Beef
Beef is a powerhouse of essential nutrients. It’s naturally rich in muscle-building protein and a rich source of iron for energy and blood making. Zinc helps us fight off infections, while beef’s rich Vitamin B12 content helps keep our brains in shape at any age.
It is bright red in colour with a glossy sheen, Fresh beef shouldn’t ooze blood and it should resume its shape after being pressed. If it lacks resilience and the dent does not rebound, the beef is not fresh.
1 ) Beef Chuck
There are two types of beef chuck can be found in the market – with, or without bone. The bony one usually carries a stronger taste.Since beef chuck usually goes with tendons, its texture is better and softer to undergo stewing. In general, beef chuck is suitable for deep frying, baking and minced.
2 ) Beef Brisket
It is the part of meat in the chest located between fore and rear legs. It can be further divided into chunky butterfly brisket and rib brisket, which is richer in taste. Beef brisket is usually stewed in Asia, such as 5 spiced beef and curry beef brisket, while Western usually using it to prepare corned beef.
3 ) Beef shank
This is the de-boned part of the beef shin. It can further be grouped as golden coin shank and large shank.Golden coin shank is the thinner part of fore legs. It is commonly appear in swirl shape with better mouth feel and richer in collagen level. It is suitable for stewing, double boiling and marinating.Large shank is from the rare legs. It is tougher in texture and thus usually used for soup making.
4 ) Ribs
This is meat that is close to the ribs. It is very satisfying due to the high fat content. Because of so, it is usually baked to reduce the oiliness.Beef ribs are suitable for frying, braising and baking.
5 ) Rib Eye / Loin
This is the juicy and tasty meat located around the rib. The fat is even distributed with a large fat in the middle, which make it also known as snowy beef. It is most suitable for pan frying, baking and barbecuing, although it does not taste a meaty as Sirloin.
6 ) Tenderloin / Fillet
Tenderloin is the meat located at the inner back of a cow. It is the least exercising part and therefore having the best juiciness and less rough in texture of all.
7 ) Sirloin
The meat fibre is tougher than tenderloin but with a higher fat content. It then have a meaty flavour with a chewy texture.
| Nutrition Info | |
| per 100g [Sirloin raw] | |
| Calories | 165 Kcal |
| Protein | 21 g |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Total Carbohydrates | 0 g |
| Sugar | |
| Dietary Fiber | |
| Cholesterol | 65 mg |
| Sodium | 52 mg |
* All above for your reference only *
