The secret of tasty and high quality European beef lies not only in the way it is processed but also in the conditions of breeding and feeding cattle. Beef is nutritionally valuable meat with medium fat content. It contains proteins, vitamins and minerals. The satisfaction of eating beef depends on choosing the right meat. The beef of meat breeds contains intramuscular fat, called marbling, which is related to juiciness and aroma. White “threads” of fat suggest high quality of meat, which means that a piece of beef will be more juicy after roasting, grilling or frying. Good quality beef does not need much seasoning. It tastes best with mushrooms, tomatoes, carrot, spinach, celery and paprika and such herbs as thyme, rosemary, sage, coriander or parsley.