John Myers
Next to pork, beef is one of the most popular types of German cuisine. The different muscle parts of the beef are served whole (as roast beef), in slices (as steak), or finely sliced (as goulash).
Origin
Already before the 9th millennium BC. the rearing of cattle took place. Since then man has bred a number of different breeds of cattle throughout the world. Labeling of beef, from which the origin can be identified, is now mandatory for all member states of the EU. It must also be on the individual parts of the cattle. In the case of disassembled small pieces or loose goods for sale at the meat counter, this labeling is carried out on the sales packaging. The information must be clearly visible.
Season
Beef is available all year round.
Taste
Beef has a strong flavor. The fat content of the meat is decisive for this, since fat is a flavor carrier.
Use
Beef enriches the menu with a variety of preparation methods. Depending on the meat part, it is suitable for cooking, stewing, or roasting. Beef tastes e.g. B. as goulash, pot roast such as the Swiss beef pot roast Brasato, or the French classic Boeuf BourguignonBoeuf Bourguignon, as soup meat, roast beef, steaks or as a minced dish.
Storage
When purchased, the beef should smell fresh and be bright red in color. The meat should also be elastic. Freshness test: When the meat is pressed in, the bruise should quickly recede. Beef must be stored in the refrigerator covered with foil. The more the meat is minced (e.g. minced meat, goulash), the shorter it can be stored.
Nutritional value/active ingredients
The ingredients in beef contribute to a balanced diet. Because the meat provides valuable protein, valuable minerals such as iron, which supports the normal formation of red blood cells and the blood pigment haemoglobin, as well as zinc and phosphorus and the B vitamins niacin, B2 and B12. Zinc is responsible for maintaining normal skin, phosphorus – like vitamins B12 and B2 – contributes to maintaining normal energy-yielding metabolism, and niacin to normal functioning of the nervous system.
