Beef (e.g. brisket, shoulder)

Description

Beef (e.g., brisket, chuck) has an intense, meaty flavor with a slightly gelatinous texture when braised for a long time; the pieces are red to dark red in color with visible connective tissue and fat marbling, which enhances the aroma after cooking. As a rich source of high-quality protein, it provides heme iron, zinc, B vitamins (especially B12), and some saturated fats, supporting muscle recovery, blood production, and neurological functions, while it is advisable to choose leaner cuts or limit portions due to fat content. Brisket and chuck are best suited for long braising, stews, roasts, and as ground meat for meatballs or sauces, as they break down to a juicy consistency. Store in the refrigerator (0–4°C) for a maximum of 1–2 days fresh or according to the date on the packaging for vacuum-packed meat; freeze for 6–12 months, thaw slowly in the refrigerator, and use cooked within 3–4 days.