Beef ranks third as the most consumed meat in the world. It is one of the widely eaten meats in Middle East, Australia, Argentina, Brazil, Europe, North America, Africa, and parts of Asia. But is discouraged among Hindus, Jains and some Buddhists. It can be cooked in degrees of very rare to well done. There are many ways to cook the beef. It can be prepared by dry heat methods like grilling, stir-frying and broiling. It can also be cooked by braising, pot roasting, stewing and sous vide. These are good for tougher cuts because they can better tenderize the meat in longer, lower temperature cooking.
In hot pot cooking like shabu-shabu, thinly sliced beef is cooked at the table by dipping it in a hot pot of water or stock with vegetables. While in fondue bourguignon, you dip tiny portions of beef into a pot of hot oil at the table. Both techniques serve flavorful sauces to complement the meat. Buy beef that is firm to touch, not the wet, slimy, greenish-grey colored and smelly ones. Keep them up to five days only in the fridge or depending on its freshness. Mince and offal are best eaten within two days. Vacuum-packed meat typically lasts longer, but always checks the expiration date. Beef differs in taste and quality depending on the age, breed, diet, slaughter and processing of the animal, so it's wise to buy from your trusted brands or vendor and cook your meat carefully. For beef recipe ideas, browse and click below.