Beef is one of the most valuable meat in terms of nutritional value, which is determined by the basic chemical composition and content of exogenous components. Beef is an average of calories meat - the calorific value of meat depends on how much fat is in it. With current trends toward lower dietary energy level of the food, this factor plays an important role.
Beef also contains significant quantities of proteins characterized by a high biological value. The bioavailability of these proteins by man, because of their closeness to the optimal set of essential amino acids, varies depending on the amount of connective tissue, ranging from 70 to 100%. In addition, has a lot of minerals, especially phosphorus, iron, zinc and selenium. Beef is also a major source of necessary for human - vitamin B12 which is not present in plant foods and also other important vitamins: B2, B3, B5, B6.
Writing about the features of beef the sensory properties should be indicated, flavor made by components such as taste and smell. Meat of all animal species are neutral in terms of flavor, because they don?t contain natural flavors, only their precursors. These compounds do not show the same characteristics of flavor, however during culinary preparation (at higher temperatures) fall in mutual chemical reactions and form new compounds that makes positive, and also diverse characteristics of taste and smell. It is essential that the levels of these precursors was as high as possible, and one of the factors influencing this is the age of the animal. Cattle are subjected to generally slaughtered in adulthood, their body at that time contain relatively high levels of these precursors. As for others species of animals (pigs, poultry) are slaughtered in the juvenile age, levels of these compounds is lower then. So the beef offers the best possibility of obtaining food with the most favorable sensory characteristics.
Average nutritional value for beef consisting of various meat parts
|Content in 100 [g]
|Calories (energy value)
|192 kcal / 805 kJ
|Total lipids (fats)
|Total saturated fatty acids
|Total monounsaturated fatty acids
|Total polyunsaturated fatty acids
|Omega 3 (n-3) fatty acids
|Omega 6 (n-6) fatty acids
|Vitamin B1 (Thiamin)
|Vitamin B2 (Riboflavin)
|Vitamin B3 (vitamin PP, Niacin)
|Folate (vitamin B9)
|Vitamin B12 (Cobalamin)
|Pantothenic acid (vitamin B5)
Beef is produced from cattle over six months old. It is one of the most important meats in European and American cuisine. The five largest producers of this meat are: United States, Brazil, European Union, China and India. Meat is one of the best meats in terms of its taste. It can be used in many various dishes. Is suitable for stewing, boiling and frying. In spring and summer is very popular as a dish for barbecue. Some prefer dishes beef with spicy, others rather mild sauces. Both methods of preparation are very tasty and depends only on preparing and eating persons. There are different types of beef meat : for frying and grilling, roasting, cooking and stewing.
Using of beef culinary elements:
Neck - the bottom part is called a dewlap. For cooking broths, and small pieces suitable for stews.
Shoulder - great for meatballs, steaks. Ground meals can be also prepared.
Plate - it contains a lot of fat and fiber. Recommended primarily for cooking broths and decoctions. With this you can also cook minced meat dishes.
Brisket - the broth, stewed and minced dishes.
Flank - the broth and stewed and minced dishes.
Chuck - one of the best pieces. It is crisp and juicy. It is perfect for a delicious steak and roast meat.
Entrecôte - it is tender and juicy. It is perfect for a delicious steak and roasted meat.
Striploin - very good, and maybe even the best piece of the carcass. Firm, juicy and delicate at the same time. Excellent for frying (steaks), and baking.
Tenderloin - the best piece of beef. For roast or steak
Rump steak - the meat of excellent quality - juicy, crisp and slightly greasy. Suitable for the piece of meat, baking (it is worth to pickle it to be more delicate and aromatic) and frying.
Round - upper - juicy and tender, works best as a baked or fried dish. The inner part of the upper-topside- suitable for baking and the slips. The lower part is used in cooked dishes and casseroles.
Eyeround - compact meat from the leg. The slips and steaks.
Fore shank - for cooking broths.
Hind shank - for cooking broths.