Has beef steak potassium
Features: beef steaks
Beef steaks are suitable for short frying or grilling. They don't actually contain bones (except for a few types of steak) and their meat is lean. There are many different types of steak that differ in thickness and cooking time. There are also differences in beef steak in terms of taste, the marbling of the meat and the fat content. The fat content per 100 g of meat is around 19 g and 271 kilocalories. Important minerals and vitamins it contains are iron, magnesium, vitamins B12 and B6.
Origin: beef steaks
Today's cattle originally come from the Eurasian aurochs. The beef steak is cut from the back. This section is located between the shoulder and the leg. It is also known as roast beef.
Use: beef steaks
The beef steak should be taken out of the refrigerator in good time before preparation. Dab the meat and add to the pan with a little oil to fry. The temperature should be 180 degrees, only then will the steak become crispy. The meat must be seared briefly. The roasting time depends on the thickness and weight of the piece. The meat should not be too well done, otherwise it will be very tough. Then it can be put in the oven. Finish cooking there at a low temperature (approx. 95 degrees).
Storage: beef steaks
Beef steaks must be stored in the refrigerator at 4 to 7 degrees. They must be processed within three to five days. They should also be packed dry and airtight. To extend the shelf life of beef steaks, the meat can be frozen. Vacuum packaging makes sense here. It will last two to three months in the freezer. Frozen meat should be thawed in the refrigerator.
Health beef steaks
Along with beef fillet, beef steaks are one of the best cuts of beef. The meat is rich in vitamins and minerals. Vitamins B2, B3, B6 and B12 as well as the minerals calcium, magnesium, potassium, zinc and iron are important for the body. There are 271 kilocalories per 100 g of beef steak.
Beef steak season:
Beef steaks are available in stores all year round. They are offered fresh, packaged and frozen.
Beef steaks Taste: finely aromatic
There are the following beef steaks: neck steak, hip steak, entrecote, T-bone steak, rump steak. Popular varieties are the rib eye steal and the rump steak. The rib-eye steak comes from the high rib, the front part. It is particularly juicy and tender. The rump steak is cut from the back of the beef and has a rather firm consistency.
More pictures of beef steaks
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