Beef is the culinary name for meat from cattle, particularly skeletal muscle. Beef is a source of high-quality protein and essential nutrients. The quality of beef depends on many factors each of which requires the special farmer’s attention. So the most important factors are the age of the animal, types of forage, absence of chemical additives and antibiotics in it, as well as the way they slaughter the animal. The latter strongly influences the gustatory qualities of meat, because according to some gourmets, if the animal has been under severe stress during the slaughter, it negatively influences the taste of the obtained homemade product.
Experts in meat generally identify three types of beef. The superior quality type is breast part, rib and sirloin. The class I type is chuck, the class II type is shanks.
Veal, meat of calves, is always appreciated much higher than beef. The veal is tender, flavorful, healthy, dietary meat, necessary for proper nutrition.
Beef of high quality must have beautiful red colour, fresh smell, and marbling. The meat must be elastic, return to its original form after pressing it.
Domestic beef contains a huge amount of useful vitamins, various elements that are necessary for healthy and proper human nutrition. So, the beef sirloin contains a lot of mineral salts, cobalt, iron, phosphorus, zinc. Beef is the most valuable source of the proper proteins, which are almost completely absorbed by a human body. As for the vitamin B12, which is abundant in fresh beef, it helps the body, even weakened by diseases, to absorb iron effectively even from other food.
Western doctors prescribe beef for those who suffer from excessive cholesterol, because domestic beef effectively influences the composition of blood, helps it to regenerate and receive useful substances from different products.
We will deliver our farm products in Moscow and the Moscow region. Average steak weight: 2.1 kg.
