Beef: benefits and harms to the human body

Beef is usually called bull or cow meat. The carcass of a young animal is especially appreciated, since dishes from it are more tender and tasty.

Why cow meat is called beef

Perhaps many people wondered: why is the meat of different animals called derivatives of their species, and beef was given a completely different name. Indeed, it is customary to call pig meat pork, and everything seems to be logical. And the meat of cattle, such as bulls and cows, is beef ?! The answer to this question is quite simple, because our ancestors called the bulls "govedo", and its meat - "beef". And the word "govedo" comes from the Indo-European word gou (bull, cow, victim)

This is interesting: by the way, such a word as beef does not exist in Western European languages. But in Bulgarian, Czech, Serbian and other Slavic people use this term until now.

How to distinguish pork from beef

Very often, in urban conditions, people fall into bewilderment when they are given the opportunity to independently distinguish between pig meat and beef. And after all, it is really very difficult if you have young cattle meat or cooked according to an exotic recipe. It often happens that people are deceived in the market, but for many this is a very fundamental issue. For Muslims, pork is an unacceptable dish because of religious beliefs, and among Indians, on the contrary, there is a cult of cows. This sacred animal is by no means consumed in its diet. So how to distinguish one from the other?

The color of beef varies from bright shades of red to burgundy due to the huge content of iron. Fat is absent in it, and the meat itself is hard and fibrous, with a large number of veins. Also, young beef or veal has a milky smell, but in a bull it is more specific and in some places even repulsive.

The color of pig meat is often pinkish depending on age and, unlike beef, contains a fairly large amount of fat. But it does not have a pronounced smell, only when cooking.

It seems that meat can be easily distinguished by these signs, but modern science comes up with a lot of ways to confuse a potential buyer. If the pork and beef were subjected to heat treatment, it can be distinguished by the shade of the piece: pork - white, and beef - gray.

What is the difference between marbled beef and ordinary

Marbled beef is one of the most beloved dishes of gourmets around the world. Thanks to the finest fatty layers, marbled beef has an unsurpassed taste and after cooking it becomes juicy. This is achieved thanks to special bull breeding technologies, which are based on intensive feeding of grain four months before slaughtering the animal, completely restricting its movement. At the same time, marbled beef is exclusively the meat of gobies that have not reached maturity.

The most expensive marbled beef is considered to be grown according to the Japanese Kobe system.This will seem absurd to many, but a young bull is walking on the best clean meadows, after which he will be destined to be hung upside down, drunk with beer, and the most interesting thing is that all this action takes place with classical music. So that the bull-calf does not form bedsores, he is given a special vibration massage every day and, when the desired weight is reached, they are stabbed.

What is the difference between beef and veal

Both veal and beef are obtained from one animal, but there are many differences between them. The main thing you need to know is that veal is the meat of a still small calf, up to one year old. Veal is rich in potassium, phosphorus and sodium, and beef pleases with iron and calcium. Due to its age, there is much more water in veal, which makes meat more tender and soft, but in the process of cooking there is a risk of overdrying it.

In terms of energy value, both species do not differ from each other. And if you take into account the caloric content of products, then everything will depend on the amount of fat that prevails in beef.

Composition and calorie content

As mentioned earlier, beef is rich in iron and calcium. In addition, a large number of vitamins and minerals are collected here, such as B2, B5, B6, B12 and PP. Phosphorus, cobalt, copper, molybdenum, chrome - all this can be found in beef tenderloin. Do not forget that this is a source of protein of animal origin. Calorie content depends on the growing conditions of the animal and, of course, the method of preparation. It turns out that in a piece of medium-sized beef weighing 100 g, about 200 kcal. If we take into account already cooked beef, then in a baked form there will be about 180 kcal, and in fried - as much as 380 kcal. It should be noted that the calorie content of beef also depends on how it was cooked, because it is added to salads and soups, cutlets, steaks, steaks and many other delicious dishes are made.

What is beef meat good for?

As mentioned earlier, this is a source of protein of animal origin, in addition, beef is best absorbed by humans. Improving sleep, removing cholesterol, strengthening immunity and blood vessels, and many other useful properties conceals this product. Doctors have long come to the conclusion that this meat is best suited for the diet of diabetics. It contains a fairly large amount of collagen, which in turn is the building material of the articular joints.

For women

For women, it will be a pleasant surprise that beef is the real key to beauty and youth. Thanks to this meat, many girls keep their hair, nails and skin in good shape. As mentioned earlier, beef has a low calorie content, so it is recommended to add it to the diet during many diets, which girls will definitely appreciate. At the same time, it contains a rather large amount of useful vitamins and allows you to keep acidity at the right level.

For men

For men, any tasty dish made from beef will already be a plus. After all, every defender needs a large piece of juicy meat for dinner. But the main thing here is to take into account the fact that a piece of beef is suitable, since pork contains a large amount of fat. And beef is very nutritious and delivers a large amount of protein for the normal functioning of the body. The most useful property for men is the presence of iron in the product, because thanks to this, the cells are enriched with oxygen, and zinc and amino acids increase the level of testosterone. With the right choice of meat, it will also have a good effect on potency.

During pregnancy

When pregnant, eating beef will only benefit. Its composition is ideal in such circumstances. Largely because of vitamin C, which increases the strength of the walls of blood vessels and protects a pregnant woman from extremely complex diseases during this period. Beef is not forbidden to be used by expectant mothers who have been diagnosed with diabetes.

When breastfeeding

Everyone should understand that meat should be a prerequisite for feeding a baby. Protein is necessary for the full growth and development of the baby, and there is a lot of it in beef.Pediatricians consider this meat the safest for the child, but it should be remembered that the health status of your baby depends on the quality of beef.

For children

There is a lot of disagreement on the Internet about what is more beneficial for a child: chicken or beef. How many people, so many opinions, but the benefits of beef for a child are significant. It maintains a normal amount of hemoglobin in the blood, which is very important for a growing body, as well as collagen.

The meat should be introduced into the child’s diet no earlier than 6 months with artificial feeding and after 8 months for infants.

What form of beef is healthier

We have already figured it out earlier: beef has many properties and is useful for absolutely everyone. But it is worth remembering that the amount of useful vitamins and minerals, calorie content of beef depends on the form in which you eat meat. Let's take a closer look at the options in which beef meat can be served on your table, and see which one will be most useful.

Raw

Low-cut steaks are very popular among gourmets, but when cooking such a dish, the meat can be called raw. However, do not be scared: it turns out that raw beef can be eaten without fear for health (if it is of the highest quality), and such consumption can even be useful. Raw beef is a storehouse of vitamins and minerals, as well as a supplier of essential amino acids. It is better absorbed and provides high nutritional value.

Boiled (boiled)

Boiled beef will be especially useful for men. And when cooking meat does not lose many useful properties, remaining the same nutritious and protein-rich product. Boiled beef normalizes the acidity of the stomach and intestines and is recommended by all nutritionists.

Braised

Braised beef is also low in calories. With proper preparation, it will retain useful properties. Most of all, braised beef is recommended for patients after surgery (helps to gain muscle mass and restore the body).

Fried

Roast beef is a bit more complicated. When frying, meat loses almost all the nutrients, and the addition of oil helps to gain excess weight. Therefore, in addition to taste, nothing useful in fried beef, unfortunately, is not.

The benefits and harms of beef broth

A separate discussion deserves beef broth, around which there are a lot of rumors and speculations about the harm and benefit. The main benefit that the broth carries is the recovery of the body after exertion. It is he who is advised by nutritionists, since beef broth accelerates weight loss and helps digestion. Everyone is familiar with the situation when they drink broth during poisoning, and how it helps to cope with overeating and digest a large amount of food.

As for the harmful properties, then everything depends on the quality of the meat from which it is cooked. And the only minus will be the large use of the broth, since the breakdown of purines in the body will begin, leading to the formation of uric acid. This can cause kidney disease and metabolic disorders.

Is it possible to eat beef while losing weight

When losing weight, beef meat is not only possible, but also needs to be added to food. As mentioned earlier, due to low calorie content and a large amount of protein, this is the best option for choosing meat for a diet of a losing weight person. In addition, it is very tasty and satisfying. The main thing is not to forget to drink a lot of water, then you will definitely come to your goal.

Despite the fact that many people prefer chicken meat while on a diet, beef is in no way inferior in its properties, which was recently proved by scientists.

The benefits of beef meat in medicine

With diabetes

For every patient with diabetes it is important to bring the glucose level back to normal, which is good for the pancreas. Beef meat copes with this perfectly, which must be in the diet of a diabetic, especially with insulin dependence. It is recommended to use boiled or stewed.

Important: the glycemic index of beef meat - 0 units.

With pancreatitis

With proper preparation, it is allowed to eat beef with pancreatitis. The meat should be steamed and chopped to facilitate the digestive tract during digestion. With pancreatitis, it is important to get a large amount of protein, which restores the damaged organs of the patient and prevents inflammation from continuing. The main thing is not to overdo it with the quantity, because this can cause digestive problems in the patient.

With gastritis

Of course, fried meat is contraindicated for patients with gastritis. But, since beef is considered lean meat, it can be eaten boiled or stewed. And it is best to grind into minced meat and make cutlets, zrazy and other dishes.

For constipation

For constipation (and gastritis), beef broth is recommended. Meat will contribute to the improvement of the digestive tract, which is very important for constipation.

With gout

The use of beef with this diagnosis will not show any beneficial properties. Conversely, purine compounds, which are so rich in meat, lead to a decrease in the permeability of nephron capillaries and provoke the development of gout.

With cholecystitis

With this disease, beef is also not suitable. It will be much better to add veal with less fat to the diet.

Harm and contraindications

Absolutely in any meat, a large amount of cholesterol, beef is no exception. Therefore, there is a high risk of heart and vascular disease with a large amount of beef in food. Purine bases found in beef can lead to kidney stones and bladder formation. In particular, high consumption of beef can lead to bone and spinal diseases. And without enough vitamins, weaken the immune system.

As described earlier, beef can generally provoke osteochondrosis, gout, and the appearance of stones in the bladder. For safety, many scientists do not recommend the frequent use of beef at a young age.

This meat is contraindicated for people who have problems with the cardiovascular system.

How to choose and store beef meat

The main thing to remember when choosing beef: the appearance of the product will fully reveal its quality. About the color and smell of meat was said at the beginning of the article. It should be added only that it is recommended to touch a piece of meat to determine whether it is loose or elastic, the second option will do just fine.

On the meat should not be any spots and crusts, and the fatty layers should be white; if they are yellow, then this means that the cow has lived to a very old age.

Storage: beef meat is stored in the refrigerator no longer than three to four days. In no case should you store beef in a plastic bag, since bacteria will begin to develop that will ruin the meat.

What can be cooked from beef: recipes

People began to eat beef since ancient times, so it is not surprising that there are many dishes with the addition of this meat from different peoples of the world. Choosing a dish that people like is not a problem. It can be boiled, and stewed, and fried.

Greek pastiada

We bring to your attention a recipe for a delicious and hearty dinner with a cool name - Greek pastiad. For cooking, you need products: 1 kg of beef, spaghetti, tomato paste, onions, dry red wine, spices to taste.

1. The preparation of this dish is quite simple. First we need to wash and dry a piece of beef, and then cut into medium-sized pieces.Cut the onions in small pieces in advance. We also need a cauldron. In it, we fry the onions with olive oil, and then add the chopped beef and simmer over low heat.
2. While we are stewing meat, add water, dry red wine, cloves with cinnamon and spices. The smell will be excellent, especially when tomato paste is used, after which we stew our dish for another forty minutes.
3. At the same time we cook spaghetti, and then add them to the pan, where butter was melted before.

That's the whole recipe. It remains to put all this beautifully on a plate, and you will get a tasty and satisfying dinner.

Beef Shurpa

We also bring to your attention another version of a hearty meal, but from a number of soups, and more specifically - beef shurpa. This meat broth soup comes out so satisfying that many people cannot find the strength to start the second. For him we need beef with pork, potatoes, carrots, onions and a standard set of spices and seasonings with herbs.

The meat must be washed and cut into slices. Then cook it for an hour. If you want, you can get the bones during cooking. Throw sliced ​​carrots, bell peppers, potatoes and spices into the pan. This is the end of the preparation of this so simple, but so tasty and satisfying dish.

How to Pickle Kebab Beef

The methods of marinating beef are not much different from other types of meat. But the main thing is to remember that meat has its own flavor. You can use marinade with vinegar, lemon, kiwi, red wine, kefir and mineral water. For a barbecue, it is better to choose a cut or a clipping and cut into pieces 3-5 cm. The pickling process itself will not be long, unless you use kefir. But the main thing is to remember that for an excellent kebab you will need to buy meat of the highest quality.

Here is an example of the easiest way to marinate beef. To do this, you will need glassware, in which you have to put in advance beef grated with spices. After that, put onion, sliced ​​in rings on fresh meat, and squeeze one large lemon. It is necessary to put this dishes in the refrigerator for three or four hours under a press. This is the easiest and fastest way to cook. The pickling process using kefir or mineral water will be much longer.

What portion of beef is better for steak

To more accurately answer this question, you need to understand that there are a large number of recipes for cooking steaks, and for each of them different parts of beef carcass are suitable. Remember: the steak is prepared from a chilled piece of meat, and before cooking, bring its temperature to room temperature. To get a delicious and juicy steak, it must be thick.

Consider the types of steaks and the necessary parts of the carcass.

1. Rib steak - meat cut from the subscap of the carcass is ideal for this dish.
2. Club steak - you need meat from the back, with the longest muscle.
3. Striploin - for this steak you will need the top of the beef tenderloin.
4. Tibon-steak - you will need to contrive and buy a piece on the border of the back and lower back of the animal.
5. Porterhouse - meat is taken from the lower back.
6. Roundramb - buy the top of your hip.

It is important to know about the degree of roasting the steak. There are 5 species, of which Medium Rare, Medium and Medium Well are the most distinguished. The only difference is to what temperature the meat is fried in the very core of the steak. Rare has the smallest degree of roasting and the temperature in the center does not exceed 50 degrees, and the largest at Well Done - 70 degrees.

Is it possible to eat raw beef

As mentioned earlier, beef is safe to eat raw if it is of the highest quality. There is nothing wrong with eating raw beef, unlike pork or chicken, as it has no parasites.

How to cut beef: along or across the fibers

There is no exact answer in this question, there are only recommendations, because you will have to cut beef in different ways to cook different dishes. In case you are going to make a steak, meat is recommended to be cut across the fibers. This will allow pieces of meat to remain juicy and soft, they will not fall apart during cooking. This is the most popular method.

Interesting facts about beef

1. Beef has been consumed since ancient times, because the cow is considered one of the first animals that humans could tame. It has nutrients and very tasty meat, so the images of this cattle can be found even in the drawings of ancient people.
2. From ancient times in India there is a cult of cows. These animals are considered sacred and worship them. It’s better not to even imagine what will happen if you cook beef in this country.
3. The color and number of layers of fat on a piece of meat can determine the exact age of the cow and find out what it ate during life.
4. The ancient Chinese came up with an interesting way of salting beef. A piece was placed under the horse’s saddle, and during the run the meat was soaked in sweat of the animal. Then all the moisture from it was evaporated, and such beef was consumed as food. Interestingly, this method of salting exists to this day.
5. As already mentioned before, beef contains the largest amount of iron from all types of meat. 100 g contains as much iron as 600 g spinach.
6. It is enough to wrap a piece of beef in a paper towel so that it takes away all the moisture, then the meat will really fry.
7. Beef can be of the first, second and third grades. The first includes rump, fillet, parts of the thigh, back and chest. Such parts of the carcass are called first-class, and it is from them that the most exquisite dishes are prepared. The shoulders and shoulder blades of beef, as well as the hips are classified as second grade. And to the third - notch and front parts of the drumstick.

Photo of beef meat