Meat of bovine animals, under one year of age is called beef. This is a tasty, low-calorie (only 254 calories per 100 g of product) and very useful meat, if properly prepared. In order to evenly cook it, be cut into pieces weighing less than a pound.
The meat is boiled only half an hour. Steam call beef, not exposed to freezing and got to the counter not more than 12 hours after slaughter. It is possible to define specific milky smell, high humidity and elasticity. Color on cross cut a piece of bright red, juicy, fat, white or creamy-white and elastic. It's almost veal, which is very useful for children and the elderly, so do not spoil this excess product heat treatment.
To store fresh meat longer than 12 hours at a temperature of about 20 degrees is impossible. It can deteriorate. Among lesozagotovitel is believed that the carcass after slaughter should be at least two weeks, "lie down" in the freezer for the meat softer. In spite of this, cooking time is increased after freezing. Young frozen beef should cook after boiling for at least one hour.
The older cow has dark red meat and yellow fat. Purchasing a beef, you have to make sure it's fresh. It is enough to smell it and press your finger on the cross-section of the piece. If the smell does not cause unpleasant associations, and the shape comes back for 2-3 minutes, then that cow or bull scored less than 12 hours ago and not freeze-thawed prior to sale. The meat is cooked about an hour.
Thawed meat should gradually. You can use the microwave or just put in 6 hours at room temperature. You need to cook in salted water for a couple of hours. Before boiling, remove the foam, then reduce heat and cover.
To cook meat you not only in a simple pot. Often used a pressure cooker and a slow cooker in which the products are subjected to heat treatment under pressure. Therefore, the cooking time is greatly reduced. In such household appliances beef is cooked between 30 minutes and one hour. In a microwave oven this process to last about an hour. However, in this case, you should consider the quality and condition of beef.
Young steam beef
The meat is boiled only half an hour. Steam call beef, not exposed to freezing and got to the counter not more than 12 hours after slaughter. It is possible to define specific milky smell, high humidity and elasticity. Color on cross cut a piece of bright red, juicy, fat, white or creamy-white and elastic. It's almost veal, which is very useful for children and the elderly, so do not spoil this excess product heat treatment.
Young frozen beef
To store fresh meat longer than 12 hours at a temperature of about 20 degrees is impossible. It can deteriorate. Among lesozagotovitel is believed that the carcass after slaughter should be at least two weeks, "lie down" in the freezer for the meat softer. In spite of this, cooking time is increased after freezing. Young frozen beef should cook after boiling for at least one hour.
Old steam beef
The older cow has dark red meat and yellow fat. Purchasing a beef, you have to make sure it's fresh. It is enough to smell it and press your finger on the cross-section of the piece. If the smell does not cause unpleasant associations, and the shape comes back for 2-3 minutes, then that cow or bull scored less than 12 hours ago and not freeze-thawed prior to sale. The meat is cooked about an hour.
Frozen beef
Thawed meat should gradually. You can use the microwave or just put in 6 hours at room temperature. You need to cook in salted water for a couple of hours. Before boiling, remove the foam, then reduce heat and cover.
To cook meat you not only in a simple pot. Often used a pressure cooker and a slow cooker in which the products are subjected to heat treatment under pressure. Therefore, the cooking time is greatly reduced. In such household appliances beef is cooked between 30 minutes and one hour. In a microwave oven this process to last about an hour. However, in this case, you should consider the quality and condition of beef.
