Beef is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B6, Vitamin B12, iron, phosphorus and zinc. Red meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine.
The gamey flavor of mutton does tend to appeal more to people who also enjoy other game meats such as deer, wild boar, rabbit, and other more exotic animals. Common Cuts of Lamb. Because Americans prefer the more delicate taste of lamb, it is more expensive than mutton but also much easier to find in regular markets.
Their topics include zoonoses affecting poultry: the case of Salmonella, inspection techniques for poultry slaughterhouse operations: the case of the European Union, food safety control on poultry farms: effective control of Campylobacter, enhancing texture and tenderness in poultry meat, minimizing the environmental impact of poultry production through improved feed formulation, and helping smallholders to improve poultry production.
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials.