Beef: nutritional value, composition, calories

Many people ask why cow meat is called "beef." This word has its roots in ancient Russia, where "beef" was called the type of cattle. Since then, the word has changed a little, but it has been preserved in vocabulary.

Beef comes in three varieties - top, first and second. The meat of a young animal is considered the most valuable; it is the softest. The old cow has hard and dry meat. The color of the meat, as well as its taste characteristics, differ and depend on the age, quality of food and breed of the cow. When buying meat, it is important to carefully examine its appearance. So, the red color, a brilliant cut and a piece elastic to the touch indicate its freshness.

Beef, whose nutritional value is so great that makes this product an integral part of a person’s menu, is very popular. It is boiled, stewed, fried, baked and smoked. They are used for soups and make cutlets and goulash from it.

Energy value of meat

Cow meat contains a large amount of vitamins and minerals. In addition, it is considered beneficial for health due to the fact that it is not very high in fat. The product itself cannot be called difficult for the body to digest and assimilate. To ensure the proper amount of protein, beef should often be present on the menu. Calorie content per 100 grams ranges from 135 to 225 kcal. This difference arises due to the fact that a different part of the cow has a different body fat. The neck and shoulder blade are more dietary, and the brisket and arable land are the most harmful to health, since the fat in these parts is much more (about 6.5 g in the neck and almost 19 g in arable land). But protein is most found in the loin - 20.2 g, and least in the brisket - 17 g per 100.

Judging by how high the nutritional value of beef meat is, the table in which data on the content of fat, protein and kcal of meat of different animals is shown shows that in many respects it is inferior to other types. For example, lamb, pork and chicken are higher in fat.

They are also superior in caloric content, if we exclude completely dietary parts of beef. But in terms of protein content, cow meat is ahead of everyone else. Beef contains a large amount of water that is lost during cooking. That is why the wrong way to cook the wrong part will lead to the fact that the meat will turn out hard and tasteless.

Useful properties of meat

Beef is very useful for the body, the nutritional value of which is provided by proteins. They are easy to digest and are important for providing good nutrition. Cow meat contains vitamins B1, B2, B5, B9. B6 and B12 are satellite vitamins that promote better absorption of iron. Vitamin A is important for maintaining vision, vitamin C improves immunity and strengthens the walls of blood vessels. Why else is beef valued? Its composition is extremely rich in trace elements: potassium, calcium, sodium, magnesium, iron, zinc, phosphorus. Most iron is found in the liver.

Boiled meat is useful for athletes, it contributes to a faster recovery rate after injuries, infectious diseases. It is also recommended for those who want to reduce their weight and people with diabetes.

What parts are suitable for what meat

Different parts of beef have different characteristics and are intended for different cooking methods. In order not to be disappointed, you need to understand beef. Undoubtedly, the loin and roast beef are considered the best in taste. But this part of the beef used in the preparation of dishes does not end there.

For example, the meat in the rim is characterized as juicy and tender, the fibers in it are relatively small. Recommended for cooking roasts.

For stewing and rolls, meat from the area called the "ball" is suitable. The meat from this part of the beef is characterized by low fat content, but it is not fibrous. It is also used for minced meat.

The ankle is also suitable for rolls and minced meat. It cannot be called unconditionally soft, but the meat is penetrated by thin fat veins. This makes it possible to use it even for baking in the oven.

The tail of the calves, like the rump, is used for chops, they are fried on the grill or used for roast. Also, the tail and rump are often used in the preparation of broths.

The flat roast beef is intended for the preparation of bone chops and rump steaks. Fillets are usually baked or fried.

The meat of the upper ribs is best for cutlets. Also, it is used for frying at the stake meat lovers on ribs. The meat from the false rib is characterized as very juicy and tender. Therefore, he is preferred when meat is required for quick frying.

The meat from the back of the head is quite versatile. The neck is used to make thick and rich soups, you can fry it, make goulash or stew.

Before you start cooking meat from the scapula, you need to cut off the fat part. Then it is worth pickling and making it fried. It is also used for baking. False fillet is best used for barbecue. This meat is absolutely not suitable for goulash, the result will disappoint.

Beef is considered ideal for preparing soups and cooking, the composition of which includes sternum (middle and central) and transverse ribs.
For cooking boiled meat, side is also often used.

How to cook beef

Due to the fact that the energy value of beef is quite high, it is well absorbed and does not give weight gain, it is recommended for pregnant women. But it is important to cook it properly. When cooking beef, it is necessary to drain the water several times after boiling. This will free the meat from all harmful substances. It is worth remembering that with this cooking method, beef loses a large amount of water - up to 40%. Therefore, so that it does not turn out too stiff, you need to choose a piece of the softest part - a tenderloin.

Baked meat

For those who follow a diet, beef baked in foil is suitable , calorie content per 100 grams can be a little more than 100 kcal. The dish will be completely fresh, if seasoned with salt and pepper, sprinkle with a few drops of lemon. When choosing meat, it is worth paying attention, including to the scapular part.

Steamed Meat

Thinking about how beef should be cooked, the nutritional value of which should not exceed 200 kcal, you should not discount such a variant of heat treatment as steam. Of course, you need to give preference to lean meat and do with a minimum amount of spices and sauces.

Grilled meat

Beef, the nutritional value of which will be maximum, is most often subjected to frying. This is explained by the fact that quite fatty meats are used for this type of heat treatment. Otherwise, the dish will turn out to be hard and dry. In addition, professionals often advise him to pickle lightly.

There are many ways to cook beef. Recipes differ in their calorie content, which must be taken into account when choosing the best option.