Chef de haute cuisineBeef, Pork and Mutton
Did you ever wonder why the meat of a cow is called beef and the meat of a sheep is called mutton? The answer is found deep in the history of our English language. When the Normans conquered England in the eleventh century and took over the government of the country, they spoke French. Since they were the ruling class and the English were the workers who took care of the animals, meat on the hoof was called by its name in English - so the live animal cared for by the English was called cow, but the meat, reserved for the French-speaking aristocracy, came to be called by the French name, 'boeuf' or beef. The same is true for sheep, whose name in French, 'mouton' has become the English name for the meat, mutton, and pig, whose French name is 'porc.'Chefs around the world enjoy creating fine cuisine consisting of beef, pork and lamb. Meat is a major source of quality protein, B-vitamins and many essential minerals for the world's population. Lean cuts of beef, pork and lamb are ideal choices for low-fat diets that require adequate protein and nutrients for exercise and lean muscle growth.
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.
Pork 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.
Mutton/Lamb is
relatively low in calories, as some cuts of a cooked, lean, three-ounce serving
constitutes less than 200 calories. Its protein is nutritionally complete,
providing all eight amino acids in the proper ratio and it is high in B
vitamins, niacin, zinc and iron.
