Beef meat: benefits and harms, cooking secrets. Useful properties of beef meat

Beef is one of the most purchased meat products in the world. It has a pleasant taste, contains a lot of high-grade protein, vitamins, macro and microelements, amino acids. In terms of iron and zinc content, beef is several times superior to pork and lamb. Moreover, the benefits of beef offal, which include the lung, tongue, heart, liver, etc., are essential for the body. Is there any harm from eating beef? You will learn about this in our article.

Lean beef refers to dietary meat and is included in many low-calorie diets. It is digested slowly, so after eating even a small piece, a person feels full for a long time. Beef is delicious in any form: boiled, fried, baked or in minced meat dishes.

Depending on the age of the animal, the meat is tender and juicy or dry and sinewy. The best is the meat of young, but large cattle. High quality deep red meat. It is worth noting that the taste, smell, supply of nutrients and the benefits of beef depend on many factors: maintenance, feed, castration of males, vitamin supplements, antibiotics. For example, the meat of uncastrated bulls has an unpleasant specific taste. When fishmeal is added to the feed, beef acquires a fishy smell.. And the lack of water and poor-quality nutrition makes the meat tough.

Beef (especially veal) has a beneficial effect on the body:

Increases hemoglobin and strengthens blood vessels
Normalizes the level of acidity and the work of the stomach and intestines
Helps strengthen muscles and bones
Gives strength and physical endurance

Meat proteins are best absorbed with green vegetables. The habit of eating a large dish of lettuce before eating beef is a huge benefit to the body.

Harm of beef

Abuse of beef can harm the body. With extreme caution, you need to use any meat for people with diseases of the spleen, liver, cancer.

Excessive consumption of meat overloads the digestive tract and becomes burdensome for the body. Indeed, for its digestion, up to 40% of the energy contained in this product is expended!

The results of "beef gluttony" are sad:

Cholesterol levels rise, and therefore the risk of vascular and heart disease
A large load on the liver and kidneys leads to their diseases
Uric acid crystals are formed that cause arthritis, gout, osteochondrosis
Reduced body resistance and immunity

Undigested meat residues accumulate in the large intestine, the number of putrefactive bacteria increases, as a result of which toxic substances appear. They are absorbed into the blood and poison the body.

Thus, the benefits of beef can be easily negated by excessive consumption.

Moreover, low-quality beef or stuffed with antibiotics and hormones can be simply dangerous for humans.

Beef - benefit and harm

Beef, along with chicken, is considered the most valuable dietary meat. But until now, among dietitians, there are very often discussions on the topic of whether beef is useful or harmful.

This type of meat is often included in the menu when prescribing a therapeutic diet. And yet, experts recognize that in some cases this product can be harmful.

What is useful beef for the human body?

Can beef be harmful?

Even with the nutritional value of this meat product, disputes over the benefits and harms of beef still take place. The beneficial properties of beef are beyond doubt, but you should not forget about the negative impact of this meat on the body. Harmful is the meat of cattle, in the diet of which herbicides, nitrates and pesticides were present. Also, the meat of animals that have been injected with antibiotics and growth hormones will not be useful. In addition, beef that has been stored and cooked incorrectly is harmful. Several times frozen meat will lose all its valuable properties and become "dead". Fried beef will become a source of harmful carcinogens.

Beef - benefits, calories, composition and harm. What is useful beef

Beef is considered one of the most popular types of meat today. This product is loved by many inhabitants of the planet, except for Indians. They revere the cow, because it is equated with the mother-nurse. The rest of the people know about the benefits of beef, so they enjoy such a nutritious and valuable product with pleasure.

Depending on the age and breed of the animal, the meat can be tender and juicy or, on the contrary, quite tough due to the large number of coarse muscles.

Composition of beef

beef calories

The benefits of beef

All those people who pay close attention to their health must adhere to the basic rule of eating beef in order for such a food to be beneficial. You need to include the product in the diet 2 or 3 times a week, in which case the benefits of beef are obvious.

Moderate consumption of a low-fat product helps strengthen the walls of blood vessels, increase the content of hemoglobin in the blood. If you eat beef liver periodically, you can significantly reduce the risk of heart attacks.

It is beef that helps maintain a normal level of acidity and normalize the work of the entire digestive system.

Beef helps to gain strength, it is recommended to include in your menu for people with poor health, as well as for those who have suffered a serious illness. It is used by athletes and people engaged in hard physical work - all those whose work or life is associated with a high level of energy consumption.

The product has a beneficial effect on the nervous system and memory. Beef strengthens muscles and bones.

Harm of beef

Humanity is also aware of the harm of beef, not only its benefits. However, negative consequences occur in most cases from the use of poor-quality or improperly prepared product. It is recommended to cook beef so that the water changes several times during cooking. It is also not recommended to eat fried beef, since in this case carcinogens are formed in the product, which increase the risk of cancer.

What is harmful and useful beef (video)

Beef: calories, composition, benefit or harm

How much energy does beef contain? Meat calories

What is the value of beef? Meat composition

What are the health benefits of beef? The benefits of meat

Beef will benefit people regardless of age and gender. Doctors strongly recommend including it in your diet for the prevention and treatment of iron deficiency anemia. It is this food product that is a wonderful source of heme iron, which is an integral part of hemoglobin.

Beef is a must for those who are struggling with excessive weight. So it can be included in any dietary nutrition program, because it is a lean meat with a very low fat content. In addition, a minimum of fat, no carbohydrates and low calorie content make beef an ideal product for those who suffer from diabetes.

This meat will also benefit those who lead an active lifestyle. It is worth consuming if you play sports and try to build muscle mass on your body. The protein found in beef is an ideal building block for muscles. Men should eat such a product without fail, especially if they are engaged in complex physical work or regularly visit the gym.

It is believed that in order to fully preserve all the useful elements, beef should be boiled. Doctors strongly advise such a product to all those who have suffered traumatic lesions, burn injuries, as well as infectious or viral diseases.

With moderate consumption of beef, this food perfectly strengthens the vascular walls and significantly increases the level of hemoglobin in the blood. In the event that you eat beef liver, you will significantly reduce the likelihood of developing heart attacks.

Experts say that such meat remarkably maintains the level of acidity of the digestive system, and also contributes to its normal functioning. Beef perfectly saturates our body with energy and vitality. It also has a positive effect on the activity of the nervous system and on the functioning of memory mechanisms.

Who cares about beef? The harm of meat

Certain medical sources claim that excessive consumption of beef throughout life can cause cancer formations inside the rectum. A significant amount of beef fat on the menu can also be harmful to health, in which case a person is at risk of getting various ailments of the cardiovascular system. Among other things, the presence of cholesterol in beef with excessive and prolonged consumption can cause the appearance of cholesterol plaques on the walls of blood vessels and cause atherosclerosis. In combination, such deposits can cause problems in the activity of the heart or intestines.

There are also various purine bases in beef. Such elements can provoke the accumulation of uric acid in the body, and it, in turn, can provoke the appearance of urolithiasis, gout or osteochondrosis.

So beef, like many other products, should be eaten only in moderation. Experts advise including it in your diet two to three times a week in order to saturate the body with useful substances and not harm it.

Meat - the benefits and beneficial properties of various types of meat

Meat and meat products make up the bulk of the human diet. Only a few refrain from eating meat and eat exclusively vegetarian food. Despite the fact that a person has been eating meat for several thousand years, disputes about the benefits and harms of this product do not subside.

Proponents of eating meat argue that only this product is able to supply the human body with the necessary and irreplaceable proteins. While vegetarians claim that meat is harmful, it is the source of the causative agents of a wide variety of diseases.

Speaking about the benefits and harms of meat, it must be said that a lot depends on the type of meat. Today, the human diet includes cattle meat (beef, veal), small cattle (goat meat, lamb), pork meat and poultry meat (chicken, turkey, goose, duck, quail meat). As well as horse meat, rabbit meat and game (game meat includes the meat of any wild animals: hare, wild boar, deer, bear, etc.). In some countries, the meat of dogs, cats and other animals (camels, buffaloes, mules, donkeys) is eaten. Each type of meat has its own flavor and useful properties.

pork meat

Beef

- the benefits of meat from cows and calves in a high content of B vitamins, as well as C, E, A, PP, minerals: copper, magnesium, sodium, cobalt, zinc, iron, potassium. Beef is extremely useful for blood formation, is able to increase the level of hemoglobin, is indispensable for anemia.

Chicken's meat

Turkey meat

The benefits of duck meat

The benefits of rabbit meat

Aspic - the benefits and harms of a festive dish

How jelly appeared in Russia

The composition and calorie content of jelly

What are the benefits of vitamins in jelly

Are there many calories in jelly

The benefits of pork cold

Delicious and harmless

Aspic with beef has a piquant flavor and tender meat. Unlike pork, beef contains a minimal amount of harmful substances.

It is customary to add mustard or horseradish to beef jelly to give the dish spicy notes and increase antibacterial properties.

Well absorbed

The fat content of beef is 25%, and it is digested by 75%. In diseases of the gastrointestinal tract, doctors are allowed to eat beef.

Improves eye function

Beef jelly is useful for people suffering from diseases of the organs of vision.

Beef jelly contains vitamin A (retinol), which is necessary for eye function. It helps prevent malignant changes in the retina and optic nerves. People with night blindness have a particular need for this vitamin.

Takes care of joints

There is a lot of animal protein in beef jelly, which is necessary for tissue repair. In 100 gr. Its beef contains from 20 to 25%. Doctors and coaches advise athletes to include beef dishes in their diet. Frequent heavy power loads on the spine and knee joints wear out the intervertebral discs and cartilage. The necessary supply of carotene, iron, animal fat will help to avoid premature diseases. Beef jelly contains 50% of the entire stock.

Visit the gym - eat beef jelly before training. The composition of the meat contains substances that increase physical activity.

Harm of jelly

According to the inhabitants, jelly contains cholesterol. Scientists have proven that cholesterol is found in thick bone broth or fried meat. Overcooked vegetable fat contributes to the formation of plaques in the vessels. In a properly prepared jellied meat, only boiled meat is present.

Aspic can be both a useful product and a harmful one.

Any meat broth contains growth hormone. Getting into the body in large quantities, it causes inflammation and hypertrophy in the tissues. Remember that it is forbidden to use meat broth if the body perceives the product painfully.

Pork broth contains histamine, which causes inflammation of appendicitis, furunculosis, and the development of gallbladder disease. And pig meat is poorly digested, leaving a feeling of discomfort and heaviness.

Garlic, ginger, pepper, onion - a blow to the stomach. Put spices in such a way that they give brightness to the taste, but do not spoil health.

Kholodets is a high-calorie and satisfying dish. Pork leg jelly contains 350 kcal per 100 g. product. Unlimited use of jelly leads to obesity. Prepare dietary jelly from chicken breast or young veal.

Read the recipe carefully before you start cooking jellied meat. Any dish becomes harmful if it is cooked incorrectly or if you do not follow the calories.

Beef tongue: benefit and harm

Beef tongue is one of the most popular meat delicacies. It is used to prepare many first and second courses. However, eating it does not always benefit the human body.

Beef is one of the dietary meats that are especially valued in cooking. How useful and to whom beef can be harmful, in what form it is better to use it, we will find out in this article.

Calorie content and chemical composition

Consider the composition and calorie content of beef using the example of tenderloin.

Nutritional value per 100 g of product:

proteins - 22.2 g;
fats - 7.1 g;
carbohydrates - 0.01 g.

Calorie content - 158 kcal.

Compound:

vitamins - B1, B2, B4, B5, B6, B9, B12, E, K, PP;
minerals - potassium, calcium, sodium, magnesium, phosphorus, iron, copper, manganese, zinc;
amino acids - isoleucine, lysine, methionine, tryptophan;
fatty acids - omega-3, omega-6;
monounsaturated and polyunsaturated acids.

Did you know? Domestic cows are descended from wild bulls, which were tamed by man about eight thousand years ago. Their meat was eaten by the ancient Romans, Scythians, Greeks, however, for mere mortals it was not an affordable pleasure.

What is useful beef

The product contains a lot of B vitamins, amino acids and minerals that are important for human health. Beef liver, for example, holds the record for iron content among foods. Consider what benefits beef meat brings to the body.

For men

The benefits of the product for the stronger sex are as follows:

the production and normal level of testosterone in the blood;
a source of protein, and, accordingly, energy;
strengthening of bone tissue;
building muscle mass;
increase in potency;
quick recovery after heavy physical exertion;
strengthening immunity;
strengthening the hair follicle (prevention of early baldness).

Important! With the abuse of beef meat, the risk of a malignant tumor in the colon increases, so eating more than 550 g per week is not advisable.

For women

The benefits of beef meat for women:

prevention of chronic fatigue;
maintaining healthy hair and skin;
collagen production;
increased hemoglobin levels;
recovery after heavy critical days;
increasing the ability of cells to regenerate;
support of the endocrine system;
normalization of the functions of the reproductive system.

Too frequent use of beef can lead to increased production of subcutaneous fat, increased oily hair. Women can eat without fear up to 160 g of the product per day.

For kids

For children, beef meat is recommended to be introduced into complementary foods after vegetable and fruit mixtures, at the age of six to eight months. Given the presence of thiamine, riboflavin, amino acids, iron, calcium and other important substances in the structure of a young organism, meat, in particular, beef, is necessary in baby food.

This product contributes to the strengthening and growth of bone, muscle, connective tissues, in addition, it performs a number of such actions:

develops memory, the ability to assimilate educational material, mental activity in general;
gives the necessary energy;
supports healthy vision;
forms the nervous and endocrine system;
normalizes metabolic processes, water-salt balance, microflora of the stomach and intestines;
strengthens the immune system.

What is the best way to use

In order to get the maximum of useful substances from meat, you need to know in what form it is better to eat it.

raw beef

A raw product, on the one hand, is considered the most beneficial for health and easy for the digestive tract, since it is completely absorbed, unlike meat that has undergone heat treatment. It is clear that all the elements of the composition enter the body in full. Another plus is that it has been proven that the raw product is not an allergen.

Boiled (boiled) beef

Boiled meat is good for the stomach: it reduces the acidity of gastric juice and the activity of enzymes that irritate the mucous membrane. Moderate consumption will serve as a prevention of cardiovascular diseases, normalizes the functioning of the hematopoietic system, brain function. During cooking, the proteins and amino acids present in the composition are practically not destroyed, filling the body with energy for the whole day.
It is better not to use the product at night - it is heavy food. Dinner should be three to four hours before bedtime.

stew

Stewed beef does not have a high calorie content. If the meat is chosen correctly, then its processing will not take much time, which means that all the beneficial substances will be preserved. The product is useful for patients after surgical operations, for athletes (gaining muscle mass and recovery after training).

Important! It is not advisable to often eat a dish with type 2 diabetes, during an exacerbation of ulcers, gastritis and other gastrointestinal diseases.

fried

Fried foods are generally a taboo among nutritionists and gastroenterologists: in addition to their own cholesterol and fat, vegetable fats are also added when frying. According to studies by scientists from different countries, the amount of mutagens in strongly fried beef increases, which increases the risk of tumors.

Beef broth

The broth has always been a healing agent, helping to restore strength after a debilitating illness or after surgery. This is especially useful when solid and fatty foods are contraindicated for the patient. The fat content in lean beef broth is no more than 1% per 100 g, and the calorie content is less than 20 calories.

Can you eat beef

Let's figure out whether beef can be consumed in all conditions, whether the product is allowed for certain diseases.

During pregnancy and breastfeeding

The unanimous opinion of gynecologists, reproductologists and obstetricians: you need to eat meat in general and beef in particular. Without the main source of protein, women first have problems with conception, then with gestation and labor.

In addition to protein, it is a source of magnesium, calcium, potassium, iron and almost the entire group of B vitamins, the presence of which is especially important for pregnant women. They form all systems of the fetal body, reduce the risk of miscarriage, the risk of neural tube pathologies of the child and others.
The same applies to the lactation period - a reasonable consumption of the product during HB will transfer to the child's body the entire spectrum of substances received by the mother. It will strengthen the protective properties of the little man and contribute to the normal formation of the baby's digestive system.

When losing weight

Beef meat is considered one of the lowest calorie, so it is often recommended for consumption if you want to lose weight. The diet often limits food choices, and a proper balance of vitamins and minerals is essential to maintaining health. Beef dishes will replenish the lack of useful elements in the diet.

With pancreatitis and gastritis

In the acute form or exacerbation of the chronic form of the disease, you can eat steamed dishes from the fillet of young individuals. If the food is prepared from other parts of the carcass, you need to remove fatty layers, tendons and cartilage: they are not for a sick stomach.
Broths and fried product are not desirable.

Which meat is healthier: pork, beef or lamb

The most popular types of meat in cooking are pork, beef and lamb. What is more useful, let's figure it out.

It is believed that pork has the most cholesterol, but this is not true. Much more in eggs and butter. Pork meat is fatter than other types, but it is also more tender and easier to cook. Who does not like fatty foods, can choose a leaner piece of carcass.

Recommended for use in winter, when the body needs a lot of energy for heating, high-calorie food will make up for the lack of energy. In addition, pork fat, unlike a cow product, is completely absorbed by our stomach. Pork is the champion among meat products in terms of the content of vitamin B and amino acids.
cow meat- an ideal product for active people who are fond of sports. It contains collagen and elastin, which give our muscles the ability to stretch, strengthen connective tissue, cartilage and ligaments, making them more mobile. In the off-season, the product will prevent beriberi and anemia, as it replenishes the supply of hemoglobin and vitamins, saturates the body with a whole group of important minerals.

Did you know? Enterprising Japanese, growing marbled beef, for its successful implementation and giving some elitism to their products, composed a whole legend about the methods of caring for their cows. Allegedly cows are given a daily massage to the musical accompaniment of classical works, they treat heifers with beer of the best varieties. In fact, the marbling of the product is entirely the merit of livestock breeding specialists.

Concerning lamb She has always been more of an amateur. You need to get used to the product, since even young meat has a specific taste and smell. This is the least fat of all types of meat, contains a minimum of cholesterol and fat. It is useful for the elderly, whose body is not able to digest heavy food, it is recommended for people who want to lose weight, suffering from diabetes, problems with blood vessels.

cooking secrets

Food should be not only healthy, but also tasty, consider the secrets of preparing a soft and juicy dish:

Video: How to boil beef

To summarize: the human body needs meat. Not a single product of plant origin (no matter how vegetarians convince of the opposite) will saturate the body with the protein it needs in quality and quantity. The lack of this substance leads to many diseases.

Beef is one of the most common types of meat. The popularity of this product has developed from several factors: relative availability, rich taste and rich nutritional composition.

Beef is the meat of cows, bulls, and oxen that live more than 8 months. Veal - the meat of the same animals, up to this age threshold. Beef is especially tasty and healthy if the animal is not older than three years of age. Such beef has a bright red color, it has a little chaff and no veins. The older the animal, the tougher the meat and the lower the content of nutrients. Therefore, it is not recommended to purchase dark red or burgundy beef.

Beef: composition and calorie content

Beef is a valuable source of protein. It is necessary for the life and restoration of the body. The nutritional value of beef is represented by protein in the amount of 19 grams and fats, which are 16 grams per 100 grams of meat. At the same time, beef is a low-calorie product, therefore it is dietary. The average calorie content of beef is 218 kcal.

The calorie content of beef depends on the method of preparation. Baked beef contains 170 kcal, stew - 230 kcal, boiled beef has about 255 kcal per 100 grams. Fried beef is a less healthy and most high-calorie dish. Such beef is not a dietary product and has 385 kcal per 100 grams.

Beef is valued for its sweet, pleasant taste. The meat is lean and, when cooked properly, is soft and juicy. The composition of beef is rich in vitamins, minerals, essential amino acids.

Beef contains the following macronutrients: calcium, potassium, chlorine, phosphorus, sodium, magnesium, sulfur. Trace elements are represented by: iron, copper, manganese, iodine, molybdenum, cobalt, zinc, chromium, fluorine, tin, nickel. The presence of a sufficient and varied amount of minerals ensures the proper functioning of the immune system, strengthening bones and muscles. Beef contains collagen and elastin proteins, which are vital. Because they are the basis of connective tissues.

The composition of vitamins in beef is quite diverse: thiamine, riboflavin, choline, pyridoxine, pantothenic and folic acids, cobalamins, biotin and tocopherol.

Beef: benefits and harms

Properly cooked beef is the source of most of the nutrients that the body needs. Beef is meat, the benefits of which for pregnant women are undeniable.

The inclusion of meat in the daily menu is necessary:

If iron deficiency and low hemoglobin levels are present. The high iron content ensures that enough iron is supplied to stabilize the situation.
To cope with anemia allow B vitamins, which are present in meat. The complex effect of vitamins ensures the process of hematopoiesis, stimulates the active formation of red blood cells.
Beef is an effective component of many diets. Lean meat with a minimum of fat in the composition is ideal for losing weight.
Due to the low calorie content, the absence of carbohydrates and a small amount of fat, beef can be consumed with diabetes.
Beef is nutritious, so the benefits for men from eating it are obvious. Especially for those who have hard physical work or daily active sports. Because the protein in beef promotes muscle building.
Beef meat is able to regulate the normal level of acidity in the stomach.
The activity of the nervous system will be carried out clearly and smoothly, thanks to the regular use of beef.
Beef contributes to the normal functioning of memory mechanisms.
Lean beef meat has a tonic effect, gives vitality and additional energy.

Like any product, beef has properties that can have an undesirable effect on the human body. Meat should be consumed in moderation.

Protein is quite difficult to break down, so the digestive system is stressed.
Meat should not be carried away with kidney disease. Meat during digestion breaks down into substances that form uric acid. Excess of this acid provokes the formation of harmful crystals that settle in the joints. Osteochondrosis, gout and arthritis are diseases provoked by an abundance of crystals.
Excessive consumption of meat can reduce the body's resistance.
Industrially produced beef may contain pesticides, nitrates, antibiotics and hormones. These harmful substances are added to livestock feed to prevent diseases and speed up the growth of animals.

Beef- meat, which is very popular among many people. It is obtained from the slaughter of cows and bulls. The product has excellent taste and consumer qualities.

The quality of meat is directly dependent on the age of the cattle: the older the animal was, the tougher the meat will be, since it contains a lot of coarse muscles.

Quality beef is dyed red (see photo). Color depends on several aspects:

from the health of livestock (pallor indicates the presence of any disease);
from slaughter (brown-red color - a sign that the blood was not bled);
from the method of storage (uneven color - a sign of repeated defrosting).

The most popular parts of the carcass are: brisket, neck, tenderloin and shoulder blade.

Beef meat is classified into 3 varieties:

higher - brisket, back, fillet, rump, rump and butt;
first grade - flank, shoulder blade and shoulder part;
the second grade - cut and shank.

High-quality beef has a fibrous marble structure, is colored red and has a pleasant smell. The fat should be uniform, soft and white-cream colored.

Like any other product, beef is divided into three categories, belonging to which is influenced not only by the age of the animal, but also by the fat content of the product.

The appearance of the beef of the first category must comply with the following. The muscle tissue should be normally developed, and the fat layer should start from the tail of the carcass and continue to the eighth rib. Also, beef of this type should have a lot of subcutaneous fat. If the carcass of young cattle is used for cutting, the absence of fat deposits is allowed for meat.

Beef of the following type belongs to the second category. The loin, the last ribs, the ischial tuberosity should be covered with a small amount of fat. The ischial tubercle stands out well. As for the muscles, they are not well developed.

Experts also distinguish a separate category to which lean beef belongs. This type of meat is used only for industrial processing.

To understand which category a particular type of beef belongs to, a brand is put on the product. If the beef has a round spot and a purple hue, then the meat contains a lot of fat. If there is a square mark on the meat, this indicates that the animal was not well-fed enough. And on the head of young cattle there should be a mark in the form of the letter M.

Pieces of beef

A lot of different delicacies can be prepared from various parts of beef, since this type of meat is considered quite juicy, moderately soft and very tasty. However, you need to remember that to create a particular dish, you should take only that part of the beef that is indicated in the recipe.

When cutting the carcass, the following parts of beef should be obtained:

Hip. It is also called a butt, a small nut or a rump. The meat is very juicy and without fibers. Roasts and rump steaks are excellent from this part of beef.
Oxtail. Before cooking, it must be cut into pieces (about five centimeters long). Very often used for cooking hot dishes. Also, culinary experts advise making stew from an oxtail.
Tenderloin. This part of beef is located in the posterior lumbar part of the carcass. It is quite soft and moderately juicy. The tenderloin is obtained by cutting the meat from the butt (mainly taken from the inside). In cooking, this part of beef is stewed, boiled, baked, and delicious medallions are made from it.
Shanks. The meat contains a lot of tendons. Great for making roasts and grilled meats. Also, this part of beef is used for cooking jelly, hot dishes, stews and eintopf.
Sternum. This part of beef contains pulp with film and fat, which are interspersed. If you separate the meat from the bones, you can make a meatloaf. If the sternum is cut into pieces, it is better to take it for stewing or for cooking broth.
Blade part. This part of beef is low in fat and tendons. In cooking, a lot of different dishes can be made from this product. It is good to fry cutlets from the shoulder part, cook broth for soup, stew goulash, the product is also suitable for baking in the oven and cooking meatloaf.
Flank. A piece of beef taken from the sternum. The pulp contains a large amount of fat and tissue layers. Before cooking, experts advise removing the film from the flank so that the meat is not too tough. Suitable for cooking hot dishes, and also acts as a filling for pies.
Rulka. Part of the beef taken from the front legs of the carcass. Great for cold cooking.
Back. It is a thick edge to which such parts of beef as ribs, entrecote and loin on the ribs belong. From this meat it is recommended to cook meatballs and roast beef. You can also bake the pulp in the oven in a whole piece. The ribs are suitable for cooking broth.
Filey. This is a thin edge, which includes the tenderloin and part of the loin. The meat is not very fatty and quite tender. Suitable for making meat dishes (rolls, goulash, roast beef, barbecue, steaks, chops, medallions and azu).
Neck. The back of the head and the notch belong to it. Sufficiently firm meat, but this does not impair the taste of the dish. The neck needs to be cooked for a long time and in sufficient water, so this product is used for stewing and boiling. The back of the head is ideal for baking in the oven. Also, this part of the beef can go for minced meat. The cut is taken for cooking broths.

Before cutting, the carcass should be divided in half between the 13th and 14th vertebrae. In addition, butchers argue that the carcass should only be cut across the fibers and in one motion.

How to choose and store?

In order to choose a quality product among the wide variety of beef on the market, follow some guidelines:

Many producers try to sell cheaper pork under the guise of beef, using various dyes, and therefore it is important to distinguish the substitution. To do this, when choosing meat, run a napkin over the surface: if it is stained, it is better to refuse to buy.
The best beef is the meat of large, but at the same time young cattle. Ideal is a 20-month-old animal.
When choosing, press on the surface of the meat, the hole should immediately recover, otherwise it will be a sign of old age and it is better to refuse to buy such meat.
Look at the cut of meat, it should be shiny.
When choosing beef in the store, give preference to meat in sealed packaging, since in this case oxidation is impossible. Options that are simply stacked in a pallet and covered with plastic wrap quickly darken and, therefore, deteriorate.

Store beef in the refrigerator, wrapping it first in food paper or foil. A whole piece is recommended to be stored no more than 4 days, and sliced \u200b\u200bonly 2 days. As for minced meat, it is better to use it during the day.

If you want to freeze the meat, then first blot it with a towel and wrap it 2 times with a film. In this case, the shelf life of a whole piece increases to a year, and chopped and minced meat up to 4 months.

To determine the freshness of beef, you should carefully examine, smell and touch the meat. The main characteristic of fresh and quality beef is based on the following criteria. The color varies from dark pink to brown. The edges on the slices of meat should not be winded.

You can also determine the quality of beef by the color of the bones and joints. If they are white, then the meat is quite fresh.

The structure of the beef should be dense, when you press the meat, it should immediately return to its previous shape. If you feel the meat, it should not be sticky. The fat is quite soft, creamy.

The smell of beef is almost absent, a milky aroma is slightly felt.

In addition, you can determine that the beef has deteriorated as follows. It is necessary to grind a small piece of meat to the state of minced meat, then pour it with one hundred milliliters of water, cover the container with a lid, put it on the stove and heat the contents of the container to eighty degrees. If, when opening the lid, a sour smell was immediately felt, the broth became cloudy, a large amount of flakes formed in the water, which means that the beef has deteriorated.

The broth from fresh beef should be transparent, with a pleasant aroma. If frozen beef was used for cooking meat broth, a small amount of flakes is allowed to form in the broth.

How to distinguish beef?

You can distinguish young beef from old by such criteria. In a young animal, the meat is a rich red hue, and the fat is white. Old beef is characterized by a burgundy color with yellow fat. You can also understand that the meat is old by simply pressing it with your finger. In old beef, the cavity remains for a long time, while in young beef it immediately takes on its former shape. The smell of meat also plays an important role. When cooking old beef, there is an unpleasant smell, and when cooking young beef, there is practically no aroma.

Distinguish veal from beef can be in appearance, color and smell. The difference between the two types of meat is that the beef is only a bright red color, while the color of the veal varies from light pink, pink with a gray color to red-pink. Also a significant difference is the structure of the meat. Beef is quite tough, with tendons and films, while veal is much more tender and does not contain tendons. In addition, the latter type of meat has a milky aroma with the presence of a sweet and sour smell. Veal, unlike beef, contains practically no fat, and if it is present, it is white. Beef fat is dark white, sometimes yellow, but this is if the meat is old.

To distinguish marbled beef from the usual, you should know that only young cattle are used to obtain marbled meat, which in the last four months ate grain or grass feed, and also moved little, so the meat turns out to be fatty, tender and juicy, with a marbled pattern in the form of fat inclusions. The difference between the two types of beef lies in the price of the product. Marble will cost much more than regular.

Distinguish pork from beef is possible according to several criteria. The first, unlike the last, is only pink in color, with the presence of fat. When cooking, beef will change its color to gray, and pork to white. Also, the difference between the two types of meat is taken into account in cooking. Pork is more suitable for frying, and beef is more suitable for boiling, since this product is more rigid and takes longer to cook. Frozen pork will always be pink with fatty layers, and beef will always be burgundy.

To distinguish beef from lamb, you need to carefully examine the appearance of the two types of meat. The latter, unlike the former, does not contain marbling, adipose tissue does not crumble, and is odorless. When boiled, lamb smells much more aromatic than beef, but boiled lamb tastes much worse.

Distinguish beef from kangaroo possible in color and structure. In the latter, the meat is much darker, almost cherry in color, there are no fatty streaks, only tendons. There is also a noticeable difference in flavor. The smell of beef is less sharp than that of kangaroo. In addition, the first one is much more expensive.

Distinguish beef from horsemeat can be by color, smell and fat. The latter has a much darker color, in the open air a purple or brown color may appear on the meat, there is no marbling. Beef fat is much firmer and hardens fairly quickly. In horse meat, the fat is quite soft, it can melt instantly if you hold the meat in your hands. Old horse meat, in comparison with old beef, smells much worse, the smell is especially strong during cooking.

Distinguish beef from dog meat much more difficult, but still there is a difference. The latter is much more fibrous, non-greasy, does not have a specific smell and is not as juicy as the former.

Many are interested in the question: “How to distinguish elk meat from beef?” Experts say that elk, unlike beef, is quite tough and dry. Also, the first lacks subcutaneous and intermuscular fat, it accumulates more near the kidneys. Elk fat is denser and during cooking acquires the smell of rotten leaves and mushrooms.

Beneficial features

The beneficial properties of beef are due to the presence of high-grade iron and protein, which have the ability to saturate cells with oxygen. Considering this, especially it is useful to use this type of meat for people who lead an active lifestyle and go in for sports.

Beef contains collagen, which is the main building material for the ligaments located between the joints.

There are beef and B vitamins, which are necessary for muscle tissue and for the normal functioning of the nervous system.

Meat contains zinc, which is involved in the development of immunity. But due to the presence of choline, the consumption of beef normalizes the level of cholesterol in the blood. Given the iron content, the consumption of such meat improves blood composition and the process of hematopoiesis. In large quantities, beef contains potassium necessary for the cardiovascular system. There is also ascorbic acid in meat, which strengthens the walls of blood vessels.

Sulfur is a part of beef, which takes an active part in metabolic processes in the body. Due to the presence of sodium and chlorine, the water balance is normalized and the swelling of the body is reduced.

Meat contains phosphorus and calcium - minerals that are involved in the restoration and strengthening of bone tissue.

It also contains vitamin A, which improves visual acuity, as well as vitamin PP, which is part of enzymes.

Since meat contains quite a bit of fat, it is considered a lean dietary product. Given this, it can be safely used in the period of weight loss, as well as for people with obesity.

Beef is good for a nursing mother. Experts recommend eating this meat boiled, stewed or baked. Mayonnaise, spices and sauces are not allowed. When breastfeeding, boiled beef can be tasted within ten days after the start of lactation. In this case, you should first eat a small piece of meat and monitor the child's condition for two days. If the baby feels good, you can continue to eat beef. The recommended daily allowance does not exceed sixty grams. Over time, the dose can be increased. Roast beef is only allowed to be eaten six months after giving birth.

Beef for babies will also be useful. If the child was bottle-fed, then meat can be given as early as seven months. If the baby drinks breast milk, it is best to start giving beef after ten months. For the first time, you need to give a little less than half a teaspoon of mashed meat to taste. If within twenty-four hours the child feels good, an allergy does not appear in the form of a skin rash, itching, intestinal upset, then the next day you can give a teaspoon a try.

Beef should be consumed to increase hemoglobin. Every day you need to eat no more than one hundred grams.

With gastritis, beef can be eaten, but only if it is the meat of a young animal. Doctors advise eating this type of meat at lunchtime so that it is better and faster digested. Beef is allowed to be consumed boiled, stewed or baked.

With a stomach ulcer, beef can be eaten only during the period of complete remission of the disease.

Also, beef can be used for anemia and liver diseases. Use boiled or stewed.

With pancreatitis, beef can be eaten, but only by observing a certain daily dose. With an exacerbation of the disease and with acute pancreatitis, the meat should be boiled or steamed, you can eat no more than two hundred grams per day. During the remission period, it is allowed to eat stewed, boiled or baked beef, but not more than two hundred grams per day.

With diarrhea, beef should be ground to a state of minced meat and steam cutlets should be prepared.

In addition, beef can be eaten with diabetes. Doctors advise cooking meat and not adding various spices, only table salt and pepper.

Use in cooking

Beef is very popular in the cuisine of different nations. Based on it, many different dishes are prepared. Beef can be succumbed to various culinary treatments: fry, stew, boil, smoke, steam and grill. Minced meat is also made from meat, which is used in baking, for making cutlets and as a filling for dumplings, pancakes, etc.

Beef goes well with vegetables, mushrooms, cereals, fruits and berries. It is recommended to combine meat with red wine, this alcoholic drink can also be used in marinade and during stewing.

There are many culinary recipes for cooking beef: in batter, in dough, in spices, in a roll, with vegetables, berries, with different sauces, with mushrooms. You can experiment with beef on your own, getting new delicious dishes.

Although beef is considered tasty and fragrant meat, you still can’t do without seasonings. Since this meat can be cooked in a variety of ways, different spices are used for each dish.

During cooking, seasonings for beef such as greens, lavrushka, peppercorns are put in the broth. The same spices are used for cooking meat, which then goes into salads or pies.

If kharcho soup is being prepared, hot pepper, garlic and suneli hops should be added to the dish. Instead of suneli hops, it is recommended to use paprika, celery, basil, parsley, coriander, lavrushka, marjoram and mint.

For frying meat, experienced chefs advise taking such seasonings for beef as tarragon, onion, sage, garlic, rosemary, dill, savory, marjoram, oregano, basil, chili, rosemary.

For stewing beef, it is best to use thyme, onions and herbs. If the meat is stewed with vegetables and tomatoes, it is recommended to add marjoram, oregano and rosemary. Also, paprika, sage, mint, hyssop, cloves or oregano are sometimes put in beef stew.

Prepared beef should be served with sauces such as garlic, red, sour cream or white. Also, cooked meat goes well with mustard, ketchup, soy sauce, a mixture of garlic, dill and sour cream.

cooking secrets

Beef has its own characteristics in cooking, and therefore, when creating a dish from such meat, you need to be aware of such secrets:

If you want to get a clear broth, then use a rump with a bone, for example, the shoulder or shoulder part. For borscht, choose a fatter piece - the front of the brisket.
If you have chosen a shank for cooking, then keep in mind that it takes a long time to cook and it is better not to use it for first courses.
If you decide to stew the meat, then it is best to buy the front of the brisket.
Beef is a fairly tough meat, so it is recommended to use a variety of marinades.
Hot beef is best served with rice, potatoes and vegetables, and cold cooked meat is best served with sweet sauce.
To get a rich broth, the meat must be boiled in cold water. To preserve the maximum amount of substances, the meat should be put in boiling water and cooked for about 1.5 hours.
If you bought a lean piece of meat, in order to preserve its delicate taste, it is recommended to stuff or wrap it with salted lard.
Before cooking beef, it is recommended to take it out of the refrigerator in advance so that the meat lies at room temperature.
To check readiness, pierce the meat with a knitting needle. If the leaked juice is red, the meat will turn out with blood, if it is pink, the roast is medium. Clear juice indicates well-cooked meat.
After cooking, leave the meat for 10 minutes so that the juices are evenly distributed, and only then cut.

Beginning meat deboners ask themselves the question: “How to cut beef correctly: along or across?” Experts in this case recommend cutting beef across the grain and in just one motion.

Also, in order for the beef to be soft, it must be cut into portioned pieces, which must be lightly beaten off, and then smeared with mustard. After a couple of hours, the meat should be washed.

To tenderize beef, you can use several proven methods. The first option involves soaking beef, cut into pieces, in a sour marinade, which is used to marinate shish kebab. Vinegar should be added there.

You can also add sour cream or mayonnaise while stewing beef, which will give the meat juiciness and softness. Other cooks add only soda. However, this method involves the use of a container with high walls, since baking soda begins to boil when it hits hot.

In addition, you can first boil the beef, and then fry. This method also helps to soften the meat.

It is recommended to take kiwi as a softener. To do this, cut the beef into pieces, and then mix with the peeled fruit. Exactly fifteen minutes later, the meat product must be removed from the fruit and subjected to further cooking.

To give the meat softness, you can completely soak the beef in kefir and put it in the refrigerator overnight.

wine. Dip a piece of beef into a deep container, completely pour red wine, adding rosemary and thyme. Put the bowl of meat in the refrigerator for one hour. At the end of the time, remove the beef from the wine and continue cooking.
Mustard. To do this, generously grease the beef with mustard, put it in a container and send it to the refrigerator for a couple of hours. Then the meat should be washed under running water and used for the further manufacture of the delicacy.
Potassium permanganate. You need to make a solution of a light pink hue, dip the beef there and put it in the refrigerator for one hundred and twenty minutes. Then the product must be washed under running water.
Chamomile decoction. First you need to brew chamomile, after which you need to strain the broth, getting rid of the cake. Then it is necessary to lower the beef into a pure broth, pour in a little sugar and let it stand for about twenty minutes. Then the meat must be washed in salt water.

When cooking, salt the beef should be ten minutes before the end of cooking. If the broth is cooked on the meat, the broth must be salted at the beginning of cooking.

When stewing, it is necessary to salt the beef fifteen minutes before the end of the readiness of the meat.

When frying, it is better to salt the beef at the very end, when a golden crust appears on the meat. If chops are fried, the meat needs to be salted at the beginning of cooking.

To determine the readiness of beef, you need to take a sharp knife and pierce the meat with it. If a clear juice appears at the puncture site, then the beef is ready. If the juice is cloudy, this indicates that the meat has not yet been cooked or fried to the end.

Below is a video on how to cook tender beef.

How to dry?

You can dry beef in two simple ways: dry and in brine. Let's consider each option in more detail.

To dry beef, you first need to take one kilogram of beef tenderloin, wash it well, cut off the fat, tendons, film, and then dry the meat well. Now you need to mix one kilogram of table salt with three tablespoons of ground black pepper. Then half of the pepper-salt mixture should be poured into a deep container, the beef should be lowered there and the remaining half of the mixture should be covered. Wrap the container with cling film and refrigerate for twenty-four hours. Now you need to prepare a mixture of various aromatic spices in which homemade beef will dry. You need to stir a teaspoon of dried garlic with three teaspoons of ground paprika and a tablespoon of Provence herbs. Grate all the meat with the finished mixture of spices. Next, the beef tenderloin must be wrapped in gauze, folded in several layers, then tied with any rope and put in the refrigerator for exactly fourteen days. At the same time, the meat will need to be turned over three times a day. After fourteen days, home-made beef jerky is ready to eat.

Another method of curing beef involves soaking the meat in brine. First you need to prepare one kilogram of beef tenderloin: rinse, dry, remove fat and film. Then you should make a saline solution: boil two liters of water, cool to sixty degrees, then pour about two hundred grams of table salt in a tablespoon and stir until the salt dissolves. Now you need to lower the raw testicle into the solution. If it floats, then you can proceed to the salting stage (the egg should be removed). Dip the pieces of beef tenderloin into the saline solution, wait until the liquid has cooled, and then transfer the meat to the refrigerator for about twenty-four hours. After a day, the beef must be removed from the saline solution, put on a wooden board, put a spoon under the bottom of the meat, and put oppression on top of the meat so that the remaining liquid comes out. After a couple of hours, the oppression can be removed. Now you need to make a spicy mixture by mixing a tablespoon of mustard powder with a tablespoon of ground paprika, with the same amount of dried garlic and one teaspoon of ground pepper. Grate the beef tenderloin generously with the finished seasoning, then wrap the meat with gauze, tie it with a rope and hang it in the refrigerator for fourteen days.

How to bake?

You can bake beef not only in the oven, but also in a slow cooker. To bake the product in the oven, we recommend using foil, a sleeve, a baking bag, and a pot. Beef can be cooked whole or in pieces.

So, to bake juicy beef in the oven, you need a meat marinade. It is required to combine a couple of teaspoons of mustard, five tablespoons of soy sauce, two tablespoons of rice vinegar and olive oil, and four ground garlic cloves. Dip the beef pieces into the prepared mixture and marinate for forty minutes. Now you need to fry the diced onion with diced carrots. After five minutes, sweet pepper should be added to the frying and fry for about two more minutes. Pickled pieces of beef also need to be fried in a pan without adding oil. After the fried vegetables should be laid out on a baking sheet, and put the meat on top and pour over the previously prepared marinade, adding a tablespoon of water. Place the baking sheet in an oven preheated to one hundred and eighty degrees for about twenty minutes. Then the dish should be sprinkled with grated cheese (it will take one hundred grams), sprinkle with chopped basil and cilantro and put back in the oven for ten minutes.

If you do not marinate beef, then the meat should be baked for at least two hours, observing the temperature regime (no more than two hundred degrees). If the beef is baked in a sleeve, foil, it takes about forty-five minutes to bake at a temperature of two hundred and twenty degrees.

You can also bake marbled beef in the oven. To do this, take two and a half kilograms of marbled meat, wash it under running water, dry it and wrap it with thread. Then coat the beef with olive oil (you will need three tablespoons) and rub with your favorite spices. Put the marbled beef on a baking sheet and place in the oven for twenty minutes, heating the oven to two hundred degrees. At the end of the time, the meat must be covered with foil, the temperature in the oven should be reduced to one hundred and sixty degrees and the beef should be baked again for about two hours. The baked meat of marbled beef turns out to be quite juicy and tender.

Baking beef in a slow cooker is very simple. It is necessary to take one and a half kilograms of beef tenderloin, rinse well and dry. Then mix about fifty milliliters of olive oil with a pinch of salt, ground black pepper and a mixture of ground Italian herbs. This sauce should be greased with meat and allowed to soak for ten minutes. Next, you need to coat a special container for an electrical appliance with olive oil and put a piece of beef there, turning on the “Baking” program and setting the timer for one hour and forty-five minutes. After sixty minutes, the meat must be turned over to the other side and continue baking. As soon as the beef is cooked, let it lie down for another twenty minutes, and then you can cut.

How to salt?

Salting beef at home is easy. It is necessary to take the meat (a rump is better for this), rinse it thoroughly, dry it and make deep punctures in it at a distance of two centimeters. Then you should rub the beef with two tablespoons of granulated sugar, put it in an airtight bag and send it to the refrigerator for exactly forty-eight hours. During these two days, the meat will need to be turned over several times. Next, you need to make such a fragrant mixture. Combine three tablespoons of sea salt with a teaspoon of allspice, 1/3 tablespoon of ground black pepper and 1/4 tablespoon of juniper berries. The ingredients are thoroughly crushed and mixed, and then pour no more than eighteen grams of nitrite. Grate the beef rump with the resulting mixture, and then put the meat back in an airtight bag and put it in the refrigerator for exactly six days. After that, you need to take the beef out of the bag, rinse it under running water, let it lie down for about two hours, then lower it into a container, sprinkle with fifty grams of fresh lard, cut into pieces, pour in about one hundred milliliters of water, cover the container with foil and cover with a lid. Send the saucepan with the contents to an oven preheated to one hundred and fifty degrees. The baking time depends on the weight of the meat. If the beef weighs one kilogram, it takes about an hour and a half to be ready. As soon as the rump is baked, let it cool for about three hours without opening the lid and without removing the foil. After that, the beef should be wrapped in wax paper, put in the refrigerator, and put oppression on top. In this form, the meat should lie for one day. Then the salted beef will be ready to eat.

How to fry?

Frying beef in a pan to make it juicy and soft is easy. The main thing is to know a few rules for preparing meat for frying. Rinse the beef thoroughly, dry, remove the film and fat. If you want to cook beef stroganoff or another dish that requires small pieces of beef, the meat should be cut along the fibers. If you are preparing steaks, steaks, medallions, beef should be cut across the grain.

To fry juicy beef, lay out the pieces of meat in a very hot pan with oil. First, the beef is fried over high heat for about five minutes with constant stirring, until a golden crust appears on the meat. After that, you need to reduce the fire and fry the meat for fifteen minutes.. Then the beef must be wrapped in foil and let it lie down for about five minutes. Then you can put the dish on the table.

Frying marbled beef is very easy. Pour olive oil into a frying pan, add crushed garlic (no need to remove the husk) and rosemary sprigs. After twenty minutes, the garlic with rosemary must be removed and put in a pan (preheated) salted and peppered marbled beef steaks. Fry each side for no more than two minutes. Then remove the pan from the heat and cover with a lid for ten minutes so that the beef can reach the desired condition.

How to extinguish?

You can stew beef in several ways: in a pan, in the oven, in a cauldron, in a slow cooker, in a saucepan. But any method implies the same principle of preparation. To keep the beef stew soft, the meat should be cut into small pieces. Next, cut the onion into cubes, grate the carrots and chop two cloves of garlic. Fry the vegetables until golden brown, and then add the beef pieces to them and fry over high heat until the meat takes on a white hue. Then you need to add a little water, three tablespoons of tomato paste, stir well and bring to a boil. When the liquid boils, the fire should be reduced to a minimum, cover the pan or pan with a lid and simmer the meat for one and a half hours. A couple of minutes before the end of cooking, you need to put chopped greens in the beef.

To stew beef in the oven, you first need to fry the beef pieces (before frying, you need to add salt, pepper, and then roll in flour) over high heat until a golden crust appears on the meat. Then you need to fry: cut the onion into half rings, chop the carrots with a grater and fry until golden brown for about five minutes, and then add the tomato and fry for about four more minutes. After that, put half of the vegetables on a baking sheet, put pieces of beef on top, then put the rest of the frying, parsley, allspice and pour all this over with water. Place the baking sheet in the oven and stew the meat with vegetables for at least one and a half hours.

Stew beef in a slow cooker as follows. One kilogram of beef cut into pieces. Pour three tablespoons of sunflower oil into a special container for an electrical appliance and put pieces of meat, turning on the “Frying” program and setting the timer for ten minutes. The meat needs to be stirred occasionally. After that, the beef pieces must be washed with water, then put back into the slow cooker, completely filled with water, pour in one teaspoon of dry cilantro, salt and black pepper and turn on the “Stew” program, setting the timer for two and a half hours. Thirty minutes before the end of cooking, chopped onions and carrots should be added to the dish.

You can stew marbled beef in the same way as regular beef. Only when the meat and vegetables are fried, they need to be put in a cauldron, salt, pepper and stew over low heat for about forty minutes.

To stew beef for a child, you need to take about five hundred grams of beef tenderloin, rinse well, dry, cut into slices and carefully beat off so that the meat is thin. Then the pieces must be laid out in a pan, salted and fried on both sides (each side takes one minute). Next, put the pieces of beef in a saucepan, add about fifty grams of butter, completely pour water and simmer for sixty minutes with the lid closed.

How to cook?

To cook beef deliciously, pour some water into a deep container (one and a half liters is required for one kilogram of meat) and boil. When the liquid boils, add chopped vegetables (parsley, carrots and onions), and then dip the beef into the water. Boil the liquid again, remove the resulting foam. Reduce the fire to a minimum and boil the meat until tender. Salt the beef at the end of cooking.

To cook soft and juicy beef in a slow cooker, you need to thoroughly rinse the meat, remove the film, fat, put it in an electrical appliance and completely fill it with water. Select the "Extinguishing" mode. When the liquid boils, you need to remove the foam that appears. Salt at the end of cooking. The beef is cooked until tender.

Cooking beef in a pressure cooker is easy. To do this, you need to lower the meat into the kitchen appliance, completely fill it with water and boil. As soon as the liquid boils, it is necessary to remove the foam and boil the beef under a closed lid for fifty minutes.

How to dry?

Drying beef at home is not difficult, but a special dryer is required. Wash two kilograms of meat under running water, dry, cut into thin slices and put in a deep bowl. In a separate container, marinade for beef should be made. It is required to mix about fifty milliliters of soy sauce, two teaspoons of salt and a mixture of ground peppers, a teaspoon of sugar, parsley and a pinch of dried herbs. Then pour in about a hundred milliliters of boiling water and stir well. Pour the beef with the resulting marinade, mix thoroughly, cover the container with a plate so that it completely covers the meat, and put it in the refrigerator, leaving it for three days. After that, the beef pieces should be wiped with a paper towel and put on the dryer, setting the temperature to seventy degrees. Beef is dried for twenty-four hours. But it can only be tasted when another day has passed.

How to marinate?

You can marinate beef for barbecue on the grill in this way. Cut the meat into small pieces, add salt and pepper (as you like), add two pinches of coriander and any spices you like. Then add onions (one kilogram is required), cut into half rings, pour in about five hundred milliliters of sunflower oil, mix well and send to marinate in the refrigerator for twelve hours.

To marinate beef for baking in the oven, rub a piece of meat well with salt and black pepper (you will need one teaspoon each). Next, you need to make a marinade by combining a couple of tablespoons of mustard, four ground garlic cloves and about a hundred milliliters of sparkling water. Coat the meat with the prepared marinade and put in the refrigerator for twenty-four hours.

Experienced chefs advise pickling beef for frying in this way. For the marinade, mix seventy-five milliliters of soy sauce, thirty milliliters of wine vinegar, sixty milliliters of olive oil, salt and black pepper to taste and two hundred and fifty grams of onions, cut into half rings. Soak the beef in the prepared mixture and let marinate for fifteen minutes. After the meat can be fried.

To make the beef soft enough and moderately juicy, it is recommended to marinate the meat for stewing according to this recipe. Mix one kilogram of meat with chopped vegetables (carrots and onions). Now you need to make the marinade. To make it, pour five glasses of water into a container, about one hundred and fifty milliliters of wine vinegar, pour twenty-four grams of sugar, one and a half tablespoons of salt and spices to taste. Soak the beef in the prepared mixture, put a load on top of the meat and put it in the refrigerator for marinating for twelve hours.

To marinate beef for the grill, you need to mix one hundred milliliters of ketchup with five tablespoons of boiled coffee and a couple of tablespoons of balsamic vinegar. You also need to add spices and salt to taste. Coat the meat with marinade and transfer to the refrigerator for one hundred and twenty minutes. After that, the beef should be wiped with a paper towel to remove excess marinade.

Harm of beef and contraindications

Beef can be harmful when consumed in large quantities, since there is an opinion that excessive consumption of such meat leads to colon cancer. It is not scientifically proven, but it is better not to abuse meat.

It should be borne in mind that beef contains cholesterol, which, when consumed in large quantities, can accumulate in the body and provoke the development of diseases of the heart, blood vessels and intestines.

There are purine bases in such meat, which lead to the accumulation of uric acid, which in turn can lead to the formation of urolithiasis, gout and osteochondrosis. And in the presence of these diseases, the consumption of beef is completely contraindicated.

When abused, beef can have such a harmful effect on the body as a decrease in immunity.

Beef has firmly entered the diet of modern man. Stew from this meat is also very popular. But few people know that the birthplace of this long-lasting dish is France, where it was first made back in the 19th century.

The health benefits of beef as well as its nutritional value are undeniable.

Marbled beef is especially popular, a kilogram of which costs several hundred dollars. However, not every nation eats this meat for food. So, in India, the cow is considered a sacred animal. However, we are not Indians, so we are interested in the question, what are the benefits of eating beef and is there any harm from it?

History reference

Historically, the name beef comes from the word "govedo". The latter means cattle in translation from Old Slavonic.

The wild bull was the progenitor of the cow. An ancient man tamed it and cultivated it 7 thousand years ago. Historical finds confirm that beef meat was eaten by the ancient Romans and Egyptians. However, in those days, beef was considered a delicacy, so only rich people ate it. They noticed the health benefits of beef and its excellent taste.

In ancient Russia, dishes from this product were also very popular. In those days, the only possible culinary treatment was roasting on hot stones. However, the Scythian civilization preferred to bake its pieces in ashes.

In the times of pagan Russia, vegetarianism was a food culture, although it should be noted that cattle and small cattle were sometimes sacrificed to the gods. The situation changed dramatically with the adoption of Christianity, when the consumption of meat, including beef, increased dramatically.

By the way, Wellington Beef is considered the oldest dish from the product. The recipe was invented in Britain several hundred years ago, but is still very popular today. This dish is a tenderloin roll with herbs and spices.

Benefits and composition

The benefits of meat depend on its nutritional value and vitamin and mineral composition. The calorie content of beef also depends on the method of its preparation. So, in raw meat there are about 190 kcal, in boiled - 220, in baked - 170, and in fried - almost 390. Therefore, the most dietary product is a baked piece of beef.

The nutritional value

The nutritional composition of this meat is as follows:

vitamins

The vitamins in beef include the following:

per 100 grams of product	vitamin content mg
Vitamin B2	0.2
Vitamin B5	0.5
Vitamin B6	0.4
Vitamin B9	8.4
Vitamin B12	2.6
Tocopherol	0.6

Minerals

In addition to vitamins, the composition also contains minerals necessary for the normal functioning of the human body. Especially a lot of beef meat contains:

Benefits for the body

What are the beneficial properties of beef for the body? The main beneficial properties of this meat are:

Neutralization of hyperacidity of gastric juice
Stimulation of the formation of digestive enzymes
Rapid digestibility in the intestines, creating favorable conditions for its functioning
The protein contained in beef is spent on the formation of building protein in the body, contributing to the restoration of damaged tissues
Relatively low calorie content compared to other types of meat, so the benefits of beef for women who care about their figure are obvious.

Possible harm

Beef can also be harmful to the human body. It depends on the following factors:

Conditions for raising cattle
The amount of meat consumed (everything is good in moderation)
Methods of storage and preparation of dishes based on beef meat.

The harm of beef is directly proportional to the way cattle are raised. To the greatest extent, this harm is manifested if the cattle were fed with growth stimulants and antibiotics were used in animal husbandry technology. The latter can show affinity for muscle tissue, accumulating in it and remaining for a long time. Therefore, when it enters the human body, such meat leads to the development of antibiotic resistance (a person is insensitive to antibiotics prescribed for treatment).

Boiled meat is deprived of such harm if the animals were raised on natural feeding without any additives. It is also important to vaccinate cattle in a timely manner in order to avoid the development of certain infectious diseases.

How to cook

The greatest benefit of boiled beef. To preserve all the beneficial properties, you can also bake this meat. Frying is the most harmful way of cooking. This is due to the fact that when exposed to high temperatures, the formation of aromatic hydrocarbons from fats occurs. And they, in turn, exhibit carcinogenic properties, that is, increase the risk of developing cancer.

With a significant consumption of beef meat, the risk of the following disorders increases:

Atherosclerosis (too much cholesterol in the blood)
Cardiac ischemia
Urolithiasis disease
Lack of liver function.

Given the harm of beef, it is contraindicated in the following diseases:

Gout (like all other types of meat, which is a product very rich in protein)
Osteochondrosis
Severe immunodeficiency.

Thus, the beneficial properties of beef for the human body are associated with a large amount of protein in its composition, as well as important vitamins and minerals. However, the beneficial properties are manifested only if a person properly stores and cooks it, and also consumes this meat in moderation.