How can you tell if meat is fresh?

Good meat must be dry to the touch, without mucus, bright red in color, the meat should not have color spots and signs of weathering. Moreover, keep in mind that absolutely fresh - steam - meat cannot be fried immediately. Good fry restaurants only use matured meat- one that was stored under special conditions: in vacuum bags at a temperature of about 0 ° C for at least 14 days.

How to storefresh meat at home?

It is necessary without cutting, whole piece keep in the refrigerator for at least 3-4 days. Wrapped in a waffle towel or non-woven cotton fabric. In no case should the meat be wrapped in a film or put in a plastic bag, otherwise bacteria will quickly develop in it.

How to understand which parts of beef are best to fry, boil, stew?

When choosing meat, it is important to know that the softest meat is the muscles that are least used by the animal when moving, and the hardest is the muscles that are most involved in the movement. Without looking at the anatomy in detail, we can say that the upper part of the carcass, starting from the back, is great for frying, the middle one is for stewing, the lower one is for boiling.

Well, if, when buying beef, we did not ask the seller what part this piece was from, we forgot. How can you tell if it will be soft when cooked?

There is a very simple way. We take a large two-pronged fork and try to pierce a piece of meat. If the fork easily enters the piece, this means that the meat is suitable for frying. If it is impossible to pierce a piece or it is done with great effort, then such meat is suitable only for long-term cooking: stewing, boiling, baking.

Fresh meat

Should the fat be trimmed off the meat before cooking?

If you are cooking meat on the grill, then cut off all the fat from a piece m. When frying, it is fat that gives the meat taste and aroma. If you cook dishes from raw meat, such as tartare or carpaccio, then, of course, you need to remove all the fat, since it can spoil the taste of the dish when cold.

Which cutting board is best for cutting meat? And what knife to take for this?

I prefer wooden boards. With proper care, such a board is more hygienic than plastic. After use, the wooden board must be washed with a stiff brush with a small amount of detergent and left to dry at room temperature.

If the board is large and thick, then sometimes the top layer should be removed from it with a planer. In no case should you leave the board in water for a long time and dry it after washing by the fire or in the oven. If you neglect these recommendations, then the wooden board can be severely deformed.

Best for slicing steaks knife with a long and wide blade. With such a knife, it will be easy to cut a piece of steak in two or three movements. This is necessary to avoid cuts in the steak, through which the meat can lose a lot of moisture when you start frying it, and, of course, it will become significantly drier and tougher.

We sort of figured out the preparation. And what can be quickly cooked from meat?

In my opinion this frying made from thinly sliced ​​beef. For cooking, it is better to choose the same meat as for steaks. It is best suited for fast frying. Good to add to this meat. fried onions, pepper, salt or season with spices to taste. If you add a little flour and cream to the fry, you get beef stroganoff.

The quality of meat obtained from different parts of the carcass is not the same. Cuts differ in nutritional value, culinary qualities and purpose, the ratio of muscles, fat and bones. In this regard, the carcasses are cut into separate varietal cuts.
In our country, a unified scheme for cutting carcasses for retail sale has been adopted:

1) Neck; 2) brisket; 3) brisket; 4) thick edge; 5) thin edge; 6) sirloins; 7) tenderloin;

8) peritoneum; 9) peritoneum; 10) shoulder blade; 11) thigh; 12) flank; 13) rump; 14) shank.

neck meat contains a large percentage of connective tissue and therefore, in order to acquire the required softness, it needs long-term heat treatment in a humid environment. The neck has good taste and is inexpensive. Neck meat is usually sold diced or minced.

shoulder blade

The shoulder bone contained in the primal cut is removed by the butcher, and the meat is cut into portions for making steaks or for stewing. The palatability of the meat is high, the fat content is relatively low. Some pieces have thick veins of connective tissue, with which the muscles are attached to the scapula. This connective tissue is left on the meat, because when cooked in damp heat, it softens, releasing sticky substances into the broth. The shoulder blade contains many layers of fat, so it remains juicy even after prolonged heat treatment. You can make meatloaf from a shoulder blade, cook minced meat.

Brisket has a layered structure of muscle tissue with fatty layers. It is cooked in a humid environment - added to soup, stewed or boiled, used for salting. The best part of the brisket is located exactly in the middle of the cut, with cartilage and fat.

After removing the breast bone and ribs, a long, flat piece of meat is left, which is usually rolled up and tied. Pieces of the required length are usually cut off from it and sold. The layered structure of the muscle tissues of the brisket is emphasized by fatty layers, the taste is good. Brisket must be cooked in a humid environment.

Back leg carcass- the shank is well suited for the preparation of jelly or jelly.
The legs of the animal have very developed muscles, so they should be subjected to prolonged heat treatment at a low temperature and in a humid environment in order to soften the connective tissue and prevent the meat from drying out to soften the fibers.

Pashin

Excellent meat for cooking, because it has good taste, and the layers of fat present in it help to retain moisture. The meat can also be stewed with or without bones, cut into slices or cubes. Good for boiling and also for stewing. Can be used for making rolls or stuffing.

thick edge located along the ridge, from the neck, contains 4-5 ribs. It is used for stewing, baking, suitable for soups, meatballs, roast beef, minced meat.

(from the English. Roast beef - literally "fried beef") - a dish of English cuisine, which is a large piece of beef meat baked in the oven weighing 1.5-2 kg. Sometimes roast beef is grilled or stewed.

To make excellent roast beef, the ribs are usually cut short and the meat tied; the bones can be removed completely, in which case the meat is rolled up before tying. The meat can also be used for stewing or roasting in large pieces.

Traditionally, beef meat is chosen for roast beef. You can choose from various parts of the meat carcass: thick edge (first 4-5 ribs), thin (next 4-5 ribs), butt, and tenderloin. However, it should be remembered that all parts differ in meat structure, fat content and taste.

Thin edge can be distinguished from the thick one; at the thick edge, an anterior shoulder blade cut off from it is noticeable. Contains 4-5 ribs. The meat is tender. To preserve juiciness and flavor, a thin edge is baked at a high temperature along with the bones, after sawing through the upper parts of the dorsal vertebrae. Suitable for cooking steaks and roast beef. Excellent taste and steaks from a thin edge, and meat on the ribs, cooked on the grill.

tenderloin- a valuable part of the carcass, this is the outer part of the back of the animal, the fibers are loose and tender. Goes to cooking, steaks, roast beef, roast.

Minced neck meat

A straight cut with a long humerus that is removed at deboning and sold along with other marrow bones. Excess fat is usually trimmed from the cut by the butcher. The meat of the neck part of the carcass is close in quality to the meat of the neck (1) and is usually sold diced or chopped.

Spinal edge of the neck

A large and relatively lean cut of high quality stew meat, consisting of bundles of muscle fibers of the shoulder muscle. After removing the bones, the cut is cut into portions for the preparation of steaks. The meat of the spinal edge of the neck can also be diced for stewing. It needs prolonged heat treatment in a humid environment to soften the connective tissue.

This cut contains a large amount of tender meat on the last three ribs. The sirloin can be fried whole with or without the bones, and can be cut into portions for frying steaks on an open fire or in a pan. The fillet steak is prepared without bones; to prepare a steak with a bone, the meat is cut off from the front part of the butt along with the rib: the steak from the posterior part of the butt contains a piece of tender tenderloin that lies under the spine. If the tenderloin is cooked separately, it can be fried whole, but it is most often cut into pieces across the grain to make steaks.

Rump

A primal cut containing O lower vertebrae of the spine and pelvic bone. All bones are usually removed and the meat is cut across the grain in portions to produce tender, delicious steaks. Rump steaks can be fried both on an open fire and in a pan. Pieces weighing more than 1.5 kg make an excellent roast beef, which is usually cooked over high heat.

Probe, sec, rump, thigh

These four cuts together make up the top of the hind leg. Probe - a cut of lean, thin-fiber meat from the inside of the thigh - good for slow frying and stewing. The cut meat is slightly rougher, but also has a good taste and is usually used for slow frying or stewing, as well as for pickling and simmering. The rump is an excellent cut of meat between the sacrum and the pelvic bone. Most often, this meat is used to prepare high-quality roast beef by slow frying. The thigh is good for slow frying and stewing in a large piece, but quite often it is cut into portions, which are stewed or fried in a pan.

Shank

The fleshy part of the hind leg is rich in tendons: like the shank, it contains the brain bone and a large percentage of connective tissue. Usually the bone is removed and the meat is cut into thick slices or cubes. Delicate aroma and high content of gelatin give this meat excellent taste in stew.

Diaphragm

Consists of a variety of relatively small-sized internal muscles, the best culinary qualities, among them are the muscles of the inner part of the flank, the muscles adjacent to the inner part of the rump.

Although diaphragm steaks have a coarse texture when cut, they are very low in fat and taste great when cooked over an open fire or in a skillet without browning. In order for the meat to cook completely, it must be stewed for a long time. The third type of steak from the meaty part of the diaphragm is sometimes called "butcher's steak".

Buying such meat is a rarity, as it is cut from the central internal muscle, the only one in the whole carcass. Try every chance you get. buy it, because thanks to its delicate taste and wonderful aroma, it is the best suited for grilling.

Pokromka

This cut consists of muscle tissue covering the ribs with layers of fat. Excellent meat for cooking because it has good taste, and the layers of fat present in it help to retain moisture. Meat can also be stewed with or without bones, sliced ​​or without, sliced ​​or diced or diced. Quite often, pokromka is used to prepare minced meat.

The muscular front leg (knuckle) contains a marrow and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or into cubes for stewing. When cooked in a humid environment, the gelatin of the connective tissues turns into a decoction, forming a very tasty and nutritious gravy. The knuckle is especially suitable for French-style beef stew.

Shoulder blade

This cut includes part of the largest muscles of the shoulder; the ribs and adjacent muscles are located closer to the back of the carcass. The cutting of the shoulder part of the shoulder blade depends on local traditions, but most often large pieces of excellent-tasting flesh are simply cut from it for subsequent slow frying. The meat can also be cut into portions for stewing.

The taste of the finished dish depends on the quality of the meat used in cooking. So, for example, having received a juicy steak in a restaurant, at home, using the same recipe, a completely dry, non-greasy dish can come out. The reason lies in what category the beef belongs to, what grade it is, and what part of the carcass is used.

Thus, it is customary to divide beef not only into varieties, but also into categories.

Beef varieties

In trade, it is customary to distinguish three varieties of beef:

• Top grade- rump, rump, sirloin and breast part, rump and dorsal part;
• 2nd grade- neck, flank, shoulder and shoulder part;
• 3rd grade- notch, front and back shank.

Categories of beef

In addition to the type of meat, it is customary to distinguish product categories. The category is affected by the age of the animal, the fat content of the product and the age of the livestock.

Beef of the first category should have the following indicators: well-developed muscle tissue, a fatty layer, at least, should cover the carcass up to 8 ribs from the tail, a large amount of subcutaneous fat. As for young cattle, the absence of body fat is quite acceptable.

Beef of the second category - small deposits of fat on the lower back, ischial tuberosity and the last ribs, a distinct ischial tuberosity, the muscles are slightly developed.

Besides meat I and II categories, isolated lean beef. However, meat from this category is used exclusively for industrial processing.

It is possible to determine whether beef belongs to one category or another with the help of a brand that is placed on all meat intended for sale. So, a round purple spot indicates that the product has a sufficient amount of fat. But the square mark indicates that the cattle was less well-fed. Among other things, on the head of a young animal, a mark is placed in the form of the letter M.

Useful properties of beef

Beef liver contains vitamin A (8.2 mg%), E (1 mg%), C (33 mg%), B6 ​​(0.7 mg%), B12 (60 mg%), PP (9 mg%), B2 ( 2.19 mg%), B1 (0.3 mg%), etc. Beef meat is also a supplier of mineral salts (sodium, potassium, magnesium, phosphorus, iron, copper, zinc, cobalt, etc.). The highest iron content found in beef liver is 8.4 mg%.

Beef is one of the main suppliers of complete proteins in human nutrition. During cooking, beef loses up to 40% water, 2% protein and 1% fat. In practice, proteins in the diet are completely used. For the most valuable protein nutrition, it is best to use the tenderloin - the softest part of the carcass.

Vitamin B12 (formed due to the fact that the cow chews gum - green grass), is involved in the process of iron absorption in our body. Beef helps to successfully cope with fatigue, is useful for iron deficiency anemia, and British doctors advise men who have high levels of bad cholesterol to eat up to 200 grams. a day of lean beef. They found that with such a diet, cholesterol is reduced by almost 20%.

Old beef is more difficult to digest, it is not recommended for children and the elderly to eat it - it is better to replace it with veal.

Date of publication or update 01.12.2017

Cooking recipes

Veal

Veal - the meat is not only very tasty, but also dietary, and therefore worthy of the highest praise. The best varieties of veal can be distinguished by their pale pink color and the finest fibers. Due to the abundance of easily digestible amino acids and minerals, it is also the healthiest meat.

The composition of veal includes proteins, vitamins A, B1, B2, PP, salts of potassium, sodium, calcium, phosphorus, iron, etc.

Calorie content of veal: 100 g 90 kcal.

How to cook veal

It is very important that during the cooking process the meat does not lose its taste and nutritional properties. Since there is practically no fat in veal, it must be cooked in some kind of liquid: stewed in sauce, baked on a wire rack over a baking sheet with water, or constantly poured with juice.

An experienced cook will be able to cook veal well: it will almost be fried - and it will remain half-cooked, a little overcooked - and it will become hard, like a sole. The tenderloin is very much appreciated - the most refined, most dietary part of the veal, located between the thin loin and the rump.

The lumbar-dorsal part is used to cook roast beef over high heat - this way the meat remains juicy and covered with a golden crust

Veal due to its delicate taste is considered the most valuable meat. It is saturated with easily digestible acids, minerals and vitamins. Nutritionists recommend including veal in the children's diet, and they also advise the elderly and sick people to use this meat.

Veal - the meat of calves that were slaughtered at the age of 3-5 months. Animals of any gender and breed are suitable for veal. But it is bulls that provide the largest volume of veal.

On a note: the best veal is produced in Holland, France and Great Britain.

The most delicious veal is the meat of dairy calves. Calves feed only on milk, and their meat has a pale pink color with a slight gray tint and a delicate aroma. If the meat is very pale, the calves may have been slaughtered too early or the rearing rules have been violated. The veal of the first class should also be dense, with a velvety surface.

On a note: In dairy calves, the meat is always lighter in color and has a light pleasant aroma. If the meat has a red tint and a pungent smell, then this calf has already been transferred to grain and grass - such meat is less valuable.

Due to its delicate texture, veal is considered a delicacy and is in great demand. This is a tasty and dietary product: lean and nutritious meat.

Cooking requires certain skills. Since there is very little fat in veal, this meat should only be cooked in liquids: for example, stew in sauce or periodically pour over juice, or you can bake on a wire rack over a baking sheet with water.

The structure of veal reacts very sensitively to heat treatment: it is worth a little undercooking and the meat will be half-cooked, and if overcooked even a little, it will become tough and hard.

On a note: Veal is not meant to be cooked with blood, because the raw juice of this meat is unpalatable, and raw veal may also contain milk.

Veal cutting is carried out according to the beef carcass cutting scheme. The most valuable part of the veal is considered, which is located between the rump and the thin loin. Tasty escalopes are obtained from the rump, and roast beef is usually made from a thin loin over high heat.

On a note: When frying veal, it is better to use a large fire, so the meat acquires a golden crust and becomes more juicy.

For cooking:

• Broths for soups: brisket, shoulder;
• Aspic: legs, head /

For extinguishing:

• Neck part, brisket, shoulder blade, first cutlet part.

For frying:

• Schnitzel, stack, brizol: back leg pulp;
• Cutlets: the first cutlet part;
• Fillet, medallion: hind leg pulp;
• In the test: legs, brisket;
• Chopped cutlets: shoulder blade, neck part.

For stews:

• Chops: hind leg pulp;
• Roast: shoulder blade, kidney part, hind leg pulp;
• Paprikash: shoulder blade, brisket;
• Roll: The pulp of the hind leg.

For baked dishes:

• Roast: hind leg pulp; kidney part, knuckle;
• Stuffed: brisket, kidney part;
• Roll: The pulp of the hind leg.

For minced meat dishes:

• Shoulder blade, neck.

On a note: Veal must be cut across the fibers, so it will be easier to chew.

Methods for cooking veal depend on the part of the carcass used. For example, the pulp of the hind leg is used for schnitzels, rolls, roasts and chops, the first cutlet part goes to cutlets, is used for boiling and stewing with sauce, and the neck part and shoulder blade are used in chopped form. From the bones of calves, rich broths are obtained for first courses, from the heads and legs - jellied meat, and from the kidney and ham - excellent fried dishes.

Veal goes well with vegetables, and the finished dish is best served with dry white wine.

​

Due to the large amount of easily digestible amino acids and a variety of minerals, veal is considered one of the most useful types of meat. It contains a large amount of complete proteins, fats and carbohydrates, as well as vitamins E, PP, A, C, B6 and B12. The mineral complex in veal is represented by phosphorus, iron, potassium, zinc, shallow, cobalt, magnesium, etc.

Veal is well absorbed by the body. The nutritional value of veal after heat treatment is practically not lost. Also, veal is saturated with extractive substances that have almost no nutritional value, but are powerful stimulants for the production of digestive juices, which has a beneficial effect on the process of assimilation of food.

Nutritionists recommend including this meat in the diet of children, the elderly and sick people. Veal should be on the table of people complaining of hypertension, diabetes and stomach problems. Boiled veal is useful during the recovery period after injuries, infectious diseases and burns. This product is also useful for anemia.

Veal is one of the best sources of iron.

Note: One of the best side dishes for veal is sauerkraut, as it contains a lot of vitamin C, which is necessary for the normal absorption of iron.

Composition of dairy veal

in 100 grams of product

A good housewife should know what kind of meat to cook, because this is the key to a delicious dish. Certain parts of the carcass are great for frying, others for minced meat, others only for broth. Save this article and don't get lost in the variety of meat on the market and in the store!

1. Neck, cut (grade 3) - contains tendons, but has good taste. Suitable for cooking (including long-term), stewing. Dishes: dressing soups and broths, minced meat, meatballs, goulash, cholent, aspic (jelly).

2. Back part / thin edge / thick edge / entrecote (grades 1.2) - can be cooked and served with bones. Thick edge - soft, fine-fibered meat, contains 4-5 ribs. The thin edge has excellent palatability, contains 4-5 ribs. Entrecote is a tender intercostal part of the meat, located along the vertebrae.

3. Thick loin / butt (grade 1) - soft meat, thin layers of fat. Suitable frying (including fast), stewing. Dishes: cutlets, cue balls, meatballs, beef steak, beef stroganoff (upper part of the butt), zrazy, rolls, various minced meats and fillings.

4. Tenderloin, fillet (grade 1) - a very valuable and soft part of the carcass, lean, without streaks. Suitable frying, baking a whole piece. Also suitable for grilling. Dishes: roast beef, steak, chops, barbecue, azu.

5. Rump (cf. 1) - distinguished by its tenderness. Good taste qualities. The inside is the most valuable. Suitable for stewing, boiling, frying, minced meat, baking. Dishes: cutlets, meatballs, beef stroganoff (inner part), soup, broth.

6. Rump (mid-thigh), probe (inner part of the thigh), ssec (lower part of the thigh) (grade 1) - low-fat, fine-fiber meat, good taste. Suitable for stewing, boiling, baking. Dishes: cutlets, roast beef, soups, broths.

7. Peritoneum, flank (curl) (grade 2) - the consistency of the meat is tough, but the taste is not bad. May contain fat, bone, cartilage and film. Suitable minced meat, boiling. Dishes: meatballs, meatballs, rolls, soups, zrazy, borscht, broth.

8. Edge trim (grade 1) - the meat contains layers of fat and has excellent taste. Suitable for boiling, stewing, minced meat. Dishes: goulash, azu, meatballs, dressing soups.

9. Shoulder (Grade 2) - Slightly harsh fibers, lean meat, may have thick veins. Suitable for cooking, stewing, minced meat. Dishes: steak, goulash, azu, chopped cutlets, roll.

10. Brisket (grade 1) - the meat has a layered structure and fatty layers. Good taste qualities. This part is boiled, stewed, baked, chopped (stuffed). Dishes: roasts, soups, borscht.

11. Thigh (grade 3) - tough, but has a good taste and aroma (thanks to gelatin). Suitable for slow frying and stewing in large pieces. Dishes: goulash, azu, soups.

12. 13. Shank, shank (grade 3) - a lot of tendons, connective tissues. Contains marrow and gelatin. But good taste. A stickiness may be felt after cooking. Suitable for slow cooking. Dishes: broths, jellies (jelly). From the pulp it is possible: cue balls, meatballs, meatballs, rolls, etc.

Bon appetit!