Daging sapi

Beef (beef) is meat obtained from common cattle and commonly used for food consumption. In each region, the use of meat varies depending on the way of processing. As an example of the outsides, rib meat and T-Bones are commonly used in Europe and in the United States as a steak-making material, so this part of the cow is heavily trafficked. However, as in Indonesia and in various countries Asialainnya meat is widely used for seasoned and bersantan foods such as soup konro and rendang.

In addition there are some parts of other beef such as tongue, liver, nose, viscera and tail only used in certain countries as the basic ingredients of food.

Meat that has been ditrimming or eliminated fat contains many nutrients needed by the body and is a source of excellent protein (has high biological value, high digestible 94%), long-chain omega-3 sources (DHA, EPA and DPA), fat unsaturated, vitamin B12, niacin, vitamin B6, vitamin B5, vitamin D, riboflavin, iron (absorbed rapidly and better than iron from vegetable food), zinc, phosphorus, selenium, contain relatively low levels of fat, and have levels of cholesterol composition suitable for the body. In addition to nutrients tersebuat lean meat rich in sources of antioxidants and bioactive compounds such as taurine, carnitine, CLA (conjugated linoleic acid), carnosin, glutathione, creatin, and choline.