The guarantee of low-caloric nutrients. The red meats have an important role in our feeding due to their high nutritional value. They are sources of biological proteins, of complex B vitamin and of minerals, mainly phosphor and iron. Being rich in proteins and in iron, they perform a building function, that is, provide energy to build and maintain different parts of the body and also renovate the tissues.

Besides the proteins and iron, this kind of meat also provides complex B vitamins (mainly B12 and zinc). The cuts with low fat content are the knuckle, rump, eye round and the beef of leg.