Tender and delicious beef at annam gourmet

Beef is an indispensable nutritious food in the daily family menu. It is a good source of protein for maintaining health and muscle. Beef can be prepared into many delicious and nutritious dishes if you know how to select and cook it properly. Let's join Annam Gourmet to learn how to choose fresh and tasty beef so you can prepare delicious beef dishes yourself.

1. Understanding the Best Cuts of Beef and Their Nutritional Value

1.1 Best and Most Nutritious Cuts of Beef

Beef is a type of red meat, classified as a nutritious food, and is commonly used in various healthy dishes. To prepare attractive beef dishes, the first step is to understand the best and most nutritious cuts of beef and how to differentiate them. Here are the 6 best cuts of beef for you to consider for your meals:

Beef is generally divided along the backbone into the front and rear sections, separated by the ribs. The main cuts include:

  • Beef Chuck
  • Beef Rib
  • Brisket Point
  • Beef Shank
  • Beef Plate
  • Beef Flank
  • Beef Round
  • Beef Tenderloin

The tenderest and easiest-to-cut cuts are the tenderloin and rib, as they are far from the more active parts like hooves and horns. On the other hand, cuts from the shoulder and leg contain more muscle bundles and tend to be tougher. Therefore, each cut of beef has its own preparation method to maximize its flavor and nutritional value.

Cuts of Beef

1.2 Nutritional Value of Beef

According to the Vietnamese Food Composition Table, National Institute of Nutrition, Ministry of Health, 100 grams of edible beef contains:

  • Energy: 250 KCal
  • Water: 74.1g
  • Protein: 26g
  • Carbohydrates: 0g
  • Fat: 3.8g
  • Fiber: 0g
  • Sugar: 0g
  • Vitamins: Vitamin A (12μg), Vitamin B1 (0.1g), Vitamin B2 (0.17mg), Vitamin C (1mg), Vitamin PP (4.5mg), Vitamin B6 (0.44mg), Vitamin B12 (3.05μg), etc.
  • Minerals: Calcium (12mg), Iron (3.1mg), Magnesium (28mg), Phosphorus (226mg), Potassium (378mg), Sodium (83mg), Zinc (2.2mg), Copper (160μg), etc.

1.3 Health Benefits of Beef

Beef is a rich source of high-quality protein as well as various vitamins and minerals. Therefore, it is considered an excellent component of a healthy diet.

  • Boosting Immunity and Body Recovery Beef provides high-quality protein and is rich in vitamins B6 and B12, zinc, and selenium. These nutrients not only enhance the immune system but also support recovery from illness or injury.
  • Aiding in Weight Loss Although beef contains a certain amount of fat, it is also an important source of lean protein that helps maintain and develop muscle mass. The protein in beef helps create a lasting feeling of fullness, reduces cravings, and aids in weight control.
  • Good for Muscles and Blood Supplementation Beef contains high levels of essential amino acids, which are necessary for building and maintaining muscle mass. It is an ideal food for those who exercise or wish to improve their physique. Additionally, beef is rich in heme iron, an easily absorbable form of iron, which is crucial for red blood cell production and preventing anemia. The presence of antioxidants like zinc and selenium in beef also helps protect the body from free radicals, preventing certain chronic diseases.

2. 6 Tips for Identifying Tender and Delicious Beef

2.1 Identifying Characteristics

  • Aroma: Fresh beef has a distinctive, appealing smell, free from any foul or fishy odors.
  • Color: Fresh beef typically has a bright red or reddish-pink color. The fat is pale yellow, and the tendons are white and firm to the touch—clear indicators of freshness and high quality. This color suggests that the beef has been properly stored and hasn't undergone any processing.
  • Elasticity: Fresh beef has good elasticity. When you press your finger into the meat, it should not leave a dent. This indicates that the meat retains the necessary moisture, and the muscle fibers are still firm.

2.2 Things to Note When Selecting Beef

  • Avoid old or spoiled beef: Stay away from beef that shows signs of spoilage, such as:
  • Discolored beef: Do not purchase beef that appears bluish-green or has unusual round white spots within the muscle fibers. These could indicate bacterial contamination or that the meat has been stored for too long. The bluish-green tint is often a sign of decomposition, while the white spots may suggest the growth of mold or bacteria.
  • Dark red meat with deep yellow fat and a foul odor: Fresh beef should have a bright red color, and the fat should be white or pale yellow. If the beef has turned dark red, the fat has deepened to a dark yellow, and it emits a foul smell, it should be avoided immediately. These signs indicate that the meat is spoiled, no longer fresh, and could be harmful to health if consumed.
  • Slimy texture: When inspecting beef, if it feels mushy and has a slimy texture that sticks to your hands, it's a clear sign that the meat has been stored too long and is beginning to spoil. Fresh beef should have a certain level of firmness and should not be sticky. The slime results from protein breakdown in the meat, which is a dangerous sign that the meat is no longer safe to eat.

3. How to choose Beef for Different Dishes

3.1 For Stir-fry Dishes

  • Short Loin

For stir-fry dishes, choose fresh cuts like tenderloin, filet, or round. These cuts remain tender and sweet when stir-fried. The beef tenderloin is the most prized and expensive cut, often used for steaks. The beef sirloin is ideal for grilling and barbecue dishes.

3.2 For Stews

  • Brisket

Brisket is one of the primal cuts of beef, extending from the chest to the neck, with interspersed fat and lean but not as fatty as the plate. It has many tendons.

Daily Meat US Beef Brisket at Annam Gourmet is 100% imported from the US, rich in nutrients. American brisket is tender and flavorful, suitable for various dishes like beef dip, braised beef, beef stew, pan-seared beef, grilled beef, beef hotpot, and beef pho.

stews dishes with beef brisket

  • Chuck

This is the part located at the shoulder, between the armpit, shoulder bone, and upper leg. The shoulder meat is relatively tough because it includes a lot of connective tissue, making it very suitable for stews, cooking porridge, or processing into minced beef for dishes like burgers.

3.3 For Hotpot

  • Beef Plate

The beef plate is the part of the beef that has alternating layers of lean meat and fat. Along with the brisket and flank, this part is also used to make minced beef. Since it’s located in the belly, the beef plate usually has more or equal fat content compared to the meat, giving it a high level of richness.

Annam Gourmet's beef is renowned for its superior quality, tenderness, and rich marbling. The most notable product is the Daily Meat US Beef Short Plate, which is thinly sliced, carefully processed, and then used in dishes like grilled meat, hotpot, or even bacon.

>>> Read more: 5 Delicious Ways to Prepare Bacon Dishes at Home

3.4 For Grilling or Frying

  • Beef Rib

This cut is taken from the back of the cow, typically consisting of a slab with multiple rib bones and marbling. The location is in the middle to the rear part of the cow's body, close to the loin. In the U.S., boneless or bone-in ribs are referred to as "rib-eye" because of their central position.

Annam Gourmet offers Black Angus Rib-Eye Boneless Steak, sourced from premium Black Angus cattle, known for their superior marbling, this steak offers a rich, juicy taste that’s perfect for grilling, pan-searing, or broiling.

3.5 For Boiling, Braising, or Soup

  • Beef Shank

Located in the leg of the cow, with two types of meat in the front leg called the shank. The rear leg shank is softer than the front leg. This cut is preferred for stews, boiling, steaming, braising, or soup due to its natural flavor.

4. Tips for Preparing and Tenderizing Beef

4.1 Preparation Tips

  • Wash and Dry: Rinse the beef under cold water and dry it with paper towels or a clean cloth to remove dirt and bacteria.
  • Cut Against the Grain: Slice the beef across the grain rather than along it to avoid toughness and make it easier to chew.
  • Trim Excess Fat and Connective Tissue: For better flavor, trim excess fat and connective tissue, especially for stir-fry or quick grilling.

4.2 Tenderizing Beef

  • Marinate: Marinate beef with simple cooking ingredients like oil, garlic, onion, pepper, and especially a little vinegar or lemon juice to tenderize the meat. Marinate for 30 minutes to 1 hour for the best flavor absorption.
  • Use Pineapple Juice or Milk: Soak beef in pineapple juice (no more than 30 minutes) or milk for 1 to 2 hours before cooking. Bromelain in pineapple and proteins in milk help break down muscle fibers, making the beef more tender.
  • Slow Cooking: For stews, slow cooking over low heat for extended periods helps make the beef tender and evenly flavored. Using a pressure cooker or slow cooker is ideal for best results.

5. Reliable Sources for Imported Beef

Annam Gourmet is a reputable supplier of international ingredients and food in Vietnam. Prioritizing consumer health, our team carefully selects trusted suppliers with quality certifications (HACCP, GAP, Organic, etc.) and conducts random tests to ensure product quality.

Currently, Annam Gourmet has 14 locations across Ho Chi Minh City and Hanoi to facilitate easy access for customers to shop and experience our products in-store.

We hope this article provides you with valuable information on choosing tender, delicious, and nutritious beef for safe and enjoyable meals for yourself and your family.

Contact Information - Annam Gourmet:

Reference:

  • https://fdc.nal.usda.gov/fdc-app.html#/food-details/174036/nutrients