The most preferred meat for diet is veal. Diet recipes from this product are much more common than beef dishes. In fact, this meat is beef, only it was received from a younger individual. So what is the difference between veal and beef? This is what we will try to find out.
Why is veal better than beef?
How is beef different from veal? The difference is that the latter has less fat than the former, but the protein, which is much more beneficial for the body, is greater. If a hundred grams of beef contains fifteen grams of pure protein, then in calf meat this figure is five grams more. At the same time, fat in beef on average (everything here again depends on which part of the carcass a piece was cut from) contains thirty grams, in veal this indicator does not exceed seven per hundred grams. It is worth noting that the low content of fat in the product, in the case of meat, is not only a plus, but a minus. So, meat with a low fat content is much more difficult to cook. In particular, more time and special conditions are required. With improper preparation, the veal becomes stiff. In addition, it contains more water than beef, which again complicates the cooking process of this tender meat.
Useful properties of veal and beef
How is beef different from veal? What is more useful? If we study more carefully the differences between one type of meat from another, then the difference in the content of useful elements will become obvious. Moreover, veal is a more useful product for the human body.
In calf meat, there are more such trace elements necessary for the body as phosphorus, magnesium, potassium and sodium. But beef is richer in elements such as selenium, zinc, fluorine, iron and calcium.
Both types of meat contain B vitamins in their composition. These compounds are necessary for the full functioning of the body, in particular the cardiovascular system. Calf meat contains in large quantities such vitamins as B1, B2, B5, B6, B9. There are more such compounds in veal than in beef. Vitamin PP is also present there. If we talk about beef, then it is ahead in the content of vitamins B12 and E.
Contraindications to the use of veal
Both veal and beef are quite high in cholesterol. One hundred grams contains about eighty milligrams of this compound, which again must be considered when choosing this product for your diet. They contain a high percentage of cholesterol.
The benefit of veal compared to beef
Giving preference to veal, it is necessary to understand that it is more watery, as a result of which a piece of such meat can significantly lose volume during heat treatment. However, it is more beneficial for the body. Such a product is also better absorbed, so it is even suitable for preparing children's dishes and for people who have some problems with the assimilation of food, especially protein.
Often, veal is advised to eat for people suffering from hypertension, diseases of the cardiovascular system, urolithiasis, diabetes and anemia, all thanks to its high protein content and low fat and cholesterol. To facilitate the assimilation of the product, you can consume it simultaneously with cabbage. It contains a large amount of fiber, which is necessary for the digestive system.
Contraindications to beef consumption
How is beef different from veal? Does she have any contraindications? Veal has no special contraindications, except, perhaps, in cases where people are advised not to eat meat in general, and serious cardiovascular diseases. But the list of contraindications to beef consumption is much larger.
Beef is a large number of purine compounds. When they are digested, a large amount of uric acid is released in the body, so it is not recommended for people who have problems with blood vessels and patients with osteochondrosis. For the same reason, beef consumption should be limited to people with a tendency to develop cardiovascular diseases, joint diseases and gout.
In addition, it is worth saying that the meat of an adult may contain toxic compounds and other substances harmful to human health. So excessive consumption of this product can lead to problems with the kidneys and liver. In order to minimize harm from beef, it is necessary to drain the water several times during cooking. But excessive consumption of fried meat can lead not only to gain weight, but also to the appearance of malignant tumors.
Beef Benefits
However, despite all the harm, beef contains vitamin B12, which is necessary for the cardiovascular system and blood, in a larger volume than veal, since this vitamin accumulates in the tissues during the life of the animal.
How to visually distinguish veal from beef
Veal is the meat of young cattle, the age of which varies from two weeks to three months. A six-month-old animal cannot be the source of this product. Since the calf is still dairy, its meat also has a characteristic smell and taste. That is why many people value this kind of meat.
Beef is the meat of an animal of an adult or older than three months. The fact is that after reaching the age of three months, the calves begin to switch to a different, vegetable diet, as a result of which the meat of such individuals begins to acquire the smell and taste of young beef.
It is worth noting that beef itself is divided into a large number of varieties. The taste of the meat of a young bull, of course, will be noticeably different from the meat of a cow that has reached five years of age. In general, the meat of a young bull has much more water, but less fat. In addition, the characteristics of the product are influenced by the breed of the animal. The meat obtained from an animal of meat breed is most appreciated.
How is beef visually different from veal? Both meat can be distinguished by size of pieces and color. Veal is sold in relatively small pieces. The fact is that the average weight of a calf varies from sixty to eighty kilograms. Biannual calves can be from one hundred twenty to one hundred and eighty kilograms. The largest individuals of beef cattle may well reach a ton.
What is the difference between veal and beef? A photo of both meat is presented to your attention in the article. As you can see, in the image it is quite difficult to distinguish. The color of the cut of high-quality beef is light red; during heat treatment it should not lose its volume and weight. However, to be fair, I must say that the color of beef can vary from a bright shade of red to almost brown. In this case, this may be an indicator of the freshness of the product. The lighter it is, the less time has passed since the cut. The age of the animal, in turn, can be determined by layers of fat. If they are separated from the meat by a film, then the animal was already old.
High-quality veal is characterized by a high density of tissues. The color of the pieces should be light pink. The lighter the shade, the younger the calf was. The color of fat in veal is only white. Yellow fat is found only in adult meat.
In addition to all this, veal should not have a large number of tendons that appear during the growth of the animal.
How to distinguish cooked veal from beef
How is beef different from veal? What is the difference in cooked form? Firstly, calf meat is more tender, it has no interlayers and tendons. Secondly, its smell reminds milky. Beef is a tougher and darker meat. There are practically no fat layers in the preparation of veal.
It is worth saying that often the poor quality of the starting products can be masked with spices and sauces. So it is better to order a dish without them or separately from them.