Health & Life

The Meat Seller Reveals: The Most Valuable and Delicious Part of a Cow, Only 2 Pounds per Animal

Cows have a delicious but little-known part.

20 February, 2024

130

Beef is one of the most nutritious meat groups, which is why the price of beef is usually higher than other meats. Especially fresh beef has a rich red color and is high in protein, lipids, vitamins (such as vitamin PP, vitamin B6, vitamin A, B12, etc.).

In addition, beef is also very rich in essential minerals for the body such as magnesium, zinc, iron, selenium, calcium, copper, phosphorus, etc.

However, the nutritional value of each portion of beef is different, as different cuts of meat require proper processing to preserve the nutrients and create the most delicious and suitable dishes.

We are all familiar with parts like beef shoulder, beef brisket, beef sirloin, beef ribs, beef belly, tenderloin, rump steak, hip meat, etc. However, in cattle, there is a very delicious part that few people know about, which is beef kidney (beef liver).

When shopping at supermarkets or markets, beef kidneys are rarely widely available for sale, and most people will choose to buy lean meat instead. But many discerning eaters will search for beef kidneys to cook because they find that beef kidneys have a more delicious taste compared to lean meat.

Due to the larger size of cattle compared to other livestock species, beef kidneys are also larger than pig or sheep kidneys. In general, beef kidneys are large in size and look like a bunch of grapes.

It should be noted that the kidney is the detoxifying and excretory organ of animals, so it needs to be properly processed before consumption. We need to clean the beef kidney thoroughly, carefully remove the connective tissue, and then marinate it before cooking by stir-frying or grilling. Although the taste of cooked beef kidneys is very delicious, they have a strong odor. If not handled properly, they can leave a pungent smell on cutting boards.

Beef kidneys do not have medicinal or healing effects, but they have rich and varied nutritional value. They are rich in protein, vitamins A and B, iron, zinc, selenium, etc. Protein is a daily requirement for the human body, vitamin A can reduce rough skin and dry eyes at night, and the abundant iron ions in beef kidneys can alleviate anemia.

However, beef kidneys contain a lot of cholesterol, so people with cardiovascular diseases and cerebrovascular diseases should consume them as little as possible. In addition, animal organs contain a lot of purines, so people with gout, high uric acid levels, and abnormal kidney function should also avoid consuming them. Only when beef kidneys are consumed scientifically and in moderation can they contribute to enhancing health.

In addition, here are 5 delicious and nutritious parts of cattle that ladies can refer to:

Pork belly: The pork belly is a part taken from the belly of the cow, with alternating layers of lean meat and fat, soft and fatty meat suitable for grilling, stir-frying, or hot pot. In addition, if it includes cartilage, it can be used to make braised dishes that many people love.

Beef shank: The meat in the beef shank region, also known as the leg meat, is divided into two parts: the front leg meat and the rear leg meat. The smaller part located in the front leg is called the “flower” part, and the part between the tenderloin in the back leg is called the “turtle” part, which is softer than the “flower” part.

Usually, this meat is best suited for braising, boiling, steaming, or cooking soups to preserve the natural deliciousness of the beef shank.

Beef round: The beef round is very suitable for braising and salting. The meat in the beef round includes both lean meat and tendons. When cooked until tender, it is called “lam” and has a tender and crispy texture that is extremely fresh and delicious. You can use the beef round to cook pho, or use it to make braised or stir-fried dishes, both of which are very appealing.

According to nutritionists, the beef round contains a very high amount of nutrients, with 100g of beef round containing 21g of protein and 155 calories, making it suitable for making nutritious dishes for your family.

Chuck tender: The chuck tender is the meat between the shoulder blade, armpit, and the front body. This part of the meat is quite tough, so to make the chuck tender the most delicious, chefs often use it to make braised dishes or grind the meat to make delicious and attractive beef balls. The chuck tender can also be processed into soft-packed dishes, which is why it is loved by many.

Beef sirloin: The beef sirloin is the part with the most tender meat of the cow, and each cow only has a small amount of it. This part of the meat is almost fat-free, so it does not cause obesity and is suitable for dieting.

Frequently asked questions

The tenderloin, which is located in the loin section, is considered the most valuable and delicious part of the cow. It is a tender, lean cut of meat that is highly prized for its flavor and texture.

On average, only about 2 pounds of tenderloin can be obtained from each animal, making it a rare and expensive cut of meat.

Tenderloin is versatile and can be cooked in a variety of ways, including grilling, roasting, frying, or broiling. It is often served as steaks or roasted whole and then sliced.

Tenderloin is known for its tenderness and lack of fat. It comes from a part of the cow that does not get much work, resulting in extremely tender meat. The lack of fat also makes it a healthier option compared to other cuts.

While each animal only yields a small amount of tenderloin, there are other similar cuts of meat that come from the loin section, such as the strip steak and the T-bone steak. These cuts are also known for their tenderness and flavor.