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Meat that has not been processed or preserved.
Fresh Meat
Fresh meat that is stored at a refrigerated temperature (0°C–4°C) to keep it fresh for a short period.
Chilled Meat
Meat that has been preserved by adding salt, sugar, nitrates/nitrites, or through smoking or drying.
Cured Meat
Meat that has been cooked, sealed in airtight cans, and heat-processed to prevent spoilage.
Canned Meat
Ham, bacon, tocino, and corned beef are examples of this market form.
Cured Meat
Helps build and repair body tissues, muscles, skin, and organs.
Protein
Helps produce red blood cells and prevents anemia.
Iron
Supports the immune system, wound healing, and normal growth.
Zinc
Strengthens bones and teeth.
Phosphorus
Provides energy and helps the body absorb fat-soluble vitamins (A, D, E, and K).
Fats
Cooks meat by completely covering it in hot oil.
Deep Frying
Cooks meat over direct heat from below. Example: Pork barbecue
Grilling
A cooking method that uses water, broth, steam, or sauce to keep meat tender and juicy.
Moist Heat Cooking
A cooking method that uses no moisture to make meat browned, flavorful, and crisp
Dry Heat Cooking
Help convert food into energy and support the nervous system.
B Vitamins
Cooks meat in an oven using dry heat. Example: Meatloaf.
Baking
Cooks meat with vegetables in a larger amount of liquid.
Stewing
Cooks meat with steam without touching the water.
Steaming
Cooks meat in liquid at its boiling point.
Boiling
Cooks meat in a small amount of oil or fat in a pan over medium heat
Pan Frying
Cooks meat slowly in a small amount of liquid, covered, until tender.
Braising
Cooks meat using direct heat from above.(Broiler or Top heat)
Broiling
Cooks meat with hot air in an oven or over open flame. Example: Whole chicken or turkey.
Roasting
Cooks small pieces of meat quickly in a small amount of hot oil or fat. Example: Beef with broccoli.
Sauteing
Cooks meat in liquid just below the boiling point.
Simmering