This mammal was first domesticated over 4,000 years ago in Macedonia, Crete, and Anatolia. Whether wild or domesticated, the ox has been venerated throughout history and is still regarded as sacred in some countries. The word beef refers to meat from heifers, cows, bulls, bull -calves, oxen, and steers, although some of these meats are much tenderer and more flavorful than others. The quality of the meat is largely dependent on the age of the animal and the manner in which it was raised.
Cuts of beef vary not only from one country to another but also from region to region within a country; no matter where the carcass is raised, however, certain portions are referred to as "noble" cuts because they are particularly tender. These cuts make up only about 30% of the animal and are thus rarer, more prized, and more expensive than the less tender portions. The so-called inferior cuts can also be quite tender when prepared in the right way that is, if they are tenderized with a marinade or if they are cooked slowly in liquid.
Always consider the cooking method when buying beef, because there is no reason to pay for one of the more expensive tender cuts if the meat is going to be simmered for a long time. Conversely, never buy tougher cuts for grilling or roasting. It can be eaten cold or hot and can be prepared in numerous ways. It is an ingredient in the simplest as well as the most elaborate dishes. It is sometimes eaten raw (steak tartare). It is delicious salted or smoked.
Beef can be cooked for various lengths of time. It can be eaten very rare (raw on the inside and slightly cooked on the outside), rare, medium-rare, medium, or well done. Since the amount of time separating one degree of doneness from another is often very short, beef has to be cooked quite carefully (a meat thermometer can be very useful).
Tough or moderately tender cuts that contain a lot of connective tissue should be cooked at low temperatures for a long period of time, which transforms the collagen in this hard tissue into gelatin. Tender cuts can be cooked rapidly at high temperature, because they do have not be tenderized. Beef can be refrigerated or frozen. Ground beef can be refrigerated for 1 or 2 days, steaks for 2 to 3 days, and roasts or cooked for 3 to 4 days.
Ground or cooked beef can be frozen for 2 to 3 months, steaks and roasts for 10 to 20 months. The nutritional value of beef varies slightly, depending on the breed and the breeding method. The cut, the cooking method, and the amount of fat that is removed can also have a considerable impact on the nutritional value. Generally, beef is an excellent source of protein, potassium, zinc, and certain B-complex vitamins such as niacin and vitamin B12.
It is also a good source of iron and phosphorus. However, it may also contain large amounts of saturated fatty acids and cholesterol. Marbling (the streaks of fat in the muscular portion of the meat) helps make the meat tenderer, juicier, and more flavorful. It does not significantly increase the fat content of cooked beef because most of it melts as the meat cooks.
You can reduce the amount of fat in the beef you consume by:
- Choosing lean cuts (top round, bottom round, sirloin) and cooking them in a minimum amount of fat (roasting, grilling, braising, etc.)
- Serving smaller portions, removing any visible fat before cooking, and eating only the lean meat.
- Cooking Asian dishes, in which moderate amounts of meat are combined with vegetables and cereals noodles, rice, millet, etc.) Is all excellent way to ensure that you consume healthy portions of beef?
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