When I went to buy meat, the first thing to consider is the class (s) that family members prefer: red meat (beef, ox, mutton, lamb), white meat (pork, poultry, chicken, hen, turkey, etc.) , black meat (hunting) and fish or shellfish.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease. If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells. Also when you arrive at your destination, place them immediately in the refrigerator.


Within all balanced diets should be included proteins and meats are one of the most important sources to contribute to the organism this nutrient among many others. (see TIPS). It is used as a strong dish or as an ingredient in countless preparations, since it is of great nutritional value and you can use various cooking methods.


The day that is made market, when you get home, you have to have time not enough to organize: serving, packing, labeling and storing meats, according to their subsequent use (cuts) and according to the number of people (diners) who feed at home each day , leaving ready to keep them in the most appropriate way. This will make the daily food preparation work more agile, faster and more practical. (see each meat Class). Approximate weight per serving. The meat (boneless) portion recommended is 125-200 gr. For adults. For children the portion would be about 10-15 Gr. Porcada year old.


It is a cold method of food preservation, which consists in lowering its temperature between 4-6 degrees Centigrade (42 degrees F), to reduce bacterial activity.


It is another method for food preservation, which consists in rapidly lowering its temperature to (less than 0 degrees Celsius),-19 degrees Centigrade (-5 F) or less to preserve its nutritional value and keep the bacteria inactive and prevent Food will deteriorate.

Points that prevent a good conservation in freezing:

  • of equipment malfunction (refrigerators).
  • Poor handling, with dirty hands or contaminated utensils (knives, boards, trays, containers, bags, etc.).

All this must be thoroughly washed with water and detergent to prevent contamination.

  • Improper storage.
  • Cross-contamination.
  • Inadequate time and temperature.

Freezing will be effective as long as no pathogenic agents are present.

  • Pack the air out of the bag as much as possible.
  • Use a large bag, which does not squeeze the contents into it.

That the package is flat, so that it can be stored and thawed better.

  • Use plastic bags that can be sealed preferably if it is to be frozen for a long time.
  • If it is for a short time (up to 4 weeks) wrap on aluminum foil, opaque side to inside, or in current plastic bags.


When thawing the meat, the microorganisms re-activate and can multiply to cause diseases, for this reason to defrost inside the refrigerator. Do not defrost at room temperature. If you forgot to defrost with time, place the package (well closed) in a container with water at room temperature and inside the refrigerator for 10-15 minutes. Thawing in “microwave oven”, take care not to heat the meat, so that the proliferation of bacteria does not begin. Once the meat or any food has been thawed, it should not be re-frozen.


Freeze. Cool.


Approximately 1 year. 3-4 days approximately.


It is advisable to know a little about the nutrients that the consumption of meat contributes to the human organism.


It provides between 15 and 20% of very good quality proteins as they provide all the essential amino acids needed.


They are essential for cell development (essential amino acids). It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.


(Great contents in red meat). It is the main component of red blood cells and hemoglobin in the blood. They help build blood cells. Fatigue resistance. Avoids anemia.


(Water-soluble vitamins). It should be consumed daily because the body cannot store it. It favors the generation of red blood cells. Helps the nervous system to function well. Excellent for eyes and hair (hair). Avoids fatigue and fatigue.

Vitamin B1 or thiamine.

Essential for the growth of children and adolescents. Help in the metabolism. For the good functioning of the nervous system.

Vitamin B2 or riboflavin.

Important in cellular respiration. Antiinflammatory.

Vitamin B6.

Helps in pregnancy symptoms such as nausea. Stimulates appetite.

Vitamin B12.

Intervenes in the growth. Antianemic. Found in the carrot.


Along with the calcium it forms the cover of bones and teeth. They strengthen the bones and the teeth. For the proper functioning of the brain.


Improves the skin. Helps children and adolescents grow. Accelerates healing of wounds. Strengthens the immune System. Very small amount of carbohydrates. Its water content is between 50 and 80%. Between 10 and 20% fat (most saturated).

Meat cuts

Nutrients that should contain any balanced diet.

It should be remembered that for a balanced diet, food should be consumed from the 5 groups:

  • Proteins: essential amino acids are essential for cell development.

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

  • Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.

They are found in vegetables such as wheat, potato, plantain and some fruits, among others.

  • Lipids. Animal and vegetable fats.
  • Vitamins. Fruits and vegetables and in the vast majority of food.
  • Minerals. Fruits and vegetables and in the vast majority of food.

Then a balanced diet should contain: meats, fruits, vegetables, cereals, legumes, dairy, eggs and fats.


It should be remembered that the useful “life” of the product depends on its freshness at the time of purchase, the date (approximate) of maturity and its subsequent storage and conservation. Periodically check the condition of the product (freezing date), in order to be able to consume it in time. Always handle with clean hands or disposable gloves and those that have already been cooked, in addition to clean utensils.

Main pathogenic agents in meat:

-SALMONELLA ENTERÍTIDIS: It can be located in the intestinal tract of poultry and other warm-blooded animals. It is also presented in the eggs (dirty husk of excrement). -STAPHYLOCOCUS ÁUREUS: Can be transmitted through the hands (wash hands and/or use plastic gloves to handle meat). -CAMPYLOBACTER JEJUNI: Is the most common cause of diarrhea in people. “Cross-contamination” should be prevented and use proper cooking methods to reduce the risk of infection.