Beef

Properties: Beef

Beef is generally characterized by its high protein content and moderate fat content. Per 100 grams, beef contains on average only around 250 calories, which macronutrient-wise breaks down into approximately 26 grams of proteins, an average of 15 grams of fats, and 0 grams of carbohydrates. The actual protein and fat content depends largely on which part of the cow is used. Generally speaking, roast beef and beef fillet are the most protein-rich and simultaneously leanest parts of the cow. In addition to the aforementioned macronutrients, beef is also rich in various micronutrients in the form of minerals and vitamins. Among these, for example, there are about 318 milligrams of potassium, which is essential for the acid-base balance in the body and supports signal transmission in cells.

Furthermore, around 72 milligrams of sodium are contained in 100 grams of beef, which is responsible for fluid balance in the body, and approximately 18 milligrams of calcium per 100 grams, which is important for human bone structure. Vitamin-wise, consuming beef primarily provides large amounts of vitamin B12 (2.6 micrograms per 100 grams), which is responsible for various metabolic processes as well as cell division and blood formation, and still small amounts of vitamin B6 and vitamin D in beef, which are also important for functioning metabolic activities and support the body's immune system.

Origin: Beef

Beef has been consumed by humans for thousands of years and became part of the diet with the advent of livestock farming. Today, beef is produced almost everywhere in the world. The basis for this is livestock farming. Here, a distinction can be made between stall and pasture farming. Depending on the type of meat, different cattle breeds are used in the slaughter process – calves, cows, bulls, and steers.

After slaughtering, the beef is immediately processed into various cuts. This takes place on an industrial scale in large butcheries. From there, the beef either goes directly to retail – for example, to meat counters in supermarkets or directly to the butcher – or it is further processed into beef products. Therefore, beef in its various variations is available year-round in retail. Beef can be purchased either fresh, in the refrigerated section, or from the freezer. In addition, there is the variant of dried beef (so-called "Beef Jerky"), which is available in packages in retail.

Uses: Beef

In total over 13 parts of the beef are used for the production of beef. Among them are the neck, the spare rib and the sirloin, the roast beef, the fillet, the hip, the lower and upper flank, the round, the belly flap, breast, brisket tip as well as brisket core, short ribs, shoulder and fore- or hind shank as well as the beef tail. As the most noble pieces of beef, the roast beef or the fillet are usually referred to, which are characterized by their high proportion of lean muscle meat.

The beef neck is mostly fattier, but richer in flavor. Beef is processed into various meat products in versatile forms. Accordingly, beef steaks, veal cutlets, beef tartare, ground beef, beef rolls, ribeye steak, beef goulash are produced and leg slices and rib pieces are often used as soup meat. Beef can be cooked either raw or fried, boiled, steamed, and grilled.

Storage: Beef

Beef keeps at 4 degrees in the refrigerator for about 3 to 4 days.

Health: Beef

In general, beef is a healthy food item. Particularly advantageous is the high protein content, which is relevant for muscle building and also supports the body's immune system. The consumption of beef is especially appreciated by athletes due to its high creatine content. However, if the consumed beef consists of fatty parts, consumption should be more cautious. Regardless, beef is also an excellent source of Vitamin B12 as well as Vitamin D, which are important for various metabolic functions in the human body. Therefore, consuming beef, especially during winter months, provides a good basis to best prepare against various pathogens.

Season of Beef:

Beef is available year-round.

Beef taste: strongly aromatic

For the further processing into beef, female calves, cows, bulls as well as oxen are used. Beef itself is divided into many individual subparts that describe their origin from the cow. Depending on the type of subpart, a different preparation form or variant for consumption is suitable. While beef steaks are mainly suitable for grilling, fresh beef tartare can also be consumed raw, for example. In principle, beef has a marbled texture representing the fat content in the muscle meat. The pure muscle meat ranges from red to brownish in color. Flavor-wise, beef mostly has a very strong, aromatic to slightly bitter taste. Age and fat content of the animal significantly influence the taste of the beef as well. Consistency-wise, beef is initially firm and tough – however, through good preparation, it becomes soft and tender as well as juicy.

Beef - popular, versatile and aromatic

The quality of the meat and the taste of beef can vary greatly. Not only different cattle breeds are decisive for this. Feeding, breeding, and treatment of the beef after slaughter also affect the quality of the meat. Germany is not the largest consumer of beef here. Argentina takes first place, but Australia, America, and France also belong to the largest consumers.

Cattle Breeds and Their Origin

Worldwide, over 450 cattle breeds are known; sometimes about 800 breeds are mentioned. All European cattle breeds can be traced back to the aurochs. The use of domesticated cattle is not limited to draft animals; modern breeding also distinguishes between dairy and meat-producing breeds. The most important European beef cattle breeds are Charolais, Limousin, and Chianina. The fattening breeds represented in America, Australia, and Argentina originate from British origins such as Aberdeen-Angus, Hereford, and Shorthorn.

In Germany, there are regional differences in cattle breeds. The most common breed, mainly in Northern Germany, is the German Black-and-White as a dairy and meat supplier. Furthermore, the Speckvieh (Spotted Cattle) is considered a dual-purpose breed, predominantly found in Southern Germany. Other cattle breeds that provide us with meat include the German Red Pied, Brown Cattle, Franconian Cattle, and the Angler-Rotvieh spread in Schleswig-Holstein.
Other well-known cattle breeds that deliver very good and aromatic meat are Black Angus, Galloway, Salers, or Kobe beef.

Beef is not just Beef - What to Pay Attention To

Beef comes from both male and female cattle. It makes a difference whether the meat comes from a calf up to six months old, a young bull (a sexually mature male cow), an ox (a castrated male cow), a heifer (a female cow that has not yet given birth), or a cow (a female cow that has already calved). Not only color and taste but also the use of the meat often show differences.

In Germany, beef is subject to continuous control from birth, origin, breeding through slaughterhouses and cutting plants up to the retail counter. Since 2001, cattle older than 24 months have been tested for BSE. All this forms the basis for the labeling of beef. Various quality seals also provide information about meat quality. The QS seal stands for the QS control system where quality and safety are monitored; there is also the organic seal for ecological meat production according to EU guidelines, as well as various brand programs with different criteria. Meat labeling includes precise product descriptions (e.g., leg cut or fillet), quantity specifications, expiration date, and price. Additional information includes the origin number, chain of origin details (born in..., fattened in..., slaughtered at...), and also the approval number of the slaughter and cutting plant. For good, high-quality beef, it is important that the meat has been properly hung after slaughter. Only then does the dissection into individual parts follow.

Meat Variety and Sometimes Confusion at the Meat Counter - What Part of Beef Is What

The cow offers a variety of different subparts. A rule of thumb applies here: the more stressed the muscle areas are, the coarser and marbled the meat fibers are. The tenderest parts of beef therefore sit in the back or on the inside of the leg.
So you find the parts of the cow from head to rear:

• the neck (also called Kamm or Nacken)
• the false rib
• the breast tip
• thick front, middle front, false fillet and shoulder blade (also Schulter)
• leg cuts (lower part of the forelegs)
• high rib (also High Roastbeef)
• cross rib (also Spannrippe or Leiter)
• breast core
• Rib roast - high rib and Rib roast together form the middle rib cut (Entrecôte)
• Fillet (also Loin or Lung meat)
• Bürgermeister piece
• bone marrow and belly flap
• Hip and tail piece with attached Tafelspitz
• Upper shell and lower shell
• Ox tail
• Hesse (calf's leg, leg cuts)

This way, beef not only offers a large variety but also the suitable meat cut for all cooking methods (from grilling, roasting to boiling, steaming, and stewing).