Beef is Culinary name

"Protein is the most obvious nutrient in beef that can benefit anyone who is training."

Beef: is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in the Cuisine. Beef packs some serious protein and other vital nutrients. But the buyer should still beware. Choose the right cut and you've got a high-octane muscle food; choose the wrong one and you could be sending your buff-to-blubber ratio in a downward spiral.

Beef doesn't contain just any run-of-the-mill protein. It boasts an impressive collection of the nine essential amino acids and has a high biological value, which means it's very digestible and usable by the body. Beef's nutritional virtues extend well beyond protein. Beneficial minerals in beef include the antioxidant selenium, highly absorbable iron and immune-boosting zinc, riboflavin, niacin, pantothenic acid. Several of these micronutrients are involved in energy metabolism and help the body utilize sources of fuel such as carbohydrates and fat.

Beef is graded based on its leanness, how it tastes and the age of the animal when it meets its maker. Yes: that steak or beef burger contains more fat than your good old skinless chicken breast. But some saturated fat is necessary for maintaining testosterone levels. A good indication of fat content is the color of the meat; deeper red meats are often the leaner varieties.

Unfortunately, small farms where cows are free to graze on grass at will are rapidly being replaced by large corporate operations housing thousands of head of cattle that are fed grains. Yet small, family-owned cattle farms tend to be better for the environment and cows alike, and the beef they produce may be tastier and better for your health.

Snack food fads come and go, but beef has been something people have been making for thousands of years before commercialism even existed! We love Beef but many people try not to have it very often. As everybody know spicily how is in diet that eating Red-Meat isn’t healthy. Today the recommendation to try reduce consuming Red-Meat only once a week should be OK … I guess. There is nothing better than homemade and it's YUMMY!!!! Should We All Be Vegetarians? "Vegetarians don't live longer, they just look older"; and "If animals weren't meant to be eaten, then why are they made out of meat?" For my generation of unquestioning meat eaters, dinner is something the parents put on the table and the kids put in their bodies.

Grilled Beef Salad is one of my most favorite dishes and this particular dish has become my signature dish. Almost every time I hosted dinner parties at home, my mates always asked for it.

Kobe Beef: is one of top grade beef in the world. Japanese Kobe Beef is well marbled and very tender. Japanese Kobe Beef is raised in Hyogo prefecture. Japanese Kobe Beef is from Tajima-ushi. Fed on natural feed such as barley, wheat bran, and grass, and good water in Tajima region, which meet special criteria, become Kobe Beef. The beef must be ranked in Grade A -by Japanese Association of Meat Ranking. Kobe Beef usually costs over $100 per pound in Japan

The Story of Certified Hereford Beef: Hereford cattle have long enjoyed a reputation for producing truly great tasting beef. It started when innovative farmers in early 19th century America began importing the red-bodied, white-faced cattle from Herefordshire, England to breed to their dairy based stock in order to “beef up” the quality of future generations of cattle. Always known for hardiness and adaptability, the breed flourished with the Westward expansion of America, adding much needed weight and flesh to the native Texas Longhorns.

Link: Hereford beef

Angus is the original name of the breed as developed in England/Scotland. For some time prior to the1800 Century, there had been cattle without horns in these areas and were called Angus doddies.

In U.S.A. they are usually referred to simply as Angus or Black Angus Black Angus are the most popular beef breed of cattle in the United States Angus beef is of higher quality than beef from other breeds of cattle.

Link: Angus beef

Galloway: A cattle inspires many questions about their origins. They are familiarly known as 'Belties' among breeders of the animals. Though references to 'sheeted' cattle occur in literature and art as early as the 11th Century, Galloway's first recorded during the 16th Century in the former Galloway district of Scotland, Galloway's sets them apart from every other breed, and they being derived from the original British polled cattle of antiquity. The Beltie as a beef animal produces exceptionally lean and flavorful meat.

GALLOWAY BEEF: Galloway is one of only a handful and testy of beef breeds not dairy or draft. Galloway's "tender and juicy" beef in the year 1530.
That tradition of beef production has enabled the breed to capture some of the most competitive carcass competitions in North America. Commercial producers, feeders and packers note how the breed "fattens from the inside out," depositing desirable marbling - taste fat - in their rib eyes long before they reach undesirable levels of cover, or waste fat - a rare, and highly sought-after characteristic.
Galloway carcasses are moderate in weight, yet percent yield and percent retail product exceed their heavier counterparts of other breeds. Galloway cattle have low levels of wasteful internal fat - fat that surrounds the kidneys and heart and lines the pelvis. Their carcasses are well-marbled with large rib eyes. It is often said that Galloway beef has a distinctive eating quality, superior to other breeds.

Link Galloway beef

Charolais: Near the reign of Burgundy on rolling hills and valleys of Charolais and Bryonies are home to a breed of cattle known throughout the world for the quality of its meat. The town of Saint Christophe is at the heart of this cattle farming region, and its Thursday morning livestock market is a big local event. Troisgros has always known how to showcase this exceptional beef, marbled without being fatty and extremely tender. With such dishes as Steak with Melted Shallots, Beef 'Fleurie' with Marrow, and Poached Sirloin with Porcini Mushrooms and Chinese Vermicelli, each of the three generations has made Charolais beef its own. The white Charolais cattle are a hallmark of the Burgundy landscape, particularly in the south around Charolles and St-Christophe-en-Bryonies.

Link Charolais beef

Recipes: Boeuf Bourguignon

Preparation begins two days ahead of serving and while this dish takes time to prepare, it is well worth the effort. It freezes well, so we have made a large quantity with this in mind.

Ingredients

2.5 kg -stewing beef, trimmed and cut into cubes

Salt and coarse ground pepper – 1½ tabs each

½ cup plus 3 tabs oil

500 gm -carrots peeled and sliced

6 medium onions, peeled and cut into eighths

4 cloves garlic, peeled and chopped

1 bouquet garni – fresh thyme tied with bay leaves and parsley stems

2 bottles of red wine

2 liters beef or veal stock

Tip: Kneaded butter made with 90 gm flour and 90 gm butter

For the garnish:

2 tabs oil

500 gm (1lb) smoked bacon –slices cut into strips

30 – 40 baby onions, blanched and peeled

500 gm (1lb) mushrooms, quartered if large

Fresh parsley, finely chopped

Preparation:

Toss the beef with generous amounts of salt and pepper; combine with 3 tabs of oil, carrots, onions and garlic in a large, non-reactive bowl. Toss the ingredients with the bouquet garni and add the red wine. Cover the mixture and refrigerate for 1 to 2 days, if possible, stirring from time to time.

Drain the marinated meat and vegetables and reserve the liquid. Separate the meat from the rest of the ingredients and dry the pieces of meat with paper towel.

Heat a very large, heavy-bottomed casserole over high heat with the ½ cup of oil for 3-4 minutes, or until the oil begins to smoke slightly. Sear the meat, in small batches, until well browned on all sides. Set aside the meat.

Remove the bouquet garni from the vegetable mixture. Add the marinated vegetables to the casserole and cover with a tight fitting lid. Reduce the heat to medium and cook until the vegetables are tender, stirring occasionally, about 10 minutes.

Preheat the oven to 230C. Return the reserved meat to the casserole and add half the stock, the reserved wine marinade and the bouquet garni. Bring the mixture to the boil over high heat, skimming off any impurities that rise to the surface. This could be 2 cups.

Place the uncovered casserole in the oven, on the lowest possible shelf for ½ hour. Reduce the temperature to 175C. Add remaining stock. Cover and continue to cook, stirring occasionally, until the meat is tender, about 2 hours.

In the meantime, heat a large, heavy-bottomed and deep sided pan over high heat with the remaining 2 tabs oil. Add the bacon and cook until crisp. Drain and set aside the bacon. Add the onions to the pan and cover. Cook until the onions are translucent and begin to brown evenly. Add the mushrooms and cook, uncovered until the mushrooms are tender. Return the bacon to the mixture and reserve.

When the meat is tender, remove the casserole from the oven and place on a medium heat. Remove the bouquet garni and discard. Stir in the kneaded butter mixture, small amounts at a time, until the sauce is nicely thickened. Add the reserved garnish mixture, and reduce heat to a simmer for 15 minutes.

Sprinkle with chopped parsley before serving.

Beef Burgundy is usually accompanied by steamed or boiled potatoes but it is also delicious with wide, flat noodles.