Why eat beef, beef is white like fatty meat

Beef is not white and fatty, beef is red and more firm. The main reason for eating beef is that beef is rich in nutrients and can provide a variety of essential nutrients to the human body.

Nutritional value of beef.

1.Beef is rich in sarcosine: Beef is high in creatine than any other food, making it especially effective for building muscle and strength. In the first few seconds of training, sarcosine is the source of muscle fuel, and it can effectively replenish adenosine triphosphate.

So that the training can last longer.

2.Beef contains vitamin B6

The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immunity and promote protein metabolism and synthesis, which can help your body recover after intense training.

3.Beef contains carnitine: Chicken and fish contain very low levels of carnitine and sarcosine, but beef has high levels. Carnitine is mainly used to support the metabolism of fats, producing branched-chain amino acids.

It is an amino acid that plays an important role in the growth of muscle in bodybuilders.

4.Beef contains potassium and protein: Potassium is a mineral that is relatively lacking in the diet of most athletes. Low levels of potassium inhibit protein synthesis as well as growth hormone.

and thus affect the growth of muscles. Beef is packed with protein: 4 ounces of lean tenderloin yields 22 grams of top-notch protein.

5.Beef is low in fat from linoleic acid**: Beef is low in fat but rich in bound linoleic acid, a potential antioxidant that can effectively combat tissue damage caused by sports such as weightlifting. In addition, linoleic acid acts as an antioxidant to maintain muscle mass.

6.Beef contains zinc and magnesium: Zinc is another antioxidant that helps synthesize protein and promote muscle growth. Zinc works with glutamate and vitamin B6 to boost the immune system.

Magnesium supports protein synthesis, builds muscle strength, and most importantly, boosts insulin.

Anabolic efficiency.

7.Beef contains iron: Iron is an essential mineral for hematopoiesis. In contrast to the meagre amount of iron found in chicken, fish, and turkey, beef is rich in iron.

8.Beef contains alanine: Alanine works to produce sugar from the proteins in the diet. If you're on carbohydrates.

Alanine provides the muscles with the energy they need to relieve the deficit so you can continue training. The biggest benefit of this amino acid is that it frees the muscles from the burden of supplying energy.

9.Beef contains vitamin B12

Vitamin B12 is essential for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin B12 boosts the metabolism of branched-chain amino acids, which provide the body with the energy it needs for intense training.

In moderation, beef is a strongly acidic food. It's not good to eat too much.

It's been in the fridge for too long.

Fresh beef will be more or less white after being thawed in the refrigerator, and the longer it is stored, the whiter it becomes.

Because a large amount of amino acids contained in beef are broken down at low temperatures, they react with the protein of the beef, so that the protein is revealed. Originally, the protein was colorless, so the reaction turned white.

Solution: Wrap it in plastic wrap and put it in the refrigerator.

One may be adulterated. The second is that you have eye problems.

Some beef looks like pork, which should be a matter of parts, and some cattle parts are lighter in color. The shredded meat of beef also looks thinner, similar to pork.

The beef is light in color like pork, and it is likely that it has encountered fake beef.

Usually fresh beef is darker in color, and the overall color is roughly dark red. However, the color of fake beef is lighter, because there is no beef ingredient in it, and even if it is processed and colored by special means, it will not be as natural as real beef. The beef tendon of real beef is tightly embedded in the meat, which is a relatively normal texture, while fake beef does not necessarily have such a texture.

Precautions for beef purchases

1. The older the cow is, the darker the color, the fresher and brighter the red, and it will turn brown after a long time.

The color of beef is affected by factors such as age, hygienic conditions of slaughter and processing, storage and processing conditions, muscle parts, and time of exposure to air. Normal beef is bright red in color. The older the cow gets, the darker the color, from light white to red and dark red.

Beef changes color when it comes into contact with oxygen in the air. When fresh meat is placed in the air, it will start bright red, and after about 30 minutes, the color will deepen and turn purple, and over time, the color will turn brown again, and this change will be reversed in a short time, that is, the meat color will also turn red. However, if it takes too long, the surface of the meat will deteriorate, and the meat will turn brown.

2. The general order of old and tender is: legs, neck, chest, back, and waist.

The tenderness of beef refers to the tenderness of the meat when eaten, and the quality of the texture. It is determined by the structural properties of proteins in the muscles. It is affected by the breed of cattle, age, muscle parts, slaughter processing methods, etc.

Generally, high-quality beef cattle breeds such as Luxi cattle, Qinchuan cattle, Jinnan cattle, Nanyang cattle, and Yanbian cattle in China are of better quality.

The white part of the brisket is fat, and the brisket with fat tastes better when eaten. Beef brisket refers to the meat with tendons, meat, and oil flowers, that is, the soft muscles of the cow's abdomen and near the ribs, and the meat in many parts of the cow's body can be called brisket. Beef brisket is great for stewing, and everyone can use it to make delicious dishes at home.

Tomato brisket preparation:

Before making, clean the tomatoes, carrots, onions, and celery, cut the carrots into chunks, cut the onions into slices, cut the celery into large sections, make a cross on the tomatoes with a knife, and put them in boiling water to scald, so that the skin of the tomatoes can be easily removed, and the tomatoes are cut into small pieces and put in a bowl for later use; Clean the green onion, ginger and garlic, cut the green onion into segments, cut the ginger into slices, and crush the garlic.

Clean the brisket and cut it into pieces, then put it in the pot, add an appropriate amount of water to the pot, put in the green onion and ginger slices, boil the brisket, skim off the foam in the pot, take out the beef, and pour the soup into a large bowl for later use.

Add butter to a clean pot, wait for the butter to melt, stir-fry the carrots, onions, celery, and garlic herbs over high heat, after stir-frying the aroma, put the beef brisket into the pot, stir-fry for a while, pour the soup in the large bowl into the pot, if the soup can not be passed the brisket, add an appropriate amount of boiling water, and then put the rice wine, salt, sugar, pepper, bay leaves and cinnamon in turn, boil over high heat, and then turn to low heat and boil for about an hour.

Add a small amount of butter to another pan, wait for the butter to melt, add the tomato cubes, stir-fry vigorously to fry the juice of the tomatoes, then pour the tomato juice into the pot where the brisket is placed, cook over medium heat for 15 minutes, wait until the soup is sticky, and then it is ready to come out.

Tomato brisket is not only sweet and sour, the meat is soft and rotten, but also has high nutritional value. Beef brisket contains enough vitamin B6, which can help everyone enhance immunity and promote protein metabolism and synthesis; Tomatoes contain vitamins and minerals that have a protective effect on the cardiovascular system, which can reduce heart attacks.