Nutritional Value and Storage Life
| Giblets and offals | ||||||||||||||
| Lamb | ||||||||||||||
| Beef | ||||||||||||||
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| Pork | ||||||||||||||
| Veal | ||||||||||||||
| Horse meat | ||||||||||||||
| Poultry and Specialty Poultry | ||||||||||||||
Nutritional Value
Beef is an excellent source of protein, potassium, zinc, niacin,
and B12. It is also a good source of iron and phosphorus.
Proteins are essential for tissue cell renewal. As a rule, the
redder the meat, the higher it is in iron. Consequently, beef has
more iron than veal, pork or chicken.
Iron is an essential mineral for the formation of hemoglobin which
transports oxygen to the tissues and creates red blood cells. As
well, it helps the body resist infections and contributes to
physical and intellectual development.
Vitamin B12 is indispensable for cell production, especially red
blood cells. It helps prevent anemia while preserving myelin, the
sheath that wraps around and protects our nerve fibres. It also
produces substances that can help battle depression.
For those concerned about fat in their diet, one should be vigilant
when selecting meats by opting for cuts in which the fat can be
easily removed before eating, or else the lean and extra lean cuts.
According to Health Canada, all cuts of beef in which the fat has
been removed can be considered lean, with the exception of short
ribs.
Today we have a better understanding of the relationship between
trans fats and cardiovascular diseases and different types of
cancer. We know that certain types of fat are beneficial, while
others have a tendency to increase blood cholesterol and the risk
of developing certain diseases.
It is important to remember that one should not entirely eliminate
fat from their diet but rather reduce the overall amount consumed,
opting instead for quality.
Storage life
Beef should be stored in the coldest part of the
refrigerator (between 0-4° C, 32-40° F), in its original wrapper if
intact, and away from any cooked meats.
If the beef is cooked, in other words leftover meat, ensure that it
is at room temperature before wrapping in aluminum foil and placing
in the refrigerator.
To freeze beef, it should be wrapped in plastic and then in
aluminum foil. Freezer bags or containers made for the freezer can
also be used.
Storage Life Chart
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Cut
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Refrigerator
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Freezer
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Fresh pieces
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2 to 3 days
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6 to 12 months
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Giblets
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1 to 2 days
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3 to 4 months
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Beef cubes /ground beef
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2 days
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3 to 6 months
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Steaks/roast
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3 days
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6 to 12 months
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Cooked leftovers
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3 to 4 days
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2 to 3 months
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