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Beef is the culinary name for meat from bovines, especially domestic cattle (cows). Beef is one of the principal meats used in the cuisine of Australia, Europe and America, and is also important in Africa. Beef muscle meat can be cut into steak, roasts or short ribs. Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high-heat cooking while tough cuts benefit from a slower and longer cooking method.

Shredded beef
Beef can be chopped into thin and thick slices and then the slices are separated to get shredded beef.
Sliced beef
cut the beef slab into slices which may be thin( usually used as steak or filets) or thick( to be roasted or grilled).

How to select

Because of the many differences in the ages and genetic backgrounds of animals at slaughter, tenderness and other factors vary more in beef than in pork or lamb. However, regardless of the quality of the meat, some cuts of beef are naturally more tender than others. Cuts from the less-used muscles along the back of the animal-the rib and loin sections-are always more tender than those from the active muscles such as the chuck, flank, and round sections. Be sure to always check the expiration date on the package to be sure you are getting the freshest product.

Culinary uses

" Cuts from the chuck and round usually require moist heat to tenderize them; those from the loin or rib are usually tender enough to broil or roast in an open pan
" Beef curry, beef roast and beef fry are a few common recipes using beef.
" Beef can be roasted whole or as steaks.
" Beef cutlets and Beef stew with vegetables may also be prepared with any choice of seasonings.
" Beef can also be prepared with regional flavours as Beef Vindaloo or spicy beef masala.

How to store

Fresh beef must be stored properly to preserve its quality. Store fresh beef in the coldest part of the refrigerator or in the compartment designed for storing meat. Leave the meat in its original package. Fresh meat usually keeps best if loosely wrapped. If stored properly, most fresh beef can be kept in the refrigerator for three to five days. However, variety meats, ground beef, and stew meat are highly perishable and can be safely stored in the refrigerator for only one to two days.

Health benefits

" Beef is a good source of minerals such as zinc, selenium, phosphorus, iron, and B vitamins.
" Red meat is the most significant dietary source of carnitine and, like any other meat or fish, is a source of creatine
" It is recommended that consumers eat red meat sparingly as it has high levels of undesirable saturated fat.

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