Beef is rich in a large number of connective tissue proteins, which are needed to maintain healthy blood vessels, joints, and skin.
The quality of beef largely depends on the feed and the growing conditions of the livestock.
How to choose fresh meat?
- Take a good look at the color of the meat. Ideally, it should be pink or light red. A dark red, brown, or burgundy color is a sure sign of either the older age of the animal or improper slaughter;
- In turn, the too-bright color of the meat should alert you. This means that dyes may be present in it;
- Fat on meat and in layers should be white or creamy. The more yellow and darker shades of fat, the more “adult” the animal were;
- Little trick: when choosing chilled meat, press on it with your finger. If it is elastic (the pressure hole immediately disappears) and does not stick to your hands, you can safely buy such a product;
- No wet meat counters. Better to buy lightly dried meat than wet meat.
Always fresh and high-quality meat can be purchased in the stores of the “UKRPROMPOSTACH” brand network.
Beef tenderloin: how to choose and cook
Since the tenderloin is the most valuable part of the cow, the most resourceful and not the most honest sellers may offer the so-called “false tenderloin” to the inexperienced buyer. The flesh from the inside of the leg or the shoulder blade looks very much like a tenderloin, but in fact, it is tough meat.
A real tenderloin should have a so-called “head” — cone-shaped pieces of pulp at the base on both sides. The buyer can be sold a tenderloin already without a head, on the one hand — more economically, because the meat in the “head” is tougher, but it will be difficult to make sure that the seller is offering exactly the tenderloin. The price can still be high with the cut-off part. There must be a film on the clipping. There will be no film on the false cutouts. Please note that the meat should be loose and have large fibers, as opposed to meat from the leg or shoulder.
A variety of dishes can be prepared from beef. For example, here are some of them:
- beef with pickled onions;
- filet mignon with bordelaise sauce and confit potatoes;
- Wellington beef;
- Chateaubriand with spicy mashed potatoes and foie gras;
- hamburger “Scandinavia”;
- classic roast beef;
- beef stew with dried fruits;
- Breton entrecote;
- beef steaks with fried cherry tomatoes.
The variety of dishes is wide enough for everyone to find an option to their liking. By choosing a quality and fresh piece of meat, you ensure half the success of the finished dish!
Beef neck
The peculiarity of this part of the meat is that it remains very juicy, although it is considered a lean dish (containing a small amount of fat). This property of beef neck allows you to cook a large number of delicious dishes from it, and some of them have a rich history.
The boneless beef neck is perfect for stews or meat baked in a sleeve in the oven. And lovers of outdoor recreation know that very tasty kebabs can be cooked from a beef neck on the bone. Also, do not forget about the first course: the neck is great for rich soups, including borscht. It should be noted that beef neck is very healthy meat containing a large number of valuable proteins and vitamins that the body needs.
Fresh beef tenderloin at “UKRPROMPOSTACH”
A meat products manufacturing company in Ukraine supplies products to supermarket chains in the country. Quality from “UKRPROMPOSTACH” is a well-functioning production scheme that has been successfully operating for over 20 years. A large number of regular customers and a constantly growing number of new satisfied customers give the company an incentive to become even better and offer even better products to consumers.
Today meat from “UKRPROMPOSTACH” can be purchased not only in the country’s supermarkets and butchers but also in the network of its own branded points of sale. Store addresses and a full range of branded products can be viewed on the “UKRPROMPOSTACH” website.
