beef
Beef is a herbivorous animal belonging to the genus Bos, Subgenus Bos, Species Taurus; the binomial nomenclature of beef is Bos taurus and there are various subspecies and races (see table).
locally bred
The common name of the Bos taurus it is domestic ox, while the term beef refers ONLY to male specimens, subjected to castration, aged between 1 and 4 years. Other names indicating the Bos taurus of different sex, age and reproductive capacity, they are: bull, ox, cow, heifer, sorana, calf, calf, calf, etc.
Both male and female cattle from birth to weaning
Female bovine destined for reproductive career, from weaning up to 12/18 months of age that has NOT yet been led to the bull
Both male and female cattle over one year old, destined for slaughter.
Female bovine destined for the reproductive career, from one year of age to the first successful mating, from 300 to 420-450 kg of live weight
Castrated male with a live weight over 350 Kg. PLEASE NOTE: this category has disappeared from the production system in Italy; what is referred to by the butcher or in packaged products as beef is a bullock.
Beef Meat - Domestic Ox
Beef is raised exclusively for meat; on the contrary, the female is mainly intended for reproduction and milk production, while the fertile male (bull) is used for reproduction.
Beef is generally fatter than veal; castration, in fact, favors the accumulation of fat, with a consequent productive and economic advantage. Furthermore, the taste is more decisive and the color of the meat is red, while the veal has lighter, tender and delicate-tasting meat.
Ox meat, not very commercialized (as well as bull and cow meat), is the fattest of the whole category. In Italy, ox meat is well established only in some Piedmont areas, where it is traditional to consume boiled meat. of Piedmontese fat ox, slaughtered to 8-9 quintals of weight.
The beef is divided into cuts, which are in turn separated from the quarters obtained from the two halves. Probably the most famous are: the fillet, the loin and the "Fiorentina" steak (or loin with fillet); however, overall the beef is differentiated into about 20 cuts which (in terms of fatness and consistency) lend themselves to cooking and even quite different recipes. The parts defined as offal, together with the bones, constitute the well known "fifth quarter"; of this group, the most commercialized types are: ossobuco, heart, liver, tongue and brain.
Contrary to popular belief, beef is NOT much leaner than light bred pork; indeed, to be honest, considering the more "commercial" cuts of beef, it is often much fatter than a common defatted pork loin.
Gastronomic Notes
Beef can be used in the formulation of various recipes, many of which are quite different from each other.
First of all for fame and diffusion, grilled beef. The cuts that are most suitable are certainly: sirloin, tenderloin and Florentine steak (loin + tenderloin); also walnut and rump (with thinner pieces) do not disappoint. Grilled beef is undoubtedly the type of meat that lends itself more to cooking "rare", as it has a more pleasant taste and, as regards the hygienic aspect, the animal is less prone to parasites. .
For oven cooking, however, the cuts we mentioned above are certainly not the most correct solution. In general, beef does not lend itself much to this, with the exception of belly cuts. These are recipes with a very strong flavor and that often do not satisfy the palate of those who love lean and delicate meats. Cooking is very long and, unlike grilling, it must be TOTAL.
Fried beef is not a popular recipe; unlike avian products or younger animals, this kind of food lends itself to the use of a strong oil, with a strong and full-bodied flavor. It is necessary to carefully choose the cuts, which must be lean, without muscle sheaths and minced to a size that allows rapid cooking up to the core of the product. A superficial flouring may be sufficient but the most pleasing results are obtained with the rosemary flavored breading.
We then come to cooking in water; Beef is very suitable both for the structuring of the broth and for the formulation of boiled meat. The favorite cuts are: the rump, the brisket and the neck (the important thing is that they are gelatinous enough). Remember that the broth and boiled meat are NOT obtained by the same procedure; for the first, the pieces must be dipped in cold water, on the other hand, boiled meat should be cooked by immersing it in boiling water. Both cooking methods are very long and for the tongue it is necessary to apply a slightly different procedure (read the dedicated article).
To conclude, we also mention overcooking. Whether it's braising, casserole cooking or stewing, beef always yields great results. The cuts indicated are tougher than those to be used in quick cooking, but less hard than those for boiled meat. The priest's hat, the walker and the rump are excellent.
Slices of beef with green sauce
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Nutritional Characteristics
Beef has a different nutritional intake based on the specific cut. On average, these are foods with an average lipid content, higher than that of veal but lower than that of beef.
The energy prevalence is almost always borne by proteins (which are of high biological value), with some small exceptions inherent in the fattest sizes, such as the belly and brisket.
Carbohydrates and fiber are absent.
The breakdown of fatty acids is not bad, but neither is it exceptional; the quantity of saturates is equivalent (roughly) to that of monounsaturates, while polyunsaturates are in the minority. Cholesterol is present and not negligible.
As far as the mineral salts are concerned, there is an excellent content of iron and potassium; from a vitamin point of view, beef contains above all vitamin PP (Niacin) and is an "excellent source of vitamin B12 (cobalamin).
Beef is to be consumed in different portions based on the specific cut, but always and in any case oscillating between 150-250g. The frequency of consumption varies according to the global dietary context and it would be better if it did not exceed 2-3 times a week.
Beef can be included in any diet, paying attention to the lipid balance, the total cholesterol intake and - in case of hypersensitivity - the purine intake. The subjects who must pay more attention to the suitability of the portions of beef are: hypercholesterolemics and hyperuricemics.
In any case, remember that the abuse of meat (especially fat), associated with the lack of dietary fiber and other vegetable nutritional components, predisposes the body to the risk of hypercholesterolemia, atherosclerosis and colon cancer.
Nutritional values
Composition per 100g of Beef; Various Cuts - Reference values of the INRAN Food Composition Tables
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