Meats are rich in protein and usually in fats, but are lacking in the
carbohydrates. They build up the muscular tissue, furnish heat and
energy, are more stimulating and strengthening than any other food, and
satisfy hunger for a greater length of time. For the most part, meats
are a very expensive food. One cannot perform more labour by the use of
a meat diet than on a diet of vegetable foods. Those who use large
quantities of meat suffer from many disturbances of the system. Hence it
should form a very small part of the diet. The cuts of meat that come
from those portions of the animal's body that are much exercised are
tough, owing to the development of the connective tissues, but they
contain a high percentage of nutrition. For the same reason, the meat
from older animals is apt to be tough. The flesh of chickens, turkeys,
and other fowls is very nutritious and is easily digested if not too
fat.
The flavour of meats is developed by cooking. Dry heat develops the best
flavour, hence the tender cuts are cooked by the processes known as
broiling and roasting. Tough cuts of meat require long, slow cooking in
moist heat, hence they are prepared in the form of stews and pot roasts
or are used in meat soups.