Natural beef. Rib steaks | ||
Type of dish:
| 2200 ₽ per 1 kg | |
Beef is the culinary name for meat obtained from cattle. Nowadays according to the data from all over the world, beef refers to one of the most consumed types of meat.
Beef is usually divided into three types, which differ in quality and the possibility to use each of them in a particular dish. The quality of the meat depends on many factors, including the age of the individual from which the meat was obtained, the sorts of meat, how the animal was slaughtered and how it was fed, the environmental conditions in which it lived. All these circumstances have a direct impact on the characteristics of the obtained meat.
If the beef is fresh, properly cut and obtained from a healthy animal, it has a bright color, a pleasant fresh smell, and soft and very light intra-muscular fat. If the animal has been sick, old or grown in inappropriate conditions, the meat will not have at least one of the indicated characteristics.
Among all known types of meat, containing very little fat, beef takes first place on several grounds. The first and foremost criterion is that it really does not have any fat. In addition, the natural beef contains the right protein, which allows nourishing the cells of the human body with oxygen. In this case, the protein contained in fresh beef is easily and correctly absorbed by the human body. Unlike other types of meat, the natural beef has a very high content of trace elements and B and K vitamins. So, there is a lot of iron in the meat, it contains elastin. If men experience a lot of stress, anxiety and great physical activity in their daily life, the consumption of natural beef is very important for them. Regular consumption of dishes made of beef allows a person to recover very quickly, receive all the necessary vitamins, thanks to which the human body can function without failures.
For the steak, they use a cut of meat along the animal’s backbone. The reason is quite simple: firstly, it is soft, because it is obtained from an unstrained muscle tissue, and secondly, it has thin fat veins, which makes the steak even tenderer and juicier.
Beef is usually divided into three types, which differ in quality and the possibility to use each of them in a particular dish. The quality of the meat depends on many factors, including the age of the individual from which the meat was obtained, the sorts of meat, how the animal was slaughtered and how it was fed, the environmental conditions in which it lived. All these circumstances have a direct impact on the characteristics of the obtained meat.
If the beef is fresh, properly cut and obtained from a healthy animal, it has a bright color, a pleasant fresh smell, and soft and very light intra-muscular fat. If the animal has been sick, old or grown in inappropriate conditions, the meat will not have at least one of the indicated characteristics.
Among all known types of meat, containing very little fat, beef takes first place on several grounds. The first and foremost criterion is that it really does not have any fat. In addition, the natural beef contains the right protein, which allows nourishing the cells of the human body with oxygen. In this case, the protein contained in fresh beef is easily and correctly absorbed by the human body. Unlike other types of meat, the natural beef has a very high content of trace elements and B and K vitamins. So, there is a lot of iron in the meat, it contains elastin. If men experience a lot of stress, anxiety and great physical activity in their daily life, the consumption of natural beef is very important for them. Regular consumption of dishes made of beef allows a person to recover very quickly, receive all the necessary vitamins, thanks to which the human body can function without failures.
For the steak, they use a cut of meat along the animal’s backbone. The reason is quite simple: firstly, it is soft, because it is obtained from an unstrained muscle tissue, and secondly, it has thin fat veins, which makes the steak even tenderer and juicier.
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