Can beef be eaten raw?

Beef is a very common meat. It is also a meat food with relatively high nutritional value and good conditioning effects on the human body. In addition to being cooked, beef, like other meats, such as pork and lamb, can also be eaten raw. Raw beef has higher nutritional value and will not cause certain side effects to the human body. Below I will give you a detailed introduction to the relevant knowledge about beef.

1. Can beef be eaten raw?

Raw beef is more nutritious because it has not been completely cooked at high temperature. The protein and growth hormone in the beef are better preserved. Eating this half-cooked beef can provide the human body with more nutrients it needs. It is also safer to eat beef raw, because although the beef red worms in beef can parasitize in the human body, the harm caused to the human body is relatively light, and the beef red worm eggs will not infect the human body. But it is worth noting that, in addition to beef, mutton, pork, etc. cannot be eaten raw. Mutton Trichinella spiralis and pork red worms are both parasites that can cause serious harm to the human body.

2. Nutritional Benefits of Beef

Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing and recuperating after surgery or illness in terms of replenishing blood loss and repairing tissues.

Chinese medicine diet therapy believes that eating beef in the cold winter has a warming effect on the stomach and is a good tonic for the cold winter. Traditional Chinese medicine believes that beef has the functions of nourishing the spleen and stomach, strengthening the muscles and bones, resolving phlegm and calming wind, and quenching thirst and salivation. It is suitable for people suffering from sinking of qi in the middle, shortness of breath, weak body, sore muscles and bones, anemia, long-term illness, and sallow face and dizziness.

3. Cooking Method

Chinese dishes: cumin beef, green pepper beef, dry-mixed beef, spicy beef, boiled beef, stir-fried pork and lettuce, beef jelly, cold beef slices, hot beef mixed with shredded pork, Sichuan-style red beef shreds, tender stir-fried beef slices, silver shredded beef, vegetable beef, beef with vanilla and red sauce, curry beef, fried beef with scrambled eggs, tomato beef soup, beef stewed with potatoes, braised beef in soy sauce, lily beef, dry-pot beef with skin, stir-fried beef with cashews, raw shredded beef[2].

Western dishes: beef skewers, beef rolls, beef Wellington, beef strips with hot peppers, Japanese beef, curry beef balls, beef fillet bacon rolls, green pepper beef fillet rolls, pepper beef rolls, ox tongue braised in red wine, veal chops, Mexican beef, black pepper steak, fillet steak, ham and cowboy sausage, mini burgers, oxtail soup, sizzling steak, steak, sirloin steak, beef ribs, Swiss steak, sirloin with green pepper sauce, black pepper beef fillet cubes, Tom Yum oxtail, and T-bone steak.