Take the beef of the beef! What it is? Tasty, satisfying and tender meat!

Those who are accustomed to cook pork, probably experienced deep disappointment, the first time picking up beef. It seems that the councils of the "meat grinder" also obeyed, and carefully followed the prescription recommendations, and received absolutely not what they expected. Sometimes this happens in the second attempt, and sometimes in the third, after which the people just drop their hands. Do not be so upset! Meat of different origins has its own nuances in choosing, cooking and its secrets in the methods of handling it.

The highest grade of beef and its variety

The most demanded (and, of course, the most expensive) remains an unforgettable tenderloin, as in a pig's carcass. However, no less quality parts are fillet, brisket, dorsal and beef rosewood. What is it, even not all inhabitants of the countryside know, so that the townspeople hardly even heard such a word. Naturally, we do not take into account among the inhabitants of the villages of pastoralists, and among urban residents - workers of slaughterhouses: both of them are certainly familiar with this term. For the information of people far from cutting carcasses, but wanting to know what they are buying: the knot is part of the former cow, located near the pelvis, closer to the front. And it's necessarily the dorsal department of the carcass.

Relativity of freshness

Ordinary consumers consider that the indicator of the greatest suitability and the highest taste of any meat is its absolute freshness. Type in the morning they scored - they sold it at lunch. And this is completely wrong! Especially when it comes to beef. So that the cow's meat becomes delicious after cooking, it should "hang out" after "sloughing", "ripen" for a week or two, but only under the right conditions, with adjusted humidity and temperature. A recently slaughtered animal will not give you the necessary softness and juiciness in any part of the body. Beef will not escape this. What, is this unusual meat that should stand out? By no means! If the carcass is not "ripened", all its parts will be dry and stiff.

External signs

How fresh meat (beef) can be determined by three attributes: color, odor and structure. Let's start with its shade: depending on the age of the cow, it varies from pink (calf) to distinctly red (adult). The most valuable thing that can be determined by color is whether the meat was frozen repeatedly. If you click on it, the trail will turn red. If it is unchanged, be sure: it has been frozen many times.

The second indicator is the smell. It should be clean, without chemical additions and notes of mustiness. If you smell only with blood - before you a fresh beef roast. What is it - there is a slight "scent", reminiscent of socks? Do not take such a piece!

The structure of beef should be dense, the fibers do not creep under your hands and do not stick to them. If the meat is "lethargic" and not resilient, most likely, it is either from an old, untrodden and improperly fed up cattle, or for a rather long time growing up a counter.

What to cook from

Before you buy meat, think about what you are going to cook. Clearly, any of its pieces - in any case beef. The butt is, however, well suited for some dishes, but absolutely inappropriate in others. The tenderloin is harmonious in any dishes, however it is obviously a pity to let it on the broth. If you need a meat component for, for example, a roast or goulash with potatoes, ribs are quite suitable: meat with proper cutting of the carcass is enough for them, it is cartilaginous and juicy, and the cost of such a piece will be much lower than if we take more "cool" options. Beef broths are good for their lower fat content in comparison with pork and more nutrition, when compared with chicken. For them it is better to take a brow: there is not a lot of meat, but the broth will be rich (and inexpensive). So it's better to plan the menu before buying the ingredients.

The best dishes from this part of the carcass

If you pay attention to the costal part of any animal, you will notice that the last three ribs are the most meaty. It is they who are called in the cow "beef". What is it in cooking? This material is mainly for frying whole or portioned. And as in the home (using a banal frying pan), and in nature - at the stake or in the grill. It is also remarkable for steaks beef roast beef steaks. What is this in "cow" performance? Tasty and juicy, if you cut the meat across the fibers and slightly repel.

It's also good to bake such a part in the oven or on coals. With this method of preparation in mind , beef is preferred first to soak. The fastest method is in kefir or sour milk; Not bad, and a variant with lemon juice and pepper in peas. If it is decided to press the chops, and then the foreface will approach (the photo clearly demonstrates the merits of this meat). However, before beating it is worth it to cut off the already cut in wine vinegar, all in the same lemon juice or in wine, to drain, and only then to do further processing. Otherwise, you risk getting an inedible sole. You can put a knife on the broth, but then it is worth to have on the sight of some very meaty result. For example, hodgepodge. Otherwise, it's just a pity to cook such a wonderful piece.