Fresh Beef

Consume fresh beef from RedMart in many different ways

Fresh beef has been a part of the human diet right from the early ages. After lamb and pork, beef is the most consumed globally. Some of the choicest roasts and grills are made from minced beef. Most of the beef from the skeletal muscle of the cattle is used in its form just by fragmenting it into parts suitable for the method of cooking. This includes the hanger steak, ribs eye steak, rump steak, sirloin steak, and the filet mignon. Trimmings from these parts, on the contrary, are blended with the beef extracted from the older cattle. They are then minced or ground and used to make sausages for burgers for which sometimes the cattle blood is also taken. 

Other parts of the fresh meat that are edible comprise the offal and the muscles that include the tongue, liver, and oxtail. The thymus and the pancreas of the cattle known as “sweetbread” are often used as toppings on pizzas. The tender testicles and the kidneys of the cattle are utilized as casing within the sausages. The bones of the cattle are slowly boiled in herbs and water to make the stock that forms the basis of numerous sauces in classical cooking. It is extracted from the younger cows known as veal, it is normally used for braising, roasting, and grilling. The meat from the older ones are minced and used to frame the steaks. 

Cooking fresh beef perfectly and deriving the maximum pleasure

Preparing meat requires patience and knowledge about flame and heat and the ways of using them optimally. Grilling it at about 650 degrees Fahrenheit will sear the beef surface perfectly and lend a flavor laden crust to the interior. In Europe and America, it is done over hot charcoal or wood fire referred to as charbroiling or barbecuing or just BBQ. The smoke of the charcoal or the wood lends a special smoky flavor. Broiling large chunks of Angus beef surrounded with potatoes and greens with the source of the heat emanating from the top is the classical way of preparing it. Since beef takes a comparatively longer time to cook shallow-frying is not recommended. 

Fresh beef contains proteins of the highest quality and 14 necessary body nutrients. While generally, meat and seafood are high in calorie content, the leaner cuts of the meat possess the least amount of calories and are suitable for athletes and sportspersons. It can surely be integrated within the roster of eating a balanced diet. The 14 essential nutrients comprise vitamins, linoleic acids, choline, minerals, and fiber within the prescribed limits of the recommended allowances for the diet. Dieticians advice including a small portion of beef once every day as a ready source of protein. So, go for it and delight yourself with so many ways to cook your fresh beef.