The meats constitute the third stage in the introduction of the complementary feeding of the baby from the 6 months.
Once the baby has accepted cereals and then vegetables and fruits without any problems, the meat will be introduced into the baby's diet.
It is the first food of animal origin that the baby will try, so its incorporation should be gentle, gradual and observing how it is tolerated.
From the nutritional point of view, the meats have very healthy properties to favor the growth of the child. They provide proteins, essential for growth, defenses and tissue regeneration, vitamin B12, for the formation of red blood cells and the nervous system, and minerals such as zinc and iron, essential to fight anemia.
In successive posts we will go into detail in each of the meats, their properties and qualities, but now we will briefly talk about the age at which they are introduced meat in infant feeding.
At what age to introduce each type of meat in infant feeding
From six months you can start to include meat from small animals, so-called white meats, such as chicken, turkey or rabbit.
Because they come from small animals, they are meats with low fat and low cholesterol and the least allergenic.
The most suitable pieces to offer the baby are the thighs and the breasts (always without skin). They are the most tender and lean parts and at the same time the most pleasant to eat.
Once it has been proven that they do not produce allergic reactions, around seven months You can start offering the lamb.
On veal and pork, despite there being no prohibition to offer them after six months, for their more intense flavor and the greater proportion of fat they contain when they come from large animals, they are usually offered later.
It is preferable to introduce the most easily digestible white meat first before offering the most fat. In fact, some pediatricians recommend introducing veal and fresh pork from 9 months and others even suggest waiting until the year.
As for the pig, it is best to start offering the sirloin, as it is a juicy meat without nerves.
When the baby starts with both the veal and the pig, it should be monitored how to tolerate it since the digestion of these meats is slower than others.
How to prepare the meats
Before cooking it, the skin, nerves and visible fat must be removed. Do not add salt or any other seasoning.
The meat can be cooked on the grill (at its point, it retains nutrients better), stewed, boiled or roasted. Avoid the fried ones, at least at the beginning, and the overflows and the breaded ones, because for these forms of cooking egg is used.
Especially the pork must be cooked to the point, because if it passes it loses its properties and is too hard. Another reason for grilling to the point is to avoid the substances that form when meat is cooked at high temperatures, as they can irritate the intestinal mucosa.
You should not offer smoked meats, or ham, or serrano, or sausages (even if they are turkey or chicken) because they are products with an excessive amount of fat, salt and contain preservatives.
The most common way to offer different meats the first few times is crushed and mixed in the vegetable puree. If they are not crushed too much, the child will get used more quickly to the texture of the meat and it will be easier for him to eat the meat in small pieces.
When you are used to the new flavor of meats you can offer meats cut into strips for them to suck, especially the most tender meats such as chicken or rabbit. Thus you will begin to experience the new textures and flavors that each food offers you. Later, only when they can chew it, it can be cut into small pieces.
