Udder beef

In appearance, udder beef or otherwise cow looks like a large pale yellow or light pink ball, in the middle of which there is a small groove. As a rule, beef udder comes to the retail chain already carefully processed and cleaned in accordance with the technology - defatted (without milk residues) and cut into rather large pieces.

Today, udder beef stores can be purchased both chilled and frozen. By the way, with deep freezing (at a temperature of -16 -20 degrees), the shelf life of this product is no more than six months. However, in order to maximize the natural taste of the product, connoisseurs recommend purchasing fresh udder beef, which still smells of milk, from farmers on the market.

Interestingly, the most valuable is the udder of cows, which are distinguished by great cash experience - they say that it is it that is prepared faster. However, it is necessary to take into account the fact that beef udder is a perishable product, so you need to cook it immediately.

Beef udder differs from other offal products in that it has a delicate consistency and a sweet-milky taste. In addition, it is easily digested and absorbed by the human body. Foodies, who have been lucky enough to feast on beef udder meals more than once, compare its taste to beef tongue, pork ham or beef neck.

The first question that comes to mind for an inexperienced cook who first encountered a beef udder is how much time it takes to cook it. So, before boiling, it must be additionally soaked in cold water for about three hours and only boil the field for about an hour, periodically removing the foam.

In addition to cooking, beef udder can be fried (pre-boiled), put out with vegetables or in sauce, and used as a component in the preparation of salads and pie fillings. The most popular dishes from this product are considered to be goulash or stew from beef udder, cutlets or beefsteak, udder with rice and apples. In addition, beef udder fried in batter or breadcrumbs is very tasty.

Ready meals of beef udder are usually served with mashed potatoes, green peas or boiled beans. They also combine well with pasta, cereals and mushrooms. By the way, this product is widely used in many national cuisines. For example, in Mongolia, beef udder braised in milk is considered a specialty.

It is worth noting that beef udder has a rather high energy value, as it contains a considerable amount of fat. In addition, it contains a lot of elastin and collagen - difficult to absorb, but tasty proteins that are so necessary for a healthy state of human hair and skin.