Cattle, sheep, pigs: a guide to animal families and their characteristics

In this new article from Blooness guideguide to the ideal diet, we're going to take a look at different types of meat. Indeed, when you want to make food a health ally, the subject of protein is a subject that cannot be ignoredespecially in Mediterranean diet, lowcarb, ketogenic and a fortiori carnivorous, since as we have seen in this guide, protein is the epicentre of human nutrition.

The problem is knowledge about meat is lost from generation to generation. Today, for many consumers, meat consumption boils down to minced steaks of questionable quality, from farms about which little is known. This excessive consumption of meat from battery-farmed animals can have harmful consequences for human health, but also for the planet, and obviously goes against animal welfare.

What's more, the practice of consuming almost exclusively lean meat - via low-fat minced meats, for example - over and over again, can prove to be a very risky one. pro-inflammatory for the body. In addition, exclusive consumption of low-fat minced steaks tends to reduce the feeling of satietyThis can lead to excessive consumption of unhealthy foods.

Symmetrically, fat-enriched steaks can also be problematic because we don't know where these fats come fromand we don't know the lipid profile of these meatsand if the fatty acids contained in these meats have a pro-inflammatory effect on the body. This fatty acid profile applies not only to red meat, but above all to white meat.

Not to mention the fact the consumption of offal is virtually non-existentor bone broth, or other parts of the animal, which have many benefits, starting with collagen contentessential for tendons, joints and bone health.

The Best Meats chapter is divided into several sub-chapters which you can find here. The first sub-chapter is therefore as follows the distinction between white and red meat.

The whole point here, then, is to use this content to review the meat as a wholeThis chapter begins with an overview of the various farm animals, followed by the following chapters identify meat cuts likely to be beneficial to the bodywith a focus on labels and virtuous breeding as much for our health as for the planet and the animal kingdom.

Quality, nutritionally dense meat, rich in glycine and collagen, is far more likely to regenerate the body's tissues and satisfy satiety than industrially-produced meat. And we're not even talking about meats that have been pumped up with water or, worse still, enriched with starch, nitrite, dextrose or any other product added by industry with harmful effects on health.

The aim of this part of the Blooness Guide is to help us learn more about the different types of meat, the different cuts, the farming methods used and the feed given to the animals. in fine a must-have list of best cuts of meat to be preferred for healthy longevity.

But to achieve this goal, we're going to start by improving our knowledge of the animal kingdom. To this end, in this chapter we will review the different animal families such as cattle, sheep and poultry.

In fact, as we did for the vegetablesthe spicesor the oilseedsTo put it another way, when you only know chicken fillet, chicken leg, chopped steak and rib steak, you're quickly limited in terms of food strategy. To put it another way, when all you know is chicken fillet, chicken leg, chopped steak and entrecôte steak, you're quickly limited in terms of food strategy, and also in terms of taste pleasure, especially on a diet. ketocarnivorous, paleo and of course MediterraneanThe latter is the quintessence of diversity and culinary pleasure.

It is therefore relevant broaden its spectrum of knowledge by going back to the basics that the youngest may have forgotten, so that they can bring diversity back into their diet.

Je vous propose donc découvrir dès à présent les différentes familles d’animaux, et voir ce qui les rend uniques. Nous allons notamment survoler les bovins, les ovins et les caprins, qui font partie des ruminants, mais aussi les équins, les porcins ou encore les volailles.

Pour informations, les ruminants se caractérisent par un système digestif unique avec plusieurs estomacs (ou compartiments d’estomac) qui leur permet de fermenter et digérer les végétaux de manière très efficace. En d’autres termes, ces animaux consomment principalement des végétaux, et c’est une information qu’il faudra garder à l’esprit pour les contenus à venir sur l’alimentation carnée en diète keto-méditerranéenne ou plus globalement omnivore.

1. Cattle

The cattle family includes oxen, cows, calves, bulls and bison. Let's take a quick look at each animal.

• Veal

The calf is the young male or female bovine.It is available from birth to 8 or 10 months. Its flesh is particularly tender and mild, making it a popular choice for delicate recipes such as escalopes or roasts.

• Beef

The ox is the castrated adult maleThis encourages the formation of intramuscular fat, giving the meat its characteristic marbling. Beef is prized for its rich flavors and is suitable for a variety of cooking methods, including grilling, roasting and braising.

• The bull

The bull is the uncastrated adult male. Its meat is often firmer and less fatty than that of beef, and it is generally eaten in more robust dishes or in certain regional recipes.

• The heifer

A heifer is an adult female bovine that has not yet given birth to a calf. Its meat is similar to that of beef, though slightly more tender, and is often sought after for dishes that require gentle cooking.

• The cow

The cow is an adult female that has calved (giving birth to at least one calf). Cow meat is both firmer and often fatter, making it ideal for longer preparations, such as stews or minced meats.

• The bison

The bison is a wild cattleThe meat is leaner than beef, with a mild, slightly sweet flavor. Bison meat is ideal for those looking for a lighter alternative to beef.

Main features on cattle

Beef meats are renowned for their deep flavor and texture, which varies according to the degree of marbling (the little threads of fat inside the flesh). Beef is often marinated or grilledwhile veal, more tender and delicate, lends itself well to slower cooking, such as roasts. The rare and leaner bison offers a flavor similar to beef, with a milder touch.

Although its reputation may have been tarnished in recent years, beef is rich in high-quality protein and in iron heme, which is very well absorbed by the body, making it an excellent choice for preventing anemia and guaranteeing an adequate intake of iron. proteins highly bioavailable to the body.

Beef or cow?

It is important to note meat from other categories of cattle can be called "beef".. Although most meats are sold under the generic name of "beef", the meat may come from cows, bulls or heifers (young cows).

In France, only the name "veal" is regulated and must be applied to the meat of cattle slaughtered before the age of 8 months.

In 2021, out of total beef consumption in France :

• 16% came from bulls and bullocks
• 60% of cows
• 18% of heifers
• And only 6% of cattle consumption comes from beef.This corresponds to approximately 144,000 oxen, 10 times less than the number of cows!

In other words, the majority of beef in France comes from cows, although it is commonly referred to as beef. Carcasses and meat from these different animals may have different nutritional, taste and yield characteristics.

It is also important to note that 68% of bovine production comes from animals that have been raised to produce meat (beef or suckling) and that 32% comes from animals whose primary vocation was to produce milk (dairy industry), with meat as a secondary purpose.. It's important to keep this in mind for future content on meat choice, as we'll be looking at the livestock and feed given to both sectors, in order to choose the one that's most suitable and natural.

Cattle breeds

Secondly, it's important to know that there are different breeds of cattle. That's what you see, for example, on the displays or menus of some restaurants, when they mention the origin of their meat.

Bovine breeds are groups of cattle selected and bred for their specific characteristics.Whether in terms of morphology, climatic resistance or their suitability for meat and milk productionor agricultural work.

Each breed has distinct qualities: some, like Holsteins are renowned for their high milk productionwhile others, such as Charolaise or Aubrac, are appreciated for their meat. The diversity of cattle breeds enables us to meet the varied agricultural and dietary needs of different regions and breeders.

It's important to keep this in a place in our brain, because we'll be coming back to the question of whether or not it's a good idea to eat meat or dairy products from a Holstein cow, for example.We'll be discovering in the content to come that, as is often the case in food, the best is the enemy of the good, and the quest for profit sometimes comes at the expense of health.

France has the largest cattle population in Europewith no fewer than 25 breeds. They include meat breeds, also known as suckling breeds because the females suckle their youngsuch as Charolaise, Limousine, Blonde d'Aquitaine, Gasconne, Aubrac, etc...

In dairy breedsThese include Hosltein, Prim'Holstein, Bretonne pie noire and Jersaise.

There are also mixed breedsThey are as famous for their milk as for their meat, as are Normande, Montbéliarde and Tarentaise, for example.

In the rest of the world, we find the Angus, originally from Scotland and renowned for its meat, the Jersey (originally from Great Britain), and a whole host of other breeds from South America, Asia, Africa and Oceania. These breeds, selected according to local needs and climates, demonstrate the great diversity and adaptation of cattle to different regions of the world.

Let's move on to sheep.

2. Sheep

Sheep are mainly lamb and mutton, two meats appreciated for their unique flavor and tenderness.

• Lamb This is a young sheep, male or femaleusually slaughtered before one year of age. Lamb meat is tender, with a subtle flavor, and lends itself well to grilling, roasting and stewing. Females are sometimes referred to as lambs.
• Aries : This is a uncastrated male sheep over 12 months of age.
• Sheep This is the name used for to refer generically to sheep in general, but it is also used to designate a castrated adult male sheepfor meat production. Mutton has an even stronger flavor than lamb.
• Ewes : This is the adult female sheepwhich can then give birth to lambs (baby sheep).

Like cattle, sheep come in a large number of breeds - over 30 in France, for example. They are generally classified into six different types:

• Early breeds, selected for their high growth potential and excellent breeding ability: Ile de France, Berrichon du Cher, South Down, Suffolk...
• Grassland breeds, located in large breeding areas under oceanic influence: Charollais, Bleu du Maine, Rouge de l'Ouest, Vendéen, etc...
• Hardy breeds, used in the difficult medium and high mountain areas: Blanc du Massif Central, Préalpes du Sud, Limousine, etc.
• MERINOS breeds, originally selected for their wool, but now oriented towards meat production.
• Dairy breeds, bred for milk and cheese production: Lacaune, Manech, Basco-Bearnaise, etc...

As with cattle, there are numerous breeds of sheep specific to each country or region, each selected for its characteristics adapted to the climate, landscape and breeders' needs (milk, meat, wool).

3. Equines

Equine products mainly include horsemeatwhich is less common but still eaten in some countries. Horsemeat is renowned for its tenderness and slightly sweet flavor. Rich in iron, it is often eaten as steak or carpaccio, and is distinguished by its dark red color and subtle flavor.

We won't deal with it specifically in this guide, since it's not commonly eaten, but as a general culture guide, here's how equines are classified:

• Foal: young male less than 12 months old.
• Filly: young female horse, generally under three years old, not yet fully grown.
• Foal: male or female foal that has not been weaned, i.e. is still being fed by its mother and has not yet been weaned. Weaning is the process by which a young animal ceases to depend on its mother's milk and switches to a solid diet.
• Mare: adult female intended for breeding.
• Stallion: uncastrated adult male intended for breeding.
• Gelding: castrated male.
• Horse: generic term for a male or female over 12 months of age.

4. Pigs

The pig family includes porkvery popular, as well as wild boaroften appreciated for its gamey flavors.

In terms of age-related classification, here are the different names for pork:

• Piglet: sow's young, male or female, less than 2 months old.
• Suckling pig: 5-week-old piglet.
• Gilt: female that has never had a piglet (unlike sows that have already had one or more piglets).
• Sow: reproductive female who has already had a litter.
• Boar: breeding male.
• Charcuterie pig: male or female raised for meat.

Pork is tender and versatile, with a mild flavor. The different cuts allow for a variety of preparations, from roasts to grillsand is often used for delicatessen (sausages, hams, pâtés).

The pig family also includes the wild boar the wild counterpart of the pig. The domestic pig (Sus scrofa domestica) is a descendant of the wild boar (Sus scrofa), which was domesticated around 9,000 to 10,000 years ago, probably in the Middle East and other regions. The domestic pig is thus the result of thousands of years of domestication and selection from the wild boar.

Wild boar meat firmerwith a powerful, rustic taste. This meat is often used in game dishes, simmered to soften its texture.

5. Poultry

The poultry family covers a wide range of domestic and wild animals, each offering unique qualities.

• Chicken Chicken meat is very popular for its flavour. tenderness and its versatility. This is white meat low in fatssuitable for and grills, and at a relatively low cost.. For all these reasons, chicken is the most widely consumed meat in the world. Le
• Turkey : Poultry similar to chicken but largeroften used in roasts and festive preparations. Its meat is lean and tastyideal for light dishes.
• Duck : Unlike chicken and turkey, duck meat is fattier and has a stronger taste. It is ideal for confits, magrets and simmered dishes.
• Guinea fowl His flesh is tastier and slightly firmer than chicken. Guinea fowl is often used for roasted dishesThis is an interesting alternative to more common poultry.
• Goose : With a fatty, tasty fleshGoose is often prepared for special occasions. Its meat lends itself well to slow cooking to reveal all its richness.

6. Game

Game includes wild animals and are prized for their strong taste and their unique texture.

• Deer : Deer meat is farm and has a distinctive intense. It is ideal for simmered dishes or roastswhere it reveals its particular aromas.
• Deer : Tenderer than deervenison offers a tasty meat that lends itself well to roasts or dishes in sauce.
• Hare : Hare meat is dark and has a strong flavor, appreciated in simmered dishes or pâtés.
• Pigeon : This small game offers dark meat with a subtle yet rich flavor. It is often prepared roasted or in salmis, a traditional simmered dish.

Enfin, on peut citer brièvement le lapin, qui est parfois classé comme « gibier » en termes culinaires, mais qui n’appartient ni aux ruminants ni aux rongeurs. Le lapin fait partie des lagomorphes, un ordre distinct des autres familles animales de ferme comme les ruminants ou les équidés. Les lagomorphes incluent principalement les lapins, les lièvres et les pikas.

7. Goats

The goat family mainly comprises goatswhich are high for different reasons in different regions.

In France and Europe, they are best known for their milk productiontransformed into famous cheeses, such as fresh or matured goat's cheese. We know, for example, that goat's or sheep's cheese (classified in the sheep family) is sometimes better tolerated by some people than cow's milk products, but we'll come back to the issue of dairy products shortly.

Furthermore, in many countries in Africa, the Middle East, South Asia and Central and South America, thegoat meat is prized for its distinctive flavour and low fat content.. Goats are highly adaptable to arid climates and steep terrain, making them an important resource in areas where other livestock types are less successful. In these areas, goats provide not only milk, but also meat rich in protein and fat. mineralsoften used in traditional dishes.

8. Exotic meats

Exotic meats include less common animals and offer a new taste experience.

• Ostrich : Meat, similar to beef but leaneris a bright red color that lends itself to rapid cooking like grilling or pan-frying.
• Kangaroo Kangaroo meat is tender and has a subtle flavor. It's rich in protein and nutrients, ideal for steaks and stir-fries.
• Crocodile Its flesh is white and firm, with a light flavor sometimes reminiscent of chicken or fish. It is often used in grilled or fried dishes.

Conclusion

In this chapter, we review the different families of animals most commonly consumed so that we can state them clearly. Formalizing things, and knowing to which group a given animal belongs, makes it easier to tackle the subject of animal meat, whether for the pleasure of tasting it, or for the issues of breeding, animal welfare, ecology and healthy human longevity.

This content is a kind of carnivorous counterpart to the work we did on vegetables, spices and cereals.

In the next content section, we'll be looking at how these animals naturally feed, and how they digest food. In this way, we'll be able to find out whether the food we give them corresponds to what they used to eat in the ancestral way, with the aim of identifying which animals have a diet suited to them. As always, the aim of this guide is to respect the precautionary principle. In this case, the precautionary principle means preferring meats from animals that have been fed according to their ancestral diets, so that the benefits can be enjoyed by human beings.