Unit 5. Meat.

Vegetarians vs meat-eaters.

Many people argue that vegetarians are healthier than meat-eaters, but other people think vegetarianism is another word for unhealthy dieting.

Kate (meat-eater): To my mind, vegetarianism is not a very good variant of diet. The first reason is that vegetarians don’t eat meat that contains protein. Fiber is very important for a healthy body as well. Secondly, vegetarianism is low in fat this is the reason why vegetarians don’t have energy for fast pace of life, because not all vegetarians maintain the balance between nutrients. On the other hand, vegetables, fruits and nuts are high in vitamins that make food various. But in spite of it I believe that people should have a proper nutrition with dairy products, vegetables, fruits and meat, and without junk food and alcohol.

Discuss:

1. Do you agree with Kate?

2. Are you a vegetarian or meat-eater? Why?

3. What does meat contain?

4. Which vitamins are fruits high in?

5. How harmful is fast food?

Beef.

Slaughter ['slɔːtə] – убой, забой скота

Breed [briːd] – порода

Tremendously [trɪ'mendəslɪ] – крайне, очень, чрезвычайно

Beef varies tremendously in taste and quality depending on the age, breed, diet, lifestyle, slaughter and processing of the animal, so it's wise to choose and cook your meat carefully and to tailor the cut you buy to the dish you want to cook. Aberdeen Angus is a well-known good-quality breed of beef, but there are dozens of other breeds native to Britain or established for centuries. Native breeds include the Welsh Black, Highland, Lincoln Red, South Devon, Sussex and Hereford. Rare British breeds cover the Irish Moiled, Beef Shorthorn, Belted and Black Galloways, Red Poll, White Park, British White, Longhorn, Gloucester and Dexter.

Neck- шея

Shin- голень, рулька

Chunk- толстый край

Brisket- грудинка

Sirloin- спинная часть

Rump- оковалок

Topside silverside- кострец

Oxtail- хвост

Translate the following words:

Clod

Thick rib

Thin rib

Thin Flank

Thick Flank

Forerib

Leg

Pork.

Morsel ['mɔːs(ə)l] -кусочек

Every part of the pig can be eaten – from the nose to the tail, not one morsel is wasted.

Head- голова

Collar/neck- шея

Shoulder- лопатка

Ribs- ребрышки

Loin- филейная часть

Translate the following words:

Belly

Chump

Leg

Feet/trotters

Hock

Lamb.

hogget ['hɔgɪt] годовалый ягненок

incisor [ɪn'saɪzə] – резец

mutton ['mʌt(ə)n] баранина

flock - стадо

Lamb in Britain is called lamb if it’s marketed in the year of its birth (or in the year following its birth if the lamb is born after 30 September). After this it becomes known as hogget or old-season lamb. Only when the animal has its first permanent incisor tooth (at around 1-1½ years) will the meat from it become known as mutton. However, the majority of mutton comes from breeding animals that have reached the end of their productive contribution to the flock. Although early-season lamb is very tender, the meat from older animals will have developed more flavour.

Scrag- костистая часть бараньей шеи

Shoulder- лопатка

Loin- филейная часть

Translate the following words:

Breast

Chump

Leg

Best end of neck

Answer the questions:

1. Which parts of a pig can be eaten?

2. Which parts does beef consist of?

3. What does the taste of beef depend on?

4. What is a well-known breed of beef?

5. What is the deference in taste between an early-season lamb and old-season one?

6. Which lamb is old-season?

7. What meat dishes are popular in your country?

8. Do you know any recipes of meat dishes?