Meat nutrition facts & information

Meat & Health Facts
Research shows that protein helps maintain healthy weight, build muscle and fuel physical activity – all of which play an important role for a healthy lifestyle and disease prevention. It is recommended to consume high quality protein, thereby acquiring all the essential nutrients that your body needs. In fact, lean protein makes it easier to enjoy and incorporate more fruits, vegetables and whole grains in your diet.
Nutrient Rich Beef
Calorie for calorie, beef is one of the most nutrient rich foods for an active and healthy lifestyle. A three-ounce serving of lean beef accounts for less than ten percent of calories to a 2,000 calorie diet. Yet, it is an excellent source of protein, zinc, Vitamin B, iron, selenium and phosphorus.
Beef Nutrients Hard at Work
Iron, zinc and Vitamin B play an essential role in developing and maintaining cognitive ability across the lifecycle. Iron helps deliver oxygen to working muscles, and is required for energy metabolism. Vitamin B helps convert the food that you eat, into energy to fuel activity.
Nutrient Rich Lamb/Mutton
Lamb approximately contains 160 calories per 100 grams and is a good source of protein, iron, zinc, Vitamin B and selenium, all of which facilitate an active and healthy lifestyle. Lamb offers about 25% protein and seven percent fat (which does not include carbohydrates).
Lamb Nutrients Hard at Work
Vitamin B and minerals play an essential role in developing and maintaining cognitive ability. While zinc affects the immune function, Vitamin B12 supports the production of red blood cells, niacin provides protection against Alzheimer’s disease and age-related cognitive decline, and selenium helps in the working of thyroid hormone metabolism.
Nutrient Rich Chicken
Chicken meat contains approximately 150 calories per 100 grams. It is an excellent source of protein and Vitamin B, especially B3. Chicken is low in carbohydrates and fats, with moderate protein content. It is high in selenium and very high in niacin. However, keep in mind that its skin is high in saturated fat and should be removed before eating, if required.
Chicken Nutrients Hard at Work
Research shows that protein protects against bone loss in older people, and Vitamin B against cancer, Alzheimer’s disease and age-related cognitive decline. Selenium is of fundamental importance to human health in the working of thyroid hormone metabolism, antioxidant defence systems and immune functions.

Meat Buying Guide

This section is a crash course on meat buying. If you have ever gone to a butcher, you’ll quickly realize that buying meat isn’t as simple as it sounds. There are a plethora of cuts to choose from and the experience can be confusing on your first trip to your butcher. Following are some meat buying tips that you can adhere to when you buy meat:

Choosing the Right Cut

When selecting beef, the important thing to look for is the part of the buffalo or veal the meat is coming from. Cuts that are tender, also called luxury cuts come from the back of the animal such as the rump, rib and loin. Working cuts on the other hand are less tender than their luxury counterparts and come from the front, such as the shoulder, leg and flank. Suffice to add that a luxury cut is more expensive since it makes up a much smaller proportion of the animal.

Luxury cuts are best cooked over quickly over high heat, while working cuts should be cooked longer since they are tougher and less tender. While cooking, set the heat low and leave the meat to cook for a few hours. In order to break down the natural fibres and make the meat tender in a working cut, you can marinade it for a few hours before cooking.

Top Round, Bottom Round and Top Sirloin are working cuts and should be cooked for a long time. Tenderloin, Rib Eye or T-Bone are luxury cuts and should be cooked quickly at high temperatures.

Boneless or Bone In?
The advantage of buying meat with bone is that bones are good conductors of heat and can radiate heat through the meat which means that the meat cooks faster. Additionally, some chefs opine that bone gives a more intense flavour than filleted meat.

On the flip side, people prefer boneless to bone in because trimming the meat off the bone is often deemed a bit of a hassle.

Meat should smell fresh with no sour or stale odour. It the latter holds true, don’t buy it since a rancid smell indicates that the meat is spoilt and should not be consumed.
The meat you buy should be firm as opposed to being tough or soft. Poke the meat cut to find out if it has been sitting on shelf for a very long duration. If the meat feels hard or if it does not spring back and regains its original shape if you poke it, it would mean that the meat is not fresh.
Look for meat that is a rich cherry or slightly brownish red in colour. The beef should look moist on the surface and should not be wet or sticky. If you are buying pre wrapped beef and notice that there is a lot of liquid in the packaging, it would indicate that the meat has been frozen and is thawing. Beef that’s turning brown indicates that it has been sitting on the shelf for far too long and should be avoided.
Quantity to Buy
When buying meat, don’t be tempted to purchase large quantities in a single go. You’ll need a slot of storage space in your freezer. Meat has to be stored at a temperature of 0 Fahrenheit and has to be frozen quickly.

Meat Cooking Guide

Seasoning and Garnishes for Beef

Traditionally, bay leaf and garlic are served with beef, and mixed herbs used sparingly, can all dramatically enhance the flavour. Roast beef is traditionally served with fry vegetables and salad along with the traditional raita and hot naans. Steaks are typically accompanied by fried onion rings, tomatoes and mushrooms with baked or mashed potatoes.
Seasoning and Garnishes for Lamb
Mint or rosemary are the traditional herbs used with roast lamb. Stuffing includes thyme, lemon or parsley to impart a delicate flavour to lamb casseroles. Roast lamb is usually served with mint chutney, but onion sauce gives a pleasant change. A sprinkle of rosemary, half way through cooking, gives the fat a subtle flavour. Lamb for grilling is particularly delicious if it marinated for a few hours first with garlic and onions.
Cooking by Grilling or Barbequing
This is a quick method of cooking by radiant heat. As the heat is fierce, the meat should be lightly brushed with oil before cooking. Grilling times vary according to the thickness of the meat and the desired degree of cooking. A general guide for a 2 cm (1 inch) thick steak is 5 minutes for rare, 8 minutes for medium and 12 minutes for well done. Steaks and chops should not be pierced with a fork during cooking because this results in vital juices escaping and the meat drying out. Also, steaks and chops should be turned once only during cooking.
Cooking by Stewing
This is the cooking of pieces of meat in liquid, such as water or stock with added flavorings, vegetables, herbs or spices. The meat should be cooked in no more than 250 ml (half a pint) of liquid to each 500 grams of meat, and be allowed to simmer only. Meat is stewed in a slow oven, in an ovenproof casserole with a tight fitted lid, or on top of a cooker in a covered saucepan or flameproof casserole. Stews cooked on the hob will require occasional stirring.
Cooking by Braising
Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. After browning in hot fat or oil, the meat is placed on a bed of lightly fried root vegetables with just enough liquid to cover the vegetables. The meat then cooks in the steam and requires occasional basting with the hot liquid. The pan must have a tightly fitted lid to prevent the liquid from evaporating.
Cooking by Pot Roasting
Pot roasting is roasting in a pot, such as a thick-based saucepan for top heat, or an ovenproof casserole. The pan should hold the joint comfortably without the meat touching the sides, and it should have a tight fitted lid. This method is a combination of frying and steaming. The meat is browned in hot fat or oil, either in the cooking pan or separately. The meat should then be allowed to cook slowly in its own fat in the combination of fat and steam and be turned every thirty minutes. In order to retain the steam, the lid should only be removed when the meat is turned.
Cooking by Stir Frying
Meat is usually shallow fried as well. Small, tender pieces of meat should be added to the per-heated oil and turned from time to time, until evenly browned. The cooking times will vary according to the thickness of the meat.






Front Chops

Back Chops


Mix Boti

Boneless Cubes




From Chops

Back Chops


Mix Boti

Boneless Cubes







Biryani Cuts = 8 Pieces

Karahi Cuts = 12 Pieces

Korma / Curry = 16 Pieces


Drum Sticks


Breast Boneless



Whole Chicken Skin on

Whole Chicken Skin Off



BBQ Range

  • Beef Chapli Kabab
  • Chicken Shshlik
  • Chicken Tikka
  • Chicken Kofta
  • Chicken Shawrma

Fast Food

  • Beef Burger Patty
  • Chicken Burger Patty
  • Chicken Strips
  • Roasted Chicken

Signature Series

  • Balizen Chicken Wings
  • Beef Tender Kofta


  • Cordum Blue
  • Mutton Leg


  • Chicken Samosa
  • Chicken Spring Rolls