Beef: nutritional value, composition, calories

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many have a question about why the meat of a cow is called "beef". This word takes its roots in ancient Russia, where "beef" was called a type of cattle. Since then, the word has changed a little, but it has remained in the vocabulary.

Beef comes in three grades - superior, first and second. The most valuable is the meat of a young animal, it is the softest. An old cow's meat is tough and dry. The color of the 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 examine its appearance. So, the red color, the shiny cut and the elastic feel of the piece speak of its freshness.

Beef, whose nutritional value 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. They use it for soups and make meatballs and goulash out of it.

Energy value of meat

Cow meat contains a large amount of vitamins and useful microelements. In addition, it is considered beneficial for he alth due to the fact that it does not differ in highfat content. By itself, the product cannot be called heavy for digestion and assimilation by the body. To provide the proper amount of protein, beef should be on the menu often enough. Caloric content per 100 grams of it is from 135 to 225 kcal. This difference arises due to the fact that different parts of the cow have a different fat layer. The neck and shoulder blade are more dietary, and the brisket and flank are the most unhe althy, since there is much more fat in these parts (about 6.5 g in the neck and almost 19 g in the flank). But the proteins are most in the sirloin - 20.2 g, and the least in the brisket - 17 g per 100.

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

Meat	Degree of fatness	Fat content (%)	Protein content (%)	Kcal per 100 grams of meat
Beef	Slim	3, 8	21	125
	Average	10, 5	20	184
	Fat	18, 3	19, 2	258
Pork	Slim	17, 5	19	245
	Average	27, 8	17	318
	Fat	49, 3	11, 7	491
Lamb	Slim	7	20, 8	154
	Average	15, 8	18, 2	226
	Fat	23, 7	15, 7	291
Chicken	-	13, 7	19	200

In terms of calories, they are also superior, if we exclude completely dietary parts of beef. But in terms of protein content, cow meat is ahead of all the rest. Beef contains a large volume of water that is lost during cooking. That is why the wrong way of cooking the wrong part will lead to the fact that the meat will turn out tough and tasteless.

Useful properties of meat

Beef is very useful for the body, the nutritional value of which is provided with proteins. They are easily digestible and are important for providing good nutrition. Cow meat contains vitamins B1, B2, B5, B9. B6 and B12 are companion vitamins that promote 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 so valuable? Its composition is extremely rich in trace elements: potassium, calcium, sodium, magnesium, iron, zinc, phosphorus. Most iron is found in the liver.

Boiled meat is good for athletes, it contributes to faster recovery after injuries, infectious diseases. Also recommended for those who want to reduce their weight and people suffering fromdiabetes.

Meat which parts are suitable for what

Different parts of beef have different characteristics and are designed for different cooking methods. In order not to be disappointed, you need to understand beef. Undoubtedly, sirloin and roast beef are considered the best in terms of taste. But the parts of beef used in cooking don't stop there.

For example, meat in butt is characterized as juicy and tender, there are relatively few fibers in it. Recommended for roasts.

For stewing and rolls, meat from the area called "ball" is suitable. The meat from this part of the beef is characterized by a small fat content, but it is not fibrous. It is also used for scraped minced meat.

The ankle is also suitable for rolls and stuffing. It cannot be called unconditionally soft, but the meat is pierced with thin fatty veins. This makes it possible to use it even for baking in the oven.

The tail of the calves, like the rump, is used for chops, grilled or used for stir-fry. Also, the tail and rump are often used in the preparation of broths.

Flat roast beef is intended for cooking bone-in chops and rump steaks. Fillets are usually baked or fried.

The meat of the upper ribs is best suited for cutlets. It is also used for frying at the stake by lovers of meat on the ribs. False rib meat is characterizedhow very juicy and tender. Therefore, it is preferred when meat is required for quick frying.

Meat from the back of the head is quite versatile. The neck is used to make thick and rich soups, it can be fried, goulash or stew. Before you start cooking meat from the shoulder part, you need to cut off the fat part. Then it is worth marinating and making a roast out of it. It is also used for baking. False fillets are best used for barbecue. For goulash, this meat is completely unsuitable, the result will disappoint.

Beef is considered ideal for cooking soups and cooking, the composition of which includes the sternum (middle and central) and transverse ribs. The side is also often used for cooking boiled meat.

How to cook beef properly

Due to the fact that the energy value of beef is quite high, it is well absorbed and does not give weight gain, it is recommended for pregnant women. But it's important to cook it right. When cooking beef, it is necessary to drain the water several times 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, so that it does not turn out too hard, you need to choose a piece of the softest part - the tenderloin.

Baked meat

For those who are on a diet, beef baked in foil is suitable, the calorie content per 100 grams can be a little more than 100 kcal. Dishit will not be fresh at all if seasoned with s alt and pepper, sprinkled with a few drops of lemon. When choosing meat, you should pay attention to the shoulder part as well.

Meat steamed

When thinking about how beef should be cooked, the nutritional value of which should not exceed 200 kcal, you should not discount such a cooking option as steam. Of course, you need to give preference to lean meat and get by with a minimum amount of spices and sauces.

Fried meat

Beef, which will have the highest nutritional value, is most often fried. This is explained by the fact that quite fatty meats are used for this type of heat treatment. Otherwise, the dish will turn out tough and dry. In addition, often professionals advise to marinate it lightly.

There are many ways to cook beef. Recipes differ in their calorie content, which must be considered when choosing the best option.