The culinary name given to the muscle tissue or meat which comes from the cow. Beef is considered to be a red meat that provides a good source of iron, and essential amino acids. There are different grades and cuts of beef that are used to create a range of meat dishes, including the ever popular hamburger, ribs and steak.
Beef is available in a wide variety of cuts throughout the year. The different cuts range in texture and tenderness, as well as fat content, making beef a very versatile food.The leanest cuts of beef are taken from the back leg bone, called the round bone. These include eye of round, top round, and bottom round. These cuts are the leanest (most muscular) because the cow uses its back legs as its primary means of movement. The underbelly, including rib, ribeye, spare rib, and brisket, is the site of the fattiest cuts.
Selecting and Buying
Preparation and Use
Healthy sauté thin slices of steak with onions, garlic, fresh basil, lemongrass and chili peppers for a southeast Asian inspired meal.
Add ground beef to tomato sauce and serve over pasta.
Skewer cubes of beef with your favorite vegetables, brush with a little olive oil and grill.
Serve thinly slice cooked tenderloin on toasted whole wheat French bread, and enjoy these open faced sandwiches topped with roasted peppers and onions
Conserving and Storing
Since beef is highly perishable, it should always be kept at cold temperatures, either refrigerated or frozen. Refrigerate the beef in the original store packaging, if it is still intact and secure, as this will reduce the amount of handling involved. Length of storage varies with the cut of beef as larger pieces will have a longer shelf life than pieces with increased surface area. Ground beef will keep for about one to two days, steaks for two to three days, and roasts for three to four days.