Introduction:
Beef is one of the most popular varieties in the world's cuisines. Almost all body parts and many offal parts of beef are used. Mainly young animals up to the age of about 2 years are slaughtered. The meat of older cattle is tough. The relatively high fat content provides the meat's strong aroma.
Use/Preparation:
Beef can be prepared in many ways: depending on the part, it is suitable for boiling, braising, roasting, grilling, in stews, as sausage or ham. Gelatine is extracted from the bones and can be used for sweets as well as capsules and food supplements.
Health:
Beef is rich in high-quality protein, but is also considered a good source of B vitamins - especially vitamin B12. Offal also contains significant amounts of vitamin C and A. The meat also provides iron, zinc, phosphorus and selenium. Fatty meat and offal contain relatively high levels of cholesterol. If you have high blood cholesterol, meat should therefore only be eaten in moderation.
Alternatives:
Venison or wild boar meat can serve as an alternative. These meats have a similar nutrient profile. The taste is also comparable. Tofu and tempeh can be used as a plant-based meat alternative in some recipes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 21/88 |
| Fat | 0,2 g |
| Healthy fatty acids | 0,05 g |
| Carbohydrates | 4,5 g |
| Sugar | 1,1 g |
| Protein | 0,9 g |
| Salt | 0 g |
