What is the best healthy piece of meat to eat from the sacrifice on Eid al-Adha?
What are the differences between the different parts of meat?
What about the meat of the liver, heart and spleen?
After how many hours of slaughter it is recommended to eat the meat of the victim?
How much is the recommended amount of meat per day?
The answers are in this comprehensive report.
First of all, choosing the type of meat that is most suitable for your health depends on your health status. In general, cholesterol and heart patients are advised to reduce fats and fats. This requires:
Choose meat with less fat, such as camel and then veal, compared to lamb.
Choosing the parts of the red meat "Al-Habra" and avoiding the grease that is in the meat, or trimming it during its preparation.
Therefore, the answer to the best piece of meat to eat from the sacrifice is that it depends on the health of the person, but in general the best piece is the one with the least fat and fat, such as thigh meat that has been cured of fat in a calf.
We start with a quick comparison between the different types of meat in terms of the type of sacrifice, and then move on to comparing them based on the parts of the sacrifice:
baby veal meat
Meat from male or female cows, not more than 3 months old.
Specifications:
Soft (cotton texture), grayish-pink color, dark rib bones, and smooth fat, according to Dr. Muhammad Nayouf at the Syrian University of Hama.
little sludge
Meat of male or female cows, aged between 3-12 months.
Specifications: It is
grayish in color, the fat is more solid than that of suckling veal, and the rib bones are less reddish.
calf
Meat from castrated males aged one to two years, and the testicles are removed when they are weaned.
Specifications: The
color is light and light, its fat is spread appropriately within the muscles.
female calf
Meat of 1--2-year-old calves that have not been vaccinated yet.
Specifications: The
color is bright red, the fat is spread appropriately between the muscles or not suitable, depending on the quality of the meat.
cows
Meat of females over two years old.
Specifications: The
color is dark red, its fat is yellow due to the presence of the carotene pigment, and the yellow color increases with the age of the animal, which makes it easier to distinguish it from others.
the Bull
Meat of a non-castrated male animal over two years old.
Specifications:
Not soft, dark red in color due to the presence of a high content of myoglobin, yellow fat, thick bones that are difficult to break.
buffalo
Its meat is more porous than beef, and its fibers are thicker and tougher than beef
lamb
It includes young lamb, adult lamb, and castrated lamb.
Mutton is the meat of cattle less than 12 months old.
As for "lamb", it is from cattle that are one year old or more.
These meats generally have a higher percentage of fat and cholesterol, compared to beef and camel, but they are softer.
The Camels
The flesh is pink in color, and its fibers are coarse and broad, with no fat mixed with the muscles.
Smooth creamy fat yellowish in color, gathers in the hump and the sternum.
The tenderness of the meat is low due to the lack of fat between the muscle fibers.
goats
The color of the meat depends on the age of the animal, it ranges from bright red to dark red.
It has little fat and is highly concentrated around the kidneys.
And his muscles are poor in fat, and is characterized by a viscous texture.
We now turn to the differences between the meat in the different parts of the sacrifice
the neck
Because the neck meat is mixed with bone pieces, it is best to boil it, and use it for cooking with vegetables.
the shoulder
It is greasy in nature, intertwined with bones and a lot of tissue, so it is tough and coarse, and needs to cook slowly for a long time, so it is good to boil it or cook it with vegetables or roast it slowly in the oven.
ribs
This part is large and reaches the belly of the animal. It contains an appropriate amount of fat, and therefore it contains an appropriate amount of juice, and it is delicious.
The ribs close to the midsection are the most tender in this part.
The ribs close to the shoulder tend to be stiffer, and are most suitable for grilling and frying, especially in veal, and can also be baked in the oven.
Al Wasat
This is the most used and popular part, and the fillets and steaks (in beef) are taken from them so they are ideal pieces for grilling, frying and browning, and do not require much time in cooking, first seasoning because they have a lot of flavor already.
thigh
Thigh face: This part is less meaty and coarse. It is used for frying, roasting, and cooking with vegetables.
Thigh banana: It contains a lot of meat, and it has little fat compared to its weight. It is usually cut into cubes or large slices and used for frying and roasting in the oven, stews, and cooking with vegetables or chopping.
pleurisy
Delicious in taste, but it is not full of meat, and steak slices and meat cubes that are used with vegetables are also taken from it, and when cutting this part into steak slices, you must make sure that they are thin so that we can chew them.
brisket
It is the lower part of the ribs, sometimes called the short ribs, and is usually used for cooking in the oven, frying or mincing.
After how many hours of slaughter it is recommended to eat the meat of the victim?
It is advised not to eat meat immediately after slaughter, and to wait 6-12 hours, so the meat will pass through what is called the stage of throwing sclerosis, in which muscle stiffness and contraction occur within several hours after slaughter, according to Dr. Mahmoud Abdel-Galil Rosen from Damanhour University in Egypt.
What is the importance of throwing stiffness?
Activation of some meat softening enzymes, which are activated in the acidic environment resulting from the decrease of "PH" (PH).
Meat becomes more tender.
It plays an important role in determining the quality of meat and prolonging its storage period, because the low pH number plays a role in impeding the growth of many microbes that cause spoilage.
According to previous statements by Issa Tahta, Chairman of the Board of Directors of the Chamber of Turkish Food Engineers, Istanbul branch, it is recommended that “not to eat the meat of the sacrifice immediately, after slaughter, but to leave it from 20 to 24 hours.”
In previous statements by Professor Mohamed Al-Fayed, a nutrition expert at the National Institute of Agriculture and Veterinary Medicine in Rabat, it is recommended not to eat the meat of the Eid sacrifices before at least 6 hours have passed since its slaughter, in order to avoid enzymes in that meat that may harm humans.
Al-Fayed attributes this to the fact that the meat after slaughter gets rid of enzymes contained in the muscles, and it hardens and the percentage of germs decreases over time.
Among these tips: Not to eat some of the internal organs of the sacrifice, such as the liver, heart, etc., before half an hour has passed since its extraction from the body of the sacrifice, in addition to eating the meat of the head of the sacrifice directly on the second day of Eid because it is fast decomposing.
What is the permissible amount of meat for sacrifice?
According to the UK's National Health Service, it is advised to reduce meat intake to 70 grams.
She adds that making healthy choices can help you eat meat as part of a healthy, balanced diet.
But some meats are high in saturated fats, which can raise blood cholesterol levels.
She also says that red meat is rich in protein, and red meat also provides us with iron and vitamin B12 (12B).
Some meats are high in fat, especially saturated fat.
Eating too much of it can raise blood cholesterol levels, which increases the risk of heart disease.
Camel meat has the lowest fat content, followed by veal.
The lamb contains the largest amount of fat.
When eating sacrificial meat, choose the least greasy pieces.
When cooking meat, reduce adding oils to it.
Remove any visible fat bits before cooking.
organ meat
There are several different types of organ meats, including liver, heart, kidney, brain, tongue, and intestines.
Organ meats contain large amounts of vitamins and nutrients, such as vitamin B, iron, phosphorous, copper, magnesium, vitamin A, D, E and K. ).
Here are the benefits of some types of organ meat:
liver
It is high in vitamin A, folic acid, iron and zinc, and is the most nutrient-dense organ meat.
the kidneys
Proteins and omega-3 fatty acids.
the brain
It contains omega-3 fatty acids, as well as antioxidants.
the heart
Rich in folate, iron, zinc and selenium.
It is also a source of B vitamins.
the tongue
Rich in calories and fatty acids as well as zinc, iron, choline and vitamin B12.
What are the risks of organ meat?
Because it is rich in cholesterol, saturated fats and purines, this makes organ meat consumption risky for those suffering from heart disease or gout.