Beef: nutritional value, composition, calories

Many people have a question about why the cow's meat is called "beef". This word takes its roots in ancient Russia, where "beef" was called a kind of cattle. Since that time, the word has changed a little, but it has survived in the vocabulary.

Beef can be of three kinds - higher, first and second. The most valuable meat is a young animal, it is the softest. The old cow has a hard and dry meat. The color of meat, as well as its taste characteristics, differ and depend on the age, quality of nutrition and breed of the cow. When buying meat, it is important to carefully study its appearance. So, the red color, the shiny cut and the elastic to touch piece indicate its freshness.

Beef, the nutritional value of which is so great that it makes this product an integral part of the human menu, is very popular. It is boiled, stewed, fried, baked and smoked. Use for soups and make it cutlets and goulash.

Energy value of meat

In the cow's meat is a large number of vitamins and minerals. In addition, it is considered healthy for not having a high fat content. The product itself can not be called heavy for digestion and digestion by the body. To ensure the proper amount of protein, enough of the menu should be present beef. Caloric content per 100 grams of it is from 135 to 225 kcal. This difference arises from the fact that different parts of the cow have different fat layers. The neck and scapula are more dietary, and the brisket and plow are the most harmful to health, since the fat in these parts is much larger (about 6.5 grams in the neck and almost 19 grams in the plow). But the protein is most in the loin - 20.2 grams, and the least in the brisket - 17 grams per 100.

If we judge how high the nutritional value of beef meat is , the table, which contains data on the fat content, protein and kcal of meat of different animals, demonstrates that in many respects it is inferior to other species. For example, the fat content is higher in lamb, pork and chicken.

By calorie, they also exceed, if you exclude completely dietary parts of beef. But in terms of protein content, the cow meat is ahead of all the rest. Beef contains a large amount of water, which is lost during cooking. That is why the wrong way to make the wrong part will result in the meat getting tough and not tasty.

Useful properties of meat

For the body, beef is very useful, the nutritional value of which is provided by proteins. They are easy to digest and are important for providing adequate nutrition. In cow's meat contains vitamins B1, B2, B5, B9. B6 and B12 are satellites, contributing to better absorption of iron. Vitamin A is important for maintaining vision, vitamin C improves immunity and strengthens the walls of blood vessels. Why is beef valuable? Its composition is extremely rich in microelements: potassium, calcium, sodium, magnesium, iron, zinc, phosphorus. Most of the iron is contained 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.

Meat of what parts is suitable for

Different parts of beef have different characteristics and are intended for different ways of preparation. To not be disappointed, you need to understand the beef. Undoubtedly, the finest part and roast beef are considered to be the best in taste qualities. But on this part, the beef used in cooking does not end there.

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

For extinguishing and rolls, meat from the area called "ball" is suitable. Meat from this part of the beef is characterized by a 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 can not be called unconditionally soft, but the meat is permeated with thin fatty veins. This makes it possible to use it even for baking in the oven.

The tail part of the calves, like the rump, is used for chops, they are grilled or roasted. Also, the tail part and rump are often used in the preparation of broths.

Flat roast beef is used for cooking chops and rumps. Fillet is usually baked or fried.

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

Meat from the occipital part is quite versatile. The neck is used for making thick and rich soups, it can be fried, goulash or stew.

Before you start cooking meat from the scapula, you need to cut the fat. Then it is necessary to marinate and make it roast. It is also used for baking. False fillets are best used for shish kebab. For goulash, this meat does not fit, the result will be disappointing.

Ideal for soups and cooking is beef, which includes the sternum (middle and central) and transverse ribs.
To cook boiled meat is also often used side.

How to Cook Beef

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

Baked meat

For those who adhere to a diet, baked beef in a foil , caloric content per 100 grams can be slightly more than 100 kcal. The dish will not be completely fresh, if it is seasoned with salt and pepper, sprinkle a few drops of lemon. Choosing meat, it is worth paying attention, including on the scapula.

Meat steamed

Thinking about how beef should be cooked, the nutritional value of which should not exceed 200 kcal, it is necessary not to discount such a heat treatment option as steam. Of course, you need to give preference to low-fat meat and get by with a minimum amount of spices and sauces.

Grilled meat

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

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