in which plaque builds up in the arteries, leading to heart disease and stroke.

Relieves colds and coughs:

Traditional Chinese medicine (TCM) practitioners believe that alligator meat is a hot food, meaning that it has warming properties.

This makes it a good choice for people with colds and coughs, as it can help to relieve congestion and soothe the throat.

Prevents wrinkles:

Alligator meat is high in protein, which is essential for skin health.

Protein helps to keep skin looking young and firm by producing collagen, a protein that gives skin its structure.

may help to cure cirrhosis:

Cirrhosis is a condition in which the liver is damaged and scarred.

This can lead to several health problems, including jaundice, fatigue, and weakness.

The Chinese have traditionally used alligator meat to treat cirrhosis.

The protein and amino acids in alligator meat may help to repair liver cells and improve liver function.

Prevent heart disease:

Alligator meat is low in saturated fat and cholesterol, and it is a good source of potassium.

These nutrients can help to protect your heart health by reducing your risk of developing heart disease, stroke, and other cardiovascular problems.

Improve lung function:

Alligator meat is thought to be beneficial for respiratory health.

It may help to improve lung function by binding oxygen more efficiently.

This could be helpful for people with asthma or other respiratory problems.

Boosts the immune system:

Protein is essential for a healthy immune system.

Alligator meat is a good source of protein, and it may help to boost the production of immune cells.

This could help to protect against infection and disease.

Build muscle:

Alligator meat is a good source of protein, which is essential for muscle growth.

A 100-gram serving of alligator meat contains about 46 grams of protein, which is more than the amount of protein found in a similar serving of chicken or beef.

Precautions before consuming alligator meat:

Alligators are cold-blooded animals, which means that their metabolism is slower than that of warm-blooded animals.

This means that they do not need to eat as much food to survive, and their meat is therefore lower in fat and cholesterol.

Alligator meat is also a good source of protein, iron, and zinc.

However, there are some important considerations to keep in mind when eating alligator meat.

Alligators that are caught in the wild may have traces of mercury contamination, depending on the type of habitat in which they are found.

This is especially a concern for young children, pregnant women, and the elderly.

Alligator meat can be a source of harmful bacteria, such as salmonella. Salmonella can cause some health problems, including typhoid, diarrhea, and digestive disorders. In severe cases, salmonella infection can even cause liver damage.

The protein and amino acid content of alligator meat can also trigger allergic reactions in people with allergies.

If you have a history of allergies, it is best to consult your doctor before consuming alligator meat.

Farmed alligators, on the other hand, are not at risk of mercury contamination.

So, if you have an acquired taste for this exotic meat, you can always choose farmed alligators.

You can find them in restaurants or your average supermarket just around the corner.

Here are some additional tips for eating alligator meat safely:

• Cook alligator meat thoroughly to an internal temperature of 165 degrees Fahrenheit.
• Avoid eating the liver and kidneys of alligators, as these organs may contain higher levels of mercury.
• If you are pregnant or breastfeeding, it is best to err on the side of caution and avoid eating alligator meat altogether.

With these considerations in mind, alligator meat can be a healthy and delicious addition to your diet.

So next time you’re looking for a new protein option, be sure to give alligator a try!

Using alligator meat:

Alligator meat is a popular dish in many countries, including Australia, the USA, Thailand, South Africa, and the Philippines.

The tail section of the alligator is the most familiar part, and it has a mild flavor similar to chicken.

The legs, arms, and shoulders have a different flavor, which is often described as being gamey or musky.

Alligator meat can be cooked in a variety of ways, but it is important to cook it thoroughly to avoid food poisoning.

It is also a good idea to remove any fat from the outside of the meat before cooking.

Some people recommend marinating alligator meat for 6 hours before cooking to help tenderize it.

To preserve the nutritional value of alligator meat, it is best to cook it with as little oil as possible. Overcooking will dry out the meat and make it tough.

Alligator meat can be cooked in a variety of ways.

For a quick meal, you can fry it, sauté it, or grill it over high heat.

If you want to cook it slowly, you can simmer it in a soup or stew, or bake it in the oven.

For a crispy and flavorful dish, you can cut the meat into pieces, coat it in cornstarch and bread flour, and then deep-fry it.

Some people say that alligator meat tastes like fried chicken wings.

Alligator meat can also be used to make burgers, sausages, and other dishes.

In Thai cuisine, alligator meat is often stir-fried with basil.

Alligator meat in shells:

Ingredients:

• Alligator Fillet 500 g
• Lime 1 piece
• Olive oil 2 tablespoons
• Garlic 1 onion
• Grated ginger 1 tablespoon
• Red chili pepper 1 piece
• Lime zest 1 teaspoon
• Sweet chili sauce 100 ML
• Salt in taste

Preparation:

• Cut the alligator fillet into 2 cm cubes.
• Mix the meat with olive oil, half-lime juice, ginger, garlic, chili pepper, and pickle for 1 hour in the fridge.
• Soak the stumps in cold water for 20 minutes. Put the meat in the shells.
• Fry the meat on the grill until half cooked.
• Take half the chili sauce, evenly spread the sauce over the meat, and fry the kebabs until soft, keep on becoming (sweet sauce should soak the meat, not burn), and do not overcook.
• Combine the lime zest and half of the sweet chili pepper.
• Serve with lime juice and chili sauce.

Buying alligator meat:

When selecting alligator meat, it is important to choose the best part of the animal.

The tail is considered the most tender and flavorful cut of meat, so look for meat from that section.

The meat should also be fresh, with a bright red color and no bad smells.

It is best to buy from a reliable source that you trust, as this will ensure that the meat is safe to eat and has been handled properly.

Storing alligator meat:

As with any type of meat, there are different ways to store alligator meat.

Refrigerator storage:

Keep the food in the refrigerator at a temperature of 5 to 0 degrees Celsius for up to 24 hours.

Freezer storage:

For shorter storage:

keep the food in the freezer at a temperature of -4 to 0 degrees Celsius for up to an additional period.

For longer storage:

Store the meat in the freezer at a temperature of -12 to -8 degrees Celsius for up to 2-4 months.

For the longest storage time:

You can also keep it in the freezer at a temperature of -24 to -18 degrees Celsius for up to 10-12 months.

Furthermore, the following tips can even extend the shelf life of alligator meat:

• Cut the meat into portions that you will use in one meal.
• Wrap the meat in aluminum foil, cling film or parchment paper.
• Place the wrapped meat in a sealed bag and put it in the refrigerator.
• Do not wash the meat before freezing, as this will shorten its shelf life.
• If you want to extend the shelf life of the meat by several days, wrap it in parchment paper coated with vegetable oil.
• Do not thaw frozen meat by dissolving it in boiling water. This will damage the meat and make it tough.

The post Alligator Meat: The Healthy, Sustainable Meat of the Future appeared first on Foodieleaks.

The post Alligator Meat: The Healthy, Sustainable Meat of the Future appeared first on Foodieleaks.

Have you ever wondered what it would be like to eat a yak?

If you’re like most people, you probably haven’t given much thought to this animal that lives high in the mountains of the Himalayas and North America.

But yak meat is actually a delicious and healthy alternative to beef that deserves more attention.

In this blog post, I’ll tell you everything you need to know about yak meat: how it tastes, how to cook it, where to buy it, and why you should try it.

You might be surprised by how much you enjoy this exotic meat that has been a staple for centuries in countries like Tibet, India, Mongolia, and China.

General facts about yak:

Yak: overview

Although it shares similar characteristics with bison and beef, the yak is larger and has longer horns.

Its fur consists of two distinct layers: a long, lush outer layer that forms a skirt around the animal, and a dense, woolly undercoat that serves as protection against the cold and is shed in the summer.

The eyes of the yak are relatively weak, but its sense of smell and hearing are very acute.

Furthermore, it is a social and gregarious animal that lives in herds of 10 to 30 individuals composed of cows and steers in summer.

However, during the winter the males join the groups for breeding and a herd can sometimes reach up to two hundred individuals.

In case of danger, they defend the herd by positioning themselves in a circle around the females and the young.

The yak can withstand temperatures below -40°F thanks to its double fleece, but also to the oily and anti-freezing substance that its skin secretes.

Yak meat vs beef:

Yak meat has a high nutritional quality, as it contains little fat and many other nutrients like amino acids.

But this is not enough to make it taste good.

Most of the beef we usually eat is raised on foods that give it a balance of fat and lean, and make it tender and tasty and most people are used to this.

On the other hand, Yak meat is tough and dry because it has less fat.

This may be an advantage for health, but not for taste as it doesn’t fit the criteria of “tasty” meat.

Moreover, the practices in Tibet are different from those in the continent.

In Tibet, yaks and other livestock are killed without bleeding, and processed quickly to preserve their “umami”.

But this raw flavor is unacceptable to most people in other regions, and they find it hard to appreciate.

Yak meat is characterized by its low-fat content and thick muscle fiber, which gives it a more rustic flavor.

In addition, the meat of yak is firmer, fuller-bodied, and juicier than regular beef, which is why it is often processed into jerky or cured meat for marketing.

In fact, Yak meat has a woodier flavor, a harder consistency, and a stronger taste; regular beef has a milder taste and a less intense flavor.

An ally to Tibetan villagers:

This wild animal called the Tibetan ox, has become a domesticated animal throughout Asia.

It has a rather violent character in its natural state, but it can be tamed in breeding.

It feeds on grass all day long and is essential to the survival of the poorest Tibetan villages, now under Chinese domination.

The Tibetan nomads and the yaks have a relationship of remarkable harmony.

The Sherpas who accompany trekkers and tourists on the “roof of the world” in Nepal could not exist without yak, revered as a sacred animal.

The yak serves as a means of transportation, a source of milk, and a source of tasty and nutritious meat.

It lives in symbiosis with the poorest populations of the Asian plateau.

Chinese poachers despite its protected status and its vital role often target the yak for the Tibetan people.

Yak meat nutritional values and health benefits:

Nutritional values:

Yak meat is characterized by its thick grain and low internal fat content.

Its color is an intense red, due to the strong presence of myoglobin and the lack of marbling.

This is due to the adaptation of yak to high altitudes.

Yak meat is also rich in vitamins and essential minerals such as iron and zinc.

However, it contains little copper, manganese, and magnesium.

The fat is yellowish because of the carotene it contains.

Yak meat has an excellent water retention capacity of over 92%.

This has a positive influence on the taste, tenderness, and nutritional value of the meat and therefore contributes to its high quality.

This data counts for a serving of 3.5oz (100g) of cooked yak meat:

• Calories: 112
• Protein: 20g
• Cholesterol: mg
• Fat: 3.5g
• B1 vitamin: 8%
• B2 vitamin: 8.9%
• Calcium: 1.2%
• Iron: 16.7%
• Magnesium: 6%
• Phosphorus: 27%
• Potassium: 13.6%
• Sulfur: 20%

Health benefits:

Nourish blood and slow down aging:

Yak meat is rich in trace elements, especially iron, which can stimulate the production of red blood cells, nourish the blood and prevent iron deficiency anemia.

Yak meat also contains zinc which can stimulate protein synthesis in the human body, promote muscle growth, be a natural antioxidant, slow down aging, and inhibit cancer cells.

It is very beneficial for improving human health.

Provide nutrients:

Yak meat provides a variety of nutrients that are beneficial to the human body.

Not only does this meat contain a lot of high-quality protein, with various essential amino acids, but also carotene, calcium, phosphorus, and other trace elements that are very present in yak meat.

It is low in fat, which allows people to eat without gaining weight.

Strengthen the body:

Yak meat also has an important role in strengthening the body.

It can improve the body’s resistance to disease, promote human development and help the body recover from illness.

Also, it can repair damaged cells and tissues, speed up the healing of discomfort symptoms, and have a positive effect on the human body.

Precautions before you consume yak meat:

Parasitic risks:

Yak meat can be infected with certain parasites such as liver flukes, etc., which can cause food poisoning if not properly cooked or treated.

High cholesterol:

Although yak meat is relatively low in fat, it contains a lot of cholesterol and prolonged consumption may increase the risk of cardiovascular diseases.

Improper method of consumption:

Yak meat should generally be cooked or processed well before consumption, otherwise, it may alter its taste and health benefits.

Using yak meat:

Yak meat is suitable for a variety of culinary preparations and can usually be cooked like beef.

For example, the eye of yak, which is a fatty part, can be cut into thin slices to make fatty beef or shabu shabu, which is very tasty.

The yak tongue can be marinated or fried in ghee.

Yak backbone, which is close to the vertebrae and not much used, is very tender.

It can therefore be fried or sautéed, as in fried steak, shredded fried yak, or fried yak meat with small red wine.

The yak breast, which is in the abdomen and contains more fat and connective tissue, is a lean fatty part.

It is not suitable for quick cooking, but rather for slow cooking, as in baked tomato potatoes, baked radish, or braised yak beef.

Yak stick bones, which come from the leg bones, are very rich in protein and calcium.

They can be used to make soups, such as yak bone broth or beef bone broth with mushrooms.

Finally, yak offal can be eaten cold in salads, hot pots, or soups, such as cold mixed offal or various hot pots.

Yak meat with ginger:

• 2 lbs. of yak meat.
• 6 cloves of garlic.
• 12 tbsp. of fresh ginger.
• 5 onions.
• 6 tbsp. of olive oil.
• 2 cups of the cooking broth.
• Soy sauce.
• 1 stalk of lemon grass.
• 1 tsp of salt and pepper.
• 4 tbsps. Of cornstarch.

Preparation:

• Cut up your yak meat if it is not already cubed.
• Chop your onions, grate your ginger if not ground and grate your garlic cloves.
• In a casserole, heat the olive oil, then sear the meat cubes over high heat.
• Lower the heat and add all the ingredients except the cornstarch, salt, and pepper.
• Add the broth and let it cook over low heat for 2 hours (covered).
• Before serving, and if necessary, dilute your cornstarch in the water, so that the sauce of your yak is thicker.
• Add salt and pepper to taste, and serve with rice or steamed vegetables such as carrots or green beans.

Yak steak with wood sauce:

• 4 yak steaks (3 ounces each)
• 3 tbsps. Of butter.
• 2 ounces of duck liver (50g).
• 1 cup of water.
• 2 finely chopped shallots.
• 1 clove of garlic finely chopped.
• 1 tbsp. of chopped parsley.
• 4 cups of chopped mushrooms.
• 1 cup of heavy cream.
• 4 tbsps. Of tomato paste.
• 1 tsp of salt and pepper.

Preparation:

• Take the meat out of the refrigerator 30 minutes before cooking so that it is at room temperature.
• Melt 20g of butter in a frying pan, and grill your meat for 2 to 3 minutes on each side for a rare result.
• Add salt and pepper after cooking (so that the meat does not dry out).
• Wrap in aluminum foil and let sit in a warm place (60 degrees) for 15 minutes.
• Now for the sauce, melt 20g of butter in a saucepan with a thick base.
• Put the shallots and cook gently until they become translucent.
• Add the duck liver, the tomato purée, and the glass of water, and stir the sauce until it becomes thick.
• Lower the heat again (the sauce should be kept warm, but not cooked!).
• Add the mushrooms, garlic, heavy cream, parsley, and salt and pepper.
• Taste and adjust the seasoning if necessary, keep the sauce warm before serving.
• Sprinkle with chopped parsley for color.
• Put the meat on a plate, place the sauce in a small bowl next to it, or serve it next to the meat.

Buying yak meat:

Look at the color: normal yak meat is bright red, while young yak meat is dull. If the meat is black, there is a problem.

Squeeze your hand: Squeeze the meat with your hand to see if any moisture comes out, which is a good indicator of the water content of the meat.

Good yak meat is bright red, shiny, firm, and has fine muscle fibers.

The fat is solid and white or milky white. Older meat is purplish-red and less tasty than tender meat.

The post Yak Meat: The Secret to Longevity and Optimal Health appeared first on Foodieleaks.

The post Yak Meat: The Secret to Longevity and Optimal Health appeared first on Foodieleaks.

Have you ever wondered why chevaline has become a delicacy in some parts of the world?

It may come as a surprise to many, but horse meat is actually quite a popular dish in certain countries.

In this blog post, we will be exploring the history of horse meat consumption, the reasons why it is sought after, and the health benefits it can offer.

Also, we will be exploring the precautions someone needs to take before consuming chevaline alongside tips on how to buy + cook + store it.

So, if you’re curious to learn more about the surprising culinary history of horse meat, then keep reading!

Chevaline: history

Archaeologists found the oldest piece of horse meat for human consumption preserved in a bronze cauldron and dating back 5 thousand years.

With such proof, horse meat AKA “chevaline” were among the first types of meat to be consumed by men.

It is believed that the first domestication of horses began about 5000 years ago when they were used as meat suppliers.

However, a few centuries later men started using the power of horses to ride them when traveling or to use them in hard labor.

In fact, the transport and agriculture revolutions are directly linked to the horse and could’ve not been done without it.

Since horses became very valuable in the daily lives of men, they earned a good reputation as the comrade of knights.

Stories have been written across cultures about the loyalty of horses that fought alongside men in wars.

Because of that, many people nowadays can’t even imagine consuming the meat of a horse as the animal represent a loyal human friend to them.

However, in many places around the world people highly value horse meat and still use it in traditional preparations.

In fact, many Germanic and Turc tribes consume chevaline and consider it to be the noblest type of meat.

Nowadays, specific breeds of horses are being bred mainly for the production of meat in countries like Germany, China, Kazakhstan, Mexico…

Breeding horses is more saint for the environment as they produce fewer CO2 emissions compared to cattle.

This explains that there is still a high demand for this type of meat and the market is still beneficial.

Difference between beef and chevaline:

In terms of color, horse meat tends to have a darker red color than beef which tends to be lighter.

That is due to the higher presence of iron in chevaline which is needed to further oxygenate the muscles.

As for tenderness, beef is tougher with white fats while chevaline has yellow fat and tends to be very tender.

Horses are runners so they have thicker muscle fibers which can be seen in their meat compared to beef muscle tissues which are thinner.

Finally, beef can sometimes have a strong smell, while horse meat doesn’t have a particular smell.

Chevaline nutritional values and health benefits:

Nutritional values:

Based on the nutritional values provided by the USDA, 3 ounces of chevaline (85g) only contain 149 calories.

However, 70% of these calories come from protein which makes this one of the leanest red meat.

For that same serving, your body will receive only 5.1g of fat (8% Daily Value) and less than 58mg of cholesterol (19% DV).

This is due to many factors including the diet of a horse which is mostly grass without grains or sources of fats.

In addition, these animals run a lot and burn a lot of calories which makes their meat less fatty.

Chevaline offers around 24g of protein per serving of 85g (3 ounces) which is almost the same as beef.

As for the vitamins, this meat offers a lot of vitamins including B vitamins, choline, Vitamin E and C.

Not only vitamins, chevaline also offers many minerals such as Iron, Copper, Phosphorus, Selenium, and Zinc.

These data count for the recommended daily intake of (85g to 3oz) cooked chevaline:

• Calories: 149
• Protein: 24g
• Cholesterol: 58mg
• Fat: 5.1g
• C vitamin: 2%
• B1 vitamin: 7%
• B3 vitamin: 26%
• B6 vitamin: 17%
• B12 vitamin: 112%
• Copper: 17%
• Iron: 24%
• Magnesium: 5%
• Phosphorus: 17%
• Potassium: 7%
• Zinc: 30%
• Selenium: 21%

Health benefits:

Even though chevaline is not a very famous red meat, especially in the Western world, it has many good properties.

For instance, the meat of a horse is leaner than pork or beef and can be as light as poultry because it contains so much fewer fats.

Many experts have done studies and spoken about the many health benefits of horse meat for human consumption.

Here are some of the many health benefits of chevaline:

Provides good quality protein:

This meat offers a good amount of protein with almost 40% of the daily needs in 3 ounces (85g).

However, the amount of all the nutrients in horse meat depends on the diet of the animal and its age.

Not only that but also within the same animal the nutrients including protein may change depending on the area of the cut.

A good source of vitamins:

As one of the richest red meats when it comes to vitamins, chevaline offers:

• Vitamin B1: Promotes stress resistance and is involved in the metabolism.
• Vitamin B2: Protects against inflammation and fights free radicals.
• Vitamin B3: Reduces blood pressure and promotes a healthier brain.
• Vitamin B6: Promotes healthy growth and healthy brain development.
• Vitamin 12: Needed to create DNA, red blood cells, and nerves.

Helps fight anemia:

As one of the richest meats in Iron, horse meat offers more than 20% of the daily needs of Iron per serving (3oz).

Not only that, the majority of that Iron is particularly “heme Iron” which is the easiest form to absorb by the body.

This abundance of Iron is superior to chicken, beef, and lamb and falls slightly behind duck, quail, and venison.

Because of that, this meat is recommended for those dealing with Iron deficiency and anemia.

The combination of vitamin B12 and Iron gives the body the essential elements to produce healthy blood.

Low in calories and fats:

Among the many advantages of chevaline is the fact that it contains very low-fat content and it has one of the lowest caloric values.

In fact, as red meat, the caloric value of horse meat is very similar to that of poultry.

This is very beneficial for people dealing with high cholesterol levels, bad cardiovascular health, or obesity.

A great source of minerals:

Chevaline is a great source of many minerals but here are the most abundant ones:

• Copper: Involved in the production of blood.
• Iron: Essential in the creation of hemoglobin which transports oxygen throughout the body.
• Phosphorus: the second most abundant mineral in the body and very essential in the formation of bones and teeth.
• Selenium: Protects against infections and inflammation.
• Zinc: The body uses this mineral to regenerate damaged tissue and fight free radicals.
• Potassium: Provides normal blood fluidity to help counter the effects of hypertension and hypotension.
• Magnesium: Maintains normal blood pressure which promotes a regular heart beating.

Precautions before you consume chevaline:

Regardless of the food you eat, you should consume it properly and not go overboard and this also applies to chevaline.

The most prominent disadvantage of horse meat is its low carbohydrate content which directly impacts its shelf life.

Once it spoils, horse meat can provide a good environment for bad bacteria like salmonella, E.coli, and Trichinella.

Therefore, we should know how to properly store this type of meat as we are going to mention later.

Some ingredients shouldn’t be mixed with horses including mushrooms, ginger…

This is because consuming this type of meat with mushrooms could cause fever, vomiting, nausea, and other discomforts.

Also, the combination of horse meat with ginger could have a contraction as they both promote blood thinning.

In addition, avoid consuming chevaline because it may contain bacteria that can cause major intestinal illnesses.

Nonetheless, horse meat is considered one of the most saint and environmentally friendly meat because it contains no harmful substances.

As for handling, chevaline may be very tough, especially with large cuts like steaks which is why it requires 2 to 3 hours of cooking.

Finally, some people don’t like the strong taste of horse meat which may be repelling for some people and some even said it tastes like grass.

To reduce that issue, it is recommended to marinate it for 2 hours in water with garlic, parsley, thyme, cloves…

Using horse meat:

Thanks to its tenderness, horse meat is very easy to cook and generally requires less time than beef to be cooked.

To further enhance the flavor of horse meat, we should use spices and herbs like garlic, basil, rosemary, oregano, thyme, and tarragon.

Just like any other meat, horse meat steaks need to be cooked in a very hot pan with butter or vegetable oil.

This meat can be used in the same way as beef, lamb, or venison in soups, stews, roasted, barbecued, in the oven…

Here are a few traditional chevaline dishes from around the world:

German horse soup:

Ingredients:

• 2 lbs of horse meat (ribs or shoulder cuts)
• 3 chopped onions.
• 4 cups of broth.
• 2 bay leaves.
• 3 cloves.
• 1 lemon.
• 3 ounces of butter (80g).
• 1 lb of potatoes.
• 1 tsp of salt and pepper.

Preparation:

• Start by washing the meat in tap water then dry it with a piece of cloth.
• Cut the chevaline into small bite-size pieces, put them in a bowl, and season them with salt and pepper.
• Cover the bowl and let it rest in a cool place while you work on the other ingredients.
• Heat a pan then melt the butter before you start frying the finely chopped onion.
• Add the pieces of meat and fry them until they turn golden brown then add the broth.
• Don’t forget to check the firmness of the meat from time to time.
• Meanwhile, peel the potatoes and cut them into small cubic pieces.
• Add the potato pieces to the soup alongside bay leaves, and cloves.
• Juice the lemon on the soup and let it cook until the potato pieces become soft.
• Serve it with bread and enjoy it with your loved ones!

Sauteed chevaline:

Ingredients:

• 1 lb of horse meat (chevaline).
• 5 carrots.
• 1 bell pepper.
• 2 cloves of garlic.
• 1 zucchini.
• 2 cups of snow peas (200g).
• 1 onion.
• 2 tbsp of sesame oil.
• 1 lemon.
• 2 tbsps of soy sauce.
• 1 tsp of salt and pepper.
• 1 tbsp of sunflower oil.

Preparation:

• Start by washing the meat, then dry it and cut the meat into small pieces.
• Heat sunflower oil in a frying pan then simmers the pieces of meat for 2 minutes.
• Add 1 tbsp of soy sauce and keep stirring while the meat cooks.
• Take off the meat pieces and put them on a dish and cover it with aluminum foil to maintain its warmth.
• Cut the vegetables into small pieces including carrots, zucchini, bell pepper, snow peas, and garlic.
• Now sautee the chopped vegetables in the meat juices that remained in the pan.
• When the vegetables become soft, juice lemon juice in the pan and add 1 tbsp of soy sauce.
• Now add the premade pieces of meat alongside sesame oil and stir while the mixture of meat and vegetables is cooking for 1 minute.
• Season with salt and pepper and serve on its own or accompanied by boiled rice!

Storing horse meat:

Horse meat is very rare and spoils fast because it oxidizes quickly once we expose it to air.

This is due to the high presence of Iron which makes the meat look dark red but also makes it spoil quickly.

Nonetheless, there are a few tricks you can do to extend the shelf life of chevaline:

• If you buy ground horse meat make sure you consume it within one day.
• You can store raw horse meat for 3 days in the fridge while keeping it in its original packaging.
• For a longer shelf life, you can freeze this meat in an airtight container for up to 4 months.
• Make sure you defrost it in the fridge to avoid temperature changes which can promote spoilage.
• As for cooked chevaline, you can keep it in the fridge but you must consume it within 2 days.

Buying horse meat:

Just like beef, horse meat is very tender in general even though there are different cuts with different characteristics.

Here are a few tips to help you choose the most suitable cut for your preparation:

Tenderloin is the most tender cut of chevaline and you can find it as a steak, barded roasts, or tournedos.

Good quality horse meat is dark red and should be moist and not sticky.

For barbecuing go for short ribs with their delicious marbled composition.

The leanest cuts of chevaline are the rib eye, the rump steak, and the tenderloin.

To make ground horse meat you would need to choose the chuck, the breast,

For roasting, you would need to choose one of the noble cuts which are the round or the rump steak.

The post Chevaline: Exploring the Nutritional Value of horse meat appeared first on Foodieleaks.

The post Chevaline: Exploring the Nutritional Value of horse meat appeared first on Foodieleaks.

Goose meat is considered one of the world’s delicacies as it tastes delicious and offers a lot of nutritious elements.

In recent years, people in North America became more open to the idea of consuming goose meat mostly in Cantonese restaurants or during Christmas. (1)

In this article, we gathered all the information you need to know about goose meat including its nutritional values, health benefits, and the precautions you need to know before consuming goose meat, alongside tips on how to buy + cook + store it.

Which is healthier: duck or goose meat?

Duck and geese may have a lot of similarities but they still produce different types of meat.

It is true that both birds offer reddish-tinted meat fattier than chicken and may even feel drier if not handled properly.

However, duck meat can be one of the leanest meats especially when you consume it without the skin.

Goose meat on the other hand is generally fattier than duck meat and comes with more beneficial fatty acids. (2)

Nonetheless, the fats in a goose are located in pods that can easily be removed.

Also, goose liver is one of the healthiest ingredients being a complete source of protein and loaded with minerals and vitamins.

In fact, goose liver offers more Iron, Phosphorus, Zinc, Calcium, and B vitamins than beef liver with fewer calories and fats. (3)

Goose meat nutritional values and health benefits:

Nutritional values of goose meat:

Just like duck and chicken meat, the meat of geese is a great source of high-quality protein.

In fact, the protein content in a serving of 3 ounces of goose meat (85g) offers 19g of protein which is more than duck breast (13.1g).

However, goose is fatter than other poultries as it contains 6g of fats per serving which is more than turkey, duck, and chicken. (4)

It also contains the most calories with skin compared to other birds’ meat with skin which is why it’s better to not consume goose skin.

This is because goose meat with skin has more than 30% fat content compared to chicken meat with the skin.

Once you remove the skin of the goose, you will notice another layer of fats which you can also remove to obtain leaner cuts. (5)

In Asian practices, however, they like to keep the inner fat layer as it dissolves into the sauces and makes a fragrant glazing sauce.

As for the vitamins and minerals, goose meat offers huge amounts of copper, iron, phosphorus, b vitamins, and vitamin c.

These data counts for a serving of 3 ounces of goose meat (85g), raw: (6)

• Calories: 137
• Protein: 19g
• Cholesterol: 71mg
• Fat: 6.1g
• A vitamin: 1%
• C vitamin: 7%
• B1 vitamin: 9%
• B2 vitamin: 25%
• B3 vitamin: 23%
• B5 vitamin: 34%
• B6 vitamin: 32%
• B9 vitamin: 7%
• B12 vitamin: 18%
• Copper: 29%
• Iron: 12%
• Magnesium: 5%
• Phosphorus: 21%
• Potassium: 8%
• Zinc: 18%
• Selenium: 26%

Health benefits of goose meat:

Traditional Chinese medicines recommend goose meat to: (7)

• Suppress coughs, eliminate hemorrhoids and fever, prevent colds during winter and reduce the risk of bronchitis.
• Treat malnutrition, shortness of breath, weakness, and fatigue as well as maintain sufficient blood volemia.

However, there are many scientifically based benefits of consuming goose meat which we mention:

Strengthen immune system:

Goose meat offers a complete source of proteins with many amino acids including glycine, glutamic acid, glycine, tryptophan and histidine. (8)

These amino acids are essential in order to have proper functioning of the immune system.

In fact, arginine protects the heart, offers anti-inflammatory properties and reduces the risk of diabetes. (9)

Also, histidine helps the immune system by offering a great protection for nerve cells which maintains a healthy nervous system.

As for glutamic acid, it boosts the immune system and help detoxify the body from free radicals. (10)

Promotes a healthy cardiovascular system:

Once you remove the skin from goose meat it becomes a very lean cut of meat and still offers fats mostly in the form of mono-unsaturated fatty acids. (11)

These fatty acids have important antioxidant properties that can reduce the synthesis of bad cholesterol.

By consuming goose meat you will also give your body a better chance to break down thrombosis, and small blood clots in the veins.

As a result, the body has more fluid blood in the circulatory system which promotes the well-being of the cardiovascular system. (12)

A good source of Glycine:

A serving of 3 ounces of goose meat (85g) offers 1.35 g of glycine which makes up more than 30% of the daily needs. (13)

Glycine is one of the amino acids that offer a lot of health benefits including:

• Promotes collagen synthesis.
• Reduces the signs of aging like wrinkles.
• Improves skin health.
• A natural remedy for osteoarthritis as it can slow down its progression.

Goose liver nutritional values and health benefits:

Nutritional values of goose liver:

Goose liver is very praised for its nutritional value and even plays an essential role in one of the most famous French dishes “Foie Gras”. (14)

The liver of this bird offers good amounts of proteins, vitamins, and minerals sometimes even more than what is found in beef liver.

44% of goose liver are fats mostly in the form of unsaturated fatty acids such as palmitoleic acid, arachidonic acid, docosahexaenoic acid… (15)

All of these are lipids and oils essential for many body functions.

These data counts for a serving of ½ goose liver (47g), raw: (16)

• Calories: 63
• Protein: 7.7g
• Cholesterol: 242mg
• Fat: 2g
• A vitamin: 492%
• C vitamin: 2%
• B1 vitamin: 22%
• B2 vitamin: 32%
• B3 vitamin: 19%
• B5 vitamin: 58%
• B6 vitamin: 21%
• B9 vitamin: 87%
• B12 vitamin: 1071%
• Copper: 398%
• Iron: 81%
• Magnesium: 3%
• Phosphorus: 10%
• Potassium: 2%
• Zinc: 13%
• Selenium: 59%

Health benefits of goose liver:

Goose liver is full of essential nutrients which makes it very beneficial for the body.

Being one of the main vital organs, the liver is responsible for blood filtration and detoxification as well as nutrient storage.

Consuming goose liver can supply the human body with many nutrients which brings a lot of health virtues: (17)

• Protects the eyes and maintains good functioning of the eyesight.
• Offers a good supply of vitamin B2, an essential nutrient that helps the body detoxify itself and supplement it with coenzymes.
• Contains an abundance of vitamin A even more than fish, milk, and other food sources which promotes the body’s growth.
• Goose liver also offers a large number of antioxidants mostly vitamin C and Selenium which boosts the immune system and counter the effects of aging.
• A great source of Iron, one of the most essential trace elements needed to produce red blood cells which can reduce the risk of anemia.

Consuming goose meat:

Over the years, goose meat has been replaced with turkey, especially during festive meals. (18)

Nonetheless, goose meat has become a luxurious dish that most people want to try at least once in their life.

There are a few tips you need to learn to help you deal with goose meat for the first time:

• It is better to make a few incisions on the skin before you roast the meat in the oven to allow the fats to drain.
• Goose combines well with chestnuts, onions, orange juice, lemon juice, and boiled rice.
• The fats in goose meat can withstand high heat without turning black which makes it suitable to use for cooking.
• In fact, cooking with goose fats is a lot more healthy than using butter and it adds a poultry flavor to your recipe. (19)

Roasted goose meat:

Ingredients:

• 1 Goose (12 pounds or 5.5 KG).
• 2 lemons.
• 1 cup of mushrooms.
• 2 garlic bulbs.
• 1 onion.
• 2 potatoes.
• 3 tsp of salt and 3 tsp of paprika.
• 2 tbsps. of olive oil.
• 1 strip of sage.

Preparation:

• Preheat the oven to 350°F (180°C).
• Meanwhile, start cutting mushrooms, garlic, and onions into small pieces then put them in a bowl.
• Do the same for the lemons and cut them (skin included) then add them to the bowl as well.
• Heat the olive oil in a frying pan while you peel off the potatoes then dice them into small cubes.
• Fry the potato cubes until they become crispy and golden.
• Add the fried potato cubes to the bowl along with the other ingredients and season them with 2 tsp of salt, 2 tsp of paprika, and sage and now you have a fragrant stuffing.
• Stuff the goose with those ingredients and make sure you grease the outside of the goose with melted butter, sprinkle the goose with 1 tsp of salt and 1 tsp of paprika and it’s ready for roasting.
• Put the stuffed goose on an oven tray, make a few incisions on the skin layer to promote fats drainage then insert the tray into the oven.
• Let the goose cook for 2 hours until it looks golden brown.
• Take the goose out, and serve it to up to 8 people!

Precautions before you consume goose meat:

Despite all the health benefits you can get from goose meat, there are some precautions you need to know before you consume it.

This type of poultry meat can be a little too high in terms of calories especially when consumed with skin which is probably not suitable for people prone to obesity.

In addition, consuming too much goose meat regularly can cause atherosclerosis (plaque formation on the artery walls). (20)

It is certainly not a recommended choice for people dealing with diabetes, heart disease, and blood pressure issues.

Also, people dealing with problems in the digestive system or pancreas should avoid consuming goose meat.

Even for healthy people, over-consuming goose can cause some discomfort like nausea or heartburn.

You can avoid most of the above issues by consuming goose meat no more than once a week, without its skin, and accompanied by parsley, celery, cucumber…

Nonetheless, goose meat can cause some allergic reactions in very rare cases, especially those that suffer from: (21)

• Eczema.
• Hives.
• Chronic Neurodermatitis.

By consuming this meat regularly these patients with skin issues will mostly suffer from itching and skin inflammation.

Storing goose meat:

Like chicken and duck meat, you can store goose meat in the coldest part of your fridge for up to 4 days.

In case you bought packaged goose meat, you must follow the expiration date indicated on the label.

Sometimes you can find vacuum-packed goose meat which offers more protection and extends the lifespan of this poultry meat.

In case you want to store it for months, it can be frozen as a whole bird for 6 months and it will remain edible even after. (22)

If you want to store some of the leftovers make sure that you put the remaining pieces of goose meat in an airtight container for no more than 2 days in the fridge.

Buying goose meat:

Goose meat is among the luxurious types of meat as the birds are not suitable for large-scale industrial breeding.

Generally, you’re only going to find goose meat in the market during festive periods except for goose liver which can be sold on its own.

A mature goose can feed about 8 people which can give you an idea about the quantity you need for your recipe. (23)

It can be tricky to choose the best quality goose meat in the market, especially for those who never shopped for this item before.

However, there are a few easy tips you can learn to help you buy the best pieces of goose meat in the market: (24)

• High-quality goose meat must be elastic and dense in a way that it recovers fast once you press it with your finger.
• There should be no feather left nor visible damage on the skin of the bird.
• A good quality goose has transparent, not yellow, fats and a light-yellow skin with a pinky shade.
• The meat in the throat part is very tender and soft.
• In case you find whole birds in the market, make sure that the beak is not pale and the skin is not sticky.
• Small geese usually provide tough and dry meat therefore you should always aim for larger birds.
• To choose mature birds, you can easily look at the legs as young geese have yellow legs that turn red once they mature.

References:

(1): The Story Behind the Christmas Goose (delish.com)
(2): Understanding Goose – Dima Al Sharif goose goose duck, cooking goose, goose meat (dimasharif.com)
(3): Goose Liver: Health Benefits, Nutrition, and Easy Recipe – Dr. Robert Kiltz (doctorkiltz.com)
(4): 5 High-Protein Game Birds You Should Try (bodybuilding.com)
(5): All About Heavy Goose Breeds – Backyard Poultry (iamcountryside.com)
(6): Goose, raw, meat only, domesticated nutrition facts and analysis. (nutritionvalue.org)
(7): Multiple lines of evidence of early goose domestication in a 7,000-y-old rice cultivation village in the lower Yangtze River, China | PNAS
(8): Chemical composition and amino acid profiles of goose muscles from native Polish breeds – PubMed (nih.gov)
(9): Multifarious Beneficial Effect of Nonessential Amino Acid, Glycine: A Review – PMC (nih.gov)
(10): 6 Benefits of Glutamic Acid (sunwarrior.com)
(11): Goose Fat Benefits | Latest News | Blackwells Farm Shop (blackwellsfarmproduce.co.uk)
(12): Research Note: Effect of diet with different proportions of ryegrass on breast meat quality of broiler geese – ScienceDirect
(13): Goose Meat: Nutrition Facts and Health Benefits – Nutrition Advance
(14): Foie gras | Definition, Production, Cruelty, & Facts | Britannica
(15): Foie gras nutrition, glycemic index, calories, net carbs & more (foodstruct.com)
(16): Nutrition Facts for Goose Liver Raw (myfooddata.com)
(17): Is foie gras good to eat? | Vinmec
(18): Why Did We Change From Goose To Turkey? – Sweetish Hill
(19): Goose fat for cooking – Valette (bienmanger.com)
(20): Benefits and Harm of Goose Meat – Kimdeyir
(21): Goose Benefits + Side Effects (healabel.com)
(22): Can You Freeze Goose Fat? Yes! Here’s How… | Freeze It
(23): BBC Good Food Middle East – Fresh, new recipes and all the culinary inspiration you need (bbcgoodfoodme.com)
(24): How to choose the right goose meat? – Healthy Food Near Me (healthy-food-near-me.com)

The post Goose meat benefits, side effects, conservation… appeared first on Foodieleaks.

The post Goose meat benefits, side effects, conservation… appeared first on Foodieleaks.

Moose meat is one of the most appreciated cuts for those who love that strong aromatic red meat flavor.

However, this meat is not only delicious but also full of nutrients and come with several benefits for our health.

In this article, we gathered all the information you need to learn about moose meat, the nutritional values and health benefits, the possible side effects, alongside tips on how to buy + cook + store it.

History of moose meat consumption

Ever since the stone Age and before domesticating some animals, humans hunted moose and other wild animals for their meat.

Once they got familiar with certain animals, they started breeding deer and moose mainly to use them for milk and meat.

Several centuries later, people of the Northern hemisphere learned how to domesticate moose.

Across Sweden, Russia, Finland, Canada, and Alaska, moose were used for their carrying power and their meat supply.

It may seem very bizarre to some people, but believe it or not, moose meat consumption is very traditional in some parts of the world.

Not only does it provide large quantities of meat, but the meat of a moose is very lean and rich in beneficial nutrients.

Nutritional values and health benefits of moose meat:

Nutritional values:

The best thing about game meat like rabbit, bison, and moose meat is the fact that they are very lean and low in calories.

In fact, these meats contain no carbohydrates while offering high protein content that fuels the body with the necessary energy.

Also, moose meat contains almost no fats which can be a great substitute for lamb or beef for people on a journey to lose weight.

This meat has a very dark red color due to its composition which is primarily made of muscles and nerves.

Moose feed on natural grass and leaves which makes its meat very similar to deer and lamb meat, very fragrant!

However, it is recommended to consume the meat of young moose that is around 3 years of age.

At that age, the animal is not old therefore the meat is not yet hard and rough but it already accumulated enough nutrients.

This data counts for a serving of 3.5oz (100g) of cooked moose meat:

• Calories: 102
• Protein: 22g
• Cholesterol: 59mg
• Fat: 0.7g
• C vitamin: 8%
• B1 vitamin: 5%
• B2 vitamin: 21%
• B3 vitamin: 31%
• Copper: 8%
• Iron: 18%
• Magnesium: 5%
• Phosphorus: 13%
• Potassium: 7%
• Zinc: 25%
• Selenium: 17%

Health benefits:

Moose meat is very organic as the animals mostly live in the wild forest and are not subjected to hormone injection and junk food.

With that being said, we can already guess how beneficial it is to consume game meat in comparison with nowadays processed products.

This meat offers many micro-nutrients essential for several body functions and it has almost no fat at all!

Here are some benefits you can get from this delicious meat:

• Moose is low in fat which makes it very beneficial especially for people dealing with obesity as it helps lose weight.
• It is fully stacked with B vitamins essential for a well-balanced metabolism.
• Consuming moose would help reduce stress and the risks of depression.
• This meat is a great source of naturally complete protein which can boost energy levels, promotes muscle growth, and reduces fatigue.
• It also contains several compounds that help strengthen the walls of blood vessels and promotes a healthy cardiovascular system.
• People who consume moose meat once a week are less vulnerable to plaque formation within the arteries.
• With a good amount of vitamin E and other antioxidants, moose meat helps fight free radicals, slows down aging, and prevents wrinkles.
• It is a very good source of Iron which promotes hemoglobin production and reduces the risks of anemia.
• Some compounds in this meat are able to regulate blood sugar levels.
• It is a natural source of phosphorus, calcium, and other substances that maintains bone density and reduce the risk of fractures.
• Moose meat is a good natural remedy for people suffering from osteoporosis and other bone diseases.
• This meat offers natural components able to reduce the risk of infertility and improve the quality of sperm for men.
• Minerals and vitamins in moose promote fast recovery from injuries and surgeries.
• Thanks to some substances in this meat, consuming it will improve hair quality and promote its growth.

Other benefits of moose:

• Helps with the digestion process.
• Increases brain activity.
• Helps cope with stress.
• Boosts the metabolism.
• Strengthens the bones.
• Reduces the levels of bad cholesterol.
• Helps clean the blood.
• Promotes hair growth.
• Reduces the symptoms of menopause.

Precautions before you consume moose meat:

Even though moose meat is full of nutrients it can still cause some side effects.

It is an animal that lives in the wild and that makes it a possible carrier of heavy metals and parasites.

For instance, moose meat may contain a parasite called cysticercosis which inhibits muscle fibers and that makes it very difficult to find.

Because of this, it is very crucial to freeze moose meat as these parasites don’t live in a cold environment.

You should also make sure that you wash this meat properly once you thaw it and this will provide a second line of defense against parasitic dangers.

In addition, some people may be experiencing some allergic reactions once they consume moose meat.

Also, pregnant women must avoid this meat as the possible existence of heavy metals could harm their weak immune system or the fetus.

Women who are breastfeeding are also better off without any kind of game meat as they present a risk of infection.

This is because such types of meat come from wild animals which have not been vaccinated and can contain some parasites like salmonella, Toxoplasma, Helminth…

Here are the people that should avoid consuming moose meat:

• Those allergic to red meat.
• People who suffer from gout or arthritis.
• Urinary lithiasis (kidney stones or urinary tract stones).
• Pregnant and breastfeeding women.

Consuming moose meat:

One general rule about game including deer meat or goose meat is that you shouldn’t over-salt them as they already contain enough sodium.

However, it is recommended to add onions and garlic to empower the natural taste of this yummy meat.

You can also marinate moose meat in herbs and berries to give it some more fragrance before you barbecue it.

Cranberry juice is by far the best ingredient to combine with moose meat as it enhances its flavor and tenderizes it.

For some lucky people in Sweden, Alaska, and Canada… it is possible to find different moose meat parts like the liver, the tongue, the fats, and the kidneys.

Moose’s liver is mostly used to make pies and the kidneys have a sweet taste and some people would even eat them raw.

The fats of moose can be used for frying as it has a very pleasant odor that can be the secret extra aroma in your dish.

Moose meat in general is a delicacy on its own, let alone moose tongue which has a meaty and very delicious taste.

Moose meat stew:

Ingredients:

• 3 lbs of meat moose.
• 2 cups of cremini mushrooms (170 g).
• 5 shallots.
• 3 carrots.
• ½ cup of chickpeas.
• 1 onion.
• 3 tbsp of olive oil.
• 2 rosemary sprigs.
• 3 celery stalks.
• ½ cup of water.
• 1 chicken cube.
• 2 tbsps of butter.
• 1 tbsp of tomato paste.
• Salt & pepper (2 tsp each).

Preparations:

• Start by peeling the onions, mushrooms, and carrots then slice them very finely.
• Peel the shallots and celery then chop them thinly.
• Wash the meat in cold water, then let it dry on a piece of cloth then cut it into large cubes.
• Heat the olive oil in a frying pan then start frying the meat cubes for about 3 minutes on each side.
• Add the butter to ensure the tenderness of the meat and then add chickpeas, chopped onion, and let the pan cook until the onion becomes soft and the meat is golden.
• Add shallots, carrots, mushrooms, chicken cubes, celery, and rosemary to the frying pan and cook for 1 minute while stirring.
• Now add tomato paste, water, salt, and pepper then turn down the heat to 140°F (60°C) and let the pan cook for 2 hours.
• Once the stew is thick and the meat is properly cooked, serve it with a bit of boiled rice on the side and enjoy it!

Moose meat soup:

Ingredients:

• 2 lbs of moose meat (with or without bones).
• 2 onions.
• 3 potatoes.
• 1 pepper.
• 2 carrots.
• 1 tomato.
• 2 tbsp of olive oil.
• 6 cups of water.
• 4 bay leaves.
• Salt and pepper (2 tsp each).

Preparation:

• Wash the meat in cold water then let it dry on a piece of cloth.
• Once it’s dry it becomes easy to cut so go ahead and cut the meat into small pieces to facilitate its cooking.
• Chop the onion into small cubes then grate the carrots.
• Heat olive oil in a pot then sautée onion and carrots until they become soft.
• Cut the tomato and pepper into small dices then add them to the cooking pot and let them cook for 6 minutes.
• Now cut the potatoes into large cubes.
• Add the pieces of meat and the potato cubes to the pot and cook them until the potatoes become softer.
• Go ahead and pour the water into the pot and add bay leaves, salt, and pepper.
• Cover the pot and turn down the heat to 140°F (60°C) then let it cook for 90 minutes.
• Serve the soup with pieces of bread and enjoy it!

Buying moose meat:

Since most moose meat comes from hunted animals, it may be exposed to bad storage practices.

Therefore, to ensure you buy good quality moose meat you need to know a few tips:

• Large muscle fibers indicate that the animal is old which means the meat is hard and very difficult to tenderize.
• The smell of this meat shouldn’t be unpleasant nor has a taste of urine or mud as those are signs of bad handling and storage conditions.
• You can also apply gentle pressure using your finger and if the meat is fresh it should instantly go back to its initial state.
• You should also know that the brighter the color of moose meat the younger the animal was.

The color of a 3 year old moose meat must look dark red with almost no fat and sometimes it has a bluish tint and that’s okay.

In fact, when the animal passes the safety measures of the USDA they put a green or blue stamp directly on the carcass.

The stamp is made from edible ink and it should cause no harm to the consumer as it indicates that the meat passed inspection.

Storing moose meat:

Unlike other red meat, moose meat is very fragile and we should pay attention when we store it.

To store this meat, here’s what to do:

• Place the fresh moose on a ceramic dish and cover it with plastic foil so no air or humidity can go in.
• Freeze it for 7 days to make sure all the parasites inside muscle tissues are exterminated.
• Thaw this meat in the fridge for a maximum of 24 hours.
• You should never freeze an already thawed moose meat as it will most likely spoil.

To conclude, whether you bought frozen or fresh moose meat, once you thaw it you need to consume it within a day.

The post moose meat benefits, conservation, usage… appeared first on Foodieleaks.

The post moose meat benefits, conservation, usage… appeared first on Foodieleaks.

Deer steak is not a famous type of steak but it is definitely a very unique cut.

When we hear the word steak we usually think of pork or beef and not necessarily think of an exotic cut like a deer steak.

It is because of that reason, we decided to introduce you to deer steak to help you get familiar with it and encourage you to try it someday.

In this article, we gathered all the information you need to know about deer steak including its nutritional values, health benefits and side effects, alongside tips on to buy + cook + store it.

Deer farming: overview

Deer have always played an important role in the ancient mythology of different civilizations such as Celts, Egyptians, and Greeks…

This is because back in those days, humans relied on hunting game animals as a primary source of food.

In 1970, deer farming started in the United states as people started to look for natural and yet profitable ways to make use of their lands.

Deer farming produces a smaller quantity of meat compared to sheep or cow farming but it is profitable in many countries across the world.

Not only raised for their meat, but deer also provide antler velvet that can be processed into natural massaging lotions to deal with joint problems.

Deer steak nutritional values and health benefits:

Nutritional values:

These data count for a serving of (85g) a cooked boneless deer steak:

• Calories: 128
• Protein: 25g
• Cholesterol: 66mg
• Fat: 2.2g
• E vitamin: 3%
• B1 vitamin: 20%
• B2 vitamin: 33%
• B3 vitamin: 56%
• B6 vitamin: 37%
• B12 vitamin: 64%
• Copper: 21%
• Iron: 19%
• Magnesium: 6%
• Phosphorus: 19%
• Potassium: 7%
• Zinc: 28%
• Selenium: 20%

Health benefits:

Promotes recovery:

With more than 40% of the daily need in protein for the average person, consuming deer meat can help build and recover muscles.

As we all know, to maintain body mass we need to consume enough proteins as they are the building block of all body tissues from muscles to bones and cartilage.

The good part is that deer meat offers a complete protein as it offers the 9 amino acids our bodies can’t create on their own.

Among those amino acids, deer steak offers L-glutamine which has been proven to recover muscles faster.

Could prevent anemia:

Did you know that over 3 million Americans suffer from anemia?

This number has been growing for the past few decades and it’s mostly related to poor nutrition.

Anemia occurs when the body has red blood cell deficiency which leads to a fast heart rate, dizziness, and fatigue.

Since many nutrients are needed to create red blood cells, anemia can be caused by many factors the most common of them a lack of Iron and vitamin B12.

This is where deer steak comes in handy as it offers 20% and 65% of the daily needs in Iron and vitamin b12 respectively in just a serving.

To naturally deal with an already existing anemia or to prevent it from occurring, try consuming beef liver and deer steak once a week.

A good ally for weight loss:

The main idea here is to have a diet high in proteins and micronutrients while having the least amount of calories and fats.

Deer steak contains almost no fats in fact it has fewer fats than beef, lamb, chicken breasts, and even tuna or salmon.

Also, it offers a lot of nutrients to the body even though it has a low caloric intake of just 128 calories per serving.

Studies show that high-protein diets that have low-calorie intake can speed up the overall metabolism and reduce the appetite allowing the body to balance its weight.

Good for the nerve system:

Sometimes we only relate the benefits of what we eat to the visible changes we can see in our bodies.

This leaves us with minimum interest in what impact the food we eat has on our internal organs and especially our brains.

The nervous system is like any part of the body in constant need of essential nutrients to maintain its health and function properly.

Providing enough minerals and vitamins to the brain have been proven to enhance memory, and cognitive abilities and sharpen concentration.

Research has shown that vitamin B12 which is abundant in deer steak, can improve memory function and learning ability.

With more than 50% of vitamin B3 per just a serving of deer steak, it can protect brain cells from aging and reduce the risk of Alzheimer’s.

A great source of protein:

With 25g of protein per serving, deer steak is among the top 10 meat sources of protein which makes it perfect for a high-protein diet.

As mentioned above, proteins are the foundation of all body tissues including hair, nails, skin, bones, cartilage, muscles even hormones and enzymes.

Because of that, a body that has protein deficiency is vulnerable to many health issues as it affects the overall metabolism.

Natural deer steak is among the most sustainable sources of protein especially due to the bad environmental impact caused by deer overpopulation.

Strengthens the immune system

The serving size of deer steak offers about 30% of the daily needs in zinc, an essential mineral for the immune system.

In fact, zinc is one of the nutrients the body needs to create immune cells (B cells, T cells, lymphocytes…).

Getting that huge boost of zinc from deer steak will also help fight inflammation and reduce the body’s oxidative stress.

According to a study published in the Annals of Nutrition and Metabolism, a regular intake of zinc can speed up the healing process from the common cold.

This powerful mineral can also help fight pneumonia, diarrhea, blood clotting, and thyroid gland disease.

Other benefits of deer steak:

• Protects the heart.
• Reduces the risk of cancer.
• Maintains bone density.
• Regulates blood sugar levels.
• Promotes kidney health.
• Regulates cholesterol levels.
• Boosts the mood.
• Reduces fatigue.
• Promotes testosterone production.
• Improves sexual performance.
• Natural remedy for erectile dysfunction.

Precautions before you consume deer steak:

As you may already know, any type of food can cause some side effects to a certain group of people, especially with an over-consumption.

Despite all the health benefits you can find in a deer steak it can cause some complications.

This is because deer meat is among red meat which is known to increase the risk of cancer and heart disease especially if eaten in large quantities.

We all love the juiciness of red meat, but you need to make sure you only consume it no more than 3 times a week.

In addition, some deer diseases may transmit to humans mostly if we consume poorly handled deer meat.

Even though there are no records of deer diseases transmitting to humans it is always better to avoid consuming certain parts like the brain, the eyes, and the spinal cord…

When preparing a deer steak, make sure you clean it properly with a mixture of water + vinegar to kill all the bacteria.

Some people may have an allergic reaction when they consume any type of meat so they should avoid consuming deer steak.

If you are on a diet to lose weight, you should follow the recommendation of nutritionists and that is to avoid consuming roasted dee steak.

Since deer meat contains large quantities of purine, consuming too much of it can lead to joint issues like gout and arthritis.

Deer steak and lead:

Deers feed on natural grass that grows on the landscape and they can accumulate some toxic heavy metals in their meat.

Among those harmful minerals, deer steak may contain lead and/or cadmium which are both toxic.

Since people only consume deer meat occasionally there is almost no risk of chemical intoxication.

However, children and the elderly may have a fragile immune system and should stay away from game eat like dear steak, bison steak…

Consuming deer steak:

The first thing you need to know is that deer steak doesn’t cook like other game meat as it shouldn’t be overcooked and rather consumed rarely.

Deer steak is the best venison part in terms of taste and texture and the longlist of culinary options.

You can simply cut a deer steak into small pieces and sautée them with onions and spices.

Deer meat is also perfect for being cooked in a stew as it will add a gentle red meat flavor that blends well with the rest of the ingredients.

Among the ingredients that combine well with deer meat we mention:

• Fruits like: cranberry, cherries, blueberries…
• Vegetables like: mushrooms, garlic, onion, mashed potatoes, squash, carrots, celery, tomatoes…
• Herbs like: thyme, parsley, bay leaf…
• Seeds: lentils, rice, sorghum, green beans…
• Nuts like: walnuts, hazelnuts, cocoa, pistachios…

You can treat a deer steak the same way you cook beef or lamb, however, you just need to pay attention to the cooking time:

• Frying deer meat should take no more than 8 minutes.
• Roasting deer meat should take no more than 20 minutes for chopped pieces and 30 minutes for big steaks.
• Braising deer meat takes somewhere between 60 to 90 minutes.

Buying deer steak:

A general idea that applies to all game meat: the younger the better!

In case there is a labeled package on the deer steak, make sure you choose a deer that is between 3 and 5 years old.

Don’t worry even if there are no labels, there are other tips to ensure that you buy the best deer steak in the market:

• Deer meat should be well packed without any residues or ice.
• A deer steak should have a uniform dark red color and must feel soft and tender to the touch.
• Like all meat, deer steak shouldn’t smell unpleasant nor have grey spots as those are all signs of spoilage.

Storing deer steak:

Since deer steak is very delicate it requires intense care when trying to store it for a long time.

Unlike chicken and beef, deer meat needs to be frozen at a temperature of less than 4°F (-20°C) immediately after purchase.

If frozen properly, a raw deer steak can be kept for up to 8 months in the freeze and about 3 months if the steak is cooked before freezing it.

However, to thaw an already frozen deer steak you need to place it in the fridge overnight before cooking it the next day.

Don’t forget that once you defrost any type of meat it is not healthy to freeze it again so make sure you only thaw what you’re going to use.

The post Deer steak benefits, conservation, cooking… appeared first on Foodieleaks.

The post Deer steak benefits, conservation, cooking… appeared first on Foodieleaks.

Quail meat comes from a small game bird that is among poultry just like chickens, ducks, turkeys, pigeons…

This flesh of a quail bird is rich in lipids which makes the meat very tender and tasty.

In this article, we gathered all the information you guys need to know about quail meat, its nutritional values, health benefits and side effects, alongside tips on how to buy + cook + store it.

Quail meat: overview

The quail is a small wild bird that belongs to the Phasianidae family and has been hunted for centuries.

The bird offers delicious meat and very nutritional eggs which is why throughout time people started cultivating it, just like chickens.

A quail is almost half the size of a pigeon as it only measures about 6 inches (15cm) in length and weighs about 7 ounces (200g).

There are several breeds of quail including the Japanese quail, the common quail (corn quail), California quail, and the bobwhite quail.

Quail meat health benefits and nutritional values:

Nutritional values:

Quail meat has a very unique as it combines the good taste of poultry with the juiciness of game meat.

The bird is very small but it offers rich meat full of proteins, minerals, and vitamins.

The caloric content of quail meat is around 226 calories per 3.5 oz (100g) and that makes it medium lean meat.

In addition, quail meat is loaded with vitamins such as A, E, K, and the B group.

It is also a great source of minerals including copper, Iron, Zinc, Phosphorus, and Selenium.

This data counts for a serving of 3.5oz (100g) of cooked quail meat:

• Calories: 226
• Protein: 25g
• Cholesterol: 86mg
• Fat: 14g
• A vitamin: 8%
• E vitamin: 5%
• K vitamin: 4%
• B1 vitamin: 18%
• B2 vitamin: 23%
• B3 vitamin: 49%
• B6 vitamin: 36%
• B12 vitamin: 15%
• Copper: 66%
• Iron: 24%
• Magnesium: 5%
• Phosphorus: 22%
• Potassium: 5%
• Zinc: 28%
• Selenium: 39%

Health benefits:

Fights gastrointestinal diseases:

The stomach is daily susceptible to different types of food and liquids and we just expect it to always perform normally.

Nonetheless, to enhance the normal functioning of the stomach we need to consume food that enhances its performance.

This is where quail meat comes in handy as it offers protective properties which help prevent inflammations in the gastrointestinal tract.

The meat of a quail contains a low amount of cholesterol which makes it very easy to digest.

Also, Quail meat offers large amounts of vitamins and minerals that our stomachs need to break down the food we eat.

Because of that, many nutritionists recommend quail meat to deal with colitis, gastritis, and other digestive problems.

Promotes weight loss:

To lose weight, we need to consume food that is high in protein while having a minimum level of saturated fats.

By doing that, we are giving the body the essence to be able to carry out physical activities within adding on weight from fats.

This is where quail meat comes in handy as it offers about 50% of the daily need in protein with only 13% of the allowed amount of saturated fats.

With those statistics in consideration, quail meat is more suitable than rabbits and chicken when you’re following a diet.

An ally during pregnancy:

To look after her health and ensure the proper development of the fetus, the mother needs to consume enough vitamins and minerals.

With a high content of B vitamins, consuming quail meat during pregnancy stabilizes the emotional state of the mother.

Also, quail meat is very low in calories and super easy to digest which makes it perfect during pregnancy.

During pregnancy, quail meat is best consumed boiled or steamed to ensure that no nutrient goes to waste.

Enhances the nervous system:

Unfortunately, as we grow old we are more vulnerable to nervous system diseases caused by the effect of cell degradation.

These problems can be anywhere from short memory loss all the way to Alzheimer’s and dementia.

However, there are signs and causes for all these nerve system diseases and by knowing them we can counter the effect of aging.

For instance, consuming the right amount of minerals and vitamins will strengthen the nerve cells and restore them.

Quail meat offers a lot of beneficial nutrients including selenium, zinc, magnesium, vitamin B1, B6, and B12.

All these elements play a huge role in promoting better mental development, better memory, and better nerve system functioning.

Good for the cardiovascular system:

To avoid cardiovascular issues, we surely need to consume healthy food that allows our cardiovascular system to function properly.

This is where quail meat comes in handy as it only contains 30% of the daily needs in cholesterol and yet is full of minerals and vitamins.

For instance, this meat is full of vitamins from the B group which all have a great impact on our hearts and blood.

Also, a serving of quail meat provides 60% and 22% of the daily need in copper and phosphorus which are both needed to create blood cells.

Consuming quail meat increases the formation of hemoglobin, makes blood vessels stronger, and enhances blood circulation.

The combination of all these nutrients in quail meat also reduces the risk of blood clots which promotes a healthier cardiovascular system.

Good for eyes:

Quail meat is a good source of many beneficial nutrients that have a good impact, particularly on men’s health.

In fact, this meat contains zeaxanthin and lutein which are types of carotenes that have many benefits for the retina.

In fact, when consuming quail meat we are offering better protection for our eyes from UV radiation.

In addition, the meat of a quail also offers vitamin A which can prevent macular degeneration caused by aging.

Other benefits of quail meat:

• Helps produce energy.
• Stimulates the production of testosterone.
• Reduces anxiety.
• Supports the reproductive system.
• Regulates blood volemia and blood sugar levels.
• Strengthens the heart muscles.
• Normalizes metabolism.
• Improves digestion.
• Helps prevent anemia.
• Enhances bone structure and prevents osteoporosis.
• Regulates blood pressure.
• Boosts the immune system.
• Promotes a better respiratory system functioning. Stabilizes

Precautions before you consume quail meat:

Generally, quail meat has no dangerous effects on our health as it has no counter-indications.

In fact, there is no record of any allergen in this type of meat which makes it suitable for those who have allergies to meat.

Nonetheless, some individuals may have certain rare intolerance to quail meat and they should avoid consuming it.

Most recorded rare cases of side effects are related to spoiled quail meat.

Wild quail is very resistant to poisons and diseases but as it consumes toxic seeds, their meat could be poisonous to us.

However, these are super rare cases as we are 10 times more likely to be poisoned by cultivated chicken than by wild quails.

However, since quail can also be cultivated some industries inject the bird with hormones and additives to make it grow faster.

These bad cultivation techniques accumulate bad additives in the bird’s body and cause bad side effects once we consume them.

Because of that, you should make sure you only buy quail meat from trusted suppliers.

Consuming quail meat:

In the market, you’re most likely going to find quail meat already gutted and ready for consumption.

Also, you can find quail meat partially boned with only thigh bones intact and this is very fitted for stuffing recipes.

Despite the fact that this bird is really tiny, there are different ideas to use quail meat like barbecued, pan-fried, in the oven, stewed, braised…

Quail meat is different than chicken as it dries out quickly and requires less time to be cooked thoroughly.

Here are few ideas to start your experience with quail meat:

• Sautéed with mushrooms.
• Stuffed with ground beef, dry fruits, rice…
• Pickled with soy sauce, ginger and lemongrass.
• Stewed in a sauce.
• Baked in the oven with spices and herbs.
• In any recipe instead of chicken just make sure it doesn’t dry out.

Buying quail meat:

There are always a few easy tips anyone can use to ensure that you’re buying the best quail meat in the market.

First, a good quality quail should not smell unpleasant as that is a sign of spoilage.

It should look darker than chicken and should be clean with no apparent bruises or green or black spots.

Also, the flesh of this meat should be elastic and you can simply put a finger pressure on it and ensure that the spot recovers quickly.

If you are buying packaged quail meat, read the label and learn about the storing method and manufacturing process.

In addition, quail meat spoils within 1 hour without cooling so make sure that the meat you’re buying is well refrigerated.

Good frozen quail meat should have no ice inside the package and it should look completely dry.

Storing quail meat:

Just like chicken, quail meat can be stored in the coldest part of the fridge for up to 3 days.

Nonetheless, the flesh of quail meat is very fragile and it is probably better if you prepare it as soon as you buy it.

In case you want to store it for a longer time, you can also freeze quail meat for 3 months by putting it in a freezing bag.

To limit the risk of contamination the best method is to thaw frozen quail by placing it in the fridge overnight.

Also, make sure you pierce a few holes in the freezing bag to allow the liquid to drain out.

To do it faster in just 1 hour, you can defrost a frozen quail by placing it in cold water with 1 tbsp of vinegar.

Don’t forget that you cannot freeze quail meat after you defrost it and it is better to consume it within 24 hours.

The post quail meat benefits, side effects, conservation … appeared first on Foodieleaks.

The post quail meat benefits, side effects, conservation … appeared first on Foodieleaks.

Goat meat is very famous in many places such as China, Middle-East countries, and Australia.

Nonetheless, in the past few years, there is a growing demand for goat meat in North America.

This is mostly because farming goats cost lower than cows while offering good revenues in terms of milk and meat.

Because of that, we chose to write a full article about goat meat to introduce you to this delicious and yet not very famous meat in the US.

In this article, we gathered all the information you need to learn about goat meat, how it is different from lamb, its nutritional values, and the precautions you need to know before consuming it, alongside tips on how to buy, cook and store it.

However, let’s start with a brief history of the consumption of goat meat.

History of goat meat consumption:

Goat meat is usually very delicate and soft especially if the animal grows up on milk and then feeds exclusively on grass.

The fats give this meat a distinguishing flavor and a more pronounced odor which is perfect for sauces and stews.

Goats belong to the Genus Capra which makes them close relatives to sheep with a thinner body structure. (1)

These animals used to be wild just like the famous Ibex, however, people domesticated them for their milk.

The first historical domestications were linked to Asia, from which the domesticated goats spread to Europe, Africa, and the Americas.

Tribes all over the world counted on goats for their milk supply as 2 goats could provide enough milk to support a family all year round.

As a herd of goats should only contain 1 male per 20 females to avoid fighting for mating, most of the young males end up slaughtered for meat.

Also, farmers change adult males every 2 to 3 years to avoid inbreeding, therefore some of the adult males and the very old ones are also used for meat. (2)

Originally, people consumed the meat of goats during religious festivals more particularly during Easter.

In 1922, the US adopted the word”chevon” (a combination of “chèvre” and “moutons”, goat and sheep in French) to describe the meat that comes from goats

Nowadays, you can find this type of meat not only in ethnic markets but also in other regular markets.

In fact, today people like to consume goat meat for its delicacy with the top 3 consumers being China, India, and Pakistan. (3)

Difference between goat meat and lamb:

Well technically, the word ”lamb” refers to both goat meat and sheep meat but mistakenly people use it to refer to sheep meat only.

However, in this part, we are going to show the difference between sheep meat and goat meat in terms of price, taste, smell, and nutrition.

Smell:

Sheep meat is characterized by a light distinguishing odor different from beef but not too pronounced.

Unlike that, the meat of a goat has a strong smell that may even seem unpleasant to some people.

This is because goat meat contains 4-methyloctanoic fatty acids, which produces a smell that remains even after cooking.

Real fans of goat meat would say that sheep meat doesn’t give them the real experience of lamb meat as it doesn’t have a specific smell.

Taste:

The fat content of sheep is more than that of goat meat and this makes sheep meat more juicy and delicious.

Many people would say that sheep meat is also softer and tenderer as it doesn’t contain a lot of fibrous tissue.

Goats are more active than veals which explains why their meat contains more fibrous tissue.

Because of that, goat meat may seem a little bit chewy compared to sheep meat but chewing the meat more will feel tastier.

Nutrition:

Lamb is very rich in terms of nutritional values which makes it a better choice than pork.

Even though lamb includes sheep and goat meat, these two are a little different in terms of nutritional values.

Taking into account the average portion size per person nowadays, the meat that comes from goats is definitely better than sheep.

In fact, since goats are more active they build up less fat content in their meat which results in lower cholesterol and fat content.

Specifically, this makes it convenient for people with heart issues and the elderly.

On the other hand, sheep are more “mellow” and they end up developing fatter meat that is higher in cholesterol.

Price:

Usually, goat meat is a little more expensive than sheep meat and there are good reasons for that.

For instance, goats need exercise and don’t like to be captive which requires a bigger field to raise them.

In addition, goats are a little bit picky when it comes to their diets as they prefer fresh grass.

The growth speed of a goat is also a factor as the animal is about 22lbs (10kg) when it’s 8 months old.

On the other hand, sheep grow faster and reach about 44lbs (20Kg) for the same period of 8 months.

This means that farmers can yield more meat from sheep within the same period.

Thus, goats are smaller in size and require a longer time to grow and a larger field to raise which explains why they are a bit more expensive.

Goat meat nutritional values and health benefits:

Nutritional values:

Generally, goat meat is easier to digest compared to other types of red meat such as lamb, beef, and pork.

In fact, this meat is among the leanest red meats with 60% lower in fats than beef.

The meat of a goat is distinguished with low cholesterol as its fats are mostly unsaturated fats.

Also, it offers a great amount of quality protein with all the 9 essential amino acids that the body needs.

This data counts for a serving of 3oz (85g) of cooked goat meat:

• Calories: 122
• Protein: 23g
• Cholesterol: 63.7mg
• Fat: 2.6g
• B2 vitamin: 30%
• B3 vitamin: 17%
• B12 vitamin: 17%
• Copper: 13%
• Iron: 18%
• Manganese: 2%
• Phosphorus: 17%
• Potassium: 10%
• Zinc: 30%
• Selenium: 14%

Health benefits:

Regulates blood pressure:

Just like bananas, goat meat is a good source of potassium, an essential mineral that the body needs to maintain normal fluid levels.

As a result, the body is more able to regulate the velocity of blood and regulates its pressure.

Rich in protein:

This meat offers around 32g (in 3oz, 85g) of complete protein full of all the essentials the body needs.

This composition of goat protein is very similar to that found in chicken breast and beef while having less fat and cholesterol.

Consuming goat meat would help you reach the daily need in protein that your body needs to:

• Maintain muscle mass.
• Have a good immune system.
• Maintain bone density.
• Create and repair damaged tissue.
• Reduce the appetite.
• Have a normal metabolism.

Great source of b vitamins:

Goat meat offers a good amount of vitamins mostly vitamin B2 and B12 with more than 30% and 17% of the daily need per serving (3oz, 85g).

Vitamin b12 is essential to create hemoglobin cells (red blood cells) and for the proper functioning of the nervous system.

The body uses vitamin B12 to protect the body from birth defects and to maintain cognitive abilities and memory.

Vitamin B2 plays a key role in many body functions such as regulating the mood and reducing the risk of depression and the risk of Alzheimer’s.

It is also one of the nutrients the body needs to prevent anemia and reduce menstruation pain.

Good food for the heart:

This type of meat is unlike beef or pork, it is not as lean as chicken or salmon but it is certainly low in saturated fats and cholesterol.

This is very beneficial for the heart as there will be lower risks of blood clotting and plaque buildup in the arteries.

Also, goat meat contains a good amount of good cholesterol HDL which maintains normal fluidity in the blood.

Some studies suggest that goat meat reduces the risk of inflammation and helps maintain a normal heartbeat.

Rich in Iron:

The iron levels in goat meat surpass many types of meat with more than 3.3mg of Iron (35% of the daily need) in a serving of 3oz (85g).

This is almost 2 times the amount of Iron you find in chicken breasts and 1.5 times more than that of beef.

There are many benefits of Iron including:

• Helps carry oxygen throughout the body.
• Increases the production of hemoglobin.
• Enhances brain activity.
• An essential nutrient during pregnancy.
• Regulate body temperature.

Help losing weight:

The meat of goats is fairly low in calories compared to other types of meat which can be very beneficial for people who want to lose weight.

A serving of 3oz of cooked goat meat contains about 122 calories which is half the amount of calories in beef.

Being a natural source of protein, this meat can be a great substitute for people who want to still enjoy food and lose weight.

Other benefits of goat meat:

• May protect from cancer.
• Promote healthier teeth and bones.
• Regulates testosterone levels.
• Promotes wound healing.
• Reduces the risk of bleeding.
• Protects the skin from UV radiation.
• Prevents dandruff formation on the scalp.

Precautions before you consume goat meat:

This meat is generally safe to eat and has no particular health dangers.

Pregnant women and babies beyond 1 year old can safely consume goat meat.

However, some people may have an allergic reaction when they consume meat in general, especially those who already have a protein allergy.

In that case, all meat is prohibited for those patients which don’t make goat meat an exception.

Some people do not fancy the pronounced flavor of goat meat especially when it is not properly handled.

The strong smell may cause discomfort for these people which is why goat meat requires the use of many spices.

In case of excessive consumption, goat meat can cause joint pain, raise cholesterol levels in the blood, constipation…

We should also not forget that the WHO warned about over-consumption of red meat as it could increase the risk of cancer.

However, these dangers are mainly in the case of poor storage, over-consumption, or when overcooking the meat which can simply be avoided.

Cooking goat meat:

The meat of a goat contains a little number of fats therefore it is very important to coat it to protect it from the heat of the oven.

To coat goat meat you can use vegetable oil, butter, or even marinate it with a mixture of both.

The cooking temperature for this meat should not exceed 350°F (180°C) and the best trick is to simmer it regularly with its juice.

Also, the cooking time of goat meat is very short as it should be between 20 minutes and 40 minutes depending on the cut.

For instance, ribs can even be fried quickly for just 5 minutes on each side because they are fairly small.

Ingredients that combine well with goat meat:

There are a lot of ingredients that combine well with goat meat such as:

Herbs: Rosemary, thyme, basil, mint, coriander, savory, sage…

Condiments: vinegar, garlic, soy sauce, chili sauce, lemon, tomatoes…

Spices: curry, oregano, turmeric…

Sauces: curry-coconut sauce, honey sauce

Nuts: pine nuts, pistachios, cashew nuts

Recipe:

Marinated goat meat:

Ingredients:

• 2 lbs. of goat meat (900g).
• 3 onions (chopped).
• 1 lemon.
• 1 carrot (chopped).
• 1 tsp of ginger.
• 3 cloves of garlic (mashed).
• 1 tsp of salt and ground pepper.

Preparation:

• Preheat the oven to 350°F (180°C).
• Start by cutting goat pieces into small cubes then wash them with cold water and place them on a piece of cloth to dry out.
• In a bowl, mix the chopped onion with garlic, carrots vegetable oil, ginger powder, salt, and pepper then squeeze the lemon on them.
• Now mix all the ingredients to obtain a flavored sauce to marinate the meat.
• You can add the small pieces of goat to the bowl and stir to make sure every piece of meat is fully coated.
• Place the bowl in the fridge for 4 hours to allow the meat to absorb the mixture flavors.
• Take out the bowl and pour the marinated pieces of meat on an oven tray then cover it with aluminum foil.
• Put the tray in the oven and let it cook for 30 minutes however, you need to check it every 10 minutes and pour some of the cooking juice on top of the meat.
• Once the time is done, you can take it out of the oven and let it cool down for 30 minutes then serve it for up to 5 people, enjoy it!

Buying goat meat:

Even though not all grocery stores and markets sell goat meat, you can still find it with a little research.

Despite all the similarities to lamb, the meat of a goat is a little bit lighter especially if the animal is young.

For instance, small goats only feed on milk which makes their meat more too pink than a light red.

When you buy a goat to eat, make sure that the fats are white with no marbling effect.

Storing meat:

Just like every other type of meat, goat meat must be put in the coldest part of the fridge as soon as you reach home.

The best way to do that is to keep the meat in its package as that is designed specifically for a longer lifespan.

The meat of a goat can last up to 4 days in the fridge so only take out the amount you need to cook and quickly put the rest in the fridge.

However, for those who want to keep meat for a longer time, you can simply freeze it in an airtight container or wrapped in plastic foil.

Frozen meat can last up to 8 months and it will remain delicious and juicy.

Don’t forget that the best way to thaw your meat once it’s frozen is to place it in the fridge overnight.

The post Goat meat: beneficial, delicate and easy to cook! appeared first on Foodieleaks.

The post Goat meat: beneficial, delicate and easy to cook! appeared first on Foodieleaks.