This popular food item appreciated by both real foodies and supporters of the useful power.
Called beef cattle meat to which the cows and bulls of different ages. There is evidence that the first ancestors of modern cattle were domesticated about 8000 years ago in the Trans-Baikal region. The name «beef» is directly related to the ancient Russian name cattle — «beef».
Beef is classified into three classes: upper, first and second. Higher grade is considered part of the dorsal and pectoral and: sirloin, fillet, rump and rump. First grade beef — it groin, shoulder blade and parts of the carcass, and the second grade and is desperately Shank (front, back). Considered the most valuable beef derived from beef breeds of animals, especially prized veal — meat of young, immature animals.
The taste, color and odor of beef depend on the species, age and sex of the animal, but also on the nature of feed and conditions. On the individual characteristics of the meat can affect stress on the animals before slaughter.
Fresh beef should have a soft fibrous structure, rich red color and a pleasant, fresh smell of the meat. Fresh beef has an elastic consistency, shines on the cut, and when pressing on it with your finger dimple is formed, which is aligned in a few seconds. Beef tallow has a soft texture and creamy color. Old beef has a deep red color, flabby consistency and its oil contains numerous films.
Beef eaten boiled, fried, stewed and smoked. Make minced beef, which is used for cooking cutlets, dumplings, burgers, meatballs. For clear soups and broths used rump with bone (you can use a shovel, rump, sirloin). To prepare the soup and take in more fatty meats — brisket. Beef Shank cooked meat and aspic jelly, when cooking the meat in broth allocates adhesive that promotes good solidification product. Roast loin is best to take part of the carcass and soft clipping, and to extinguish — rump and sirloin. Of beef cook all sorts of meat salads, burgers, meatballs, steaks, chops, etc.
According to the USDA Nutrient Database in 100 gr. beef (raw meat -fed cows in the meadows) contains:
- Water — 67.13 g
- Protein — 19.42 g
- Fat — 12.73 g
- Carbohydrates — 0 g
- Ash — 1.71 g
- Vitamin B1 (thiamine) — 0.049 mg
- Vitamin B2 (riboflavin) — 0.154 mg
- Niacin (vitamin B3 or PP) — 4.818 mg
- Vitamin B5 (pantothenic acid) — 0.576 mg
- Vitamin B6 (pyridoxine) — 0.355 mg
- Folic acid (vitamin B9) — 6 mcg
- Vitamin B12 (cyanocobalamin) — 1.97 g
- Choline (vitamin B4) — 67.4 mg
- Vitamin K (phylloquinone) — 1.1 mg
- Potassium — 289 mg
- Calcium — 12 mg
- Magnesium — 19 mg
- Sodium — 68 mg
- Phosphorus — 175 mg
- Iron — 1.99 mg
- Manganese — 10 mcg
- Copper — 63 mcg
- Zinc — 4.55 mg
- Selenium — 14.2 mcg
In 100 grams of beef contains on average about 192 calories.
Useful properties of beef
Beef contains full, highly digestible proteins of great importance in the human diet. The greatest amount of protein contained in the beef tenderloin (the softest part of the carcass). Beef also contains many trace elements (magnesium, zinc, calcium, potassium, iron, phosphorus, sodium ) , which strengthens the musculoskeletal system and vitamins : A group ( useful for organs of vision ) , PP ( part of the enzymes ), C ( strengthens the walls of blood vessels) , B6 and B12 ( actively involved in the assimilation of iron) . In boiled beef promotes recovery after injury, infectious diseases, and burns. Beef contains a small amount of fat and lean meat is considered. This quality makes it ideal for dieters and diabetics.
Beef should not be consumed Hindus, due to religious bias. Beef contains cholesterol, which accumulate in the human body can cause cardio- vascular diseases and diseases of the bowel. Also beef contains purine bases, which cause accumulation of uric acid in the body; it can trigger the appearance of kidney stones, gout and osteoarthritis. Excessive consumption of beef can cause decreased immunity and increased susceptibility to many diseases. Elderly and children are advised to eat veal (young beef), as old meat for them harshly and poorly absorbed.