Meat protein provides the full range of essential amino acids and is the largest source of the vitamins iron and zinc in the diet.
Visible fat should be removed, unless other sources of fat in the diet are kept to the minimum.
Uncooked meat should be eaten fresh, but it can kept in the bottom of a domestic refrigerator, below any cooked meat, for a couple of days.
Beef, Mutton, Lamb and Pork have the highest fat content. The highest priced cuts of meat are often the tenderest and require the least cooking, but slow, moist cooking methods will produce excellent meals from all cuts. The nutritional value is the same for all cuts of meat, but pork, bacon and ham are particularly rich in thiamin.
Chicken, Goose and Duck store most of their fat in a layer under the skin and in the body cavity. This fat and the skin can be removed before cooking, or the cooking method must ensure that all this fat melts and is able to drain away. If the fat is removed first, moist cooking methods should be used, or the meat will be dry and tough.
Turkey rarely contains much fat, and fat may need to be added for roasting. Pressure cooking is one of the best methods for low-fat meat.
Rabbit, Hare and Venison contain little fat and without care, the meat will end up dry and tough. Use slow, moist cooking methods, or add a small amount of fat when cooking.
Liver and Kidney are the best sources of iron in the diet, with high levels of many vitamins. They should be cooked as little as possible. Women should not eat liver during the early stages of pregnancy.
Sweetbreads and Tripe are easily digested and useful sources of protein.