Cook Meat Cuts

• Rare - very soft with jelly like texture
• Medium rare - feels springly and resistant
• Medium - firm with definite resistance
• Well done - hard and rough
• Protein - 20 percent of its weight
• Excellent source of B vitamins
• Fat - can vary widely according to the grade of cut
• Carbohydrates - found in liver and the muscle tissue
• Minerals - a great source of iron, zinc and phosphorus
• fresh meat - recently slaughtered, frozen.
• chilled meat - placed on the chiller or slightly cold
• cured meat - preserved by smoking, aging, and salting
• processed meat - preserved using chemical process
• six primal cuts of veal - leg, flank, loin, breast, shoulder, front shank