Beef stew meat

Description

Beef goulash is pieces of red meat, usually from the shoulder, front part, or brisket, cut into cubes; they have an intense beef aroma, visible fat and connective tissue marbling, which gives a juicy texture after long simmering. The meat has a deep red color and, after cooking, becomes tender and rich in flavor thanks to the melted collagen tissue. It is a rich source of complete protein, heme iron, zinc, and B vitamins (especially B12), which support muscle building, blood production, and immune functions; it also contains saturated fats, so it is advisable to consume it in moderation. Beef goulash works best in goulashes, braised dishes, soups, roasts, and one-pot meals, as well as in dishes with peppers, wine, or tomatoes. Store in the refrigerator (0–4°C) for a maximum of 1–2 days or tightly freeze (-18°C) for up to 3 months; thaw in the refrigerator, avoid refreezing, and maintain hygiene during handling.