Beef

Useful properties and caloric content of beef

Beef is the most popular type of meat today. It represents meat of cattle, traditionally in our corner of the world it is cows. Beef has fine tastes, high nutritiousness and magnificent aroma, and at the same time the diyetichna suffices.

The main property of beef is contents in it the full-fledged protein promoting saturation of cells of a human body oxygen. Besides, proteins of beef are acquired by a human body best of all. Beef cutting contains the greatest number of protein (the softest part of ink – premium meat). Such proteins are important in a diet of the person. Only beef contains the maximum quantity of iron. In beef fat makes so small specific weight that even chicken meat concedes to it in it.

Caloric content of beef makes 192 kcal. And here nutrition value of this type of meat represents contents in 100 grams of the following amount of substances:

• Water – 67 g;
• Fats – 12 g;
• Proteins – 19 g;
• Ashes – 2 g;
• Carbohydrates – 0 g.

At beef there are such vitamins:

• B1 vitamin (thiamin);
• B5 vitamin (pantothenic acid);
• Sincaline (B4 vitamin);
• B6 vitamin (pyridoxine);
• B12 vitamin (cyanocobalamine);
• B2 vitamin (Riboflavinum);
• Niacinum (B3 or PP vitamin);
• Folic acid (B9 vitamin);
• Vitamin K (phylloquinone).

The main macrocells which are a part of beef:

• Potassium;
• Magnesium;
• Phosphorus;
• Calcium;
• Sodium.

The main macrocells which are a part of beef:

• Iron;
• Zinc;
• Manganese;
• Copper;
• Selenium.

Besides, beef contains invaluable proteins, namely:

• Elastin;
• Collagen.

Collagen is a source of creation of interarticular sheaves in an organism. The zinc which is a part of beef is necessary for the person for maintenance up to standard of immunity. Such useful microelements as magnesium, potassium, sodium, calcium actively strengthen the musculoskeletal device of the person. Vitamins of group A are extremely useful at problems with sight. RR vitamin promotes normal functioning of enzymatic system of an organism. Vitamin C helps to strengthen walls of blood vessels. And here such important vitamins as B6 and B12 – active participants of process of full digestion of iron.

Breed and age of an animal exert impact on many flavoring and nutritious properties of beef. So, for slaughter for meat there can be adult cows, bull-calves and calfs.

So, the main properties of beef (taste, color and a smell) depend on three major factors of an animal:

• Age;
• Breed;
• Floor.

Besides, degree of a stress which the animal at a face had can exert impact on individual properties of beef.

Depending on a beef grade, it can be gentle (veal) and rough (a mature animal - because of abundance of rough muscles). Young meat differs in gentle-pink color, and the advanced age of an animal, the color of meat is more dark.

There are 3 grades of beef:

1. The highest (back and sternal parts, fillet, rump, kostrets and okovalok);

2. The first (shovel, humeral part, Pashina);

3. The second (shanks – front and back).

At the choice of meat of beef it is necessary to study attentively it to make a right choice.

So, fresh beef is characterized by the following indicators:

1. Color saturated (from pink to bright red);

2. Structure of meat gentle and fibrous;

3. Smell fresh and pleasant;

4. Elastic consistence;

5. Gloss on a cut;

6. Formation of a dimple when pressing (disappears in several seconds);

7. Soft consistence and cream color of fat.

Existence of a set of films on fat and dark color says about an old age of an animal or that meat is long stored.

The most useful and tasty it is considered to be veal, meat of a young cow. Ideal option is meat of a calf at the age of 20 months, it has gentle taste and high level of nutritiousness. Why veal – the most valuable and gentle meat? Yes because this age of an animal is considered immature. And till this period the calf eats the milk of a cow and a full-fledged forage provided for its active growth and development in the beginning. For this reason veal – so-called pure and valuable meat.

Use

Beef is useful to people of any age. The main indication for the use of beef is the iron deficiency anemia. Beef is called the supplier of gemny iron. Gemny it is called because is a part of hemoglobin.

Irreplaceable product is beef for those who combat excess weight. Beef can be included practically in any diet as this meat is considered fast, containing the minimum quantity of fat. Besides, thanks to small fat content and caloric content of beef, this meat can be used a sick diabetes mellitus.

It is especially desirable to use beef to the people leading active lifestyle, that who plays sports and sets as the purpose to build up the muscle bulk of the body. Men need to eat meat of beef surely, especially, if they are busy with hard physical work or visit gym.

Its boiling is considered the most correct option of preparation of beef. Boiled beef is always recommended to patients during recovery of an organism after the postponed injuries, burns, infectious and viral diseases.

Contraindications to use of beef

Some medical data demonstrate that consumption of beef in large numbers throughout life can cause development of cancer in a large intestine. Big consumption of beef fat can be also dangerous: because of it there can be diseases of cardiovascular system. Besides, presence at cholesterol beef, at its long use, can lead to formation of cholesteric plaques with vessels and to development of atherosclerosis. Problems with cardiac performance and intestines can also become result.

Purine bases, among other things, are a part of beef. They can cause accumulation in an organism of uric acid which it becomes frequent the reason of development of an urolithiasis, osteochondrosis and gout.

Therefore it is not recommended to abuse beef. It is known that at everything there has to be a measure, and the diet of the healthy person cannot consist completely only of one type of meat even if it to it very much to taste.

Along with the fact that regular consumption of beef, so intake of important vitamins B the organism, allows to strengthen immunity its excessive use can become the reason of decrease in a host defense and strengthen an organism susceptibility to various diseases. So, elderly people and children are recommended to take only young veal in food, and here mature beef – no. It is connected with the fact that such meat is worse digested and acquired.