8 Beef Myths You Should Stop Believing

Perhaps no other type of meat is used as ubiquitously as beef. In cooking, beef steak, cutlets, minced meat, baked and fried beef with spicy seasonings and sauce are considered very popular dishes.

Perhaps no other type of meat is used as ubiquitously as beef. In cooking, beef steak, cutlets, minced meat, baked and fried beef with spicy seasonings and sauce are considered very popular dishes. It is used for jelly, goulash, stewed vegetables with meat, borscht, kharcho soup. However, misconceptions and myths about a particular meat dish, as well as the need to eat meat in general, are constantly hovering around us.

 

Myth one. Meat is bad for the body

All negative consequences can occur if elementary norms are not followed, as well as the recommendations of nutritionists:

You need to buy beef only in trusted retail chains and from trusted producers. Otherwise, meat dishes can be harmful. Excessive consumption of beef leads to stagnation in the large intestine and can harm it. For 1 time, it is recommended to consume no more than 150 g of beef 3-4 times a week. Roasting beef should take several minutes with a minimum of vegetable fats.

Beef is a dietary meat. It is recommended for regular consumption by adults, children and those who are on a diet.

Myth two. Raw beef may contain disease-causing bacteria

 

Meat spoils in case of gross violation of the technology of slaughtering the animal, butchering and processing the carcass. The beef of a healthy animal is resistant to putrefactive organisms. Chilled meat is covered with a drying crust and prevents the growth of microorganisms on the carcass.

Myth three. Better "steam" beef

Such meat is relevant for 3-4 hours. It is not easy to deliver the meat of a freshly slaughtered animal to the shelves within two or three hours. And therefore, steam beef can rarely be found. And only after about a day, when the meat begins to "ripen", you can eat it. The recommended maturation at a certain temperature and humidity is 2-3 weeks.

Myth four. Beef steak served with blood

 

If they brought you a piece of juicy steak, then only meat juice can be inside it. The philistine phrase "steak with blood" has no basis. Juice is absolutely safe. The pink color is due to the protein myoglobin. If the technology is followed, when slaughtering, the blood leaves immediately and all. The rest drains off during the cutting process. If there is blood on the meat or inside, then a violation of the process has occurred. And this is marriage.

Myth five. Frozen meat is not tasty

This myth concerns mainly freshly purchased beef. If you bought a large piece of fresh meat in a store or market, and you only need a part, then cut it into steaks, wrap it in cling film and put it in the freezer.

Meat, frozen once, after defrosting (best of all, shifting from the freezer to the refrigerator or at room temperature) is not inferior to fresh meat at all.

Myth six. Get fat from meat

 

The fat content of meat depends on the part of the carcass (in a lean piece of fat, only 2%). Fat is necessary because it is involved in maintaining the water and energy balance of our body. The protein found in meat speeds up metabolism and, accordingly, provokes natural weight loss. And the amount of carbohydrates (which make you fat) in meat is only 1%.

Myth seven. Better beef on the market

Sellers in the market have small volumes. Accordingly, there is no expensive equipment and conditions for slaughtering, cutting and storing meat. Large farms will never violate the rules, technologies for raising cattle, as well as meat processing. Namely, they supply meat, including beef, to retail chains. Only if you have a proven farmer, you can safely buy beef from him. So - a market or a store, you choose.

Myth eight. Veal is tastier than beef

 

Judging by the reviews, veal is needed when prescribing a diet or if you have problems with your teeth. To be honest, over time, beef becomes tougher, but along with this, its taste and aroma in ready-made dishes intensifies. And if the animal was raised correctly on good natural feed, the difference is not felt. Veal is softer, more lean, but at the same time less tasty.