2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Beef is a storehouse of nutrients. It is often used in the menu for those who go on a diet. However, it should be understood that parts of beef carcasses may differ from each other in many ways, from softness to taste.
Why do people like beef so much? How to choose a useful product
Beef is a he althy product, it contains a large amount of B vitamins. Before selling, the carcass can be kept in limbo, this only improves the taste of the product in the future. This state of the carcass can last about ten days.
When choosing a part of the carcass, you should pay attention to the freshness of the meat. Proper beef does not have brown or yellow fat, and it also has shades of red. Brown meat - spoiled.
It is noteworthy that moderate consumption of beef, that is, about two or three times a week, helps strengthen the walls of blood vessels and generally has a beneficial effect on the state of the heart system. Also, this meat is recommended for those who are actively involved in sports. This is due to the fact that the product restores the body and muscle mass.
Beef varieties: classification
Parts of the carcass can be divided into several large groups. It is noteworthy that each of the sections of the carcass of an animal belongs to its own variety. There are three of them in total:
- Top grade. What parts of the carcass fall into this category? Here you can find the chest and dorsal parts, rump, rump, and loin.
- First grade. This list includes: neck, shoulder part, as well as the scapular region.
- Second grade. In this group you can find the shank, hindshank and notch.
You can read more about some parts of the carcass below.
Top grade. Description
The back part, which is included in the list of meat of the first grade, goes to chops. It is also used for baking. This, in turn, includes entrecote, loin on the rib, thick edge, as well as ribs.
The rump is also called the thigh. Goulash is prepared from this meat. According to its properties, this part of the carcass is distinguished by the absence of fat. The meat is fibrous but lean. A variety of meat rolls are also prepared from the rump.
Which part of the carcass is the most expensive? Filey. This meat is directly from the dorsal part, closer to the ribs. From different areas of the fillet, you can get filet mignon or tournedos.
Butt is the name of another part of the carcass. It is also quite meaty, but already less lean. By itself, this piece is loose, it is covered with a layer of fat. However, it makes good meatballs, and these pieces are also excellently fried and stewed quickly.
Breast alsodivided into parts, depending on the location of the piece. So, the front part contains a large amount of fat, which is recommended to be removed before cooking. Good for soups. The brisket core is considered an excellent part. This includes the bone, a small fatty layer. The meat itself is dense in structure, has good taste.
First grade: what's included
The neck is generally considered an inexpensive meat. This is due to the fact that most of it is occupied by the muscular structure. The main methods of preparation of this part involve long heat treatment. It makes good meat broths. The neck is often used for boiling or stewing. However, when processing meat, tendons should be removed.
The meat of the part of the carcass, which is called the shoulder blade, is rather soft, fibrous. Depending on the location, its structure may vary. They are used both for cooking cutlets and minced meat, as well as for goulash and stewing.
The shoulder part is slightly inferior to the scapular. Despite the fact that this type of meat can also be used to prepare a second course, it is mainly used for making clear broths. The meat is quite dietary.
Second grade: description
Shanks are often cut into circles, that is, into pieces. In such pieces, in addition to the pulp, there is a part of the bone with cerebral fluid. Due to this, this part of the carcass is used for jelly. Since during cooking and further solidification, the meat forms a jelly base.
Knuckle is high in calories. It is known to many thanks to the famous German dish, in which this piece is served fried, seasoned with sauerkraut. For the fact that the knuckle shines with fat, it is called the “ice leg”. A smoked version of this dish is also often consumed. In fact, this is the same shank, but from a different part of the leg.
The notch is located next to the neck of the animal. It is also used in the preparation of jelly or jelly, as there is little meat there.
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