Beef

Beef is a good source of B vitamins, zinc and iron. Lean cuts are not all that high in fat. Just over one-quarter of lean beef's calories are fat calories. Of that, less than half is saturated.

In many countries, food laws define specific categories of ground beef and what they can contain. In some country, a maximum of 30% fat by weight is allowed in minced beef. Minced beef, including burgers, should be well cooked to prevent food poisoning. However, do not cook meat until charred as charred portion is carcinogenic.

Uses of Beef

Beef is one of the principal meats used in European cuisine and cuisine of the Americas, and is important in Africa, East Asia, and Southeast Asia as well. In the Middle East, lamb is the usual meat preferred over beef.

Beef can be cut into steak, pot roasts, or short ribs, or ground into hamburger. The blood is used in some varieties of blood sausage. Other beef variety meats include the tongue, tripe from the stomach, glands, brain, liver, kidneys and even testicles are also consumed.

Nutrition Chart