Beef, meat of cattle. Usually share the meat: adult cattle, calves and veal (meat of animals aged up to 3 months).

Beef is the most common type of meat, one of the most important foods. It contains 18-20% protein (depending on category), from 7 to 12% fat. In veal meat protein a little more - up to 20.4% and less fat from 0.2 to 2% (depending on category).

Beef and veal contains essential vitamins, especially a lot of them in the liver. For example, vitamin A in her 8.2 mg%, C - 33 mg%, B6 - 0.7 mg%, B12 - 60 mg%, E - 1 mg%, RR - 9 mg%. In the beef meat and there are mineral salts of sodium, potassium, magnesium, phosphorus, iron, copper, zinc, etc. Most iron is found in liver - 8 mg%. In the beef meat present carotene, because of this beef fat yellow.

Beef and veal are well absorbed by the body. Nutritive value of meat during cooking is practically not reduced, as the most valuable part of - its proteins - are stored in it almost completely. Along with high-grade protein and fat meat contains so-called extractives, which have almost no nutritional value, but serve as powerful agents of separation of digestive juices and thereby contribute to better digestion.

When frying extractives in most parts remain in the crust formed on the surface of roast meat, give it a pleasant taste and aroma. However, consumption of fried meat should be limited, especially for older people