Rare and valuable minerals

In what form is beef healthiest?

Of all the varieties of meat, beef has the best indicators in terms of amino acid composition, says Ekaterina Burlyaeva, physician, nutritionist, candidate of medical sciences, head of the advisory and diagnostic center “Healthy and Sports Nutrition” of the Federal Research Center for Nutrition and Biotechnology. It contains the most diverse composition of amino acids, many of which our body does not synthesize itself – for example, BCAA (branched-chain amino acids), well known to athletes and contained in specialized products. These include leucine, isoleucine and valine. Amino acid deficiency can lead to weakened memory and mental abilities, and decreased immunity. They are found in any meat, but beef contains more of them. Beef also contains vitamin B12 more than any other meat. It is involved in the process of hematopoiesis, and its deficiency can lead to anemia. The only drawback of beef is the large amount of purine bases, which include uric acid. Their use is contraindicated for people suffering from gout, that is, with high uric acid in the blood. “Gout is a disorder of protein metabolism that manifests itself as damage to small joints. It usually manifests itself as pain and deformity in the first toe. And purine bases are precisely to blame for the fact that uric acid salts are deposited in the joints,” explains the doctor. In terms of the ratio of fats and proteins, marbled beef (with streaks of fat) in comparison with tenderloin can hardly be called lean. Just like in poultry, breast fillets and drumsticks with skin cannot be compared based on these indicators. But turkey, which is considered a more dietary meat compared to chicken, is “not in the most advantageous situation,” says Ekaterina Burlyaeva. According to her, in terms of proteins, fats, and carbohydrates, there is no difference at all between chicken and turkey. “The difference between these two types of meat will depend on how the bird was raised and, accordingly, what ratio of fat and muscle tissue it developed,” says the expert. Of all poultry, the fattest are duck and goose. Rabbit meat is considered dietary. In terms of proteins, fats, and carbohydrates, it is closer to poultry than to pork or beef. But at the same time, beef still contains the best amino acid set. Pork and lamb are fattier meats. Moreover, lamb is even fattier than pork. But that’s not always a bad thing. The body also needs fats. It’s just that we get them from other foods, and now our diets often contain excess amounts of saturated fat. However, there are people who, on the contrary, need to increase their fat intake. Then pork or lamb will be preferable to chicken or turkey. And in terms of vitamin composition, pork, like pork tongue, has an advantage over beef: pork meat contains more B vitamins. Nutritionists prohibit people with high cholesterol from eating internal organs and offal. They contain large amounts of cholesterol and purine bases. But, for example, any liver contains a lot of vitamin A. Our diet, as a rule, has little of it, and it is a powerful antioxidant. People who are overweight should avoid parts of meat that contain skin, such as wings. They are higher in calories due to the fat component. But there is no disaster if you eat a couple of wings even if you are overweight. The main thing is that it fits correctly into the overall structure of the diet – then you need to remove fats from the diet at the expense of other foods, says Burlyaeva. The nutritionist warns: fried meat, even with a completely healthy stomach, should be avoided. It is better to eat meat stewed, boiled, or baked. And when it comes to rare meat, if it has passed strict testing and was cooked correctly, then it is safe to eat. For normal functioning, the human body requires proteins, and meat is the main source of these substances. The benefits of beef have long been proven by science: today even children know that it increases hemoglobin, has a positive effect on the cardiovascular system, and strengthens muscles, joints and bones.

Composition and useful properties

  • saturates with amino acids into which animal protein is broken down;
  • thins the blood, reduces blood pressure and the risk of heart attack;
  • increases hemoglobin levels and strengthens the walls of blood vessels;
  • normalizes the functioning of the stomach and intestines;
  • reduces the level of “bad” cholesterol;
  • improves the functioning of the brain and nervous system;
  • prolongs skin youth;
  • strengthens bones, muscles and joints.

Safety measures

The minerals and vitamins in beef do not make it a universal product that can be consumed in any quantity. Nutritionists advise preparing meat dishes 2-3 times a week, and the weight of the daily portion should not exceed 200 g. Otherwise, meat will have the exact opposite effect. Its excessive consumption reduces immunity, increases cholesterol levels, and contributes to the occurrence of diseases of the heart, blood vessels, kidneys and liver.

The benefits of beef meat may be offset by its quality. Unscrupulous producers use hormones, antibiotics and other harmful substances in the process of raising animals, which accumulate in tissues and then settle in the human body. Therefore, you need to purchase meat products only from trusted manufacturers who can prove the high quality of their products.

Types of beef steaks: names and features

The taste, smell, marbling and tenderness of the finished steak directly depend on which part of the carcass it came from. Each such delicacy cut has its own name. If you don’t want to get confused when ordering at a restaurant, it’s better to study the types of steaks and their characteristics in advance so that you know exactly what dish you want to try.

What to choose: beef or pork?

When preparing a diet for her family, every housewife at least once thought about what is healthier: pork or beef. They are quite expensive, so consumers try to get the maximum benefit from their use. Let’s try to figure out what beneficial substances are contained in each type of meat, as well as which product should be preferred when purchasing.

Striploin and Ribeye steaks: differences, taste, preparation

Striploin steaks, Ribeye, Cowboy – these names alone can whet the appetite of gourmets around the world. Juicy and aromatic beef, dotted with layers of tender fat, is in high demand among restaurant visitors and is considered one of the most delicious products in the cuisines of different countries.

Conditions and terms of storage of beef

Bacteria grow and multiply in meat very quickly, so at room temperature it spoils in a matter of hours. Proper storage of beef is very important for those who want it to retain its taste, aroma and nutritional properties for as long as possible.

Norms of meat consumption per day for humans

Beef contains many beneficial substances. However, excessive consumption of this product can cause serious harm to the body, for example, trigger the development of gout, osteochondrosis and other diseases.

Methods for preparing beef steaks

There are several ways to cook steaks, and each has its own nuances. Before placing the cut in a frying pan, oven or grill, it must be kept at room temperature for 1-2 hours.

Methods for determining the degree of doneness of a steak

Experienced chefs determine the doneness of a steak with just one touch. However, to learn this skill, you don’t have to stand at the stove for hours – it’s enough to know a few culinary secrets. The degrees of roasting differ in the cooking time and, accordingly, the temperature to which the semi-finished product is brought.

What kind of meat is best for pilaf?

The classic Uzbek delicacy is made from lamb, but it is not always possible to find this product on Russian markets, and its taste is quite specific. It is best to replace the traditional ingredient with beef. It gives the dish an excellent taste and aroma, and the consistency is almost similar to lamb. But since there are so many varieties of it, non-professional cooks often have a reasonable question: which beef is most suitable for pilaf?

Degrees of steak frying: names and features

The tastes of different people are sometimes radically different: while some people categorically do not accept bloody meat, for others it is an exquisite delicacy. The less time the steak is fried, the more tender and juicy it will be.

Determining the freshness of beef

Meat is a perishable product, so it is important for any consumer to know how long it was stored before reaching the retail counter. Determining the freshness of beef is quite simple. To do this, just pay attention to its aroma, color and consistency.

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