Beef possesses a rich, savory taste profile that is often described as hot, salty, and subtly metallic. The taste can additionally incorporate slight sweetness nuances. Furthermore, the flavor profile depends on aspects like the specific cut of beef and cooking method used. For instance, well-marbled steak containing intramuscular fat tends to have a creamy, melt-in-your-mouth quality. Comparatively, dry-aged beef is frequently described as beefy or nutty in flavor. Meanwhile, wet aged beef may impart slightly sour or metallic notes.The animal’s diet prior to harvesting can influence taste. For example, grass-fed beef typically has higher omega-3 fatty acid content, which research indicates may make its flavor deeper and richer.
Nutrition
It can be part of a nutritious diet when consumed in moderation. It contains valuable nutrients however also has drawbacks.
A 3.5-ounce cooked beef serving supplies 26 grams of high-quality protein containing essential amino acids. It further provides iron to assist blood circulation along with zinc for immune function. It also gives B vitamins along with important minerals like selenium.
On the other hand, it is high in saturated fats and cholesterol which may raise “bad” LDL levels if eaten in excess. Too much saturated fat risks building fatty deposits in arteries over the long-term.
It does offer key vitamins and nutrients when consumed fresh and in moderation. For example, its protein aids muscle mass while iron carries oxygen in red blood cells. Zinc likewise keeps the immune system strong.
How To Store Beef
Refrigerate raw beef immediately after purchase on the bottom shelf of the fridge at 40°F. This prevents bacterial growth. Use steaks and roasts within 3-5 days, ground beef and organ meats within 1-2 days.
Freezing is an option for longer storage. Repackage it into portions for future use before freezing at 0°F for several months.
What Goes Well With Beef
Basil, beer, Burgundy, carrots, chiles, corn, horseradish, mushrooms, mustard, onions, orange, parsley, pepper, potatoes, shallots, soy, vinegar, wine