What type of steak fan are you?
When we think of Angus beef steak, we envision a quality piece of marbled beef with a perfect outer layer of fat ready for the grill. Beyond the secrets of renowned chefs recommending this exceptional beef, the taste is not just a delight for the senses. It represents the body’s initial response to a healthy, satisfying, and nutritionally balanced meal.
Regardless of the grill recipes we try, beef steak always catches our eye and delights our taste buds. Perhaps we already know that quality, marbled beef easily transforms into a perfect steak. However, the marbled appearance of the beef is precisely due to fat, being the primary source for both taste and tenderness.
Enjoy the benefits of beef fat:
We already know that in the case of beef, fat has a beneficial effect and is one of the healthy fats recommended for the body.
Depending on the anatomical region from which the beef cuts come and their texture, the pieces can be more or less marbled. With proper preparation and cooking, all cuts from a carcass can be transformed into a refined and delicious steak.
For this reason, it is recommended to keep the extramuscular fat layer on the beef cuts during preparation.
Thus, we achieve a perfect cooking of steaks; the melted fat creates an outer crust that retains the natural juices of the beef inside and, at the same time, ensures the specific browning of the steaks. Both effects lead to the exceptional taste of beef and its high tenderness, being more suitable and more efficient than seasoning.
Beef fat has a significant contribution to our health, as long as we do not exaggerate with consumption.
1. Fat is obtained through a well-established finishing process, based on carefully selected natural feed recipes.
2. Fat is an essential element of Angus beef, and the genetics of this breed, combined with a well-established growth, fattening, and finishing process, lead to superior and consistent quality.
3. The fat developed by Angus cattle is found both on the surface of the entire carcass and intramuscularly (marbling).
4. The main role of fat is to provide taste and tenderness; good fat proportion means quality beef.
5. Fat is crucial in the aging process, as it provides tenderness by breaking the fibers, resulting in tender beef.
6. During cooking, it provides an environment conducive to browning, and browning is a decisive factor in the final taste of beef.
7. The taste of beef is influenced by fat to offer its unique aroma.
8. Fat is also an important source of energy for the body.
9. Beef fat contains monounsaturated acids (oleic acid); this type of fat is essential for heart health.
10. Beef fat also contains polyunsaturated acids, which improve blood cholesterol levels.
