Delicooks

Beef is one our chief sources of protein sources. It is a red meat like lamb, goat, pork, horse or poultry such as duck - and, as such, is essential for achieving a balanced diet. Furthermore, beef’s diversity and versatility in the kitchen is enormous with multiple cuts available for all kinds of recipes and cooking methods.

Characteristics

Beef can be approached and categorised  in a number of ways. First, there’s the age (and sex) of the animal: calf, bull or cow, calf being the younger animal, while bull and cow are adult animals. There are significant differences in flavor and texture. Calf meat is soft and tender, while beef from adults is more intense. Moreover, beef from a full-grown male, has been bred exclusively for consumption, while beef from a cow is usually derived from an animal that has been slaughtered after a life providing milk. This greatly modifies the price of both, making the male beef more expensive and scarce, although we must not disdain the quality of meat from a well-bred cow.

Similarly, we must differentiate the many cuts of beef. Some parts will be lean and tender, ideal for cooking on the grill, while others will require longer cooking in the oven or casserole.

Choosing and buying beef.

There are many prestigious breeds available, that have been raised for consumption and that have many fans: from Ireland, through Holland and Germany, France and to a lesser extent Spain, Argentina and Brazil and the much-appreciated Kobe beef in Japan.

Regardless of the breed and origin, we can set out some parameters for purchasing beef. Firstly, we can distinguish between calf meat (lighter in color and pinkish) and the meat from  the larger animals, which is redder. The maturity of the beef is also significant: very fresh meat tends to be red while a more mature beef will show darker, brownish tones. These two factors (age and maturity) do not indicate a greater or lesser quality but merely a different flavor and depends on the taste of each person.

One should also look at the amount of intramuscular fat in the small veins that cross the flesh, a sign of quality, especially in parts intended to be cooked briefly and served without too much sauce, such as sirloin or steak. To cuts destined  for a longer cooking time, choose the more gelatinous, such as cheeks or hocks, an essential factor for obtaining a soft, mellow meat.

Finally, take into account the butcher’s stall or shop and don’t reject cuts that are often considered “second-rate” but we can give very good results in the kitchen little too little money.that are cheaper and can make for a delicious dish.

Cooking beef

There are many different cuts suitable for different cooking methods. From lean and subtle fillets ideal for being quickly grilled (slightly rare the inside and with light sauces), to the most intense and fatty steak, ideal for grilling or preparing a roast beef; cuts from the leg, shoulders or cheeks are ideal for slow casseroles, and Argentine-style cuts are also great grilled. Other cuts are equally tasty, such as the meat from the neck, ideal for cannelloni or to make mincemeat. Even the face and hooves can be used.

The age of the animal will have a decisive influence on the taste, aroma and texture of the meat. The calf will always be soft and tender, the cow and the bull, more intense and tougher. There are plenty of methods for cooking beef from older animals for more tender results: stewing will give a better result by adding spirits such as brandy, wine and even beer, or letting the meat marinate overnight spirits flavored with spices. This will remove part of the intense aroma and give a more tender meat, helping to break down muscle fibers.

Keeping beef

Beef can be stored in the refrigerator for a few days and up to weeks in the freezer, though you must take certain factors into account.  First, the age of the animal: a calf is more sensitive and therefore should be consumed sooner, while a bull or cow, due to its harder muscles, will last even longer and may even improve in taste after a few days in the refrigerator .

Another factor is the time the beef was hung: some butchers sell very fresh and others will allow for some maturity.In the latter case, it will keep for less in the fridge but can be frozen. Again, the diner’s taste will influence the decision.

Wrap the cut correctly with plastic wrap, avoid contact with air and keep in the coldest part of refrigerator, between 2 º C and 4 º C.

Other facts about beef

Beef is an outstanding source of high quality protein, which is necessary for our body. It is also high in vitamins A and B and minerals, especially iron, responsible for the production of collagen and great for preventing infection.

As with almost all foods, this meat should be consumed in moderation so as to avoid high protein levels and saturated fats. A diet which includes this type of meat once or twice a week is a healthy diet.