Meat dishes have a special place in the diet of a modern person. Any meat is available to us: beef, lamb, pork, veal, rabbit, poultry. Meat contains minerals and proteins containing essential amino acids.
Meat dishes are easy to digest, give a pleasant feeling of satiety and have been considered a symbol of abundance and well-being since ancient times.
To prepare meat dishes, two main principles of culinary heat treatment are used: fast and long. Rapid cooking is roasting flat tender pieces of meat in a pan, grill or charcoal, roasting in the oven, on a spit or in a skillet in oil. Long-term heat treatment involves stewing, simmering and boiling. Meat fried on the grill, in the oven or on a spit turns out to be more tasty and aromatic than boiled and stewed meat.
In some dishes, such as carpaccio and tartare, meat. It is seasoned to add spice and flavor. Meat "with blood" is perfectly digestible and retains all its useful properties.