2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Beef has been known as a food since time immemorial. The Romans, Germans and Carthaginians raised cattle and used it as rationally as possible. Nowadays, each country has its own breeds that meet local conditions.
Cattle are herbivores bred for centuries by humans who have inhabited Asia, Europe, the Middle East and North Africa. It is believed that for the first time cattle were involved in agriculture near our lands - the island of Crete and northern Anatolia.
The original cattle were much larger than today's representatives, and according to some were even larger than the draft ox. Over time, the first-born species gave way to artificially bred and selected breeds, highly valued by the ancients because of the high value of beef and milk, as well as the skin.
For hundreds of generations, targeted selections of certain species have been bred for meat and others specifically for milk. Today there are several hundred species of cattle and countless artificial selections. Of all it, only 32 species are classified as a good source of good meat. It has been proven that the taste and toughness of meat depend on both the breed and the age and method of raising cattle.
Composition of beef
Beef contains water and protein, a large amount of potassium and sodium. It contains a large number of vitamins - E, K, B6 and B12, minerals - phosphorus, magnesium, manganese, copper, selenium, iron, thiamine, zinc, choline. Beef contains aspartic acid, alanine, arginine, glutamic acid, cysteine, histidine, tryptophan and others.
100 g beef contain approximately 155 calories, 20 g protein, 7 g fat, 0 g carbohydrates, 330 mg potassium, 62 mg cholesterol.
Selection and storage of beef
Beef is assessed according to the age of the cattle, the amount of fat and the degree of graying of the piece. The grayer it is, the more tender and juicy it is. Color and texture also play an important role in choosing beef.
First-class beef is naturally the most expensive. This category includes the most fragrant and tender meats. The meat you buy should be bright red in color. Avoid beef that has a grayish and even tired appearance. Too much juice in the package is an indicator of already thawed meat, so do not buy it.
We recommend buying pieces that are boneless and well cut - they are a bit more expensive, but instead have more usable meat, which ultimately means that the price is almost the same. Store beef similar to other meats - in the refrigerator or freezer.
Beef in cooking
Ribs, fish and rib steaks, contra fillets, carrots are usually cooked by dry heat - baking, grilling or grilling. Some of them can be sauteed.
Less fragile beef it usually contains more muscle tissue and less fat. Therefore, it is best prepared by stewing or prolonged cooking. More tough beef includes the breast, shoulder, shawl, neck and thigh.
If you want to cook faster beef, beat it with a wooden mallet and add 2-3 tbsp to the water. vinegar. It is recommended to combine beef with vegetables.
Beef is very beneficial for seasoning. Bay leaf is a universal spice with which you can easily taste roast beef, for example. Other very suitable spices are cumin, ground red pepper, black pepper, oregano, thyme, rosemary / be careful with the amount /, coriander, allspice, tarragon and sage. Of course, there are spices that just do not go with the taste of beef. These are mint, samardala, fenugreek and savory.
Benefits of beef
Beef is one of the best sources of vitamin B12, and it is also an indispensable source of protein. Vitamin B12 is involved in the construction of nerve cells and keeps blood and nerve cells in good condition. At the same time, it is very low in fat. Beef is high in iron, which makes it suitable for consumption by adolescents and pregnant women. Beef is a valuable source of zinc, which supports the activity of the immune system.
Phenylalanine is an amino acid that is found in large amounts in beef. It causes a number of reactions in the body, but more interestingly, in the first place phenylalanine counteracts depression and increases the level of norepinephrine in the brain. Secondly, beef contains creatine phosphate, which plays a crucial role in obtaining energy from the cell.
Harm from beef
Along with the benefits, the consumption of beef also carries some negatives. Excessive use of this meat is associated with a high risk of heart disease, in addition, it is dominated by fats, which increase levels of bad cholesterol.
Cholesterol, on the other hand, causes obesity, and the problems it causes are not insignificant. Of course, moderate consumption of beef it cannot cause damage, on the contrary - it provides the body with iron and other necessary vitamins and minerals.
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