Veal – this is the meat of a 4-5 month old calf. It has a much more refined taste than beef and is much more delicate, but from too long heat treatment it can become tough and difficult to chew, due to the fact that it has a very thin layer of external and internal fat.

The tastiest and most expensive meat is the meat of young dairy calves that are fed exclusively with milk. The color of the meat is very pale pink, almost white, its smell is very delicate.

And to the touch, the calf is firm, with a feeling similar to that of touching velvet. The best quality meat from dairy calves is produced on farms in France, Great Britain and the Netherlands.

The cheapest meat is usually from grain-fed calves. Such meat is redder and has a sharper smell.

Beef can be obtained from the meat of animals of both sexes. But the majority is produced by male calves. This type of meat is among the most sought after and is rather a delicacy for most Bulgarians.

The surest way to check how fresh the meat is is to press it with your finger. If it quickly returns to its original shape, it means that it is clean and of high quality.

But if the dent remains – serious mistakes were made during the transportation and storage of the meat.

How is it stored?

Beef is very moist and therefore spoils very quickly. It is recommended to store in a freezer, if possible tightly packed and no more than 2 days.

Nutritional value of 100 grams of beef

• Proteins – 19.7 grams;
• Fats – 2 grams;
• Carbohydrates – 0 grams;
• Water – 78 grams;

Beef is covered only by a thin layer of subcutaneous fat and is therefore among the lowest-calorie foods. 100 grams of it contains 96.8 kilocalories, which allows its safe use as a dietary dish.

Useful properties

The beef contains lipids /1-9%/ and a large amount of proteins /18-20%/. This type of meat is also a source of various vitamins – B3, B1, B2, B5, B6, B9, and minerals such as magnesium, calcium, potassium, sodium, iron, phosphorus, copper.

Calf liver is the richest in iron. The abundance of easily digestible amino acids and mineral substances is the reason why beef is considered the most useful meat. Even during heat treatment, it does not lose its useful properties.

Extractive substances – a distinctive feature of beef, they do not have their own energy value, but they stimulate the formation of digestive juices.

Beef is considered lean meat, as a piece of beef contains less than 1% fat, and in beef trimmings it is only 2.8%.

Medicinal properties

The rich vitamin and mineral composition of veal contributes to the better regulation of the concentration of glucose in the blood. Milk calf meat is beneficial for the health of the skin, mucous membranes, digestive and nervous systems.

Veal contains significantly less cholesterol (105 mg per 100 grams) than lamb and beef. It also contains gelatin, which contributes to better blood clotting.

It is precisely for this reason that the constant consumption of beef is recommended for people suffering from cardiovascular diseases.

Medical experts also advise to include beef in the diet of diabetics, hypertensives and people suffering from anemia.

In this case, it is best to eat the meat with sauerkraut, because the iron it contains is absorbed to a much greater extent in the presence of vitamin C.

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