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Beef — product description at

Beef — the common name in Russian for cattle meat: bovine, cow, calf and oxen.

It is also the most popular meat in the world.

Beef — the common name in Russian for cattle meat: bovine, cow, calf and oxen.

It is also the most popular meat in the world.

Today, there are more than 1.3 billion domestic bulls and cows belonging to several hundred breeds. In the United States and most European countries, young castrated gobies, usually two-year-olds, traditionally go to slaughter.

The best beef varieties are named after the breed of cows from which they are made.

Let’s say the world famous Angus and Hereford are bred in the UK.

In recent decades, the best beef in the world is considered to be meat from Argentina, even though bullies from the USA, Australia and New Zealand are also good.

Historians believe that the cow was cultivated about 8.5 thousand years ago. True, scientists have no agreement on where exactly this happened.

Some historians say that in Turkey, someone stands a mountain for South Asia, while others point to Spain.

The ancestor of today’s cow was a wild bull tour, the remains of which were destroyed in the Middle Ages. Domestic cows are widely spread in the period of antiquity. In many cultures of that time, the cow received the status of a sacred animal, which is still preserved in many Indian regions and in Africa.

Persian and Assyrian temples were decorated with stone winged bulls. The ancient Egyptian bull Apis was the earthly incarnation of the god Ptah.

Appreciated cows and in ancient Greece. One thing
of the obligatory descriptions of the wife of Zeus Hera — «hairy«.

The Slavs cow has always occupied a central place in the household.

Old Slavonic word «beef«Meant cattle or bull.

In the old days in Russia, cows were treated very carefully, seeing them not as a source of meat, but as feeders, giving milk.

Pale pink meat bulls age up to 6 months is called veal. Veal — the meat is not only very tasty, but also dietary — lean and not too rich. For sale are bull calves and chicks, which are grown in special pens.

This is more tender meat than beef, therefore, as a rule, it costs more.

The so-called marble beef, in which the meat evenly alternates with thin fat deposits. For the cultivation of such meat, gobies create a special regime with the prescribed daily routine (rest-movement), feeding
selected grains and herbs, sometimes even a massage. The result is a tender beef that does not require any sauces.

Its price corresponds to the quality and exceeds the price of ordinary beef by an order of magnitude.

In our trade carcasses are divided into two categories.

Beef of the first category has about 79% of the edible part, and the second category — 66%.

For sale, the domestic beef carcass is divided into 13 main parts: shoulder blade, neck, brisket, edging, tenderloin, thick edge, thin edge, flank, upper back leg, inner back leg, outer back leg, back leg side, sec.

Cutting veal similar to cutting beef.

But there are some features. Much appreciated tenderloin — the most exquisite part of the veal, located between the thin fillet and the rump. Thin sirloin used for cooking roast beef on high heat — so the meat becomes the most juicy and covered with a golden crust.

And from rump meat make the most delicious escalopes.

Meat after cutting is divided into varieties. First grade include tenderloin, thin and thick edges, inner and upper back leg.

These pieces are best roasted on coals or in a pan like steaks.

When roasting over high heat, a wonderful combination of crisp and juicy pink core is obtained.

Exist four main degrees of roasting beef: almost raw, with blood, medium and full.

If you are not completely sure about the quality of meat, it is better not to risk and roast it completely, to a light gray color on the cut, but remember that you will kill good beef, in the opinion of the chefs, in this way.

Class II is parts of the hind legs, shoulder blade, hem and brisket. They need to cook and simmer, and minced.

When simmering over low heat, the meat is cooked evenly and gradually becomes soft.

The toughest and toughest meat (but with a large amount of connective tissue) belongs to the third grade: neck, shanks, flank and trimming. Broths are cooked from these parts, cold boiled and cooked cutlets, mixing ground beef with more tender
and bold.

Since in veal there is practically no fat, it needs to be cooked in some kind of liquid: stew in sauce, bake on a wire rack over a pan with water, or pour water over the juice constantly.

An experienced cook will be able to cook well the veal: a little underfishing — and it will remain half-baked, a little overcook — and it will become as solid as the sole.

In addition, her can not be cooked «with blood»: the underdone piece will blend with a mixture of light pink juice with milk, unpleasant to the taste and very unsafe for health.

The value of steam beef is the greatest myth.

In order for this meat to become truly tasty and soft, it needs to ripen for 7-21 days in special conditions.

Fresh young beef has creamy white fat and bright red meat.

If it is dark red and fat is yellow, then the meat of an old animal is before you.

First-class veal should be pink with a grayish tint (if it is pale, most likely, the calf was not raised according to the rules or scored too early).

Ask a few people what they think is steak, and most certainly.

Roast beef and beef roll, French beef and medallions are perfect for the New Year’s menu.

From steaks to minced meat, from brisket to tail, no other kind of meat is used like that.

Roast beef (born Roast beef — baked beef) — a dish of English cuisine, which.

Damien Duvio, a Frenchman, the chef of the Nobu restaurant decided to show readers.

This dish is especially appreciated by lovers of an ambiguous combination of fish and meat. In Britain, Ireland and.

Beef shin — very tasty, rich and aromatic meat with a lot.

In China, many complex, «clever» recipes — but still the foundation of the kitchen of all.

Do not worry, dear opponents of raw food. This recipe has nothing to do with meat.

In China, rice and noodles are the main food. On ordinary days, they add a few vegetables, and by.

Bake in the oven should not all parts of the carcass. Perfect and just baked tenderloin,.

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