"Beef, pashina" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Beef, pashina — is a part of the carcass of a bovine that belongs to the so-called non-prime cuts. Pashina is one of the thinnest cuts, located on the animal's abdomen. It has a layer of fat, but its amount is small.

Beef pashina can be used in cooking, but before preparation it needs to be thoroughly processed. Because this cut contains a lot of connective tissue, it needs long cooking at a low temperature to tenderize the meat.

From pashina you can prepare stewed meat, and also use it for making mince.

Here are some cooking tips for dishes from beef pashina:

1. Before cooking, trim the meat carefully of films and coarse fibers.
2. To soften the connective tissue, the meat should be simmered for a long time at a low temperature.
3. For additional tenderization, you can use a marinade or braise the meat in beer or kvass.
4. To make the meat juicier, you can add vegetables or sauce.

Nutritional value per 100 g of product:

• Calories: 225 kcal
• Protein: 19 g
• Fat: 16 g
• Carbohydrates: 0 g