Question 1

How much beef should you consume per week

Accepted Answer

In general, it is recommended to consume meat, including beef, in moderation. Health authorities recommend limiting the consumption of red meat, including beef, about 3 portions per week. Health authorities also recommend varying protein sources and eating more fruits, vegetables, whole grains, low -fat dairy products.

Question 2

What are the nutritional intake of beef

Accepted Answer

- Beef is an important source of protein, which is essential for the growth and repair of tissues, as well as for the production of antibodies and enzymes. The proteins contained in beef are of high quality because they contain all essential amino acids. - Beef is an excellent source of iron, which is essential for the production of hemoglobin, a protein contained in the red blood cells which transports oxygen in the body. The iron contained in beef is particularly well absorbed by the body. - Beef is an important source of zinc, which is an essential mineral for growth, fabric repair and insulin production. The zinc contained in beef is particularly well absorbed by the body. - Beef is an important source of vitamin B12, which is essential for the production of red blood cells and for the health of the nervous system. People who do not consume animal products can have vitamin B12 deficiencies. - Beef is also a source of niacin, vitamin B6, riboflavin and phosphorus.

Question 3

What are the substitution food for beef

Accepted Answer

- legumes (lentils, chickpeas, etc.), nuts and seeds (such as flax seeds, chia, etc.), cereals (such as quinoa, seitan, tempeh) and vegetables ( As mushrooms) are vegetable protein sources that can replace beef in meals. - There are many plants based on plants such as vegetarian steaks, vegetarian burgers, vegetarian sausages, which are made from different combinations of vegetable proteins such as soy proteins, peas or legumes. - Fish and seafood are alternative protein sources to beef. - Eggs are also a source of protein that can replace beef in meals.

Question 4

What are the different pieces of beef

Accepted Answer

- Mignon net: this is one of the most tender pieces. It is located inside the chest, next to the bone. It is generally served in thin slices and is often used for grilled steaks. - False-Filet: It is a tender piece that is just under the back of the animal, it is cheaper than the cute net and is generally used for grilled steaks or braise recipes. -Baby: it is a flat piece which is under the false-feet, it is thicker than the false-feet and less tender, it is generally used for grilled steaks or braiser recipes. - Embole: it is a flat piece that is under the filet mignon, it is thicker than the cute and less tender net, it is generally used for grilled steaks or braise recipes. - Tab: It is a flat and tendon piece that is under the bib, it is generally used for braise or marinated recipes because it is less tender. - Roast: Beef roasts are thicker pieces that can be cut from different parts of the animal, such as the chest circle, the back of the back, the rare. They are generally used for roasts, pot-au-feu, stews or soups. - Aiguillette: it is a flat and tender piece that is in the animal's abdomen, it is generally used for grilled steaks or braise recipes.

Question 5

What are the wines that agree the most with beef

Accepted Answer

There are many wines that go well with beef because of their richness and their complexity. Here are a few; -Bordeaux wines: Bordeaux wines, such as Médoc, Pauillac, Saint-Estèphe, Saint-Julien and Pomerol, are often considered ideal accompaniments for beef because of their complexity and their tannicity. - Burgundy wines: the red wines of Burgundy, such as the Gevrey-Chambertin, the Chablis and the Pommard, have aromas of red fruits and finely melted tannins which agree perfectly with beef. -Côtes du Rhône wines: Rhône Côtes de du Rhône wines, such as Côtes-du-Rhône, Châteauneuf-du-Pape and Gigondas, have aromas of red fruit and firm tannins that go well with beef. - Napa Valley wines: Napa Valley's red wines, such as Cabernet Sauvignon, Merlot and Zinfandel, have aromas of red fruit and firm tannins that agree well with beef.

Question 6

What are the cheeses that agree the most with beef

Accepted Answer

There are many cheeses that can agree with beef because of their flavor and texture. Here are a few; - Hard cheeses: Hard cheeses such as county, Gruyère, Beaufort, Parmesan and Pecorino have a strong flavor and a crunchy texture that can help soften meat and improve its taste. - soft cheeses: soft cheeses such as Roquefort, Gorgonzola, Stilton and Auvergne blue have a powerful flavor and a creamy texture that can help soften meat and improve its taste. - Plawl cheeses: parsley cheeses such as Roquefort and Auvergne blue have a powerful flavor and a creamy texture that can help soften meat and improve its taste.

Question 7

How to keep beef

Accepted Answer

Here are some tips for keeping beef: - Buy fresh beef from a trusted butcher. - Keep beef in the meat compartment of your refrigerator, or in an airtight bag. Fresh beef can be kept in the refrigerator for 2 to 3 days.

Question 8

How to freeze beef

Accepted Answer

-To freeze beef, wrap it in aluminum foil or plastic film carefully, or put it in an airtight plastic bag. -To thaw the beef, remove it from the refrigerator and place it in the refrigerator for a few hours.

Question 9

How to choose beef

Accepted Answer

The meat should be dark red on the outside and bright red inside. Avoid meat that is gray or brown. Marbride is the fat that is present in meat. A good marbry will make the meat more tender and tasty. However, too many fat can give heavy meat. Look for a uniform marbride. The meat must have a pleasant and fresh smell. If the meat has an unpleasant or rancid smell, it is no longer fresh. The meat should be firm to the touch, but not too hard. Avoid meat which is too soft or which has hard zones.

Question 10

How to keep beef

Accepted Answer

To keep beef, it is recommended to place it in the refrigerator at a temperature of 0-4 ° C. The meat can be kept for a few days in the refrigerator. If you want to keep meat longer, it is advisable to freeze it. To freeze beef, it is important to remove the air from the packaging to avoid freezing burns and place it in the freezer at a temperature of -18 ° C or lower.

Question 11

How to cook beef

Accepted Answer

Beef is popular meat that can be cooked in many ways, like grilled, roasted, braised or cooked in the pan. A popular recipe is the Wellington beef fillet, where the net is wrapped in puff pastry with foie gras and mushrooms, then baked in the oven. Another option is the Burgundian beef, where the meat is simmered with red wine, vegetables and herbs, for a rich and tasty flavor.

Question 12

What are the varieties of beef

Accepted Answer

There are many varieties depending on the age of the animal, its race, its diet and its farming method. Some of the most common beef varieties include angus beef, wagyu beef, kobe beef, Charolais beef and hereford beef. Each of these varieties has a different texture, flavor and tenderness depending on its nutritional profile and its farming mode. The most common beef cuts include steak, roast, net, burger and ribs.

Question 13

What dishes go well with the taste of beef

Accepted Answer

Beef is a meat rich in flavors that goes well with a variety of dishes. Classic accompaniments for beef include roasted potatoes, green vegetables, cream spinach and wild mushrooms. Spicy sauces and spices such as black pepper, thyme and rosemary are also popular choices to enhance the flavor of beef. Tannic red wines, such as Cabernet Sauvignon and Merlot, marry well with beef.

Question 14

What are the benefits of beef meat

Accepted Answer

Beef is rich in protein, iron, zinc, selenium, B12 vitamins and conjugated linoleic acid (CLA). CLA is a healthy fatty acid for health, which can help reduce inflammation, improve cardiovascular health and reduce the risks of certain cancers. However, beef can also be rich in saturated fat, so it is recommended to choose lean cuts and limit the consumption of red meat as part of a balanced diet.

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