"Beef, tenderloin, lean meat, raw" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, tenderloin, lean meat, raw — this is one of the cuts of beef known for its softness and tenderness. The tenderloin is the part of beef located in the inner part of the animal's back. It does not bear weight during the animal's life, so it usually has less connective tissue and is more tender.

Beef, tenderloin, lean meat, raw, can be used to prepare various dishes. However, it is important to remember that raw meat requires special caution when preparing, as it may contain bacteria that can cause food poisoning. Therefore, before consuming raw beef, it must be thoroughly cooked to ensure its safety.

Here are some tips for preparing raw beef:

1. Before cooking, ensure that the meat is completely thawed and at room temperature.
2. Thoroughly rinse the meat under cold running water to remove dirt and bacteria.
3. Pat the meat dry with paper towels to remove excess moisture.
4. Cook the meat to the desired doneness to kill any bacteria. Raw meat should be cooked to an internal temperature of at least 71 °C.
5. After cooking, promptly chill any leftovers to prevent bacterial growth.

If you follow these guidelines, raw beef can be safely cooked and eaten. However, if you have any doubts about the safety of the meat, it is recommended to consult a physician or a food safety specialist.