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.