Muscle and organ meats from land animals — the densest dietary sources of complete protein, heme iron, zinc and vitamin B12.
10 foods
Bos taurus
The metabolic and storage organ of cattle, and consequently one of the most nutrient-concentrated foods in the human diet by a…
Animal bones and connective tissue simmered for many hours, which hydrolyses collagen into gelatin and gives the cooled liquid…
Gallus gallus domesticus
The pectoral muscle of the chicken, made up largely of fast-twitch fibres, which is why it is pale and low in fat compared with…
Gallus gallus domesticus
A small, soft organ meat with a milder flavour and finer texture than beef liver, which is why it dominates pâtés and parfaits.…
Gallus gallus domesticus
Dark leg meat, richer in myoglobin, fat and connective tissue than breast because these are the muscles the bird actually uses.…
Ovis aries
Meat from sheep slaughtered under about a year old, with a distinctive flavour that comes largely from branched-chain fatty acids…
Bos taurus
Beef trimmings ground to a uniform texture and sold by lean-to-fat ratio, most commonly between 70% and 95% lean. The ratio is…
Sus scrofa domesticus
A small muscle running along the inside of the spine that does almost no work, making it the leanest and most tender cut on the…
Meleagris gallopavo
The white pectoral muscle of the domestic turkey, leaner and larger-grained than chicken breast. Fresh roasting joints and…
Cervidae spp.
Meat from deer, whether wild-harvested or farmed. Because the animals are active and rarely grain-finished, the carcass carries…