Classification of cattle
- calf, male or female bovine under the age of 12 months (usually slaughtered at about 4 months) with very tender meat thanks to the "high water content, which at times, unfortunately, may have been obtained by administering hormones, which they have the effect of swelling the meat;
- calf, male or female bovine killed between 12 and 18 months, has tender meat and excellent nutritional value even if it contains less water than calves;
- beef, 3/4 year old bovine, which if male has been castrated, if female has never given birth, with a lower quantity of water contained in the meat and a higher fat content;
- ox, castrated male bovine over 4 years old, the meat is similar to that of beef.
Classification of cuts
- 1st cut - rear quarter meats, they are the finest and most expensive, they are cooked quickly (grilled or in a pan);
- 2nd cut - meats of the forequarter, they are less valuable, but equally nutritious, have a semi-rapid cooking (baked, roasted, stew);
- 3rd cut - meats of the forequarter, but not valuable, they are the least expensive, they are slow cooking (boiled, stewed, braised).
Goulasch Light
In this video, Alice, our personal cooker shows how to prepare a light goulash from a lean cut of beef, the bell (Garretti), particularly suitable for stews. The ideal for combining those who love healthy and light cuisine, with those who prefer intense taste and flavors. Good vision!
Light Trentino goulash
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What to base on for the choice of beef?
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2) The pH, is the measurement of the acidity or basicity of a substance, is neutral at the time of slaughter, after which it changes and stabilizes around 5.4 / 5.5, which corresponds to a slight acidity and which is the ideal value for quality meat; if the meat has a higher pH value, the phenomenon called "scrambled meat" occurs; a delay in lowering the pH causes, on the other hand, an increase in the intensity of the color and of water retention.
3) Water retention is crucial for quality meat, it affects appearance, cooking and juiciness; water represents 75% of the weight of a muscle dividing into bound water and free water; bound water is that firmly inside the muscle fibers (it is a small percentage, about 5%), free water is , on the other hand, enclosed in the muscle structure; if the percentage of water bound is too low, after cooking the meat will be stringy and hard, but it could also be the fault of too long cooking; variations in water retention capacity are related to species, sex, age, the state of health, the degree of preparation, the methods of transporting the animals; hormones have tremendous power in making people retain more water.
