Beef meat is ideal for soups, baking, stewing and frying. The meat is dark red. Beef meat is very valuable, especially for physically active people. Meat is appreciated by gourmets. Not only its tastiness is noteworthy, but also nutritional properties. About half of the fat in beef is beneficial to our health, unsaturated fat. Interestingly, the changes in the standards of farming have led to a decrease in total fat content – approx. 20% within 30 years. 100g of lean beef contains about 20g of high-value and easily-digestible first class protein.

Beef is one of the best sources of conjugated linoleic acid (CLA) having an impact on fat burning. It also contains vitamin B6, which participates in the production of red blood cells and vitamin B12, which allows oxygenation of the muscles. Beef also wins over e.g. chicken, given the higher iron content. Iron is in fact an important component of haemoglobin and myoglobin. It is rich in amino acids – alanine, which protects muscles from burning, in case of the shortage of carbohydrates, thanks to the ability to produce sugar from protein.

Beef feet

The legs of beef are classified as offal. The legs contain a lot of fascia, cartilage and membranes. There is a small amount of meat and it is surrounded by a fairly thick skin. Hypertrophy of fat is quite considerable. The skin of the legs is cream. The meat is creamy – yellow with elements of pink. It is used very often to cook soups, broths and jellies without gelatine because it contains a large amount of elastin and collagen. After removal of the knuckles, they can also be used for stuffing. They can be baked in the oven and grilled, and then served hot with sauce.

Beef kidneys

Kidneys are internal organs, which are a part of the urinary tract of animals. They are classified as offal. The tissue in the kidneys is compacted, firm and quite hard. The surface of meat can be moist and glossy. Kidneys are surrounded by a perinephric fatty tissue. Beef kidneys are characterized by a dark red colour and a slight hypertrophy of fatty tissue. Kidneys provide large amount of high-valued protein, vitamin A and vitamins B. They have a low fat level and small amounts of cholesterol. They are used in soups, stews, cans, sausages, pâtés and roulades.

Beef pizzles

They are classified as beef offal. Sourced from bulls and calves. The tradition of eating penises derived from ancient Chinese medicine. According to it, eating penises used to be the same as swallowing potency pills is today. Thanks to the increasing level of “yang” (masculinity, activity), they became the basis for preventive struggle with impotence and infertility. Based on this, Chinese people created traditional Chinese soup with a beef pizzle. The beef pizzle, as a highly respected specialty, deserves special treatment. Therefore, it is a soup base that stands alone. Neither other meats nor vegetable are added to the base. In order to reduce the characteristic smell,  the beef penis is soaked in vinegar and then simmered approx. 2 hours. In China, skewers of beef penise are also popular. Apart from China, however, the beef pizzle is mainly used for the production of dog food, very valuable and rich in proteins.

Beef tongue

Beef tongue has a delicate, very specific taste and smell. Tongues are usually grey. They have a sizable hypertrophy of fatty tissue. Tongue meat is slightly hard, firm, and covered with numerous warts. They are used to prepare some stews and jellies. Often they are served fried or stewed with appropriate sauce. Beef tongues can be also marinated or smoked. In addition, they are used for making offal cold meats, such as guts, brawns, roulades. They are also a good source of vitamin B12 and high-value proteins.

Beef tripe

Tripe is a part of the cow’s stomach (rumen, reticulum, omasum). Fresh tripe of the highest quality is bright or dark grey, with a slight fatty hypertrophy. The tissue is elastic and cohesive. On the walls there are characteristic and typical tabs. Tripe is a rich source of collagen, vitamin B2, calcium and iron. Use – dense soups with spices.

Beef testicles

Beef testicles are offal meat of beef carcass. Strong odour, light red colour, or light yellow in some places. They are a good source of balanced protein. Beef testicles are used in the cold meat industry, to produce guts and blood sausages, in particular.

Beef tails

It comes from the back part of the beef carcass. Beef tail consists of bones, which are overgrown with a thin layer of muscles and connective tissue. The tail has a number of bones and cartilages. The meat from the tail is bright red. It contains a lot of fat. It is also a good source of protein, phosphorus, iron, zinc, riboflavin and vitamin B12. Used for stocks, ragout, sausages, preserves, jellies, soups and marinades.

Beef omasum

Omasum is a part of the cow stomach (rumen, reticulum, omasum) Fresh omasum of the highest quality is bright or dark grey and has a slight hypertrophy of fatty tissue. The tissue is elastic and cohesive. On the walls there are characteristic and typical tabs. Omasum is a rich source of collagen, vitamin B2, calcium and iron. Use – dense and spicy soups.

 “Paddywack” tendons

It is a strong, flexible ligament in the middle of cattle’s neck, which supports the animal’s head. Its light yellow colour comes from the elastin contained in the ligaments. Neck ligaments mostly contain very aligne collagen fibers that do not allow for stretching. “Paddywack” tendons are eaten only in a few countries of the world. They are very rich in proteins (78%), and also contain

Beef aorta

It is classified as the beef offal. It is the main artery of domestic cattle and the biggest artery transporting blood from the left ventricular. It is divided into blood vessels supplying blood to the entire body of the animal, except the lungs. In several countries of the world, especially in the Far East, it is used for cooking soups and broths. In Europe and other parts of the world, it is used most frequently as dried dog food, rich in protein.

Flexor tendons

They come from the legs of domestic cattle. Beef flexor tendons are used as food in some Asian cuisines, i.e. Chinese, Japanese, Korean, Indonesian, Thai and Vietnamese. The tendon is difficult to prepare and very fibrous before cooking, but becomes soft after prolonged boiling (about 8 hours). They contain large amounts of collagen and, after cooking, their taste is sometimes described as greasy in spite of the actual low fat content. A taste of a deep fried beef tendon resembles the taste of fried bacon. Apart from Asia, the tendons are mainly used to produce dog chews.

Achilles tendon

It comes from the back part of beef’s leg. It connects muscle tissue with the animal’s bones to cause the muscle movement. They are used as food in some Asian cuisines. They are treated by boiling for several hours to soften the structure. They are very rich in collagen and contain small amounts of fat. Worldwide they are mainly used as a valuable ingredient for pet food, especially for the production of dried dog chews.

Beef lips

Beef lips are classified as the beef offal. They come from the animal’s head. They are mainly used as a filler of meat sausages in stews, soups and e.g. the production of Mexican “TACO”. Meat from beef lips is mainly used in Asian cuisines. Apart from their culinary usage, worldwide they are used as a very valuable ingredient for pet food.