Meat

• Grilled or roasted meat is often served as the main dish in meals, seasoned with spices and marinades to enhance flavor.
• Ground meat is used in recipes like burgers, meatballs, and tacos, providing a versatile base for various cuisines.
• Meat is commonly slow-cooked or braised in stews and soups, adding depth and richness to the dish.
• Sliced or shredded meat is a popular filling for sandwiches, wraps, and salads, offering a satisfying protein boost.
• Meat can be smoked or cured to create delicacies like bacon, ham, and sausages, which are used in breakfast dishes or as flavor enhancers in recipes.

• A rich source of high-quality protein, essential for muscle repair and overall body function.
• Provides important vitamins and minerals like iron, zinc, and B vitamins, which support energy production and immune health.
• Offers a variety of flavors and textures, making it a versatile ingredient in global cuisines.
• Can be included in balanced diets to support satiety and reduce hunger cravings.
• Available in lean cuts, which are lower in fat and suitable for heart-conscious meal planning.

Store fresh meat in the refrigerator at 32°F to 40°F (0°C to 4°C) and use it within 1-2 days for optimal freshness. For longer storage, freeze meat in airtight packaging at 0°F (-18°C) or below, and label it with the date to track usage. Thaw frozen meat in the refrigerator or under cold running water, never at room temperature, to prevent bacterial growth. Keep raw meat separate from other foods to avoid cross-contamination.