Beef cutlet: calorie content, nutritional supplements, benefits and harms when losing weight

Since ancient times, people have learned to prepare nutritious and tasty dishes from beef tripe. Many national dishes are based on this offal. Having learned the basic secrets of preparing the product and one of the recipes, you can diversify the table and surprise your friends with a delicious, inexpensive dish.

• Composition and calorie content
• Beneficial properties and harm

Properties of offal

Nutritional value and composition | Vitamins | Minerals

How much does offal cost (average price per 1 kg)?

Moscow and Moscow region.

42 rub.

Offal refers not only to internal organs, but also to some other parts of animal and bird carcasses that are of agricultural importance. Despite the fact that many people classify them as second-rate food, offal contains a large amount of vitamins and beneficial minerals. The calorie content of offal depends on its variety and composition, but in general it is approximately 241 kcal per hundred grams.

Most often, offal is used to prepare a variety of meat products - for example, pates, pie fillings, main courses, canned food, various smoked meats, jellied and jellied meats, and liver sausages. These dishes turn out to be very tasty and are in no way inferior to dishes based on pure meat.

Due to the fact that some types of offal are quite finicky to prepare, in order not to spoil the dish, you need to follow some rules. So, if you decide to cook the liver, keep in mind that you need to salt it only before eating, otherwise it will be too hard and dry. The lungs, first of all, must be thoroughly washed, placed in a pan and pressed down, and only then filled with water - this way they will not be able to float to the surface.

Stewed tripe: preparation

Cut the tripe, peeled and cooked as described above, into small pieces. Melt a piece of butter in a frying pan and fry in it, stirring constantly for fifteen minutes. Season the tripe to taste with ground black pepper and add a few finely crushed cloves of garlic to it. Add three tablespoons of tomato paste and about half a glass of hot water to the contents of the pan. Cover with a lid and simmer for a quarter of an hour over very low heat.

You can serve stewed tripe as a side dish with pasta, buckwheat, rice or mashed potatoes.

Composition of offal

The by-products obtained from sheep, pigs and cows contain vitamins B, A, PP, E, K, as well as useful minerals - phosphorus, iron, potassium, magnesium and zinc. Offal proteins, which belong to the first category, are absolutely no different from these substances from the entrails of animals of the 2nd category and are characterized by the presence of a full set of important amino acids. In addition, the offal of the second category contains a sufficient amount of collagen and elastin.

The liver, tongue and heart are often used in dietary nutrition. Many by-products contain biologically active substances that are necessary for the proper process of hematopoiesis. Therefore, dishes made from kidneys, heart and bone marrow are recommended to be eaten for various infectious diseases, diseases of the nervous system and kidneys, as well as after injuries and burns.

How to clean

The taste, aroma and appearance of a beef tripe dish largely depend on how it is cleaned. The offal is poured with boiling water for 10 minutes, washed thoroughly and cleaned off with a knife any particles of dirt, food debris, film, mucus, and fat. The process can be simplified by using a clean toothbrush or sponge. The tripe is left in cold water with vinegar for 3 hours, then rubbed with rock salt and after half an hour washed under running water. In case of severe contamination, beef tripe is immersed in lime and soaked for an hour in a weak solution of water with potassium permanganate or 20 ml of hydrogen peroxide.

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Chicken

It’s probably not worth talking a lot about dietary chicken meat. Anyone who is on a diet or adheres to PT has long known that chicken breast is the lowest calorie dish containing easily digestible protein. Any meat calorie table will put chicken fillet in first place for its low fat and carbohydrate content.

100 grams of chicken fillet contains from 102 to 114 kcal. Again, “wrong” cooking methods can add fat to chicken. For example, fried chicken will “weigh” more than 240 calories, and stewed chicken in a fatty sauce will weigh about 200.

Chicken meat is a constant companion for athletes. It contains glutamine, which provides all possible assistance in building muscle mass. Chicken fillet is recommended not only for professional athletes, but also for those who want to lose a lot of kilograms. With rapid or large weight loss, our skin becomes less elastic, sagging and sagging. To avoid this, tighten your skin and get muscle elasticity, you should eat chicken.

ProductProteinsFatsCarbohydratesKcal per 100 g.

hips	17.27	15.25	211
beef stroganoff	14.73	2	0.4	163
bouillon	4.3	3.6	0.4	50.7
shin	18.8	13.9	200.3
heads	17.3	8.3	148
breast	23.6	1.9	0.4	113
tail	19.5	22	276
goulash	14.73	2	0.4	163
ventricles	17.66	2.06	94
leather	18	15.6	212.4
canned	25.3	8.1	0.9	185
smoked	27.48	8.18	0.02	184
smoked breast	27.48	8.18	0.02	184
smoked wings	26.86	19.46	290
wings	18.33	15.97	222
paws	19.4	14.6	0.2	215
marinated wings	10.26	5.92	4.45	111.14
pickled legs	17	14	1.7	200
marinated fillet	14.97	17.5	5.13	241.97
nuggets	14.97	18.07	15.67	285
legs	19.27	8.68	161
leg	21.3	11	0.1	184.6
smoked legs	22.93	15.7	0.02	233
liver	20.4	5.9	0.73	137.6
offal	18.28	5.18	1.42	130
roll	16.64	2.73	4.66	110
hearts	15.8	10.3	0.9	158.9
backrests	14.05	28.74	319
soup set	5.4	4.2	0.2	250
fillet	14.73	2	0.4	163
cervix	14.07	26.24	297
schnitzel	27	6	6	189

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Sausage

ProductProteinsFatsCarbohydratesKcal per 100 g.

lamb	16	19.3	238
Brunswick	27.7	42.2	0.2	491
boiled	12.8	22.2	1.5	257
boiled doctor's	12.8	22.2	1.5	257
boiled-smoked	20	30	350
beef	15	11.7	0.2	165
dietary	12.1	13.5	170
home	14.6	33	420
homemade liver	15	22	258
brawn	11.3	28.43	0.25	340.5
from poultry meat	7.1	36.2	1.5	223
from venison	19.3	10.4	170
horse kazy	12	65	633
smoked	13	57.3	507
Krakow	16.2	44.6	466.2
blood	14	32	5.16	379
chicken	15.51	16.19	2.34	223
for beer	16	20	0.5	244
liver	14.1	28.5	2.2	326
amateur	12.2	28	0.1	301
dairy	11.7	22.8	0.2	252
mortadella	16.37	25.39	3.05	311
Moscow	24.8	41.5	472.7
pepperoni	15	60	601
salchichon	17	31	1	351
salami	13	57	0.2	566
cervelat	24	40.5	0.2	461
sujuk	30.3	37.9	463
dry-cured	9.9	63.2	403.4
raw smoked	24.8	41.5	472.7
chorizo	24.1	38.27	1.86	455
linguistic	36	11	301

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3. Calorie table for dried fruits
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Miscellaneous

If you want to lose weight, then pay attention not only to the calorie content of meat, but also to its composition. For example, chicken contains a lot of phosphorus and potassium, pork contains iron and B vitamins. Therefore, when choosing a complete diet, it is important to take all factors into account.

You should start with pork, which has the highest percentage of fat. Lean pork carbonate, which contains a lot of myoglobin, is suitable for the diet. In addition, a spatula is suitable for a healthy diet. Breast and collar should be avoided as they contain excess fat.

Pork neck calories:

• 552 kcal per 100 grams;
• proteins - 13.6 g;
• fats - 31.9 g.

ProductProteinsFatsCarbohydratesKcal per 100 g.

basturma	14.8	20.1	240
bacon	11.6	45.04	0.66	458
bresaola	34	3.5	0.75	170.5
boiled pork	15	50	510
bull eggs	13	20	0.09	230
ham	22.6	20.9	278.5
smoked brisket	10	52.7	33.8	494
goose liver	15.2	39	411.8
game	34	6.5	200
rack of lamb	16.2	14.1	191.7
goat meat	18	16	216
horsemeat	19.5	9.9	167.1
canned ham	16.06	18.83	0.26	239
canned sausages	10.5	19.4	2.6	230
smoked duck	18.99	28.35	337
smoked lard	1.4	90	815.6
smoked sausages	20.7	10.9	6.1	208
smoked tongue	16	16	254
kupaty	16	35.7	386
splint	15.71	11.56	166.88
frog legs	16.4	0.3	73
pickled liver	14.99	4.6	3.78	128.01
pickled lard	0.4	7.5	1.4	74
marinated frozen shish kebab	10	25	279
pickled tongue	16	16	254
suckling pig	20.6	3	109
meat broth	7.4	2.6	0.2	54.1
meat pate	8.68	15.53	10.64	216
meatloaf	13.55	16.74	6.9	231.64
meat loaf	12.9	21.8	1.9	256
smoked meats	22.4	45.4	25	337.33
meatballs	28.7	16	1	263
leg of lamb	20.55	5.08	134
ham jamon	34.75	16.1	1.31	240.8
venison	19.5	8.5	155
hunting sausages	25.3	40	0.3	463
pancetta	1.2	3.4	5.6	60
Parma ham	24.4	22.5	0.1	300
liver pate	11.6	28.1	3.4	301
foie gras pate	11.4	43.84	4.67	462
rabbit liver	19	10	166
duck liver	15.8	38	405.2
rabbit kidneys	12.5	1.8	66.2
prosciutto	22.6	20.9	278.5
snipe bird	17.45	15.5	215
woodcock bird	21.6	12	194
sandpiper bird	18	12	242
lard lardo	1.4	92.8	840.8
salsiccia	26	30	0.1	374
Saltison	13	17	209
saddle of lamb	16.2	14.1	191.7
salted lard	1.4	90	815.6
vienna sausages	12.22	26.17	0.77	294.08
milk sausages	11	23.9	0.4	261
veal	19.7	2	96.8
grape snail	16.1	1.4	2	90
chick	17.6	12.3	0.4	183
broiler chickens	18.7	16.1	220
chicken gherkins	18.7	7	0.5	139.7
pork chops	10	33	337
smoked cheek	9.1	66.6	0.5	625.4
canned tongue	16	16	207

Recipes

Products and ingredients:

• beef legs – 150g
• peeled tripe – 225g
• garlic - 8g
• beef lard - 15g
• rennet - 50g
• milk - 30g
• wheat bread - 20g

Preparing the Hashi recipe:

Grind the kidney lard in a meat grinder and place in a cauldron along with beef legs, rennet and pieces of tripe. Wait until all the juice has evaporated, add boiling water and cook until the meat separates from the bones. Twenty minutes before turning off, throw in the bread soaked in milk. Remove bones. Add salt and garlic to the soup.

Beef leg and tripe hash

Products and ingredients:

• beef legs - 1.5 kg
• radish - 1 pc.
• parsley, basil, tarragon - to taste.
• tripe - 500g
• garlic - 2-3 heads

Preparing the recipe for Khash from beef legs and tripe:

Chop the beef legs and start cooking over the fire. Separately, you need to boil the tripe, chop it and put it in a pan with the meat. Khash can be considered ready when the meat separates freely from the bones. Herbs and spices are used for decoration.

In a pot

• Time: 2 hours 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 129 kcal per 100 g.
• Purpose: main dish.
• Cuisine: Bulgarian.
• Difficulty: medium.

In sunny Bulgaria, tripe is called shkembe, baked with garlic, pepper and homemade cheese. The hot dish gyuvech is also popular in Romania and Moldova, served in portioned gyuvech - clay or ceramic pots. Cooking beef tripe will take much less time if you purchase pre-cleaned offal. Instead of champignons, you can use chanterelles, oyster mushrooms, honey mushrooms and other mushrooms. Sometimes, instead of cheese, a raw egg with a whole yolk is beaten into an almost finished tripe dish to form a beautiful edible “lid” on top.

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Ingredients:

• beef tripe – 990 g;
• tomatoes – 4 pcs.;
• paprika – 1 tbsp. l.;
• champignons – 510 g;
• garlic – 75 g;
• butter – 4 tbsp. l.;
• chili pepper – 1 pc.;
• cheese – 215 g;
• salt - to taste.

Cooking method:

1. Wash the cleaned beef tripe. Fill with cold water and put on fire.
2. Bring to a boil, drain the liquid. Repeat the procedure again.
3. Place the tripe in a deep saucepan with water, add salt and boil until tender. Remove, cut into strips.
4. Chop or crush the tomatoes.
5. Pour boiling water over four prepared pots.
6. Place chopped tripe on the bottom of each. The offal should occupy a third of the dishes.
7. Fry the flour in a dry frying pan until uniformly golden brown, sprinkle with tripe.
8. Place chopped raw champignons and finely chopped chili peppers on top.
9. Sprinkle with paprika or ground red pepper and salt.
10. Add grated garlic (about 2 small heads).
11. Add a tablespoon of butter.
12. Distribute tomatoes on top. You can use canned ones instead of fresh ones.
13. Pour in 100 ml of broth in which the offal was cooked.
14. Cover with lids and place in preheated oven for an hour.
15. 5-10 minutes before the end of cooking, pour grated cheese into each pot.
16. Serve the tripe dish hot.

Product popularity abroad

Perhaps the secret for some is that tripe is a product that is widely popular abroad. It is often served boiled in upscale Scottish restaurants. To prepare such a delicious dish, the ingredient is thoroughly boiled, sprinkled with flour, pepper, spices and thoroughly fried. This product is also used in the preparation of Polish folk dishes. An example of this would be Warsaw-style flaki, and in Korea it is often added to heh.

Trip as a culinary ingredient is quite widespread, not only because it has a low cost, but also because of its inherent high content of useful elements.

Benefits of beef tripe

The benefit of beef tripe lies in its composition: this product contains many vitamins, as well as some mineral salts. In addition, due to its low calorie content, this offal is excellent for dietary nutrition.

Of the most famous dishes based on beef tripe, it is worth noting khash - a Caucasian dish (included in Azerbaijani, Georgian and Armenian cuisines). In fact, it is a very rich and nutritious broth. By the way, in the Caucasus, khash is considered an ideal remedy for a hangover, so the benefits of beef tripe for this purpose are obvious.