beef (thịt bò)

How to Choose Beef

Select pieces of bright red, small muscles smooth, and make sure it’s not sticky to touch. If the fat gray, it’s old meat.

If you always have beef in meals or eat beef at least 3 days / week instead of chicken or fish, you and your family will receive endless benefits for your health!

1. Beef contains creatine
Beef is a food is particularly effective in increasing muscle strength and promote muscle growth because it contains more creatine than any other food. Creatine is also considered a source of fuel for those who eat it more strength endurance to work in all day long without worrying about fatigue.

2. Beef contains carnitine
You know, chicken and fish have little carnitine and creatine? However, in the beef, then it contains abundant two substances. Carnitine is needed to support normal metabolic activity of fat in the body and contribute to the metabolism of amino acids. In which the amino is most important to build muscle. This is why athletes preferred to use beef in the daily diet so.

3. Beef containing potassium and protein
Potassium is a mineral that is indispensable in the daily diet of most people. Because if you do not receive adequate levels of potassium daily necessity, the body will inhibit protein synthesis and inhibit production of growth hormone to stimulate muscle growth.
In addition, beef is rich in protein, helps boost the body fully developed.

4. Beef contains alanine
Alanine is an amino acid used to make sugar from protein. If the amount of fiber in your body low, alanine helps rescue by providing the fuel for the muscles to allow you to continue working with more energy.

5. Beef is a source of low fat
Beef contains very low power and low-fat than pork or chicken. Therefore, eating beef every day, you will not have to worry about weight gain when doing weight-loss regime.
In addition, beef contains conjugated linoleic acid (CLA). This is a powerful antioxidant that helps improve the beauty and danger of disease prevention for you.

6. Beef is rich in iron
Iron is an important mineral for building rich blood in the body, helps the blood circulate better. Many studies have shown the iron in beef is more than the small amount of iron found in meat chickens and turkeys.

7. Beef contains zinc and magnesium
Zinc is an antioxidant, contributing to protein synthesis and muscle growth. Like glutamine and B6 and zinc to help strengthen the immune system. Magnesium also supports protein synthesis, increase muscle strength and improve the hormone insulin – the hormone increased positive feelings for the body to dispel stress.

8. Beef contains vitamin B6
Beef is also considered a food containing abundant Vitamin B6 helps strengthen the immune system, improve health and restore health at work or strenuous exercise, and to promote the exchange quality and protein synthesis in the body.

9. Beef contains vitamin B12
Vitamin B12 is found in beef as well as vitamins necessary for the production of red blood cells supply oxygen to muscle tissue in the body.
10. Beef – less boring dish

If you like eating chicken every day, you will be quite boring and prone to sick. But eating beef, you can eat day after day for several weeks or months. You can beef processing in various ways such as steak, beef stock, beef … with many different tasting, but still very attractive for everyday meals.


The types of beef:


Beef Round Cuts

    The round is the rear leg of the cow. A frequently used muscle, the meat from this area is lean but tough.
  • Bottom Round: One area is tougher than the other, and it’s usually divided into two smaller cuts — bottom round roast and rump roast (the end that comes to a point).
  • Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast. This is called beef silverside in the UK, Ireland, Australia and New Zealand.
  • Eye Round Roast/Steak or Eye of the Round: A boneless roast that looks like tenderloin, but it is much tougher. Used as a roast or cut into steaks. Steaks cut from the roast are used in stews or processed into cube steak. Also called breakfast steak, wafer steak, sandiwch steak, minute steak.
  • London Broil: The name of the finished dish, not the cut of meat. Butchers will use the name London Broil for flank steak, top round steak or top blade steak.
  • Top Round Steak or Butterball Steak: Thick steaks from the top of the round. Usually broiled, braised or cooked in liquid.
  • Round Steak: Very lean, but not as tender and juicy as other cuts. Served broiled, braised or cooked in a liquid.
  • Round Tip Roast or Tip Roast or Sirloin Tip Roast or Tip Sirloin Roast: A cut away from the sirloin section, this roast is tender enough to be oven roasted or used as kabobs. When trimmed it’s called a trimmed tip roast or ball tip roast.
  • Round Tip Steak: A steak cut from the untrimmed round tip roast.
  • Rump Roast: Cut from the bottom round. When the bone is left in, it is called a standing rump roast.
  • Top Round Roast: A lean and fairly tender cut as compared to the other cuts from the round.

Season: available year-round

How to prepare: Cook with moist heat or roast, as long as the meat is not overcooked.

Nutrition Facts 
Calculated for 1 lb
Calories 988
Calories from Fat 600  (60%)
Amount Per Serving  %DV
Total Fat 66.7g  102%
Saturated Fat 25.9g  129%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 290mg  96%
Sodium 249mg  10%
Potassium 1501mg  42%
Total Carbohydrate 0.0g  0%
Dietary Fiber 0.0g  0%
Sugars 0.0g
Protein 91.1g  182% 


Eye Round Roast

The eye round is the eye muscle of the bottom round of the beef round primal cut. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.

Eye Round Roast, Beef term – Related Content

Top Round Roast Beef

  • A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg. It is one of the better cuts from the round primal in terms of flavor. …

Bottom Round Roast Beef

  • The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and …

Chuck Eye Roast Beef

  • The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5). The …

Rib Eye Roast Beef

  • The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavorful, and expensive. The …

Round Tip Roast Beef

  • The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts. It is often braised, but it may be oven roasted if the meat is of top …

USDA Nutrition Facts

Beef, corned beef hash, with potato, canned (USDA#22908)
Calories 164
Protein 8g
Total Fat 10g
Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 0g
Potassium 172mg
Sodium 425mg
Cholesterol 32mg

Beef, cured, corned beef, brisket, cooked (USDA#13347)
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)

Calories 251
Protein 18g
Total Fat 18g
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Potassium 145mg
Sodium 1134mg
Cholesterol 98mg

Beef, cured, corned beef, brisket, raw (USDA#13346)
Serving Size 1 oz

Calories 198
Protein 14g
Total Fat 14g
Total Carbohydrates 0g
Dietary Fiber 0g
Potassium 297mg
Sodium 1217mg
Cholesterol 54mg

USA Beef

USA Beef

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