General Facts & Nutritional Value of Beef
Beef is the term used to define the meat from livestock, cows. Beef is widely used all over the world but in some religions like Hinduism & Buddhism it is a prohibited. Cattle are a good producer of beef (meat), milk & milk products, leather & leather products. Beef is divided into two primal cuts, the fore- and hindquarter. The world largest consumers of beef are America, Brazil, Japan and China. The world's largest exporters of beef are Australia, Brazil, Argentina and Canada. Not only is Beef a good source of minerals like zinc, selenium, phosphorus, iron & B Vitamins.
Buying & Storing Facts
- Beef is one of the most loved meats you will find at a braai. It is also a popular meat used in cuisine in Australia, Europe, America, Africa, and East- & Southern Asia.
- Always check the sell-by-date when purchasing meat.
- If you are health conscious, look for leaner cuts like the loin, fillet or anything Swiss trim, lean mince (with less fat), Top side or Silverside.
- Beef should be red or deep red-purple in colour. If the meat is brown in colour, it means that the meat has been exposed to oxygen. But when it has been exposed to excessive amounts of oxygen, it means the meat has been spoiled.
- Meat still on the bone has more flavour.
- It is better to purchase beef that is organically-grown to assure that the animal was raised in a humane manner without the use of hormones, pesticide and antibiotic residues.
- Meat is perishable and has to be kept in a cold dry place at all times, either refrigerated or frozen.
- The length of storage time varies with the different cut of beef. The larger pieces will have a longer shelf life than the smaller cut pieces with an increased surface area. Minced beef will keep about 1 or 2 days, steak for 2 to 3 days and a roast 3 to 4 days in the fridge.
- When meat is packaged, it should be air tight or vacuum packed. Minced beef will keep for 2 to 3 months, where steak should keep for about 6 months.
Health Benefits of Eating Beef
- Beef is a very good source of protein, selenium, zinc and high in vitamin B12 and vitamin B6, needed by the human body to convert dangerous chemical homocysteine to good molecules.
- The leaner your meat the richer your meat in vitamin B12, the lower your risk of getting colon cancer.
- The selenium present in lean beef is needed for the proper function of glutathione peroxidise, an antioxidant that reduces the severity of inflammatory conditions like asthma and rheumatoid arthritis.
- Lean beef contains zinc which is useful in the prevention on damage to blood vessel walls and is also needed for the proper functioning of the immune system & healing of wounds.
- The iron in the meat helps carry oxygen in the blood to all cells and it helps overcome fatigue.
- It has been shown in studies that grazing livestock is higher in Omega-3 fatty acids, reducing the risk of heart disease.
Precautions to be taken
- It is better to eat beef with less fat, because beef contains saturated fat & cholesterol that can increase the risk of heart diseases.
- It can increase the risk of certain cancers.
- The product should be packaged, cooked & stored in an appropriate manor to prevent growth of bacteria and certain diseases from pests
Cooking Tips
- An easy and quick way is to season with ground black pepper, salt and brush the meat with olive oil, and grill.
- Side dishes that go well with beef are salads, roast vegetables and a variation of sauces.
- A classic dish often a favourite in restaurants is steak with a crushed peppercorn coating called ‘steak au poivre’.
- Thinly sliced beef strips with onions and a variety of cut up vegetables makes a great stir-fry. Garlic, fresh basil, lemongrass and chilli pepper can replace the vegetables for an Asian-inspired meal.
- For a light afternoon meal you can toast a French loaf topped with caramelized onions, thinly cut and cooked tenderloin with a variety of peppers to give colour served with a green salad.
- Thinly sliced beef strips with onions and a variety of cut up vegetables makes a great stir-fry. Garlic, fresh basil, lemongrass and chilli pepper can replace the vegetables for an Asian-inspired meal.
- For a light afternoon meal you can toast a French loaf topped with caramelized onions, thinly cut and cooked tenderloin with a variety of peppers to give colour served with a green salad.
