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Meat Nutrition & Cookery
Red meat (beef, pork and lamb) is a nutritious food that can be the foundation for hundreds of flavorful dishes. This library section includes information on red meat nutrition, as well as meat cookery information from which to create delicious meat dishes.
USDA Nutrition Web Site
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Red Meat Nutrition
Red meat is a major source of high quality protein, B-vitamins and many important minerals for the world's population. Beef, pork and lamb are ideal choices for diets in the U.S. and other countries, which require adequate protein and nutrients for body and mind development and lean muscle growth. Access the Backgrounder or Factsheet for more information, or visit the sites listed on the USMEF Red Meat Nutrition Resources page.
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Beef Nutrition
Beef is a nutrition powerhouse: it is a major source of protein for muscle and organ health and an excellent dietary source of B-vitamins, iron, zinc, selenium and choline. Lean beef is a healthy part of a low-fat diet. Studies have determined that lean beef is just as effective as skinless chicken for lowering blood cholesterol levels. An important dietary fatty acid plentiful in beef is conjugated linoleic acid (CLA), which seems to help protect against cancer, heart disease, diabetes and enhance immune function and reduce body fat. The USMEF beef nutrition backgrounder and factsheet are available at the right for more detailed beef nutrition information pertinent to the international consumer.
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Pork Nutrition
Pork is the world's most widely eaten meat. It is an excellent source of many essential nutrients - such as protein for muscle and organ health, five B-vitamins for energy and important minerals like phosphorus, potassium, zinc, and iron. As a healthy low-fat protein source, pork contains less cholesterol than a skinless chicken breast and half the total fat of chicken legs. Lean pork has become a valuable ingredient in many popular high-protein weight loss diets due to its culinary flexibility and high protein-to-fat ratio. The USMEF pork nutrition backgrounder and factsheet are available for more detailed pork nutrition information pertinent to the international consumer.
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Meat Cookery & International Recipes
Chefs around the world are helping diners enjoy fine cuisine through their use of U.S. beef, pork and lamb. To help showcase U.S. meat show how it can be prepared and demonstrate how well consumers receive it worldwide, the USMEF regularly conducts special demonstrations with chefs in other countries. For instance, the Annual Mexican and Caribbean Chef’s Contests, sponsored by USMEF, gives ideas for menuing U.S. meat.
Red meat is savored for its consistency and high quality, however it’s prepared. The resources page link will take you to sites that provide dozens of new beef and pork recipe ideas. You may also use it to download the American Beef Club chef manual in five languages: English, Hungarian, Italian, Polish and Russian.
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Copyright 1996-2008 U.S. Meat Export Federation
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