|~ Beef is one more kind of meat being used in the Greek Cuisine.
~ Beef can be cooked in many deferent ways around the world.
~ Some of the ways are:
~ Grilling, which the meat is cooked over high heat source such as charcoal, other wise called as BBQ.
~ Broiling, this is similar to Grilling with the exception that the heat source is above the meat.
~ Roasting, is usually meat cooked in a hot oven.
~ Otherwise called Roast Beef.
~ This way of cooking the leftover juice in the sauce pan can be turned into gravy.
~ Stir frying is a way being used among the Asian communities.
~ Stewing is a way of simmering meat cut into bite-size pieces cooked in liquid with flavorings.
~ Braising is cooking beef in covered containers.
~ Beef can also be eaten in the form of smoked beef, such as Beef Jerky, Corn Beef and Pastrami.
~ Raw Beef can also be eaten such as Carpaccio and Steak Tartar.
~ Beef is a good source of minerals such as Zinc, Selenium, Phosphorus, Iron, and B Vitamins.
~ In some Religious such as Hinduism and Jainism eating beef is strictly prohibited.
~ The largest consumers of beef in the world are USA, Japan, China and Brazil.
~ The largest producers and exporters of beef are Australia, Brazil, Argentina and Canada.
~ Some of the Greek Beef dishes are:
|~ Vothino Stifatho (Beef Casserole with Onions)
~ Rosto Vothino (Roast Beef Casserole)
~ Vothino Ttavas (Beef Baked in Onions)
~ Vothines Kotolettes (Veal Cutlets)
|~ Grilled Broiled or Roast beef can be cooked to various degrees, from very rare to well done.
~ The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.
|Very rare||120 – 130°F (46 – 52°C)||Blood-red meat, soft, slightly juicy|
|Rare||130 – 145°F (52 – 54°C)||Red center, gray surface, soft, juicy|
|Medium rare||145 – 155°F (54 – 60°C)||Pink throughout, gray-brown surface, very juicy|
|Medium||155 – 165°F (60 – 66°C)||Pink center, becomes gray-brown towards surface|
|Medium well||165 – 170°F (66 – 71°C)||Thin line of pink, firm texture.|
|Well done||170°F (>71°C)||Gray-brown throughout, tough texture.|
|Carpaccio||Beef Stew||Rib of Beef||Roast of Beef|