Among the varieties of meat traditionally used in Slavic cuisine for preparing main dishes and broths, beef takes precedence. Its consumption accounts for about 60% of all meat products that are included in the diet of the average resident of Eastern Europe. Veal is usually classified as a product from which delicacies and dietary dishes. To be able to serve not just food, but real culinary masterpieces, it’s worth understanding what exactly producers offer us as beef and veal semi-finished meat products.
Beef– meat that is obtained from cattle that have reached one year of age. It is sold in the form of fillets, bone parts, brisket, steaks - depending on the method of cutting the bovine or cow carcass.
Beef – valuable protein product, which also contains the necessary normal functioning the body contains B vitamins, zinc and iron. The quality of meat depends on the age of the animal, the method of feeding it, and the storage time.
Tall taste qualities fresh beef is available for processing no later than 12 hours after slaughter and cutting of the carcass. This meat has a rich red color, a specific milky smell, and a uniform structure. In a section of muscle tissue, the cross section of the muscles is clearly visible.
Beef
Young beef is soft and easy to chew heat treatment; It takes little time to prepare, and the dishes turn out tender and juicy.
Mature beef is tougher, more suitable for dishes made from minced or ground meat, and used for rich meat broths.
You can distinguish young beef from mature beef by color: the older the animal from which it was obtained meat product, the darker it is; the fat layer of old beef has a yellow or yellow-brown tint.
Veal, unlike beef, is the meat of young animals aged from one month to one year. The younger the calf, the more tender veal. The cost of this type of meat is always higher than the cost of beef or pork, but dishes prepared from it are distinguished by unsurpassed taste. Veal is an indispensable product for children's and dietary nutrition: it is easily digestible and contains the maximum percentage of proteins and vitamins for semi-finished meat products.
Veal is much lighter than beef: in fresh it is soft pink in color, with a pearlescent tint when cut. The percentage of fat content in it is higher than in beef, but the fats contained in veal are easily broken down and absorbed by the body.
Veal
Delicious dishes are prepared from veal; it is added to raw smoked sausages, sausages and sausages of high grades, which significantly improves their taste.
- Beef is meat obtained from mature animals. Veal is obtained from young cattle.
- Beef has low fat content. Veal is more tender and fattier than beef.
- Beef has a distinct reddish color. Veal has a pink tint.
- Beef is used to prepare almost any meat dishes. Veal is considered a delicacy product.
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Veal is considered one of the dietary and low-calorie types of meat. To some extent, this is the same beef, but “younger”. Beef and veal meat differ significantly both in nutritional value and vitamin composition.
Why is veal better than beef?
Veal has more protein than beef and significantly less fat. If one hundred grams of beef contains about 15 g of protein, then in veal this figure is about 20 g. Beef contains 30 g of fat, veal - 6.8 g. However, in in this case the fat content indicator depends on a certain part of the carcass. Due to its low fat content, veal is quite difficult to cook. In order for the meat to be tender, you will have to spend a lot of time.
Veal and beef contain a high percentage of cholesterol. One hundred grams of product may contain about 80 mg of cholesterol. There is slightly more water in veal than in beef. This figure in beef is 55, and in veal more than 70.
Useful properties of veal and beef
If we consider the differences in the content of useful substances, then veal wins in many respects. It contains much more phosphorus, sodium, magnesium, and potassium than beef. In turn, beef contains more calcium, iron, fluorine, zinc and selenium.
Beef and veal contain B vitamins. Veal contains slightly more vitamins B1, B2, B5, B6, B9. Also, veal is ahead of beef in terms of percentage of vitamin PP. Beef contains more E and B12.
When purchasing veal, you should understand that it contains a lot more water than in beef. But in turn, its composition is rich in useful elements and vitamins. Veal is much better digestible and can be consumed by both children and older people.
Veal is good for diabetics, anemia and hypertension. Meat contains a large number of iron and in order for it to be better absorbed, it is useful to eat veal with cabbage. Veal is useful for urolithiasis and heart diseases.
Contraindications
If veal does not have any special contraindications, then it is better not to consume beef for people who have problems with digestion and the circulatory system. Beef is high in purine bases, which promote the release of uric acid, which can lead to gout, osteochondrosis and vascular problems.
High cholesterol levels can cause heart disease. The kidneys and liver may be damaged. Beef contains harmful and toxic substances, and in order to minimize their quantity, the water must be drained several times during cooking. Roast beef may cause cancer.
When asked what beef is healthier or veal, calf meat will win the championship. It does not have such a high percentage of fat and cholesterol. Low-calorie meat is suitable for all age groups. A large amount of nutrients and vitamins will help prevent many diseases and strengthen the body.
Veal is one of the most preferred types of meat for dietary and low calorie diet. Although, by and large, it is the same beef only “younger”. Are there significant differences between these types of meat? I propose to understand in detail the distinctive features of these “related” species... We will compare the nutritional, mineral and vitamin components.
Nutrient data is based on information provided by the US Department of Agriculture (USDA). The selection was made according to these criteria: beef, veal, ground, raw. And so we compare...
PROTEINS, FATS AND OTHER
When buying meat, we probably first of all pay for the protein it contains; everyone associates meat with it. Veal has 35% more protein.
They try to avoid fat by specifically purchasing veal, and this indicator is actually much lower. It is important to know that the fat content varies greatly depending on what part of the carcass each specific piece of meat comes from. Average numbers are also provided here.
You often hear all sorts of epithets addressed to veal meat, about how tender it is, with a delicate taste, and so on. But in fact, this is not entirely true and it is more difficult to prepare it tasty; you need to have a certain skill to ready dish met expectations. This is due to its leanness and low fat content. The less fat in the meat, the more difficult it is to cook it juicy and soft. So be careful when preparing low-fat meat.
Despite the fact that veal is a much more dietary meat, there is no escape from high cholesterol. Both types of meat contain it in large quantities, about 78-82 mg per 100 grams. In absolute numbers, this is approximately 25% of the recommended permissible daily norm for an adult.
Veal is also more watery: 72 grams of water per 100 grams of meat, versus 55 grams for beef.
DIFFERENCES IN MINERAL COMPONENT
Among other things, these types of meat differ somewhat in the presence of micro and macroelements. This is what this table shows.
| Nutrient | Beef | Beef | |
| Calcium | mg | 24 | 15 |
| Phosphorus | mg | 132 | 203 |
| Sodium | mg | 13 | 24 |
| Magnesium | mg | 67 | 82 |
| Potassium | mg | 218 | 315 |
| Iron | mg | 1,6 | 0,8 |
| Fluorine | mg | 0,02 | 0 |
| Zinc | mg | 3,6 | 3,1 |
| Selenium | mg | 13,5 | 8,1 |
| Copper | mg | 0,1 | 0,1 |
VITAMINS IN BEEF AND VEAL
Both types of meat are excellent sources of B vitamins. But still, many of their indicators are very different. Check it out in the comparison chart.
| Nutrient | Beef | Beef | |
| E | mg | 0,5 | 0,3 |
| IN 1 | mg | 0 | 0,1 |
| AT 2 | mg | 0,1 | 0,3 |
| AT 5 | mg | 0,4 | 1,3 |
| AT 6 | mg | 0,3 | 0,4 |
| AT 9 | mg | 0,008 | 0,013 |
| AT 12 | mg | 2,1 | 1,3 |
| RR | mg | 3,4 | 7,5 |
24.05.2013
Veal vs. meat young bull vs. beef
Just the other day I posted a photo of a veal back with the comment that although it was tasty, the meat of a young bull tastes better to me... I received a question: Isn't the meat of a young bull veal? Just answer " No“, it seemed to me not enough, so I’ll try to explain the difference as simply as possible and with pictures. Moreover, there are several interesting details.
Photo: young bulls on the day they are sent to the slaughterhouse.
Let's start to find out the difference with appearance meat. Pay attention to the color:
VEAL: light meat - white fat
Young bull meat (quarters to the left of suckling piglets):
meat - darker and brighter, already red in color,
the fat is still white, but a yellowish tint appears.
INTERESTING: As cattle age, the fat changes color.
The very yellow fat shows the meat of old animals.
Much, of course, depends on the feed and breed. But the principle remains:
a calf's fat is white, while an old cow/bull's fat is yellow.
Veal
Please note the slight color changes towards the middle of the piece!
The piece is not fried to death! But the difference in color between fried and uncooked may not be immediately noticeable!
Young bull:
What do we see (except that I eat beef rare)?
The meat of a young bull during heat treatment changes color significantly more: from red to light brown...
DIFFERENCE THAT IS NOT SEEN IN THE PICTURE:
Photos are not capable of conveying smells and tastes.
And in this case, this is important!
Because both the smell and taste of young bull meat is much more intense than calf meat.
Now it's time to look at the cutting diagrams for veal and beef!
CUTTING SCHEMES FOR COMPARISON:
I think there’s no need to even pee here, where’s the calf, where’s the bull:
And now it’s time to ask the next question, which is probably already on the tip of the tongue of those who have read this far:
How then does the meat of a “young bull” differ from “regular beef”?
For clarity, I will give a completely politically incorrect and sexist comparison that everyone can understand...
In the same way that a girl of 18 years old differs from a lady under 50: one is simply good as is (due to her youth and natural health), and the second, in order to “compete” with the first, requires intensive care, a cosmetologist, a marinade (otherwise you won’t be able to chew the barbecue ), spices and a long stay in the oven), special recipes cooking... or - for sausage!
Again, there is a difference between a heifer from the village of Big Irons and a Miss World contestant of the same age: about the same difference between a young bull of a beef breed, and a mostly elderly dairy cow, which produces “ordinary beef”...
So, pay attention!
The meat of young bulls is obtained from beef (or meat and dairy) bulls, about one year old and with a live weight of 750 kg. This is what they look like before being sent to slaughter:
For comparison, here is a photo of an adult sire:
Please note: you can hardly see the people behind him, only their heads, but here are young bulls again, and also next to the man:
From a bull of 750 kg of live weight, about 500 kg of so-called slaughter weight is obtained: the hooves, skin, head, and entrails are minus. This kind of meat is also called steak beef.
I don’t have the opportunity to show the difference between steak beef/young bull meat and “regular” beef on a plate, because “regular beef” doesn’t end up on my plate in the form of a piece of meat. This is the meat of adult animals, usually of lower quality, which is processed into sausages and so on.
There is a significant difference in taste if “regular beef” is also grilled into a steak from the same cut as steak beef/young bull meat.
At the slaughterhouse, I don’t often see the carcasses of former dairy cows. But they can be seen from afar by the color of the fat and by their “constitution.” That is, there is a visual difference between carcasses/half-carcasses.
Not everything is simple with veal either..
There is “forced production” of veal, when it is more expensive to deal with babies, because fattening a boy of a dairy breed into a bull is not profitable: he gains weight worse and the meat is worse (and therefore cheaper) than that of his peer of a meat or meat and dairy breed.
So it turns out "regular veal".
And it also happens dairy veal. This is a special specialization of meat production and a special science: the baby is fed real cow's milk(which ordinary calves, even elite meat breeds, do not see at all). Accordingly, its meat, which is more expensive, turns out tastier.
A little interesting facts about veal(data from the WMC World Meat Congress in Paris):
The world record for consumption is confidently held by the EU, where veal is a traditional product for southern European cuisine.
The highest demand for veal is in France (3.9 kg per capita in 2010) and Italy (3.4 kg).
By comparison, veal consumption in Belgium is about 1 kg per year per capita, and in the United States it averages 0.23 kg.
At the same time, it is characteristic that even in the USA and Canada, demand increases noticeably precisely where immigrants from the corresponding regions of Europe live compactly. So in the USA, the main buyers of veal are restaurants Italian cuisine, and in the French-speaking Canadian province of Quebec, 3.2 kg of veal per year is consumed per capita.
France is the leader in veal production in the EU.
Veal is the meat of a 4-5 month old calf. It has a more refined taste than beef, and is very tender, but from long cooking the meat can become tough, due to the fact that it has a very thin layer of internal as well as external fat.
The most delicious and expensive meat is the meat of young dairy calves; they are fed only with milk. The color of the meat is pale pale pink, almost white, the smell is very delicate, and the veal is firm and velvety to the touch. The highest quality meat from dairy calves is produced in France, Britain and Holland. The cheapest meat is from grain-fed calves. This meat is redder and has a slightly stronger smell.
Veal can be prepared from meat of both sexes. But most veal comes from the male. Veal is in great demand and is a delicacy.
How to choose
Choose veal with creamy pink or pale pink meat color. The fat must be very white, hard and non-sticky. Bones of a milk-fed calf with bone marrow of a reddish hue.
The most reliable way to check the freshness of veal is to gently press with your finger. If the meat quickly regains its shape, this means that it is fresh and of high quality. The remaining depression indicates mistakes were made during the transportation and storage of meat.
How to store
Veal meat is very moist and therefore spoils very quickly. You can store it in freezer, tightly wrapped and no more than two days.
Reflection in culture
Almost until the 19th century, veal was not consumed in Russia. It was considered a “sinful, forbidden dish,” and this became the main reason for the unpopularity of False Dmitry.
It has long been believed that if you eat veal in a dream, it means unexpected income and strengthening your authority.
Calorie content of veal
Dairy calf meat is covered with just a thin film of subcutaneous fat and is very low in calories. 100 grams of the product contain only 96.8 kcal, which allows you to safely use it as a dietary dish.
Nutritional value per 100 grams:
Useful properties of veal
Composition and presence of nutrients
Veal contains lipids (1-9%) and a large amount of proteins (18-20%). The meat contains various vitamins: PP, B1, B2, B5, B6, B9, E, as well as magnesium, calcium, potassium, sodium, iron, phosphorus and copper. The liver is the richest in iron. The abundance of digestible amino acids and minerals allows us to consider veal the healthiest meat. Even during heat treatment, the meat does not lose its beneficial properties.
Extractive substances are distinctive feature veal They don't carry much energy value, but stimulate the active production of digestive juice.
Veal is considered lean meat, because a lean piece contains less than 1% fat, the fat content of the tenderloin is only 2.8%, and the maximum content in the brisket is 18.7%.
Useful and healing properties
The rich vitamin and mineral composition of veal contributes to good regulation of the amount of glucose in the blood. Dairy calf meat is good for the health of the skin, mucous membranes, digestive and nervous systems. Veal is especially recommended for young children and seriously ill people.
Veal has much less cholesterol (per 100 g 105 mg) than lamb or beef. It also contains gelatin, which promotes better blood clotting. That is why veal is constantly recommended for patients suffering from cardiovascular diseases.
Doctors also advise diabetics, hypertensive patients, and people suffering from anemia to include veal in their diet. In this case, it is best to serve veal meat with sauerkraut, since the iron contained in meat is well absorbed along with vitamin C. Calf liver contains the most concentrated iron - 8 milligrams. Veal is good to eat as a preventive measure against urolithiasis and heart attack. It is also indispensable for quick recovery from injuries, burns and infectious diseases.
Dairy calf meat is useful for anyone who cares about their health.
In cooking
Veal is extremely popular in French and Italian cuisines. It can be fried, but it is healthier to eat it boiled or baked. When baking, be sure to keep in mind that dairy calf meat is lean and to prevent it from drying out, wrap it in foil.
Veal makes excellent first courses. There is one little tip - after the first boil, drain the broth and replace it with clean water, this way nitrogen-containing substances and cholesterol remain in the first broth.
Cook the broth. The meat must be placed in cold water and cook for at least an hour from the moment of boiling. Once the broth has boiled, do not remove the lid until the end of cooking. You should also not remove the foam, as it is a healthy protein. After finishing cooking, the broth should sit for 10-20 minutes.
Tender and lean veal is cooked like poultry. The cooking method depends on the piece purchased. But regardless of whether you fry, stew or boil the meat, do not cook it for too long, otherwise it will become tough instead of tender. Veal should be stewed at a temperature no higher than 180 degrees.
In dietetics
Veal is widely used for dietary nutrition, since everything is concentrated in it useful material, vitamins and amino acids. It can be included in the diet not only for sick, elderly people and children, but also for those who adhere to a balanced diet and weight loss diets, since veal is a very low-calorie product.
Dangerous properties of veal
Veal has a wide variety of beneficial properties, negating possible harmful effects on the body. In addition, this meat contains no fat, no cholesterol, no coarse fibers, and also does not increase the acidity of gastric juice. The only thing that can be harmful when eating veal is the release of nitrogenous substances into the broth when cooking the meat. However, if this broth is not consumed as food, then any negative consequences can be avoided.
