Beef needle (kg)

It is a very juicy and tender part of the beef. It is located in the first 5 dorsal vertebrae at the junction of the loin with the neck. It is a lean piece, but it has marbling. It is perfect for stews and braising, as well as grilling. Properties and benefits: Beef needle contains high-quality proteins. The sarcosine it contains helps us in muscle development and maintaining their health. It does not provide daily energy. It contains carnitine, which helps metabolize fats, and alanine, which provides energy. It is good for post-exercise recovery because it contains linoleic acid, which aids in tissue recovery and improves muscles due to its antioxidant properties. The vitamins present in this type of meat are B12, which aids in the production of red blood cells, and B6, which improves the immune system. Being a source of iron, it is recommended for people with anemia. It contains potassium, which helps our body function properly and hormone formation. It also contains zinc and magnesium. Magnesium contributes to protein synthesis, providing strength to the muscles. And zinc, thanks to its antioxidant properties, contributes to muscle growth. Nutritional value per 100 grams: Calories: 205 Kcal Fat: 13.6 g Cholesterol: 72 mg Sodium: 65 mg Carbohydrates: 0 g Fiber: 0 g Sugar: 0 g Protein: 21.65 g Storage and tips: Raw meat in pieces or steaks can be kept for three to five days in the refrigerator in an airtight container. It can be frozen for up to 12 months. Before cooking, it should be taken out half an hour in advance to reach room temperature and prevent the meat from becoming tough when cooked. Recipe and uses in the kitchen: Beef needle is often used in stews and braising. If you want to make a delicious stew, follow these steps: first season the meat with salt and pepper and coat it with flour. It needs to be browned. In a pan, brown two garlic cloves, one onion, one carrot, and the chili. Once softened, add the meat, a bay leaf, a glass of white wine, and increase the heat. Once the alcohol has evaporated, add 200ml of beef broth and simmer for one hour over low heat. When there are 15 minutes left, add 3 diced potatoes. And add a can of peas when there are 5 minutes left.