Meat
is
obtained
from
the
muscles
and
organs
of
.
Lean
beef
and
lamb
are
excellent
sources
of
many
nutrients
.
They
are
a
rich
of
protein
,
iron
and
zinc
.
Protein
is
required
for
growth
,
repair
and
maintenance
of
tissues
.
Zinc
is
an
essential
that
helps
maintain
a
strong
system
and
assists
wound
healing
.
Iron
is
an
essential
mineral
,
which
amongst
other
functions
forms
part
of
the
haemoglobin
to
carry
to
all
cells
in
the
body
.
Tenderness
,
juiciness
and
flavour
all
contribute
to
the
quality
of
meat
.
Some
cuts
are
naturally
more
than
others
.
Meat
cuts
from
that
continually
work
are
tender
.
Beef
shin
(
in
the
)
and
beef
chuck
(
part
of
the
shoulder
)
are
muscles
which
get
a
lot
of
so
are
tougher
.
More
tender
cuts
come
from
muscles
that
are
not
used
for
exercise
.
The
tenderloin
fillet
(
lying
along
the
)
gets
little
physical
exercise
and
is
therefore
a
tender
cut
.
The
of
cooking
also
affects
the
tenderness
of
the
meat
cut
.
There
are
two
types
of
meat
cookery
:
dry
and
heat
methods
.
Dry
heat
methods
do
not
use
liquid
,
but
can
use
or
oil
.
Dry
heat
suits
tender
or
tender
cuts
like
beef
sirloin
,
rump
or
mid
loin
chops
.
Dry
heat
methods
include
:
-
roasting
-
grilling
(
includes
fan
-
grilling
,
pan
-
grilling
,
)
-
shallow
frying
(
pan
frying
,
sauteing
,
stir
-
)
-
deep
frying
Moist
heat
methods
use
and
are
suitable
for
less
tender
meat
cuts
like
blade
steak
,
brisket
or
neck
chops
.
Moist
heat
methods
include
:
-
braising
(
includes
casserole
)
,
pot
roasting
,
stewing
-
poaching
,
simmering
-
steaming
,
pressure
cooking
Remember
,
for
successful
meat
cookery
it
is
to
choose
the
cooking
method
that
suits
your
meat
cut
.