Modern meat

Modern meat

By
Gabriel Gaté
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781740665490
Photographer
Greg Elms

For many of us, meat is an enjoyable and very satisfying food. Not only does it taste good, it’s also high in protein and is a good source of other nutrients. But meat has a dense texture, which can make it hard to digest. This is especially true if meat is overcooked and served in large portions, or if it’s accompanied by rich sauces or heavy carbohydrates, such as fried potatoes.

Butchers often sell red meat in large portions that serve more than one person, so it’s easy to eat more than we really need. When you buy steak or other cuts of meat, try to remember that 150 g of raw meat per person is usually sufficient, and manage your portion sizes accordingly. If you’re concerned that you won’t feel full if you reduce your portion sizes, remember that you can transform a simple meat dish into a meal by accompanying it with a good helping of vegetables. Many people add a carbohydrate such as potato, rice or pasta to their main meal, almost without thinking, but I feel this is often unnecessary – especially if you’ve eaten a range of carbohydrates over the course of the day, such as cereal for breakfast and bread or pastries for lunch or an afternoon snack.

Recipes in this Chapter

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