Beef is an essential part of the diet and provides many nutrients

Discover why beef is an essential part of the diet, its properties and benefits, and how you can prepare a variety of dishes with beef.

Beef is an essential part of the diet and provides many nutrients
Beef plays an integral part in the diet and provides many nutrients. Photo by Jason Leung / Unsplash

In 1521, the first cattle arrived on this continent, and after a process of evolution generated a great diversity of breeds that adapted to the new environment. Beef is produced in all regions of Mexico, with different production systems that have adapted to the climatic, physiographic, and economic conditions. The states with the highest cattle production are Jalisco, followed by Veracruz and San Luis Potosí.

Properties and benefits of beef

Beef is a source of vitamin B12, which helps us metabolize proteins, form red blood cells and maintain the central nervous system.

Beef provides iron, important for maintaining adequate oxygen transport in our blood.

Beef is a source of vitamin B2, which is responsible for maintaining healthy cells of the nervous system.

Beef contains selenium, the function of this mineral is to form enzymes involved in the recycling of vitamins.

Beef is rich in zinc, which helps to protect us against oxidative damage, to the healing of the skin, and to create hemoglobin.

Beef contains phosphorus, which helps in the neurotransmission of brain cells, as well as in the development of bones, teeth, and muscles.

With beef, you can prepare a wide variety of dishes

Take a look at some beef cuts:

Liver steak

It contributes to a healthy diet and is economical and easy to prepare.

Beef chuck

Flattened cut, ideal for grilling due to its tenderness and marbled fat. Excellent for charcoal cooking as well.

Shoulder (internal shoulder)

It is a cut located in the shoulder area of the beef. It is characterized for being a thick piece with great flavor. Ideal for baking or grilling.

Beef shank

Part of the beef is located above the thigh or shoulder, on the hind legs. It is generally prepared cooked and for making broths.

Some aspects you should consider to acquire quality meat are that its color is red and that it is properly refrigerated (4 °C), that it comes from a Federal Inspection Type slaughterhouse, and the distribution of internal fat should be moderate and the external fat should be homogeneous.