When it comes to meat, there are two main categories: processed and unprocessed. Unprocessed meat refers to meat that has undergone very little or no processing after being butchered. This includes cuts of meat like steaks, chops, and roasts. On the other hand, processed meats have been altered during preparation by salting, curing, fermentation, smoking, or other processes. This includes hot dogs, bacon, sausage, deli meats, and more. Knowing the difference between processed and unprocessed meat can help you make informed choices about the meat you buy and eat.
What is considered unprocessed meat?
Unprocessed meat is meat that has undergone very minimal processing and manipulation. After animals are slaughtered and butchered into primal cuts, those cuts may be further divided into individual retail cuts. But that is often the extent of processing for unprocessed meat. Here are some examples of unprocessed meat cuts:
- Steaks – ribeye, strip, tenderloin, T-bone
- Chops – pork chops, lamb chops
- Roasts – chuck roast, pork loin
- Ground meat
- Organ meats – tongue, liver, heart
These cuts come straight from the animal with very little done to them before packaging and selling. They are not smoked, cured, or otherwise processed. When you buy unprocessed meat cuts, you’ll often see terms like “fresh” or “raw” on the packaging.
What does processing change about meat?
Processing techniques extend the shelf life of meat and impart flavors, textures, and colors. Some common types of meat processing include:
- Curing – Meat is treated with salts, nitrates, and/or nitrites to preserve it and add flavor.
- Smoking – Exposing meat to smoke adds flavor and preserves it.
- Fermenting – Meat is fermented to tenderize, preserve, and impart tangy flavors.
- Drying/dehydrating – Removing moisture preserves meat and intensifies its flavor.
- Canning – Meat is sterilized by heat sealing in cans to extend shelf life.
Other forms of processing like emulsifying, salting, adding preservatives, and packaging in sealed containers can all affect the shelf life, texture, flavor, and appearance of meats. Processed meats often have a longer shelf life, smoother texture, and more pronounced flavor compared to fresh unprocessed cuts.
Examples of unprocessed meat
Here are some common examples of unprocessed meat cuts:
Beef
- Steaks – ribeye, strip, tenderloin, tri-tip
- Roasts – chuck roast, rump roast
- Short ribs
- Ground beef
Pork
- Chops – loin chops, rib chops
- Tenderloin
- Back ribs
- Ground pork
Chicken
- Whole chickens
- Chicken breasts
- Chicken thighs
- Drumsticks
- Ground chicken
Lamb
- Chops
- Leg of lamb
- Lamb shanks
- Ground lamb
As you can see, unprocessed meat encompasses most of the fresh cuts found in the butcher case. Steaks, roasts, chops, legs, and other primal and retail cuts are considered unprocessed.
Examples of processed meats
Here are some examples of common processed meats:
- Hot dogs
- Sausages – bratwurst, chorizo, salami
- Deli meat – ham, bologna, turkey
- Bacon
- Beef jerky
- Cured ham
- Corned beef
- Pepperoni
- Canned meat
These meats have been manipulated in some way after butchering. This includes chopping, curing, smoking, or otherwise altering the meat to either extend shelf life or enhance flavor and texture.
Benefits of choosing unprocessed meat
Opting for unprocessed fresh cuts has some benefits:
- Lower sodium – Unprocessed meats have no added salt.
- No added preservatives – Additives are used less in fresh meats.
- Less risk of nitrates/nitrites – These are often added to cured and processed meats.
- More nutritional value – Processing can diminish some natural nutrients in meat.
- Natural flavor – The real taste and texture of the meat shines through.
Those looking to reduce sodium, preservatives, and additives may want to choose unprocessed meat more often. The drawback is that fresh meats last for a shorter time in the fridge and freezer compared to cured, smoked, or canned varieties.
Safety and storage of unprocessed meat
When handling unprocessed meat:
- Shop for meats last at the grocery store.
- Transport meats home immediately in a cooler or insulated bag.
- Refrigerate meats right away at 40°F or below.
- Freeze meats if not using within a few days.
- Thaw frozen meats in the fridge, not on the counter.
- Cook meats thoroughly to safe internal temperatures.
Proper storage and cooking are especially important with fresh unprocessed meat to prevent foodborne illness. Use raw meats within a few days and follow safe handling procedures.
Conclusion
Unprocessed meat refers to fresh cuts of meat that undergo minimal processing after animal harvesting. Cuts like steaks, chops, roasts, and ground meat are considered unprocessed. On the other hand, meats that are smoked, cured, salted, canned, or otherwise altered are processed meats. Opting for fresh unprocessed varieties provides some health benefits and allows you to enjoy the natural flavor of meat. Just be sure to use proper safety and storage measures when handling raw meats.