Beef is a dietary and lean meat compared to pork, which is why it is especially popular with adherents. healthy eating. Cow meat can also be used in baby food, starting from early age baby.

But in order for the meat dish to turn out tender and tasty, the cook must understand the parts of the carcass, since each of them is suitable for a certain type of dish.

Cutting scheme

Looking at the offered goods on the window, you can easily determine the purpose of a particular piece, if you know the generally accepted scheme for cutting carcasses.

Let's start in order with the head of the beef body. The head is rarely found on sale, as it is not a full-fledged meat piece. However, in the villages, from time immemorial, parts of the head have been used to make rich soups, jelly, and are also twisted into minced meat.

• Neck. The neck cut is also called a cut. It is characterized big amount tendons.
• Shoulder blade and shoulder. Meat varying degrees stiffness with fatty layers depending on the location.
• Back. This part is subdivided into several cuts at once, which have different purposes in cooking. Thick edge - a solid layer of meat, sometimes with some ribs left, has thin delicate fibers. The loin on the ribs is often referred to as "thin edge" due to the smaller amount of meat layer compared to the thick edge.

• Ribs- rib bones cleaned of meat.
• Entrecote- soft meat left after cutting from the ribs.
• Loin, loin. It can be both on the bone and without. It is schematically divided into a thick edge - buttocks (meat with a small amount of fatty layers, located in the pelvic region of the carcass) and a thin edge - tenderloin (tender meat mass, considered the most valuable and at the same time lean).

ribs

Entrecote

Butt

tenderloin

• Brisket. In the uncut form, it is a sternum with ribs in the anterior part and cartilaginous processes of the ribs in the posterior. The meat is interspersed with layers of fat and films. On sale can be both on the bone and without.
• Kostets. Tender varietal meat located in the hip part and exciting backbone.
• Thigh. Upper thigh of the animal's hind leg. It has a soft structure, especially on the inside.
• Rump. The middle part of the thigh, which, in turn, is divided into the inner side - the probe, and the lower part - the cut.

Brisket

Kostets

thigh

Rump

• Flank, or peritoneum, curl. The meaty part of the abdomen and groin. The meat is rough, with fat, cartilage and films.
• Rulka. Part of the meat from the front leg of the animal, the main content of which is muscle, tendons and bone.
• Shank. The medullary bone of the hind leg, which, when cooked, releases a large number of gelatin. The shank also contains a mass connective tissue.

Which part to use for what?

Experienced chefs advise before buying a cut, first determine the culinary purpose of a particular part. In order not to get confused in the variety of names and not be misled, it is better to follow the recipe clearly. To do this, you need to remember or write down in your culinary notebook what use is suitable for a particular cut of beef.

For cooking

Beef makes excellent dietary broths. For the preparation of first courses, any bones of the carcass, as well as the trachea, are suitable. For lumpy meat in the soup, the neck cut, shoulder part, knuckle and shank are suitable. Soups and broths, jelly, minced meat for cutlets are prepared from them.

For frying

For extinguishing

For stews most often they take the hip and shoulder part of the cut, rump, bone, thigh, kidney mass.

It can also be meatballs, beef stroganoff, stewed kidneys.

For baking

For baking, brisket, rump, tenderloin and buttocks are suitable. They make excellent roast beef in English, brisket with spices.

Definition of quality

The quality of meat is often influenced by factors that cannot be determined with the naked eye - this is the sex of the animal, its age, diet and conditions of detention, as well as great importance has the correct cutting of the carcass.

But still, when choosing meat, there are nuances that should not be neglected if you want beef dishes to turn out to be culinary masterpieces.

• Uniform distribution colors reddish shades indicates the freshness of the cut. Too much dark color, leaving in brown and brown, has old meat. Too scarlet tones signal chemical additives to preserve the presentation.
• The meat should not be covered with a dense crust. If there is one, then the cut has lain on the counter for too long. The slimy surface of the meat speaks of wrong conditions storage - most likely, the meat simply suffocated in polyethylene.
• Bloody smudges on the showcase under the cut are obtained if the meat has been defrosted and an unscrupulous seller is trying to pass it off as fresh chilled.
• Small pinkish crystals on frozen meat will also indicate that the cut is not subjected to primary freezing.
• No less important is the elasticity and elasticity of the piece - after pressing with your fingers, the meat should not leave dents and pits.

You can see how to choose the right fresh and high-quality beef in the next video.

Recipes for meat dishes

Despite the fact that the preparation of any meat requires certain culinary skills, there are recipes that even a beginner can implement.

Consider several diverse recipes - a hot dish, cold appetizer and dietary beef. The recipes are easy to make and don't take much time or ingredients.

Stew

You should prepare a deep frying pan in advance or use a saucepan in addition.

Cooking.

• Rinse the meat, dry with paper towels, remove the veins and bones if necessary. Cut into pieces, not too big, but not small, so that it is convenient to prick them on a fork.
• Prepare vegetables - peel onions, carrots, garlic. If desired, you can add a small amount of tomatoes and slices of zucchini to the vegetables. Vegetables are cut in an arbitrary or standard way: carrots - in small cubes, onions in half rings, zucchini - in large cubes.
• Pour oil into a frying pan or saucepan, heat the dishes well and put the onions. Fry until slightly transparent, add beef cubes. While stirring, let the meat brown for 5 minutes.
• Add vegetables and spices. Continue stirring for another 5 minutes. Vegetables should be golden brown.
• Add Bay leaf, lay out the potatoes, pour water or broth so that the liquid covers the potatoes.
• Bring to a boil over high heat, then reduce to a minimum and simmer for 1 hour.
• Finely chopped greens can be added 5 minutes before cooking or directly on the plate before serving.

Carpaccio

This dish Italian cuisine related to cold appetizers, is considered gourmet cooking. According to the cooking technology, it resembles the familiar stroganina, but its recipe uses not fish, but beef tenderloin.

For a classic carpaccio, you will need the following ingredients:

• 250 g beef tenderloin;
• 1 bunch of arugula;
• 120 ml of olive oil;
• 1 st. a spoonful of wine vinegar;
• 2 tbsp. spoons of lemon juice;
• 1/3 teaspoon of salt.

Meat for carpaccio should be chosen the freshest, chilled, not previously frozen. old meat dark shades not suitable for this dish, but young veal meat would be ideal.

Cooking.

• Rinse the tenderloin well and pat dry with paper towels. Wrap in cling film and place in the freezer for 1 hour.
• Prepare arugula and sauce. Rinse greens and drain excess moisture. Mix in a container vinegar, lemon juice and salt.
• After an hour, take the frozen meat out of the freezer, let it rest for 2-3 minutes and start slicing. Slices are cut with a sharp thin knife. The slices should be almost transparent.
• To increase the subtlety, each piece can be lightly beaten off with a culinary mallet.
• The meat is laid out on a plate in one layer, decorated with arugula leaves and poured with sauce.

Diet beef

Beef meat itself is dietary, contains a lot of fiber and a minimum of fat. However, its nutritionists categorically do not recommend frying in order to avoid the formation bad cholesterol. That's why dietary way cooking - stewing or boiling.

Tie the baking bag around the edges with thick threads and tie it to the handles of the pan so that the products are completely submerged in the water.

Boil meat with vegetables for 3 hours.

The principle of preparation is in the steam bath. Meat and vegetables are cooked in own juice, which does not mix with water and does not evaporate.

Benefit and harm

1. Beef is considered dietary meat and is shown primarily to people on a diet. The product is slowly absorbed by the body, and the feeling of hunger is significantly removed even after eating a small portioned piece.
2. Due to the fibrous structure, beef acts on gastrointestinal tract as fiber - removes toxins and cholesterol from the body.

Contraindications include excess daily allowance consumption of this product. Beef, like any meat, is not an easy food, which can lead to digestive problems, heaviness in the stomach, and a general breakdown.

Beef- cattle meat. It is one of the main types of meat. It is used as table meat, as well as for industrial processing into sausages, smoked meats, canned food, etc.

Scheme for cutting beef carcasses for retail

1 - dorsal part; 2 - back; 3 - chest part; 4 - scapular part; 5 - shoulder part; 6 - flank; 7 - cut; 8 - front shank; 9 - back shank

In the USSR, the following breeds of cattle were most common: meat direction- Astrakhan, Kazakh white-headed, gray Ukrainian; dairy direction- Kholmogory, Yaroslavl, Tagil, red steppe, brown Latvian, Istobenskaya, red Estonian, red Lithuanian, black-and-white Estonian, black-and-white Lithuanian; combined (milk-meat and meat-and-milk) directions - Kostroma, Simmental, Shvitsky, Bestuzhev, Alatau, Sychev, Red Gorbatov, Red Tambov, Lebedinskaya.

Now in Russia there are two main breeds of cattle - beef and buyers. The first - no one really knows what it is, but they are habitually called "beef", and the second - habitually eat what they slip. There are no guarantees of purchasing a quality product.

Classification

Beef differed by gender, age, thermal state, and commercial variety.

By the sex of the animal, beef is distinguished: from non-castrated bulls (bulls), from castrated bulls (oxen), from cows.

Bugai meat should only be used for industrial processing. According to the age of animals, beef is distinguished: from suckers under the age of 6 weeks - veal; from adult animals aged 1 year and older - beef. According to the fatness of animals, beef is divided into categories - I and II, and according to the thermal state - into cooled, chilled and frozen. Depending on the location of the part (cut) in the carcass, beef was divided into commercial grades - 1st, 2nd and 3rd. The ratio of tissues in a beef carcass depends on the breed, age, sex and fatness of the animals. The ratio of tissues is not the same in various parts ink.

The ratio of tissues (in%) in beef carcass of different fatness categories

Chemical composition and nutritional value of beef pulp (in%) in beef carcass of different categories of fatness

(average per carcass according to Tables chemical composition And nutritional value food products, Medgiz, 1954)

Distinctive features of beef gender differences

External signs of differences in beef depending on the sex and age of the animal are the color and consistency of muscle tissue, development subcutaneous fat and its color, the smell of meat. bull meat dark red color with a bluish tint, dense and coarse, with a specific smell; almost no fat in the subcutaneous layer, internal fat White. ox meat red, dense, with a slightly aromatic smell; the subcutaneous fat layer is well developed, the fat is yellowish, dense. cow meat bright red, dense; subcutaneous fat is developed (often absent in older cows), internal fat is yellowish or yellow color. Young meat light red color, tender; subcutaneous fat is very poorly developed or absent, internal fat is dense and white.

Fatness indicators of beef carcasses determined by the degree of muscle development, the protrusion of the bones of the skeleton and the deposition of subcutaneous fat.

Category I beef (lower limits) - muscles are developed satisfactorily; the spinous processes of the vertebrae, ischial tubercles and maklaki do not protrude sharply; subcutaneous fat covers the carcass from the 8th rib to the buttocks; significant gaps are allowed; neck, shoulder blades, anterior ribs, thighs, pelvic cavity and groin area have fat deposits in the form of small areas; on the carcasses of young animals - deposits of subcutaneous fat at the base of the tail and on the upper part inside hips.

Category II beef (lower limits) - muscles are developed less satisfactorily, hips have depressions; the spinous processes of the vertebrae, ischial tubercles and maklaki protrude distinctly; subcutaneous fat covers small areas of the carcass in the ischial tuberosities, lower back and last ribs; on the carcasses of young animals, deposits of subcutaneous fat may be absent.

Meat that does not meet the requirements of category II of fatness is classified as lean.

Thermal classification

cold meat- subjected after cutting carcasses to cooling in natural conditions or cooling chambers for at least 6 hours and covered from the surface with a drying crust; elastic muscles. chilled meat- subjected after cutting carcasses to cooling to a temperature in the thickness of the muscles near the bones from 0 to 4 °; the surface of the meat is not moistened; elastic muscles. ice cream meat- subjected to freezing to a temperature not higher than -6 ° in the thickness of the muscles near the bones. Frozen meat after defrosting to a temperature in the thickness of the muscles of about 0 °, is called thawed, or defrosted, and in terms of its performance should correspond to chilled meat.

Cutting beef carcasses and sorting meat. Carcasses, half carcasses and quarters of beef in retail trade were divided into parts (cuts). Each half carcass was cut into nine pieces, which, depending on the morphological and chemical composition, nutritional value and culinary purpose, are divided into three commercial varieties: 1st, 2nd and 3rd.

Culinary purpose of carcass parts

dorsal part(in the vertebral part) is used for frying large pieces: pulp in the region of the vertebrae - for entrecote and frying in thin pieces; the ribs are like soup meat.

Rear part: a) fillet - for frying in thin pieces; dorsal muscle - for ramsteak, roast beef, beef stroganoff; tenderloin - for steak, azu, langet, barbecue; Bottom part fillet - for goulash and soup; b) sirloins (in the upper part) - for frying in large pieces; the pulp of the upper part - for frying in thin pieces; sirloin with a bone - for making soup, cabbage soup, borscht; tenderloin head - for steak; the pulp of the lower part of the butt - for stewing with a piece and minced meat; c) rump - for cooking a roast piece, stew, stew, goulash, soup; rump pulp - for beef stroganoff, ramsteak, zraz; d) rump - for cooking stew, minced meat, soup; the tibia part of the rump is for cooking clear soups and broths, and the boiled pulp is for fillings.

Blade part used for soup, cabbage soup; from the shoulder pulp prepare a piece of stew, goulash, meatballs; from the pulp of the neck - minced meat.

Brisket- for fatty soup, borscht, stew.

Pashin- for minced meat for cutlets and fillings, as well as for soup and borscht.

shoulder part- for making broth, and the pulp in boiled- for toppings.

Incision, shank anterior and shank hind- for the preparation of broth and jelly.

Average yield of beef by variety

quality requirements

Beef at admission trade enterprises in the form of longitudinal half-carcasses or quarters should have been without internal lumbar muscles(cuttings). By permission of the Ministry of Industry of Meat and Dairy Products of the USSR, it was allowed to leave tenderloin in half carcasses and quarters. The half carcasses were to be divided into quarters between the 11th and 12th ribs. Not allowed on meat: presence of residues internal organs, blood clots, fringes, contamination, on frozen meat, in addition, the presence of ice and snow, the area of ​​cleaning surface damage, bruising and bruising more than 15% of the surface. It was not allowed to be released for sale, but was used for industrial processing for food purposes, lean meat, bull meat, with cleanings of more than 15% of the surface of the half carcass and quarter, as well as with incorrect division along the spine (with the leaving of whole vertebrae).

Marking

Each half carcass and quarter had to have a stamp (stamp) indicating the name of the enterprise (meat processing plant or slaughterhouse) and fatness category, as well as a mark of veterinary control. On the half-carcass, two marks of the fatness category were put: one - in the middle of the femur, the other - on the upper part of the shoulder blade (at a distance of 3 cm from the upper edge of the shoulder blade). When released in quarters, the fatness category marks are placed in the same places. The categories of fatness were designated: category I - with the number I, category II - with the number II, skinny - with the number III.

Beef is appreciated both among gourmets and among just food lovers. It is a tasty, high-calorie meat that is great for preparing main dishes, and for mixing with other ingredients to create dishes with complex recipes.

Retail beef

Before going on sale, beef meat goes through several stages of preparation. Pre-sale procedures include directly cutting, deboning and stripping.

cutting

1. Half of the carcass is cut into two parts - front and back. Or, if the carcass was whole, into four parts. The place of the cut runs approximately in the center - between the thirteenth and fourteenth vertebrae, this line will go along the last rib. Start cutting from the bottom, from the flank. First, an incision is made at the level of the thirteenth rib, then it is passed through soft tissues, framing the rib from the back to the spine. The articulation of these vertebrae is cut.
2. Further, the cutting of the beef carcass continues in parts. The front half of the side carcass is divided into five cuts.
3. The neck is cut along the line that runs between the beginning of the sternum and the last cervical vertebra. Moreover, the incision should pass between the last cervical and first dorsal vertebrae.
4. To cut off the shoulder blade, a quarter of the carcass is placed with the inside down and the shoulder blade is pulled up by the leg. The first incision is made along the contour that the muscles form, the second incision runs along the line from the elbow to the upper edge of the scapula, and the third is made on the scapula extended from the body - the muscles connecting the bones of the shoulder and the scapula itself are cut.
5. The remaining part of the front quarter of the carcass is called dorsal-thoracic, it is divided into a thick edge, subscapular part, brisket and hem, which is cut off after deboning the dorsal-thoracic part of the carcass.
6. We pass to the back half of the half-carcass. Cutting a beef carcass for trade involves the selection of the following parts: tenderloin, rump, flank, thigh, or rump, shank. The cut is separated first. This is the best and expensive part ink. The notch is cut along the entire length lumbar spine, starting from the thick edge - the head. After isolating the fillet and shank ( top part legs) the back part is divided into lumbar and posterior pelvic. The rest of the cuts stand out during deboning.

deboning

Deboning is done after the cutting of the beef carcass is completed. This process involves removing the meat from the bones. During this, it is important that no meat remains on the bones, and that there are no large and deep cuts on the pieces of meat. The maximum admissible depth - 10 mm. The size of the pieces is determined by the one who cuts, but do not forget that small pieces will be used for trimming, and they are much less valuable.

The order of deboning also determines the scheme for cutting the carcass of beef.

Neck deboning

They try to remove the meat from the neck in a whole layer, carefully separating it from each vertebra.

Blade deboning

The boning spatula is placed with the inner side up. First, the radius and humerus are cut and separated. The next after cutting the fastening tendons, the scapular bone is separated. Veins are cut off from the piece of meat formed in the rest. The rest is divided into two parts - shoulder and shoulder.

Boning of the dorsal part

The first meat is cut from the sternum, capturing what is attached to the costal cartilage. Next, the meat is removed from the ribs in a whole layer. Then this pulp is divided into a thick edge, a hem and a subscapular part.

Boning of the hip part

The pelvic bone is cut out first. Then an incision is made along the femur, and it is isolated. The inner part is cut off - the flank, then the outer - the rump. Cuts into pieces are made according to the films and after the removal of sinewy meat.

Cleanup

When the cutting of the beef carcass and its deboning is over, the stripping begins. The essence of stripping is to clean the meat from hard tendons and films, as well as to give the pieces of meat a more even shape and presentation.

For this from large pieces thin margins calve, excess fat is separated from all the pulp.

The appearance of the pieces

After deboning and stripping, the pieces of beef should look like this:

• the shoulder part of the scapula is wedge-shaped;
• the shoulder part of the scapula - two oblong muscles interconnected;
• thick edge - piece rectangular shape;
• thin edge (lumbar part) - also rectangular in shape, but, accordingly, thinner;
• neck - square or rectangle;
• hem - a rectangular piece;
• brisket - part in the form of an inflated sail;
• tenderloin - a soft part of a rounded oblong shape;
• rump - round or square shape;
• flank - a thin rectangular layer;
• shank - either chopped oval pieces with a bone, or a rectangular piece with a thinning of one edge.

Beef meat taken from different places carcasses, has different taste properties, endowed with its own set useful substances, each place needs a certain treatment and is suitable for different dishes. Therefore, this type of meat is usually divided into three varieties:

• the first, which includes the rump, fillet, which is also called the tenderloin, the chest and back parts completely;
• the second class includes thigh or rump, shoulder part, shoulder blade and flank;
• the third grade is leftovers, that is, notch and shanks (front and back).

There is no doubt that the cost for pieces of meat of the same weight different varieties will be specifically different. Therefore, it is important for the buyer to know which beef is suitable for which dishes, so that, having bought a piece of expensive meat, he does not lower it to dishes that cannot hit the gourmet's receptors.

It is worth noting that cutting a beef carcass for sale leaves approximately 7% third grade meat, 88% second grade and only 5% first grade beef. This is what determines the market value of the meat itself and dishes from it.

But the taste of meat depends not only on its variety. The determining factors are also physical exercise that cattle experienced throughout their lives (the greater the load, the stiffer and denser the muscles), the type of nutrition, the method of slaughter and, of course, the age at which the animal was slaughtered, after which the beef carcass was cut. According to the first criterion, it is believed that the meat becomes more tender in the direction from head to tail and from bottom to top. Young veal, of course, will be different from "adult" meat, it will be brighter in color and more loose and tender in texture.

Culinary purpose of different cuts

Pieces with a lot of connective tissue will be tougher and take a lot of time to process. Such pieces are usually not fried, but boiled or twisted into minced meat. This is the flank, neck and hem.

The rump and shoulder blade also have a considerable amount of connective tissue, they are also better to stew or use for soup. For these purposes, as well as for grinding into minced meat, you can use any pieces of the second grade, which determines the cutting of the beef carcass.

For steaks, tenderloin is ideal, which can be safely fried in portions or small pieces.

For different types soups it is better to pick up different pieces. For example, for borscht - fatter, and for a weak transparent broth - a lean piece.

Processing conditions

The entire procedure for processing beef must necessarily take place in a cool room. The temperature should not exceed 10 degrees.

Beef has always been popular in markets and supermarkets due to its nutritional value and lower calorie content compared to other types of meat. It is chosen by both unrestrained meat-eaters and adherents diet food. 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.

Definition of quality

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 tinge. 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 surely this piece has been stale on the counter. Also keep in mind another indicator of the age of the animal - the stiffness of the meat.

General tips for determining the quality of meat of any kind, including beef, can be read

Carcass cutting - choose 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

№	Name of the part of carcass cutting (cuts)	Variety	Characteristics, features of the carcass part	The purpose of the part of the carcass
1	Neck, cut	3	Contains a considerable amount of tendons, but has good taste qualities.	Cooking (including long-term), stewing. Dishes: dressing soups and broths, minced meat, meatballs, goulash, cholent, aspic (jelly).
2	Dorsal part (thin edge, thick edge, entrecote)		May be sold with bones. Thick edge - soft, fine-fibered meat, contains 4.5 ribs. The thin edge has excellent palatability, contains 4.5 ribs. Entrecote is a selected soft intercostal part of the meat, located along the vertebrae.	Frying, baking (including large pieces), stewing. Dishes: soups (rib part), chopped cutlets, goulash, roast, beefsteak (from a thin edge), roast beef (thin, thick edge), meat on ribs, entrecote.
3	Thick loin, sirloin		Tender meat, thin layers of fat.	Frying (including fast), stewing. Dishes: meatballs, cue balls, meatballs, steak, beef stroganoff (upper part of the butt), zrazy, rolls, various minced meats and fillings.
4	Tenderloin, fillet		The most valuable and tender part of the meat, lean, without streaks	Frying, baking a piece. 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	Rump (mid-thigh), probe (inner thigh), butt (lower thigh)		Low-fat fine-fiber meat, good taste.	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 trim		The meat contains layers of fat. It has excellent taste qualities.	Boiling, stewing, minced meat. Dishes: goulash, azu, meatballs, dressing soups.
9	shoulder blade		Slightly coarse fibers. The shoulder part is lean meat, may have thick streaks.	Cooking, stewing, minced meat. Dishes: 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 consistency, but has a good taste and aroma (thanks to gelatin).	Slow frying and stewing in large chunks. Dishes: goulash, azu, soups.
12	Shank		A lot of tendons, connective tissues. Contains marrow and gelatin. Good taste qualities. Stickiness after cooking.	Slow cooking. Dishes: broths, jellies (jelly). From the pulp it is possible: cue balls, meatballs, meatballs, rolls, etc.
13	knuckle		Same as the 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 and - about 10 months. Veal - 8 months.

The duration of maturation of beef 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.