Tle

• Beef is the meat of cattle (Bos taurus).
• Beef is categorized as red meat
• Red meat a term used for the meat of mammals, which contains higher amounts of iron than chicken or fish.
• beef is mainly composed of protein.
• The protein content of lean, cooked beef is about 26–27%. Animal protein is usually of high quality, containing all nine essential amino acids needed for the growth and maintenance of your body.
• Beef contains varying amounts of fat — also called beef tallow.
• Apart from adding flavor, fat increases the calorie content of meat considerably.
• Lean meat is generally about 5–10% fat.
• Meat is an excellent source of various vitamins and minerals. These include vitamin B12, zinc, selenium, iron, niacin, and vitamin B6.
• The body of a cow is divided into forequarter and hindquarters between the 12th and 13th ribs
• The body of a cow is divided into forequarter and hindquarters between the 12th and 13th ribs
• forequarter cuts encompasses the primal cuts of chuck, rib, brisket, and plate.
• Hindquarter Cuts encompass the loin, round, and flank.
• beef chuck produces tough but very flavorful cuts of meat.
• Beef chuck has a good deal of connective tissue.
• Flat iron steak is also called top blade, top blade fillet, and shoulder top blade.
• Flat iron steak is uniform in thickness and rectangular in shape. Cook to medium-rare for best results
• The rib primal is separated from the beef plate primal by sawing across the ribs a few inches down from the pointy end of the rib eye muscle.
• The beef rib primal cut offers some of the most tender, flavorful and generally desirable steaks and roasts.
• Because the meat from the rib primal is so tender, it is among the most expensive cuts of beef.
• rib eye & cowboy steak is cut from the roast at the top of the rib primal
• Cowboy steak is a bone-in ribeye with exposed rib bone. Ribeye is boneless; rib steak is bone in
• The beef plate primal includes the short ribs. It is also where the skirt steak is located, which is used in carne asada.
• Beef plate contains a lot of cartilage, especially around the ribs, which is why beef short ribs are ideal for braising.
• The beef plate is also fairly fatty, so it can be used in making ground beef.
• Skirt steak are tough cut with thick grain and comes from the beef plate primal cut
• Beef brisket is one of the most flavorful cuts of meat, although it is tough and needs to be cooked in just the right way.
• Beef brisket is also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.
• The beef shank is the leg of the animal's thigh. Each side of beef has two shanks, one in the forequarter and one in the hindquarter. It is extremely tough and full of connective tissue.
• Osso buco is a classic Italian recipe made by slow cooking veal shanks until the meat is tender and succulent.
• The short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak.

  The beef short loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steak, depending on the thickness.
• Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly).
• The most tender cut of beef is the beef tenderloin and it is found within the loin.
• Beef tenderloin should only be cooked using dry-heat methods, such as grilling and broiling. The meat is already super tender, so long cooking times are unnecessary. Keep it quick and the heat high.
• Beef flank can be cooked on the grill. Since it has tough muscle fibers, it can get even tougher if it’s overcooked.
• The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they’re also tough because the leg and rump get a lot of exercise.
• The beef round primal cut basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they’re also tough because the leg and rump get a lot of exercise.