It is no secret that in order to prepare a high-quality tasty meat dish, you should choose the right piece of meat, namely, take it from a certain part of the carcass. For example, to prepare an entrecote, they take a piece of meat cut between the ribs and the ridge. For the preparation of beef stroganoff is used tenderloin. The loin is best for escalopes. Many consumers are interested in: beef flank - what is it? What part of the animal is it cut from, and what dishes can be prepared from it?
Flank
Let's try to figure out what it is - beef flank. In the people it is also called underscores or pokromka. This is the abdominal part of cattle carcass. Flank belongs to the first grade of meat. It is located directly under the ribs, so it has a large amount of connective tissue and veins. Contains this piece of bone meat and cartilage.
Calorie content
100 grams of beef trim contains:
- 225 kcal;
- 16.6 grams of fat;
- 18.9 grams of protein.
The benefits and harms of flanks
What is it - beef flank - benefit or harm? It is believed that it contains both beneficial and harmful substances. The following are useful:
- fats
- proteins;
- collagen;
- calcium;
- sodium;
- potassium;
- magnesium;
- zinc;
- sodium;
- phosphorus;
- a small amount of fiber;
- vitamins: A, B1, B3, B6, B9 (large amount), B12, C, PP.
It is necessary to eat meat with iron deficiency anemia.
Cholesterol and a large amount of purine are considered harmful substances. They complicate the work of the pancreas. Due to the content of cholesterol in the flank, the consumption of meat in large quantities is not recommended for children and the elderly. This can cause capillary circulation disturbance and also lead to gout.
How to choose a beef flank?
Consider how not to make a mistake in choosing quality meat. First of all, you should pay attention to the quality of meat. Its freshness can be determined by the following parameters: smell, tenderloin color, elasticity. Svezhenin should have a characteristic, pronounced smell of fresh meat, a bright red color, dense structure. When pressed, the meat should retain its shape, have a thin fat layer without blood stains, soft structure.
What to cook from beef flank?
This part of the carcass of an animal is widely used in the preparation of various dishes. The flank is used for the manufacture of the main meat dish, soups, as fillings, as well as for casseroles, cutlets, sausages, rolls. Use it for salting, smoking, baking.
Cooking recipes
Now that we know what it is - beef flank, consider what dishes can be prepared from it. One of the most popular dishes from pokromki should include roll. Choose one of the interesting and popular recipes.
Beef flank roll with tomatoes and cheese
For roll, it is better to take the meat of a young animal. It should be washed and must be cleaned of tendons. To prepare the roll, we will use the following components:
- beef edge - 800-900 g;
- dried tomatoes - ¼ cup, can be dried;
- mozzarella - ¼ cup;
- garlic - a tablespoon;
- basil - 6 leaves;
- chopped spinach - 2 handfuls.
Discard the flank and grate with a mixture of salt and pepper and chopped garlic. Put tomatoes on top. Cheese cut into thin slices. Blanch spinach for a couple of minutes in water. Place the mozzarella and spinach on the tomatoes, roll them up and dress them with thick thread or twine. The oven is heated to a temperature of 200-220 degrees, the finished roll is placed in a baking dish and put in the oven for 40-60 minutes.
The baked roll is taken out, laid on a plate and covered with foil for 7 minutes. Serve the finished dish hot and cold. For the filling, you can use any products of your choice. Such a roll is also good because it can be prepared for the future, wrapped in foil and put in storage in the freezer.
Stewed flank with vegetables
A delicious dish can be prepared from beef flank in the oven. For cooking, take meat (washed and peeled) and cut it into slices. Add pepper, salt, and herbs to your taste; you can add a little soy sauce. Leave the meat with spices for one hour. Cut onions and carrots into large slices. Fold all the components in a cauldron (you can take a goose) and add hot water in such an amount that the products are completely filled.
The flank is extinguished in the oven for about 6 hours at a temperature of 110 degrees. The meat in this recipe is very tender and tasty. Potato is best served as a side dish for this dish.