Beef - Meat Guide

beef British beef is considered the best in the world. Experience and knowledge of farmers combined with the climatic conditions and rich pastures help produce a first-class meat. How to buy and cook beef right?

Beef after slaughter should be suspended, for a period considered to be the best two weeks, although some farmers leave it for four weeks or more. Suspend beef need for enzymes and bacteria began to destroy the fibers that eventually leads to the fact that the meat is more tender and tastier. Also during this time of meat out excess moisture - and so it is better to prepare - and a deep red color. In order to make sure that you buy high quality meat from reputable butchers, also feel free to ask about how much meat has hung.

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Tips when buying meat

Meat from independent, reputable butchers are likely to have a higher level of quality.
Beef should be a deep red color What color goes red: beware .
Pay attention to the texture of streaked - small pieces of fat going through a lean meat. Veins allow the meat to soak inside fat during cooking.
A layer of a solid, creamy white fat around the outside of a piece of meat with veins - it is a sign that the animal is raised by all the rules, and its meat quality. Once the fat is "smazhet" meat and add flavor during cooking, it can be drained or cut off.
High-quality meat after slaughter provisevshee right amount of time looks dry and slightly tacky, when you give in, it should not be dull and formless.

Parts of beef

Due to the fact that the cow - the animal is quite large, to start the carcass is divided into four parts - two front and two rear quarters.

A quarter runs from the neck to the last rib bone. These muscles are strained during the life of most, so that the meat is not as tender. For their preparation need slow methods, such as braising, stewing pre-frying, stuffing and stewing cooking large pieces.

The neck is the most suitable for the ground beef for slow cooking.
The ribs can be divided roughly into three parts:

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Predlopatochnaya and chuck are in the first two ribs. This meat is usually finely cut, fried and then stewed.

Middle of the back of the usually more fat than the shoulder. It is purified from the bones and cook slowly, as it can be cut into the meat and stew.

The front edges reminiscent of a long line of big chops Cutlets: a variety of national cuisines . They are considered the most appropriate part of beef for roasting. They can be fried on the bone or cut into steaks ribeye.

Thoracic part - it's belly. It is usually cleaned from bones, ideal for extinguishing large pieces.
Shank is often cut into neat, small pieces. Great for extinguishing.
Rear quarter - a rear part of an animal carcass. This meat is more tender - ideal for frying and other faster way of cooking.
Loin - boned piece of meat that can be cut into steaks a la carte. But if left on the bone, it can be cut across, causing the steaks are obtained from the bone. Steak Restaurant Cooking steak - It is a big steak resembling the chop. His cut from the rib bones from the crude side fillets.

Tenderloin cut into chunks or as a filet mignon. This is a very lean and tender meat, it has a more delicate flavor than meat fillet or rump, but it costs more.
Flank butchers usually free of excess fat is used for cooking and cheaper meat.
Pulp flank - a variety of muscles in the area of the barrel, the sacrum and inner thigh. This is a very lean and tasty meat, but it rigid, and therefore the need to cook it slowly for a long time.

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Sacrum - very lean and tender meat, it is always cut into steaks.
The interior of the rump - a large piece of lean beef, it is usually divided into 2-3 pieces of boneless.
The outer part of the rump - a bit like the inside, just getting slower. It is used for the preparation of corned beef.
The upper part of the sacrum - lean meat, ideal for frying, it can also be cut into thick chunks, which deliver cheap steaks.
Leg - the upper part of the hind leg, which is usually Burke as well as the shank. Best suited for slow, moist cooking methods.

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