Beef is an important source of nutrition, such as proteins and minerals. However, beef can also be a source of fat and bad cholesterol. The processing, consumption and conservation of beef can reduce the adverse effects of beef consumption. Beef is a source of proteins, B vitamins and minerals such as zinc, phosphorus, selenium and iron, which are good and important to the body.
Beef also contains various types of fats, especially saturated fats and monounsaturated fats. If you often eat beef, not only the level of protein in your body increases, but also that of fat.
High levels of fat in the body will increase the risk of weight gain and obesity. Foods containing saturated fats, trans fats and cholesterol may increase levels of bad LDL cholesterol. As a result, the risk of atherosclerosis, heart disease and stroke will increase. In addition, it is believed that excessive consumption of red meat, including beef, triggers inflammation that may increase the risk of cancer, such as colorectal cancers, stomach, breast and endometrium.
Healthy ways to conserve, transform and eat beef
It is also important to consider the consumption of beef to be monitored, how to store it and how to transform it. Here are some healthy ways to conserve, transform and eat beef:
Choose the part of the beef with a little fat such as hamstrings, quads, surlonges or size. Choose fresh and clean red beef. Move away from Brown, viscous or dirty beef. We recommend that you consume authentic beef, but not processed meat such as smoked meat, hot dogs or sausages.
Save the ox
Store beef in the refrigerator at 1 degree Celsius or in the freezer at-18 degrees Celsius immediately after purchase. If stored in the refrigerator, raw beef should only be kept for one or two days. Although cooked beef, can last from three to four days. If stored in the freezer, raw beef can last up to three or four months, while beef is cooked between two and six months. Keep the beef in a clean, well-closed container. If you want to melt frozen beef, put it in the refrigerator to prevent bacterial growth.
Before and after handling beef, do not forget to wash your hands for at least 20 seconds with clean water and SOAP, so that the bacteria present in your hands do not spread. Use a different knife and cutting board when processing beef so that bacteria do not spread to other food ingredients. Remove the grease from the meat before cooking, especially if you want to make soup or stews. If you want to cook beef, it is recommended to cook it or boil it, not to fry it. If you fry them, use healthy oils for the heart, such as sunflower oil, canola oil, soy oil or olive oil. Cook the beef in a frying pan, an oven or water at least 71 degrees Celsius to kill the bacteria.
Consumption of fibrous vegetables that can help reduce the absorption of cholesterol after the consumption of beef. Limit your intake of iron-rich beef if a doctor gives you iron supplements. This is to avoid excess iron in the blood. As above, you can eat a beef menu without worry. In addition, apply a balanced diet and exercise regularly to keep your body healthy.
Precise advice for the treatment of beef
- Do Not Cook Right Away
Chief Stefu suggests not to cook directly the meat that has just been cut. Cows, usually cut in a State where the meat is still tense. Thus, when processed directly, the meat will tend to be more difficult. “The meat can be left alone for several hours before being transformed or boiled. ” obviously Stefu Chief when contacted detikFood
- Clean The Meat
Each type of meat has different characteristics. How to clean it is also different. According to Chief Ragil, avoid cleaning goat meat with water. “Avoid cleaning goat meat with water, as water can make the meat smell stronger. How to clean it can be dried slowly using a cloth or paper towel. Only after boiling the sheep for a while, so that the remaining dirt and blood are evacuated naturally “says Chief Ragil to detikFood.
- Add Spices
Spices play an important role in the aroma of meat. Especially goat meat, which has a strong aroma. According to Chief Stefu, the sheep or beef should be boiled 2 to 3 times. Just enough to boil, the water is replaced again, so the dirt and residual blood are clean. “To make it more fragrant, I usually use slices of ginger to boil the meat. But it is also suitable for cooking. For example, I want to make meat soup, usually with ginger, nutmeg or clove. can be boiled with orange leaves, greetings, cinnamon and other “, said Chief Stefu. “If I often add salt to the meat before boiling or transforming it. The meat has no bland taste, “he added.
- To Ensure That The Meat Is Not Hard
“The way to make the meat hard and odorless lies in the method of cutting. Especially if it is local meat, so do not consume a lot of water for cooking, “explained Chief Ragil. While Chief Stefu has an easy way to avoid hard meat. “For the meat sacrifice, we do not know how old it is. So most of the beef or mutton is cooked a little hard “, suggested Chief Stefu using papaya leaves. “To ensure that the meat is not hard, you must first wrap the pieces of meat with papaya leaves and let it rest for a while. The SAP of the papaya leaves will absorb the fibers of the meat and won’t make the texture hard. the taste of meat, “explained Chief Stefu.
- Use Of Fire
According to culinary expert William Wongso, there is a fundamental and essential thing when cooking meat. This is the level of fire when cooking meat. “The more intense the fire, the faster the meat will be destroyed. Most people are impatient, so the fire is lifted. Although this is the main reason why the texture of the meat is destroyed, the spices are less invasive, “said William Wongso at detikFood. He suggested reducing the heat of the stove once the meat started to change color. In addition to the texture of the meat becomes softer and not destroyed, small fires also penetrate the spices into the meat, to clear the aroma of a fragrant dish.