Beef

Browse All Beef Recipes: Beef Sirloin Recipes | Beef Entrecôte Steak Recipes | Beef Porterhouse Steak Recipes | Beef Forerib Recipes | Beef T-bone Steak Recipes | Beef New York Steak Recipes | Beef Fillet Recipes | Beef Chateaubriand Recipes | Beef Rump Recipes | Beef Topside Recipes | Beef Silverside Recipes | Beef Shin Recipes | Beef Thick Flank Recipes | Beef Thin Flank Recipes | Beef Skirt Recipes | Beef Onglet (Hanger) Recipes | Beef Neck Recipes | Beef Clod Recipes | Beef Chuck and Blade Recipes | Beef Thick Rib Recipes | Beef Thin Rib Recipes | Beef Brisket Recipes | Beef Leg Recipes | Ground Beef Recipes

About Beef
Beef is the meat taken from cattle. Beef meat as pork or poultry meat is one of the most common meat type consumed all around the world. Beef is a tasty meat obtained from bovine and it is included in most European, American and Middle East dishes. One of the most commonly eaten dishes around the world, the hamburgers, is generally made of beef meat. Although it is one of the most common meat types served all around the world, there are some religions which forbid the consumption of this type of meat such as Hinduism religion who consider cows worthy of veneration. In the Judaism the consumption of beef is allowed only if the bovine is butchered and prepared according to the religions rules and under the control of a rabbi. There are numerous modalities of preparing beef meat; beef can be cut into steaks, short ribs, pot roasts or it can be used for preparing hamburgers after being grounded. Beside the meat there are many other parts of the bovine which are also very much cooked such as the tongue which is used for preparing sandwiches in the Western cuisine, the stomach as well as the heart, the brain, the pancreas, the kidneys and the testicles.

Buying Beef
There are numerous farms all around the world where are raised bovines in order the sale beef meat and also beef meat is available in supermarkets all around the world. When buying beef meat is important to watch out for the availability term, but of course one can notice whether the meat is fresh after the color and the texture of the meat. Generally the most tasty and available beef meat is the young bovine meat which has a red color and it is firm and fine textured. Make sure that beef is among the last items selected when shopping, so that it is without refrigeration for as short of time as possible. Beef meat can be found fresh, frozen, chilled or dried. Dry aged beef can be found in restaurants, groceries and gourmet steak companies and is generally tenderer and the taste is more concentrated. Grass-fed beef can be found in late spring or in early summer. In order to avoid buying infected beef one should buy meat that has been inspected by the department of Agriculture. Whether the beef is dry-aged, vacuum-packed or frozen one has to be careful when choosing the meat. When shopping for beef for a particular recipe. It is best to know which cut of beef to use. Here are some basic cuts found in most markets and butcher shops.

Basic Beef Cuts

 * Beef Sirloin
 * Entrecôte Steak
 * Beef Porterhouse Steak
 * Beef Forerib
 * Beef T-bone Steak
 * Beef New York Steak
 * Beef Fillet
 * Beef Chateaubriand
 * Beef Rump
 * Beef Topside
 * Beef Silverside
 * Beef Shin
 * Beef Thick Flank
 * Beef Thin Flank
 * Beef Skirt
 * Beef Onglet (Hanger)
 * Beef Neck
 * Beef Clod
 * Beef Chuck and Blade
 * Beef Thick Rib
 * Beef Thin Rib
 * Beef Brisket
 * Beef Leg
 * Ground Beef

Beef Varieties
Beef meat is meat obtained from bovines. There are two important types of beef meat: beef meat obtained from veal, which is a younger cow usually under one year old and the veal meat is much more delicate then cow meat and it is low on fats; beef meat obtained from cow meat is not so delicate and it contains more fat. Usually the beef meat made of cow is used for preparing hamburgers because it contains a larger quantity of beef fat. Veal meat has a more firm structure, is more tender, leaner and it contains significant minerals, proteins and vitamins and it is low on cholesterol. Veal meat is usually more expensive than cow meat. Veal meat has a lighter color, while the cow meat has a dark red color. The color of the meat results from the beef’s age and the level of myoglobin in the muscle; myoglobin produces a red pigment which affects the color of the meat. Due to the fact that veal meat is more delicate and more succulent and it is usually grilled or roasted.


 * Veal
 * Cows used for beef

Preparing Beef
Due to the fact that beef is one of the most commonly eaten meats there are numerous modalities of preparing beef. Before cooking one should choose the beef according the following hints: -	The meat has to be bright, clear color and a fresh look; -	The meat used for grilling, pan-frying or roasting has to be aged in order to conserve its tenderness and flavor. -	It is also very important to know how to cut beef meat in order to avoid shrinking and drying out during the cooking. There are numerous preparation methods of the beef including braising, broiling, grilling, pan- boiling, roasting, stewing and stirring. Beef that has been frozen shouldn’t be defrosted at room temperature because harmful bacteria may grow rapidly under such conditions. The best method for thawing beef and other type of meat is to place it in the refrigerator where it will defrost slowly and safely. A temperature range of 33ºF and 40ºF is ideal. A large cut of beef may need 24 to 48 hours to defrost in the refrigerator. The meat should be placed on a plate or dish in order to catch any juices that may drip from the thawing meat and stored on the lowest shelf of the refrigerator.


 * Boning beef
 * Barding and larding beef
 * Tying a boneless cut of beef
 * Trimming and slicing beef fillet
 * Trimming beef steak
 * Cutting beef for braising or stew
 * Tenderizing beef steak
 * Grinding beef

Cooking Beef
One of the most important things before cooking beef is to bring it to the room temperature, preferable without using the microwave. One of the most popular methods of cooking beef is to grill it. The most common grilled dishes prepared with beef are hamburger patties, top loin steak and Rib eye steak. The cooking time for beef varies from ten minutes for the grilled beef skirt to four and a half hours for the Chuck roasted beef. Beef is known to be a red colored meat because the animal's muscles need so much oxygen as they work keeping the cow upright and moving it around. Due to the fact that beefs in most made of muscles the cooking method has to be chosen properly in order to maintain the meat qualities. Like other red colored meat types, beef is actually very easy to cook because it is comprised mainly of tissue, fat and bone. The cooking methods depend actually on the quantity of tissues, fats and bones. The parts of the beef which consist mainly of muscles are usually grilled or braised while those which consist more of bones and fats are used for stews, roasting or pan-boiling.


 * Pan-Frying beef
 * Dry-Frying beef
 * Stir-Frying beef
 * Griddling beef
 * Broiling beef
 * Grilling beef
 * Roasting beef
 * Pot roasting beef
 * Stewing, braising and caseroling beef

Storing Beef
In order to maintain the beef fresh and tasty one has to follow some rules. One of the most important rules in storing beef is to store it in places with temperatures between 28-32 F degrees. Beef generally absorbs odors that are way it should be protected preferable in a vacuum-package. When storing beef meat in form of a vacuum package one most not leave it in the refrigerator more than twenty one days if the package is unopened and not more than two or three days after the package has been opened. If beef is frozen it can be available for almost six months at a temperature of 0 degrees or even a lower temperature. Beef meat can also be kept in the refrigerator without vacuum or frozen it but not more than twenty four hours. Grounded beef has an availability of about two day if it is stored in the refrigerator and about four month frozen. Generally the storage depends of the beef cuts, meaning that the larger the cut is the longer the period of storage is. When the meat is stored in its original wrapper the meat has to be put in the coldest place of the refrigerator.

Nutrition
Beef generally consists of tissues, fats and bones. Beef is considered to be a great source of protein, vitamin B12, zinc, selenium, phosphorus, niacin, vitamin B6, riboflavin and iron. Due to the fact that beef is low on calories comparing to pork or lamb meat, beef is used for persons who want to avoid cholesterol and fats. Some scientists consider that beef may have anti-cancer properties because of its Conjugated Linoleic Acid (CLA) content. CLA is considered to help normalize blood glucose levels, prevents diabetes, contributes to heart health and stimulates the immune system. Beef is widely consumed in a variety of forms and it can be used in a diet due to its low concentration of calories and it generally plays an important role in every diet. Beef has fewer marbling than other meats, meaning that most of the evident fat is contained on the outside edges. Trimming the excess fat is useful in reducing saturated fat and cholesterol, nevertheless doing this before the beef is cooked can make it tougher and less flavorful, particularly if the meat is broiled, roasted, or grilled. It is usually preferable to trim the fat after cooking because the fat layer protects the meat from drying out during the cooking process.


 * Nutrition info list

Beef Recipes
The main methods for cooking beef include grilling, roasting, and sautéing, pan-frying, pan-boiling, broiling, stewing and braising. Generally beef is always cooked in direct contact with a hot surface or near a heat source. There are generally two important methods of cooking beef and those are the dry heat method and the moist heat method. Normally when beef is used for preparing stews the meat is combined with vegetables such as potatoes, tomatoes, onions and garlic. The hot liquid provided when the beef is stewed actually tenderizes the meat and combined with vegetables acts as a flavoring source. There are numerous recipes of beef dishes regarding different parts of the beef. The ribs, shoulders and other bony parts are generally used for preparing stews or they can be pan-fried, sautéed or braised, while the part which are richer in meat are used for grilling or for pan-frying dishes. Some of the most delicious beef recipes prepared all around the world include beef stew, beef stroganoff, beef with black beans, braised beef pot roast, fiesta steak, green sirloin with citrus salsa and roast beef with couscous. Beef is widely served with a variety of vegetables and fruits which generally flavors the dish.

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 * Beef Sirloin Recipes
 * Entrecôte Steak Recipes
 * Beef Porterhouse Steak Recipes
 * Beef Forerib Recipes
 * Beef T-bone Steak Recipes
 * Beef New York Steak Recipes
 * Beef Fillet Recipes
 * Beef Chateaubriand Recipes
 * Beef Rump Recipes
 * Beef Topside Recipes
 * Beef Silverside Recipes
 * Beef Shin Recipes
 * Beef Thick Flank Recipes
 * Beef Thin Flank Recipes
 * Beef Skirt Recipes
 * Beef Onglet (Hanger) Recipes
 * Beef Neck Recipes
 * Beef Clod Recipes
 * Beef Chuck and Blade Recipes
 * Beef Thick Rib Recipes
 * Beef Thin Rib Recipes
 * Beef Brisket Recipes
 * Beef Leg Recipes
 * Ground Beef Recipes

Beef Related Recipes

 * Veal Recipes