Beef is a storehouse of nutrients. It is often used on the menu for those who switch to diet food. However, it is worthwhile to understand that parts of beef carcasses can differ from each other by many criteria, from softness to taste.
Why are they so fond of beef? How to choose a useful product
Beef is a useful product, it contains a large number of B vitamins. Before selling, the carcass can be kept suspended, this only improves the taste of the product in the future. This condition of the carcass can last about ten days.
When choosing a part of the carcass, attention should be paid to the freshness of the meat. Proper beef does not have brown or yellow fat, and it also has shades of red. The meat is brown - spoiled.
It is noteworthy that moderate consumption of beef, that is, about two or three times a week, helps to strengthen the walls of blood vessels and generally has a beneficial effect on the state of the heart system. Also, this meat is recommended for those who are actively involved in sports. This is due to the fact that the product restores the body and muscle mass.
Beef Varieties: Classification
Parts of the carcass can be divided into several large groups. It is noteworthy that each of the sections of the carcass of an animal belongs to its own variety. In total, there are three of them:
- Top grade. What parts of the carcass are in this category? Here you can find the chest and dorsal parts, rumps, rumps, as well as sirloin.
- First grade. This list includes: neck, shoulder, and scapular region.
- Second grade. In this group you can find shank, back drumstick and notch.
Read more about some parts of the carcass below.
Top grade. Description
The back portion, which is on the list of meat of the first grade, goes to chops. It is also used for baking. This, in turn, includes an entrecote, a loin on a rib, a thick edge, and also ribs.
The stump is also called the thigh. Goulash is made from this meat. By its properties, this part of the carcass is distinguished by the absence of fat. The meat is fibrous, but lean. A variety of meat rolls are also prepared from the cucumber.
Which part of the carcass is the most expensive? Sirloin. This meat is directly from the back, closer to the ribs. From different areas of the fillet you can get filet mignon or turnedo.
Fragment is the name of another part of the carcass. She is also quite meaty, but less lean. By itself, this piece is loose, it is covered with a layer of fat. However, good cutlets are obtained from it, also these pieces are perfectly fried and quickly stewed.
The brisket is also divided into parts, depending on the location of the piece. So, the front part contains a large amount of fat, which is recommended to be removed before cooking. Good for soups. The core of the brisket is considered an excellent part. This includes bone, a small layer of fat. The meat itself is dense in structure, has good taste.
First grade: what is included
The neck is usually considered inexpensive meat. This is due to the fact that most of it is occupied by the muscle structure. The main methods for preparing this part involve a long heat treatment. It makes good meat broths. The neck is often used for cooking or stewing. However, when processing meat, tendons should be removed.
The meat of the part of the carcass, which is called the shoulder blade, is quite soft, fibrous. Depending on the location, its structure may vary. They are used both for cooking meatballs and minced meat, and for goulash and stewing.
The humeral part is slightly inferior to the scapular. Despite the fact that you can also prepare a second dish from this type of meat, they use it mainly for the preparation of transparent broths. The meat is quite dietary.
Second grade: description
The strips are often chopped into circles, that is, into pieces. In such pieces, in addition to the pulp, a part of the bone with brain fluid is found. Due to this, this part of the carcass is used for aspic. Since during cooking and further hardening the meat forms a jelly base.
The knuckle is quite high in calories. It is known to many thanks to the famous German dish, in which this piece is served fried, seasoning with sauerkraut. Because the shank is shiny with fat, it is called the “ice foot”. A smoked version of this dish is also often used. In fact, this is the same shank, but on the other side of the leg.
The incision is located next to the neck of the animal. It is also used in the preparation of jellies or jellied meat, since there is not enough meat in it.