In Germany all warm-blooded animals slaughtered or hunted, provide us with the meat for human consumption. These include above all cattle, calves, pigs, sheep, poultry, rabbits and deer. Less popular are goats and horses. In other countries, even buffalo, bison, camel , reindeer, ostrich, kangaroo, Seal, dog, cat, snake, alligator and turtle come to a certain extent. Since the BSE scandal, where many no longer dare to eat beef, ostrich meat, there are also with us. Some shrewd farmer, they had flown them in from Australia, to offer ostrich meat as an alternative to beef. A few courageous giant birds are then running away, jumped from the truck or slipped through the fences. They have amazingly well adapted to our climate and propagated. A few loner living in the northern state of Schleswig Holstein in happy harmony with deer and hare. The others have come together in a ” herd ” and feel good in Meckpom at the Mürtiz as well. Germany after China and the US, the third largest meat producer in the world. With the increasing prosperity, especially in emerging markets such as Brazil meat consumption is immense. With us after the many meat scandals rather a stagnation or decline in meat consumption is recorded. It is hoped that the consumer back reflects on quality and appreciation of animal product, that is, away from mass production.
Beef and veal
The term “beef” means all races regardless of their gender or their age. The meats are totally different in their characteristics:
Young beef – not excluded from female or male adult animals
– Slightly fibrous, tender meat
– Baby Beef
Bull meat – called uncastrated male bovine animals, whether bulls, bullocks or Fasel
– Bulls is called from 2 years,
– Slaughter at between 14 to 22 months, it is young bull meat
– The animals are bred mainly in intensive fattening stable
– Relatively low-fat, light to dark red flesh of moderate to vigorous fiber structure
Sheep meat, including lamb, mutton and male mutton. Lamb can be derived from both male and female sheep, they must not only be older than one year. Suckling lambs are lambs reared six months with milk. They have very light meat. As mutton refers to the meat of female and castrated male animals were slaughtered at the age of one to two years. Sheep meat is the meat of female and castrated male animals from the age of two years.
Hunting season, weight and meat characteristics of duck, venison
Reproduction periods and carcass weight of different types of poultry
To prepare the venison is usually inserted in buttermilk or red wine, the pickled intense game taste something away and softens the taste. The meat maturation in wild game takes 1/2 to 4 days on average 1. The meat of hunted by stalking wild is usually more tender and more delicate than that on the hunt killed game. Through the hunting–stress missing the wild partially sufficient glycogen (used to provide glucose) for meat maturation.
Source: Food Silo for beginners Rimbach, Möhring and Erbersdobler (Lebensmittel-Warenkunde für Einsteiger von Rimbach, Möhring und Erbersdobler)
Leave a Reply