"Beef, bottom outer part of the thigh, steak, lean meat trimmed of fat to level 0, grilled" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, bottom outer part of the thigh, steak, lean meat with fat trimmed to level 0, grilled — this is a piece of beef that has been grilled after the fat was removed from the meat to a certain depth.

Beef steak from the bottom outer part of the thigh is one of the cuts of steak that can be a tasty and juicy option for grilling.

When selecting and preparing a steak, consider the following recommendations:

1. Meat selection. It is better to choose meat from the upper part of the thigh, as it is more tender and juicy.

2. Meat preparation. Before cooking, the meat should be brought to room temperature so that it cooks evenly.

3. Cooking. The steak should be grilled at high heat so the outside browns quickly while the inside remains juicy.

4. Doneness. It is important to choose the right level of doneness for the steak to be tasty and safe to eat.

5. Serving. The steak can be served with various sauces, sides, and vegetables.

Doneness of the steak can vary:

• Rare — meat seared on the outside, inside raw, with blood.
• Medium rare — meat with a small amount of blood, inside pink.
• Medium — meat without blood, inside light pink.
• Medium well — meat without blood and pink color.
• Well done — meat fully cooked, without blood.

Doneness depends on personal preference, but it is important to remember that the more well-done the meat, the drier and tougher it becomes.

Beef steak from the bottom outer part of the thigh can be tasty and juicy, but it is important to cook it properly to preserve its tenderness and juiciness.