Grilled steak bursts with calories! If you are afraid of getting fat, choose low-fat fillet

The Mid-Autumn Festival, a time when "barbecue in one family brings fragrance to thousands of families", is approaching. Many foodies are ready to "unlimit their appetite" and feast on the delicious barbecued beef. However, nutritionists say that charcoal-grilled steaks are high in calories, especially short ribs with a high fat content. The calories before cooking can reach nearly 400 calories per 100 grams, which is equivalent to 1.4 bowls of rice. Foodies who love beef but are afraid of getting fat are advised to choose fillet, which has a lower calorie content and a tender texture. Grill it without any sauce, and sprinkle some sea salt on it to give it a full meaty flavor.

Beef is high in calories! If you want to lose weight, stay away from beef short ribs

Just like pork, the tenderness of beef depends on the fat content and exercise volume of that part. Generally speaking, parts with less exercise volume have relatively more fat content and tend to give people a melt-in-the-mouth texture. However, as you bite and chew, and taste the blend of beef juice and fat, don't forget the amazing calories hidden in the piece of meat in your mouth.

Hong Ruopu, a nutritionist at the Department of Nutrition at the Zhongxiao branch of Taipei Municipal United Hospital, said that if beef tendon is not cooked and without the addition of butter, sauce or other ingredients, the calories in every 100 grams of beef tendon are about 117.6 calories, scapula 126.8 calories, fillet 144.6 calories, hind leg 185.3 calories, rib 206 calories, T-bone 213.8 calories, ground beef 229.9 calories, rib-eye 267.6 calories, sirloin 299.9 calories, brisket 325.5 calories, and short ribs 386.7 calories.

Among them, beef tendon has the least fat content, but because it belongs to leg meat, it has coarser fiber tissue and more connective tissue. Like beef brisket which is half tendon and half meat, it is more suitable for long-term stewing. The moisture of the meat is increased during the braising process, making it soft and easy to eat.

Grilled steak meat! Fillet combines taste and low fat

Shoulder blade, fillet, sirloin and short ribs are more suitable for grilling, among which fillet is slightly better. The fillet is located in the loin of the cow and has a low fat content. Because it is completely covered in the cow's abdominal cavity, the muscles are almost fully exercised, the muscle fibers are delicate, and the meat is tender. It can be eaten roasted to medium-rare and served plain or with a little sea salt and pepper, and you can enjoy the sweetness of the beef itself. The taste is even better than sirloin and short ribs, which have relatively higher fat content.

As for the scapularis, which has lower calories than fillet, it is located from the cow's neck to the ribs. Although it can also be made into steak, the meat is relatively hard and difficult to chew. Nutritionist Hong Ruopu recommends cutting it into long thin slices, marinating it with natural spices for a while, and then skewering it with juicy fruits, vegetables and mushrooms to increase the taste and feel fuller.

[Recipe Demonstration/Wild Mushroom Flavored Beef Skewers]

• Ingredients: beef shoulder blade muscle, bell pepper, onion, mushroom, king oyster mushroom, wild rice shoots, cucumber.

• Marinade: 3 spoons (45 grams) of Xinjiang cumin seasoning, 3 spoons (45 grams) of wine, 1/2 spoon (7.5 grams) of honey, 1/2 spoon (7.5 grams) of black pepper, a little salt, 1/2 spoon (7.5 grams) of minced garlic.

• practice:

  1. Cut the beef shoulder muscle into long thin slices, mix well with the mixed marinade, and marinate for 15 to 20 minutes.

  2. Sprinkle vegetables and mushrooms with a little pepper and salt and skewer them with the marinated meat.

  3. Apply a little oil to the hot pan or baking tray, then place the wild mushroom flavored beef skewers into the pan or on the grill and grill until cooked.

【Tips】：

The joy of barbecue lies not only in the gathering of friends and family, but also in the smell of charcoal and slight burnt food, which makes people salivate. However, the fat in meat or fish will dissolve when heated, and the oil dripping on the charcoal will produce polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic volatile substances that will evaporate with the smoke and adhere to the food. Therefore, it is recommended to wrap the food with aluminum foil before grilling, or put a layer of aluminum foil on the baking tray to avoid direct contact between raw ingredients and fire, reducing the chance of ingesting carcinogens.