The beef
The point about nutrients
Beef is an excellent source of protein. Its meat contains less than 6% of fats and more than 22 amino acids, of which 8 are essential, iron, zinc and vitamin B. All these elements cannot be produced by our body, and we therefore need to introduce them through the power supply. Thus, 100g of meat constitutes 35-45% of the daily requirement of a 70kg man and 40-50% of the daily requirement of a 60kg woman.
Health
Since beef is partially responsible for building bad cholesterol, don't overdo it. On the other hand, completely eliminating it from one's diet can lead to anemia.
During a diet, don't forget to eat them, because beef proteins promote satiety. Contrary to what is often said, meats such as stew are also good for a weight loss diet (vegetables have absorbed all the fats), as are grilled meats, but don't overdo it!
How to recognize a piece of fresh meat and how to store it?
The quality of the meat varies according to the origin, the age of the animal, the type of farming, and the part of the animal from which it was derived.
The good quality meat is bright red, bright, firm and elastic.
Read the labels carefully, you will find almost everything.
Beef must be stored with care. The meat must be cooked or put in the fridge quickly, but never inside aluminum or in an airtight container. The butcher's card remains the best solution.
Store, freeze, thaw
Store in the refrigerator (2 ° C to 4 ° C)
How long does it last in the freezer
Defrost time in the fridge
Steak
maximum 3 days
10 months
5-6 hours
Hamburger
12 hours
2-3 months
5-6 hours
Raw roast
maximum 3 days
10 months
12 hours
Cooked meat
Up to 7 days depending on cooking
12 months
12 hours
In the microwave: press the defrost button and do not leave the meat for too long (about 8 minutes for two steaks). Then, let the meat rest well (10 minutes) before cooking, or you risk it being tough.
Accompany wine and meat:
- Raw beef (carpaccio or tartare): choose a light red (pinot noir or other).
- Grilled beef: a tannic red wine.
- Stewed beef: a wine that has sunbathed, rich and spicy.
- Generally it is better to serve the same wine used to prepare the meat in the case of braised meat, stew ... So it is also possible to serve a white wine, even if it can surprise you!
Some tricks to finish with a flourish:
- A meat cooked right after it comes out of the fridge will be tough. It is better to take it out first and let it "warm up" slowly to room temperature.
- The thicker the piece of meat, the less strong the grill should be.
- Never prick the meat when grilling, as it risks drying out too much.
- Salt halfway through cooking, to prevent the meat from losing "the moisture" that gives it its softness.
- Do not hesitate to mix different pieces to make stews and meat sauce. The dish will be even tastier.
- To give flavor to a tender roast, at the end of cooking, wrap it in aluminum and let it rest for a few minutes at the opening of the oven. This also applies to a steak. If you let it rest, the heat will penetrate to the heart of the meat: this is the secret of a rare but hot steak!
Discover all our beef recipes.
