Beef is the meat of bulls, heifers, cows, bulls, and oxen. The quality of their meat depends on the age, type of feed, content, and sex of the animal. Meat aging, that is, the process of meat ripening, as well as the stress that animals experience before slaughter, also largely determine the quality of meat. The parts of carcasses that have a lot of muscle fibers, that is, roast beef and fillets, intended for short roasting and roasting in the grill, should be most carefully maintained.
During the aging of the meat, lactic acid is formed inside the muscles, which not only loosens the connective tissues but also forms aromatic and flavoring substances. As a result, beef becomes more friable, is easier absorbed by the body and acquires its typical taste. Keeping the meat, of course, is essential for other parts of the carcass.
Any beef should be juicy-red, have a pleasant smell of fresh meat, as well as a gently fibrous marble structure. When pressing and cutting, the meat should be sufficiently resilient, and in the places of the cut it should be a brilliant finger that can be easily pushed, and the pressure should be leveled out after some time.
915 Delicious Beef Recipes
Take a peek at a few of the recipes you can find inside!
Filipino Beef Stir-Fry
Spaghetti Sauce with Ground Beef
Beef Steaks With Blue Cheese
Crowned Beef Bake
Roast Beef Pasta Salad
Herbed Beef Rib Roast
Mushroom Beef Skillet
Slow Cooker Barbecue Beef
Easy Beef Pie
Wildfire BBQ Beef on Buns
The most delicious beef carcass pieces are roast beef and sirloin. However, do not give up on other parts, they just need to cook properly. Meat with a small portion of the connective tissue is usually not used for boiling and stewing.