Beef is an exceptional kind of meat, easy to distinguish thanks to its tenderness, colour and – of course – flavour. Apart from its many taste qualities, beef is highly valued in many cuisines in the world due to the content of valuable nutrients. First and foremost, it has medium energy content, which depends on the fat content.
As a meat, beef is very well-liked by consumers and chefs alike, thanks to its aroma and flavour, as well as other factors. Due to the age of the animals used for meat production, beef contains high levels of precursors, which may not have any flavour and aroma, but they react chemically with other ingredients throughout the cooking process, which results in a rich and diverse flavour and aroma of the finished dishes.
Good beef should be firm and slightly moist, and what is more, it should have an intense red colour. The meat may be interspersed with white fat veins, which are sometimes referred to as marbling. Vacuum-packed meat has a darker colour due to its natural oxidation process.
What parts of beef can be used for what purposes?
For roasting, frying, stewing and grilling – neck, roast beef, tenderloin, entrecôte, sternum;
For stewing, frying and roasting – haunch, sternum, rib roast, shank and chuck (including ground);
For cooking stocks and soups – flank, brisket, sternum, entrecôte with bone.