Meat

& nbsp; Beef contains nutrients and is a valuable source of & nbsp; squirrel , contains & nbsp; B vitamins required for the organism . Beef is used in & nbsp; < span style = "font-size: 10.5pt; line-height: 115%; font-family: 'Arial', 'sans-serif'; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; color: windowtext; background: white; text-decoration: none; text-underline: none; "> fried , & nbsp; boiled , & nbsp; braised , & nbsp; smoked & nbsp; form, is part of many dishes, is used for making & nbsp; minced meat & nbsp; and other meaty & nbsp; semi-finished products . It is used to prepare & nbsp; broths & nbsp; and & nbsp; soups .

Lamb & nbsp; & ndash; the favorite meat of the peoples of the East, where, in addition to the famous dairy lambs, the meat of young castrated rams or sheep not older than 3 years is valued; it is light red in color with white, firm fat. If the lamb fat flavor is unattractive to you, remove it carefully.

Counter fillet is the highest grade of meat and differs in that that the fat content in it is significantly lower than in other types of beef. Due to the low percentage of fat, the fillet is very rich in proteins and is often used in the preparation of sports nutrition products. The counter-fillet meat contains vitamins: B6 , B2, B1, B5, PP, B9, E. Chemical elements: zinc, molybdenum, copper, iodine, fluorine, iron, sulfur, manganese, chlorine, potassium, cobalt, phosphorus, magnesium, nickel, sodium, calcium, chromium.

The history of filet mignon began in France. In French, it is a graceful little piece. It is prepared from the thinnest edge of the beef tenderloin and is almost never served with blood. The name of the dish in the literature was first mentioned in the book `` Four Million '' O. Henry in 1906.

Ribeye is Dostoevsky in the world of steaks, an undeniable classic that anyone interested in meat culture is familiar with in one way or another. In the language of butchers, ribeye means edge on rib, the meatiest cut from the front of the carcass. Ribeye steak consists of one large muscle, and several smaller ones. Having examined it, you will notice thin layers of fat, reminiscent of a pattern on marble - hence the classification of meat by "marbling". Corn-fed Ribeye Prime is suitable for lovers of real steaks with a distinct meaty flavor.