What is the best beef to cook?
You can see a huge selection of beef in the store. But buying something horrible specifically for soup or, even more so, for feeding a child is not worth it. Choose your meat wisely.
The general principle is simple – take a piece so that there is enough meat and fat. The presence of bone is essential only for liquid beef dishes. For diets, including medicinal ones, cook boneless meat with the least amount of fat.
If you need to boil beef for soup or just for broth, choose meat on the bone or with layers of fat. The bone makes the broth flavorful, and the fat makes the meat softer and juicier. Brisket, scapula on the bone, ribs are perfect.
Beef fillet is great for frying and baking, but cooked dishes from it are not rich enough. However, if you want to cook a dietary dish with meat – fillet is fine, it is only important to choose pieces without fat.
Beef brisket – the name speaks for itself – is divided into three parts. Front (no bones, but a lot of fat), core (there are fat layers and bone), middle part (lean meat). For soup, the core or the front is best, due to the fat content. A delicious rich, rich broth is obtained from such a sternum.
Shoulder (shoulder blade) – the part of the ham, next to the shoulder of the carcass. This part has a small amount of fat and few tendons. The spatula is ideal for cooking clear broths. They are loaded with collagen. Note: Collagen has a positive effect on hair, nails and joints.
Beef ribs are high in fatty tissue, bone and coarse fibers in meat. Using them for soup or broth is one of the best options, since this part of the beef carcass requires a long heat treatment (boiling).
The flank, or belly, is also good for broths.
If you want to cook jellied meat – feel free to take the shank (upper part of the front leg) or even hooves, although they do not contain meat, due to the content of connective tissue, they will make any jellied meat freeze without adding gelatin. But in this case, the meat in the jellied meat can be taken from the upper parts of the hind legs – moderately fat, but very juicy rump and rump are obtained.
The beef shank (shank) is characterized by a high content of tendons, connective tissues and marrow bone. Thanks to this feature, such meat is best used in the preparation of jellied meat and jellies.
There is a lot of cartilage tissue in the shank and shank, natural gelatin is formed; jellied meat hardens very well.
If you need meat for salad, choose fresh brisket. You can pre-marinate the beef to make the meat juicier and tastier. Choose a marinade to your taste – from universal onions with vinegar to exotic pomegranate juice.
If you have a small child and need to boil beef for him, beef tenderloin is recommended. The meat is taken from the lumbar part of the carcass, therefore it is quite soft and juicy (no connective tissue). It has significant nutritional value and does not take long to cook.
Semi-finished products are also often sold in stores – as a rule, they are already cut and are suitable only for certain dishes. They should be used, starting from the name – azu and goulash require a long stewing, beef stroganoff is suitable only for frying, the soup set contains only bones, fat and a minimum of meat. Meat semi-finished products are often made in violation of the standards of the dishes by which they are named, with the use of dyes, so people who are fond of high-quality cooking prefer whole pieces of beef to semi-finished products in order to cut and cut them on their own.
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