Best cut of beef for baby food

Basic Beef Baby Food Puree (6+ Months)

This homemade Basic Beef Baby Food is a great addition to your baby’s favorite purees for extra protein and flavor! It’s an incredibly simple recipe with big flavor and nutrition! It’s perfect as a Stage One Baby Food – 4-6+ months.

Medically reviewed and co-written by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

Beef Baby Food

Beef, it’s what’s for baby’s dinner! Beef puree, that is. 😉

This beef puree is loaded with so many great nutrients that your baby needs in order to thrive – protein, iron, calcium and folate.

And while it may seem counter-intuitive and perhaps weird (or at least it did to me), beef puree 🥩 is a great first food for your baby.

Just because it’s a nutrient-dense puree doesn’t mean your baby needs bowls upon bowls of it. Since beef puree has a somewhat intense flavor, a few spoonfuls added to your baby’s favorite veggie or fruit puree should be enough.

Is it your first time making homemade baby food? If you answered yes, then I suggest you start this journey by reading my in-depth Guide on How to Make Homemade Baby Food. The detailed article goes over all the essential information such as the best cooking tools to have on hand, safe storage, knowing when your baby is ready for solids, introducing purees, making the best first foods for baby, and more! You can also check out my best-selling cookbook for even more information and recipes.

Beef Puree Video

Watch this video to see how easy it is to make your baby homemade Beef Puree!

Reasons to Love this Beef Puree
  • simple yet flavorful
  • packed with protein
  • great to add to any other fruit or veggie puree that baby loves
  • baby food for 4-6 months and up
  • stage 1 baby food
  • freezer-friendly 
  • homemade


Make sure to read the recipe card below for full ingredients and instructions!

  • Beef: Since beef is the star of the show in this puree, we are going to start with a good piece of meat. We are going to use 8oz of chuck stew meat or cubed sirloin beef. You can also easily scale up this recipe if you want more than 12 ounces of baby food.
  • Broth: To get that rich, deep beef flavor, we will cook our beef in beef broth. I recommend using a low-sodium, sodium-free, or free-range beef bone broth for this recipe. You can also use any of those variations above with a vegetable broth as well. If you don’t have any of those on hand, you can use water. 
  • Oregano: We are adding dried oregano to give the puree a little more complex taste. This can easily be omitted if you prefer or you can substitute in dried parsley, basil, rosemary, thyme or cilantro.

Grass-Fed Beef: I recommend using grass-fed beef for this recipe, if possible. Grass-fed beef will have more healthy fats, more free Omega-3 fatty acids (healthy fats), vitamins A, E, and B as well as more antioxidants.

Health Benefits of Beef

  • Protein: Beef is an excellent source of protein, which is essential for proper growth and development of all organ systems and maintaining and repairing tissues. It is considered a complete protein, meaning it has all of the amino acids that are needed to make protein.
  • Iron: Beef is a good source of iron, needed for making red blood cells, neurodevelopment and preventing iron deficiency anemia, and zinc, needed for growth and development and supporting the immune system.
  • B12: Beef is also high in B12, which is essential for brain development and healthy red blood cells.
  • Choline: can also be found in beef, which is also important for brain growth and development.

Step-by-Step Instructions
  1. Boil: In a medium saucepan, bring the cubed beef, broth, and oregano to a boil over medium heat. 
  2. Simmer: Turn the heat down to low and cover the saucepan. Simmer for 15-20 minutes or until the beef is just cooked through. Let it cool slightly.
  3. Puree: Using a slotted spoon, transfer the beef to a blender or food processor and puree until you reach your desired consistency, adding broth in 1/4 cup increments if needed.
  4. Eat: Serve to your baby plain or added into another puree. 
  5. Freeze: Store a small portion in the fridge and freeze the rest for another meal.

Tools Needed

These tools will make it a lot easier for you to make this healthy Beef Puree. For more of my favorite kitchen tools make sure to check out my shop.

  • Saucepans
  • Blender or Food Processor
  • Freezer Tray
  • Storage Containers for Fridge
  • Stasher Bag
  • bib with catch pocket
  • Saucepans

Frequently Asked Questions

When can baby eat beef puree?

Babies can have beef as one of their first foods. When a baby can start on solids is determined by their own rate of development, which generally comes between 4-6 months of age. Some of the developmental milestones babies need to reach in order to start solids include: if your baby has solid control of their head and neck, if your baby has doubled in weight, and if your baby is reaching for or opening their mouth when you eat (see my guide here). Before you start your baby on purees, you should consult with your pediatrician to make sure your child is developmentally ready.

Can beef be baby’s first food?
Yes, beef can 100% be baby’s first food if you want it to be. It is recommended to wait to introduce the top eight allergen foods to baby once a few other well tolerated foods have been introduced, but otherwise foods can be introduced in any order so choose whatever you are most excited for baby to have.

Is beef a common allergen for baby?
No, beef is not a common allergen, however, as with any food, start with a small portion and be aware of any signs that might be an allergic reaction after introducing it.

Does beef cause constipation for babies?
No, beef itself is not known to cause constipation in babies, however it won’t really help with constipation either since it lacks fiber. If baby is eating too much meat, it could replace fiber-rich foods, which could cause constipation.

How to Store Beef Puree

You can store this puree in an airtight container in the fridge for up to 3 days. 


This puree can be frozen for up to 2 months.

  • Spoon puree into a freezer storage container. Do not overfill. 
  • Place the lid on the storage container or cover with a piece of saran wrap, and label with the date and recipe name. 
  • Place the tray into the freezer and let it freeze completely — preferably overnight. 
  • Pop out the baby food cubes and place them in a ziplock baggie or stasher bag. Don’t forget to relabel the baggie or stasher bag for future reference.

Need more information on how to store your baby foods? Head over to my Best Baby Food Storage Containers – Plus 6 Tips on Freezing and Thawing post!

Label Tip: Don’t forget to label your purees before you place them in the fridge or freezer with the name of the puree and the date you made it. Take it from me; by the end of the week, you will completely forget what is in your freezer and how long it’s been there. 😉

Great Beef Combination Purees

While this beef baby food is great by itself, it can be a little intense for some babies. I recommend mixing it into one of your baby’s favorite purees as an introduction to the rich taste of beef. Here are some great purees to mix with the beef puree:

  • Apples
  • Sweet Potato
  • Pear
  • Carrot
  • Broccoli
  • Pea
  • Mango


  • Follow your baby’s lead – when feeding purees from a spoon, sometimes there’s a tendency to keep offering bites past the point of your baby being full. Always follow your baby’s cues for when they are done eating. Turning away from the spoon, closing her mouth, or pushing food away are all signs that your baby is finished with the meal.
  • Try adding a little seasoning or spice to purees – babies like flavor! Or consider changing the temperature of purees from time to time, to slightly warmed or slightly chilled. Varying these aspects adds to the sensory experience!
  • Throwing spoons is a common phase that all babies go through at one point or another. One of the best ways to handle spoon throwing is to ignore it and keep feeding your baby as usual (with an extra spoon you already have at the table). If your baby ends up also throwing back up spoons #2 AND #3, simply encourage your baby to eat with their hands until they appear to be finished with the meal. ***Give baby plenty of opportunities to practice putting items in and taking items out of containers outside of mealtimes.

Recipe Tips
  • Use a Slotted Spoon: When transferring the cooked beef from the saucepan to the blender, make sure to use a slotted spoon so you don’t add too much broth into the puree from the start. You only want to add broth if needed while blending. I had to add a 1/4 cup of broth to the blender while I was pureeing this beef. 
  • Reheat Gently: If you are freezing some of this beef puree, reheat it in 20-second intervals. You don’t want to recook the beef.

  • 8 ounce beef chuck stew meat, or cubed sirloin beef
  • 2 cups beef or vegetable broth, low or no sodium
  • 1 tsp dried oregano
  • Boil: In a medium saucepan, bring beef, broth and oregano to a boil over medium heat. Turn to low and simmer for 15-20 minutes or until beef is cooked all the way through. Let cool slightly.

  • Transfer: Using a slotted spoon, transfer the beef to a blender or food processor, reserve broth.

  • Puree: starting on low and working your way up to high-speed, puree the beef until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.

  • Eat: serve to baby plain or added into another puree. 

  • Freeze: store a small portion in the fridge and freeze the rest for another meal. 

Age: 4-6 months and up

Yield: 12 ounces

Storage: Fridge – store in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 months.




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Feeding Baby Beef | Beef Baby Food Recipes and Tips

When can I introduce Beef to my baby?

As mentioned above, most pediatricians in the United States recommend that beef, and other meats and proteins be introduced to a baby when he is between 8-10 months of age. This recommendation is changing however. In many European countries and the UK and Canada, national health services and many pediatricians recommend meats as one of baby’s first foods due to the level of heme iron in meats.

The premise is that offering your baby’s meats earlier rather than later helps him maintain proper levels of iron and ensures adequate levels of zinc and protein too.

The Goodness of Beef for Baby Food

Beef is high in protein and iron and also contains calcium and folate. It is one of the most easily digested of the meats you will feed to your baby. Chicken is most often recommended to be baby’s first meat. Turkey, like Chicken, is high in protein and iron. Turkey also makes a great first meat for baby.

Beef (100 grams – roasted eye of round, trimmed 1/8″ fat) – Protein 29.73 g

Vitamin A – 0
Vitamin C – 0
Vitamin B1 (thiamine) – . 06 mg
Vitamin B2 (riboflavin) – .16 mg
Niacin – 5.34 mg
Folate – 10 mcg
Contains some other vitamins in small amounts.

Potassium – 241 mg
Phosphorus – 186 mg
Magnesium – 20 mg
Calcium – 6 mg
Sodium – 38 mg
Iron – 2 mg
Also contains small amounts of manganese, copper and zinc.

How to select and store Beef for baby food

When selecting beef to make for your baby, select a cut that is mostly lean. You ideally want to purchase a cut of beef that has light marbling (lines of fat running throughout) as a bit of fat makes the meat more tender. Some cuts of beef that would be good for baby food are:

Eye of Round roast | Top Sirloin | Lean Fresh Ground beef

The best way to cook Beef for Baby Food

I always recommend cooking any food by baking or roasting it. Baking helps retain the most nutrients with steaming being another method to retain nutrients.

Using a crock pot to cook and stew meats is another great way to cook beef. Keep in mind that nutrients will leach into the liquid that you add to the crock pot.

If your baby is not used to the taste of beef and you are making a plain beef puree, using the juice/liquid from the crock pot may make the flavor too strong. Strain the liquid if need be and use water to make beef puree instead. You may need to mix in a bit of fruit or veggie to the beef to help baby enjoy the first taste.

To poach beef, it is easiest to first cut the beef into dices – think of stew meat.

Sometimes I sprinkle the beef with a bit of olive oil and then season it, stir to combine – and if I have time I brown it as well.

Add water or broth to a sauce pan – enough to cover the meat.

Bring the contents of the saucepan to a boil and then turn heat down to simmer.

Simmer for approximately 20 minutes. Fork test and cut into the meat if necessary to check for doneness.

To bake or roast beef, preheat the oven to 375 degrees F.

Lightly grease a baking sheet/roasting pan with olive oil

Place the beef onto the baking sheet/pan, lightly season if desired and if your baby has had spices – no salt!

Sometimes I rub the beef with a bit of olive oil and then season it – and if I have time I brown it as well.

Place baking sheet in the oven and bake until the juices run clear – baking times will vary depending on the size and cut of the beef you are cooking.

A general rule is that you should cook meat for 20 minutes per pound.

A 2 pound eye of round roast may take up to 45 minutes-1 hour or roasting time..

Cut the beef into pieces or use stew beef. I like to also use eye of round or tenderloin. You may also braise or brown the beef prior to adding it to the crockpot if you wish. This is not really necessary and if you are pressed for time, you may just skip it.

Add the beef to the crockpot and cover in liquid – broth, water or a combination of the two.

Turn crockpot to low and cook for 6-9 hours.

A Few Beef Baby Food Recipes

Beefy “Hash” (a twist on corned beef hash) – a great meal for self-feeders and everyone else too!


  • 6 large potatoes, peeled and diced
  • 3/4 pound of thinly sliced stew beef cubes or 1/2 ground beef
  • 1 medium onion, chopped
  • 1 cup beef broth (homemade or low sodium/low fat)


Step 1: In a large deep skillet, over medium heat, combine the potatoes, beef cubes, onion, and beef broth.
Step 2: Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone.
Step 3: Add more liquid as needed.
Step 4: Mix well, and serve either mashed, pureed a wee bit or as finger food.

Beef Puree (Basic)


  • 1 cup cold and cooked boneless beef – chopped into chunks no bigger than 1 inch
  • 1/4 c cooking juice or plain water


Step 1: Place beef chunks in blender or food processor and puree until a powdery mix is formed.
Step 2: Slowly add water and puree further until a smooth consistency is created.
Step 3: Add as much liquid as needed to make a consistency appropriate for your baby. You may add veggies or fruits to this puree as you like.

Beefy Apple Purée (Basic)


  • 1 cup cold and cooked boneless beef chopped into chunks no bigger than 1 inch
  • 1/4 c cooking juice or plain water
  • 1/4 cup applesauce


Step 1: Place meat chunks in blender or food processor and puree until a powdery mix is formed.
Step 2: Slowly add water, then applesauce, then water etc. and puree further until a smooth consistency is created.
Step 3: Add as much liquid as needed to make a consistency appropriate for your baby.

Sweet Potato Beef Shepard’s Pie


  • 2 & 1/2 pounds lean ground beef
  • 1/2 cup butter or margarine
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed (or 2 tablespoons pre crushed garlic)
  • 1/4 cup all-purpose flour
  • 1 cup beef stock (make your own.)
  • 2 eggs, beaten (if using egg yolks only for those under 12 months old, use 4 egg yolks)
  • 1 teaspoon rosemary
  • 1/4 teaspoon pepper
  • 4 baked and mashed sweet potatoes
  • 1/2 teaspoon nutmeg


Step 1: Brown the beef in a large skillet then remove the beef and place it in a bowl for later.
Step 2: In a medium sized saucepan, melt 1/4 cup butter and then saute the onions and garlic until they are clear. Remove the saucepan from the stovetop and stir in flour (like you would when making a roux). Gradually stir in the beef stock. Bring the mixture to boiling, stirring constantly, until thickened. Remove from heat; cool slightly. Gradually stir in eggs (or egg yolks). Add the sauce, rosemary, and 1/8 teaspoon pepper to meat; mix well.
Step 3: Preheat oven to 375 degrees F. Spray an baking pan with non-stick vegetable spray. (We like to use a light coating of pure olive oil.)
Step 4: Spoon half the meat mixture into prepared pan.
Step 5: Puree the sweet potatoes in food processor with remaining butter, nutmeg and pepper. Spread 1 cup puree over the meat. Add the remaining meat mixture and then spread over the remaining pureed sweet potatoes.
Step 6: Bake for 35 minutes or until heated through.

Baby Beef Stew


  • 1/2 cup cubed cooked beef
  • 1 peeled potato
  • ¼ cup shelled fresh or frozen peas
  • 1 peeled carrot
  • 1 stalk of celery
  • 1/4 cup uncooked pasta (try di’talini as it’s small and makes for great finger food.)
  • 4 cups of water


Step 1: Wash vegetables thoroughly and chop very fine.
Step 2: Simmer the veggies for 20 minutes or until softened
Step 3: Add the pasta and cook for 10 minutes longer or until very soft. Drain but save the water.*****
Step 4: Mash or puree the mix until it is of a consistency adequate for your baby.

Cheesy Beefy Shepard’s Pie


  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup beef or veggie stock (make your own stocks. )
  • 1/2 teaspoon dried thyme
  • 3 cups mashed cooked white Russet potatoes
  • 1 cup shredded Colby longhorn cheese (optional)


Step 1: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease (use olive oil) a 2 quart baking dish.
Step 2: In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into baking dish with vegetable soup and thyme; stir well. Spread mashed potatoes on top.
Step 3: Bake 20 minutes and remove from the oven. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.

Some Foods Good to Mix With Beef

  • Apples
  • Pears
  • Broccoli
  • Carrots
  • Cauliflower
  • Green Beans
  • Peas
  • Sweet Potato
  • White Potato
  • Barley
  • Lentils
  • Pasta
  • Rice

Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

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Freezing Times for Homemade Meat Purees and Baby Food Cubes

Baby Food Cubes May Be Safely Kept in the Freezer for 3 Months. It is preferable, but not an absolute must, to use the cubes within 1 month however. Meats are more unstable when frozen so it is best to use Meat Purées as soon as possible.


What kind of beef to choose for complementary foods

Currently, meat is introduced into the baby’s diet quite early, as a rule, from 7 months to a year, depending on the individual characteristics of the baby, as well as on the gastronomic preferences of parents and their ideas about the benefits or harm to meat. If the pediatrician recommended the introduction of meat complementary foods, then traditionally they start with beef. And the question immediately arises, which part of the beef to use.

Tenderloin is definitely the No. 1 meat in beef: “Tenderloin is the most valuable part of the carcass of an animal eaten…” writes Wikipedia.

You can do anything with tenderloin: fry, stew, boil, mince. The same properties have a thin and thick edge.

Tenderloin is the most difficult to fake. The tenderloin should be covered with a film that shimmers with mother-of-pearl on a fresh tenderloin, and dimly reflects light on a stale one.

The tenderloin consists of fine non-working fibers, so it is soft.

The tenderloin is located inside the spine, and the sirloin (both thin and thick) is outside: this is the longitudinal muscle of the back. Fillet edges are also good for frying, and they are sold both on the bone for children's soup, and without the bone for frying.

The tenderloin broth is not the clearest when compared to other parts of beef (middle sample in the photo).

2. Shoulder - a traditional meat for low-fat children's soup (for fatty and rich, brisket is good and traditional, which gives a special taste due to the cartilage of the sternum).

Shoulder is a relatively lean and boneless meat, with good cooking it becomes soft and gives a delicate transparent broth with light “golden coins” of fat (far right sample in the photo). Anatomically, the “scapula” corresponds to a rather actively working deltoid brachial muscle.

There is a special restaurant in Vienna where they serve boiled spatula: they bring it directly to the table in a saucepan, fish it out and cut it right in front of the client.

By the way, this once again indicates that it is better to cook the meat in a whole piece, and then cut it into portions. Apparently, this way it better retains nutrients during cooking, which determine the taste. In the process of cooking, the meat is significantly boiled down - its weight is reduced by 30-35%. This must also be taken into account when cooking - it is not advisable to cook a piece weighing less than 400 grams. With a yield of 250-270 grams, you can store it for several days in an airtight container in the freshness zone of the refrigerator, cutting off the necessary portions of 50-70 grams. Of course, meat from the refrigerator must be heat-treated in a microwave oven, or heated to a boil after grinding in a broth blender. Modern methods of cooking and storing food allow this approach if you do not have the opportunity to cook every day.

3. The thigh muscles have a very good taste and firmness (not rigidity). In a professional environment, the largest muscle of the thigh involved in extension is called "fricandon". By itself, frikandon is quite tough, it is generally the toughest part of beef, and is boiled for about two hours, the same time is cooked in a double boiler (not a slow cooker). Frikandon broth is completely clear, but has a very rich taste with a "nutty" flavor (far left sample in the photo).

Bottled or filtered tap water can be used for everyday cooking. If the meat is of good quality, then there is no need to drain the water after boiling. The foam that forms when boiling is a coagulated protein. Well, except that you are participating in the competition for "the most transparent broth. "

For gourmet parents who want to appreciate the taste of meat. Any meat can be understood only in boiled form, in distilled water and without salt. Both the meat and the broth will show its quality: color, aroma, taste. In all other methods, there are foreign substances that distort the picture.

In order to assess the quality of meat, it should be boiled in distilled water. First, they wait for it to boil and keep the meat in boiling water for 3-5 minutes. Then this broth is drained, the meat is washed in running water and again poured with distilled water and boiled until tender. The water is not salted. Readiness is judged by the softness of the cut and chewed piece. Cooking takes from 1.5 (tenderloin, shoulder blade, thick, thin edge), up to 2 hours (frikandon, other intensively working parts).

Natural village meat is somewhat tougher than store-bought meat, since the store often sells meat of special meat breeds (Angus, etc.), bred by artificial selection over decades. In the special literature they write that the stiffness of meat is determined by 50% genetics. Of course, the age of the cow and the characteristics of the feed used to grow it also matter. Remember that wild animals always have tough meat. That is, it should be borne in mind that the softness of meat is not the only criterion for its high quality.

A few more words about stiffness. Moderate stiffness of meat is a kind of free gift that a person who is forced to chew it hard receives, which trains his teeth and gums, and naturally strengthens them. For young children, the meat is ground with a blender, that is, the "soft" parts do not have advantages over the "hard".

Thus, if the pediatrician recommends introducing beef into the baby's diet, then when choosing meat, more attention should be paid to the origin, and hence the quality of the meat. It is better to choose meat from reliable manufacturers. Small-scale farms have proven themselves well, whose conscientiousness is determined, first of all, by personal responsibility to the consumer.

Which part of the carcass to prefer is less important. Tenderloin, shoulder blade, fillet edges, thigh muscles, as well as other parts of beef carcass (ribs, shank) can all be used as food for babies. When choosing, be guided, also, by the needs of the family. The main thing to remember is that the cooking time varies for different parts of the beef. If the meat is purchased in large quantities chilled, it can be frozen in portions of approximately 400-500 grams.

Tough meat doesn't mean bad. The tougher parts require longer heat treatment, but are easier to blend with a blender and often have a brighter flavor.

Meat puree given alone or mixed with vegetable puree. You should start with two teaspoons, and then bring it up to 50 grams. The volume of vegetable puree for lunch is 100-150 according to the needs of the child. During the introduction of meat puree, it may be necessary to introduce additional liquid. Tea is not recommended to be administered together with meat complementary foods, as the substances contained in it reduce the absorption of iron. You can offer compote - a decoction of fresh fruits, berries (apples, lingonberries, cranberries, etc.) or homemade dried fruits, cooked without adding sugar.

If the child has an intolerance to cow's milk, in such cases, the doctor recommends starting meat complementary foods with the introduction of rabbit meat or nutria meat.

Gratitude: Organic farm in the Penza region, Farm "Rassvet", who provided meat for tasting.

The author of the article is Tatyana Yurievna Bandurina, pediatrician, doctor of medical sciences.

How to cut a beef carcass and which part to choose

Beef has always been popular in markets and supermarkets because of its nutritional value and lower calorie content compared to other types of meat. It is chosen by both unbridled meat-eaters and adherents of dietary nutrition. And veal is suitable even for baby food. For beef and veal to be truly beneficial to our health, they must be of only good quality.

Quality definition

When buying beef, first of all, pay attention to the color: high-quality meat is distinguished by a rich red color. It darkens as the animal ages. The veal is much lighter and has a pinkish tint. The older the animal, the more clearly the yellowness of the fat is visible. Adults have a dark yellow hue of fat. If the color of the beef seems too brownish, then this piece must have been stale on the counter. Also keep in mind another indicator of the age of the animal - the stiffness of the meat.

General advice on determining the quality of meat of any kind, including beef, can be found here.

Carcass cutting - select the desired part

Immediately before buying, the buyer must not only check the quality of the meat, but also correctly select and determine the part of the beef carcass, its purpose. The figure and table below will help the buyer understand this.

Figure - Beef carcass cutting scheme (varietal cuts)

Table - Description of the parts of cutting beef carcass

but it has good taste.
No. The name of the part of the carcass of the carcass (bran) variety characteristics, features of the carcass Prescription of the carcass
neck, level 3 Cooking (including long-term cooking), stewing.
Dishes: dressing soups and broths, minced meat, meatballs, goulash, cholent, aspic (jelly).
2 Back (thin edge, thick edge, entrecote)


Can be sold with bones. Thick edge - soft, fine-fibered meat, contains 4.5 ribs.
Fine edge has excellent palatability, contains 4.5 ribs.
Entrecote is a selected soft intercostal part of the meat located along the vertebrae.
Roasting, baking (including large pieces), stewing.
Dishes: soups (rib part), chopped cutlets, goulash, roast, beef steak (thin edge), roast beef (thin, thick edge), rib meat, entrecote.
3 Thick loin, butt


Tender meat, thin layers of fat. Frying (including fast frying), stewing.
Dishes: meatballs, cue balls, meatballs, beef steak, beef stroganoff (upper butt), zrazy, rolls, various minced meats and fillings.
4 Tenderloin, fillet


The most valuable and tender part of the meat, lean, without veins Roasting, roasting in pieces. Good for grilling.
Dishes: roast beef, steak, chops, barbecue, azu.
5 Rump


Distinguished by its softness. Good taste qualities. The inside is the most valuable. Stewing, boiling, frying, minced meat, baking.
Dishes: cutlets, meatballs, beef stroganoff (inner part), soup, broth.
6 Knuckle (mid thigh), probe (inner thigh), cut (lower thigh)


Low-fat, fine-fibre meat, good palatability. Stewing, boiling, baking.
Dishes: cutlets, roast beef, soups, broths.
7 Peritoneum, flank (curl)


The texture of the meat is rough, but the taste is not bad. May contain fat, bone, cartilage and film. Minced meat, boiled.
Dishes: meatballs, meatballs, rolls, soups, zrazy, borscht, broth.
8 Edge


The meat contains layers of fat. It has excellent taste qualities. Boiling, stewing, minced meat.
Dishes: goulash, azu, meatballs, dressing soups.
9 Shoulder


A little coarse grain
Shoulder - lean meat, may have thick veins.
Cooking, stewing, minced meat.
Dishes: beef steak, goulash, azu, chopped cutlets, roll.
10 Brisket


The meat has a layered structure, contains fatty layers. Good taste qualities. Boil, stew, bake, chop (stuff).
Dishes: roasts, soups, borscht.
11 Thigh


Not the best in texture, but has a good taste and aroma (thanks to gelatin). Slow frying and stewing in large chunks.
Dishes: goulash, azu, soups.
12 Shank


Many tendons, connective tissues. Contains marrow and gelatin. Good taste qualities. Stickiness after cooking. Slow boil.
Dishes: broths, jellies (jelly).
From the pulp it is possible: cue balls, meatballs, meatballs, rolls, etc.
13 Shank


Same as Shank. Like a shank.

Beef storage

Like any meat, beef is best stored in the refrigerator.

The shelf life of frozen beef is slightly longer than that of pork and lamb - about 10 months. Veal - 8 months.

The duration of beef maturation after slaughter is approximately 2 weeks at a temperature of 1-2 degrees Celsius. As the storage temperature increases, so does the maturation time. Without the use of a refrigerator, the meat will ripen within a few days, but in this case, the shelf life will decrease dramatically.

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