3 Kinds Of Beef You Should Know of

There are many kinds of beef out there and different folks prefer different kinds. Check out these three and if you’re thinking of picking out one and trying it, you can order the beef online and it’ll be brought to your door without your having to take hassle. The three kinds mentioned here are Wagyu beef, Angus beef and veal.

Wagyu Beef

Wagyu beef originated from Japan in the 2^nd century. 

It comes from a breed of cattle and is surrounded by lore, mystique and prestige. The meat from Wagyu cattle is well-known for its heavy marbling and producing a high percentage of unsaturated fat. The meat is of excellent quality and the beef is shipped carrying different area names. Some of the names it is known by are Mishima, Sanda, Matsusaka and Kobe beef.

Now for those who’re thinking of preparing a Wagyu steak, it’s really simple. You just need to remove the packaging and keep it out of the fridge for 15-20 minutes to let it come down to the room temperature. Different methods exist for indoor and outdoor cooking with the BBQ plate being the ideal medium to use for outdoor preparation. As for cooking indoors, a titanium coated non-stick pan keeps the steak above the melted marbling fat in the last stages and keeps the steak safe from getting poached up in the fat.

Remember, your pan should be heated high and added salt to before placing your steak on it. Once there, you don’t need to add butter or oil but sprinkle sea salt over the remaining exposed surface of the steak.

Angus Beef

Angus beef comes from a Scottish breed of cattle, formerly called Aberdeen Angus after their place of origin. Producers and consumers love it because they have more meat on their bones than other breeds and a distinctive ‘marbling’. The fat contributes to the flavour and texture and the colors of the meat come in black and red.

Oven cooked angus beef is just remarkable. All you have to do is quite simple. Preheat the oven to 500 degrees Fahrenheit. Next, season the beef heavily with salt and pepper and place it on a wire rack in a roasting pan with its fat side up. Leave the pan uncovered. Cook for 15 minutes and then remove. Allow it to stand for 15 minutes and you’re done. Serve immediately to enjoy the best. 

Veal

Veal is the meat of young cattle and mostly comes from male calves. Their meat is especially tender due to their immaturity. There are a lot of well-known ways to cook this meat and it can be prepared as a delicate and mild flavoured beef.

There are two basic methods for cooking for veal. The dry heat methods include frying, grilling and roasting and the heat moist heat cooking method includes braising and stewing. Veal has a lower content of fat and fewer calories. 

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