Beef is rich in protein, amino acid composition is closer to the human body than pork needs, can improve the body's ability to resist disease, growth and development and post-surgery, post-disease recuperation of people in the supplement blood loss, repair of tissues and other aspects of the object especially suitable. Cold winter eating beef, have warm stomach effect, for cold winter tonic good. According to Chinese medicine, beef has the effect of tonifying Qi, nourishing the spleen and stomach, strengthening muscles and bones, transforming phlegm and wind, quenching thirst and stopping salivation. Apply to the middle of the qi subsidence, shortness of breath, weakness, sinews, anemia, anemia and long illness and yellow face and eyesight of the person to eat.

1. Beef with green peppers

Raw materials:

Beef, green peppers, sesame oil, ginger, salt, cooking wine, garlic, soy sauce, cooking oil

Practice:

1, the first material is ready to cut green peppers, beef, ginger, garlic. Beef into the ginger, cooking wine will be beef meat marinade for about 10 minutes.

2, start a pot, pour in Yishutang hot sesame oil, add garlic, stir fry for about 3 to 5 minutes. And then out

3, down is to stir fry green pepper, pour the oil, and then pour the green pepper stir fry for 2 to 3 minutes.

4, and then pour the beef into the stir-fry together for about 1 minute, you can add ready soy sauce, oil, salt seasoning can be out of the pot.

Tips:

Make sure to put the cooking wine marinade oh, because you can get rid of the tawdry flavor of beef. It is recommended to choose the fire sesame oil to copy, so that the flavor will be better it, but also healthy and nourishing.

2. dry mixed beef

Raw materials: 150 grams of beef, 10 grams of fried peanut rice, 10 grams of cooked chili oil, 40 grams of soy sauce, 5 grams of green onions, 1 gram of salt, 1 gram of sugar, pepper, monosodium glutamate, each a little.

Practice:

1. Beef washed, cooked in a pot of boiling water, fished out and cooled into slices; green onion cut into 2. 5 cm long section; peanut rice crushed.

2. Beef slices into a bowl, first under the salt mix, so that the flavor, then put chili oil, sugar, soy sauce, monosodium glutamate, pepper and then mix, and finally under the green onions and fried peanut rice fine grains (or fried sesame seeds), mixing well into the plate that is completed.

Features:

Spicy and fragrant, wine and rice are suitable.

3. Mixed spicy beef

Raw materials: 750 grams of beef thigh meat, 25 grams of yellow wine, 15 grams of white onion, 50 grams of soy sauce, 5 grams of sesame seeds, 1 gram of refined salt, 30 peppercorns, 5 grams of sugar, 15 grams of sesame oil, 2 grams of monosodium glutamate, 5 grams of dry paprika, 15 grams of green onion, 15 grams of broth, 10 grams of ginger.

Practice:

1. Wash the beef thigh meat, cut into two pieces, soaked in cold water for 1 hour after picking up, put in a soup pot, add broth, scallion, ginger, pepper, yellow wine, on the fire boiling, skimmed off the froth, turn the fire on the cook for 3 hours, when the beef ninety rotten, pull out of the soup control, dry and cool.

2. Sesame seed kernel fried, cool; white onion washed, cut into pieces; dry chili powder in a bowl, add the right amount of water to wet, pour into the eighty percent of the hot sesame oil and stir. Peppercorns in the pot, baked over low heat until charred, take out the research into powder, and chili oil, sugar, salt, monosodium glutamate, pepper powder, soy sauce mixed into spicy sauce.

3. Cooked beef cut into rectangular slices, yards in the plate, pouring spicy sauce, sprinkled with cooked sesame seeds and minced green onions, eaten when the mix is ready.

Features:

The beef is tender, flavorful and spicy, most suitable for wine.

4. white cut beef

Raw materials: 600 grams of beef tendon meat, 25 grams of white soy sauce, 20 grams of red pepper, 1 gram of monosodium glutamate (MSG), 5 grams of coriander, 25 grams of sesame oil, 10 grams of garlic, 1 gram of salt, 10 grams of green onion, 5 grams of ginger, 2 anise, 10 grams of yellow wine.

Practice:

1. Wash the beef tendon meat, bleach away the blood, with boiling water - times, put the pot, add water submerged in a pot, placed on a high flame to boil, skimmed off the floating foam, add yellow wine, star anise, ginger (pat loose), scallion, salt, cover tightly, move to a small fire to cook until crispy, to chopsticks can poke through as good, end of the pan to cool down, take out the beef.

2. Beef cut into thin slices, neatly arranged in a flat plate, white soy sauce, monosodium glutamate, sesame oil and put in a bowl and mix well, poured on the beef slices, sprinkled with cilantro segments, shredded red pepper, garlic, can be on the table.

Features:

Beef color gray and white, the original juice, crisp and fresh.

5. Choke meat shredded lettuce

Raw materials:

150 grams of raw lean beef, 150 grams of lettuce, egg white 1, 40 grams of wet starch, 500 grams of cooked soybean oil (50 grams of actual consumption), salt, monosodium glutamate, pepper grains, ginger, green onion, each in moderation.

Practice:

1. raw beef shredded, with a little salt, wet starch, egg white grasp, into the warm oil quickly spread, see the color change when the fish, cool water, drain; lettuce shredded, scalded with boiling water through the fish, cool water, drain the water on the plate.

2. lettuce on the shredded meat, shredded green onions, shredded ginger, poured with fried pepper oil, slightly simmering for a while, and then add salt, monosodium glutamate, mixing well into.

Features:

Fresh flavor, crisp texture.

6. Beef jelly

Raw materials:

100 grams of beef, 500 grams of beef hooves, 10 grams of vinegar, 20 grams of green onion knots, 2 grams of ginger, 10 grams of ginger, 100 grams of yellow wine, salt, 4 anise.

Practice:

1. Beef washed, cut into pieces. The hair on the hoof with fire prairie, scrape clean, cut into blocks along the bone with a knife, let go of the pot of water slightly blanched, fished out, and beef with the soup pot, add clean water, put onion knots, ginger, yellow wine, star anise simmering to the hoof of the cattle crispy off the bone, when the soup is thick, add refined salt to taste, remove from the fire, the soup will be poured into the rectangular aluminum plate, to be cooled to freeze.

2. The solidified beef jelly cut into pieces, plate, put ginger, pouring vinegar that is ready.

Features:

The meat jelly is soft, smooth and white, and the taste is salty and sour.

7. Cold mixed with sliced beef

Raw materials:

300 grams of cooked beef shanks, 10 grams of garlic, 50 grams of tomato sauce, 2 grams of white vinegar, 200 grams of cucumber, 100 grams of sugar, 50 grams of sesame oil, 3 grams of refined salt.

Practice:

1. cooked beef shank meat cut into thin slices, put in a large bowl; garlic peeled, washed, patted, minced; young cucumber washed, cut into slices, slightly pickled with refined salt, squeeze the water.

2. Cooked beef shank meat, cucumber slices with a large bowl, add garlic, tomato sauce, sugar, white vinegar, sesame oil, mix well, plate ready.

Features:

Sweet and sour flavor, refreshing and appetizing, summer cold dishes.

8. hot beef mixed with double wire

Raw materials:

100 grams of cooked lean beef, 100 grams of dried tofu, 100 grams of cabbage, parsley, a little bit of salt, soy sauce, monosodium glutamate (MSG), vinegar, hot soy sauce, sesame oil, moderate amount of sesame oil.

Practice:

1. cooked beef, dried tofu cut into silk, blanched with boiling water and fished out, cooled with cool water, drained water; cabbage cleaned and shredded; cilantro cleaned, cut half a centimeter long section to be used; with refined salt, soy sauce, monosodium glutamate (MSG), vinegar, spicy soy sauce, sesame oil into a sauce spare.

2. Put the shredded cabbage into the plate, and then put on the dried tofu, shredded meat, cilantro, pouring with a variety of seasonings on the good juice that is ready.

Features:

Fresh and flavorful.

9. Szechuan red beef shredded

Raw materials:

250 grams of lean beef, 75 grams of carrots, 50 grams of celery, 50 grams of garlic, 5 grams of ginger, 125 grams of cooking oil, Pixi County 40 grams of bean curd, 2 grams of Szechuan salt, soy sauce 5 grams of pepper 3 grams of wet starch 75 grams of cooking wine 15 grams of sugar 2 grams, 5 grams of vinegar.

Practice:

1. choose the back of the willow beef wash, according to the transverse tendon cut into 4 cm long thick wire, into the bowl, mixed with water, Sichuan salt, wet starch and mix well; carrots cut into 4 cm long thick wire; celery cut into a 3 cm long section; garlic slash cut into a 3 cm long section; bean curd crushed fine; will be soy sauce, sugar, vinegar, wet starch in a bowl into the juice.

2. frying pan is hot, placed on a high flame, under the oil burned to 60% hot, put beef shredded, stir fry a few times, add bean curd, ginger stir-fried to cherry color, cooking wine, put radish, celery, garlic, until the radish is fluffy, add a good juice stir fry pan, into the dish, sprinkle pepper into it.

Features:

Tender meat, spicy flavor, bright color.

10. tender fried beef

Raw materials:

200 grams of beef spine, vegetable oil, sesame oil, soy sauce, wine, monosodium glutamate, starch, green onions and ginger, pepper water, salt.

Practice:

1. The beef top knife cut 1 cm wide, 2 cm long thin slices, put in a bowl, add the appropriate amount of starch and a small amount of water, scratch and mix evenly.

2. frying pan on a high flame, add the bottom oil is hot, meat slices into the pot, use chopsticks to scratch and fry, to be fried until the meat slices are separated from each other, into the green onion and ginger, wine, soy sauce, salt, monosodium glutamate, pepper water, upside down and fry for a few times, thickening quickly, drizzled with sesame oil, can be mounted on a plate.

Features:

Tender and flavorful.

11. silver wire beef

Raw materials:

125 grams of tender beef, 25 grams of fine vermicelli, 1 egg white, 1 gram of salt, 25 grams of wet starch, green onion, ginger 5 grams, 10 grams of cooking wine, 1 gram of monosodium glutamate (MSG), 1 gram of white pepper, 75 grams of broth, sesame oil, a little; 500 grams of lard, soy sauce, appropriate amount.

Practice:

1. Beef cut into 0. 5 cm square, 3 cm long shredded, with salt, egg white, wet starch scratch well.

2. Pour oil in the pot, high fire will be burning oil to seven or eighty percent heat, the fan will be made into a round pan frying, fan hair white, fish out on the plate, to be used. Then, will grasp the paste of shredded meat into the pot, to be shredded meat gradually white, eight mature when fish out.

3. 10 grams of hot oil left in the pot, put the shredded meat oil, add green onions, ginger, cooking wine, monosodium glutamate, soy sauce, white pepper, broth, after the opening of the thickening of the wet starch, dripping into the sesame oil, dish food, poured in the middle of the fried fans that is complete.

Features:

White and red, shaped like a chrysanthemum, soft and tender meat and fresh; vermicelli and crispy and fragrant, unique flavor.

12 vegetables far beef

Use Ingredients: 250 grams of tender beef, 250 grams of kale, 2 slices of ginger.

(1) 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp gravy, 1 tbsp salad oil. (2) 1 tbsp wine, 2 tbsp oyster sauce, ? tbsp sugar, ? tbsp gravy.

Making: 1. Wash beef, cut into thin slices and marinate with seasoning (1) for 20 minutes.

2. Fold kale into small pieces, wash, blanch in boiling water, remove from the water and immediately rinse and set aside

3. Beef in oil, remove from the oil and pour off the excess oil, and then stir-fry ginger and kale in 2 tbsp of oil, then return the beef to the pan.

4. Add seasoning (2) and stir-fry well.

Suitable for: hot pot, teppan, charcoal grill, skewers, stir-fry, beef rice and fat beef noodles

13 Herb Beef in Red Sauce Ingredients: 500g beef brisket, half an onion (medium-sized), 1 tomato, 2 carrots

Seasoning: parsley, cracked black pepper, salt, red wine to taste and 150 tomato sauce

Methods:

1. Beef cut into pieces, put a pot of cool water, open fire, blanch and remove the hot water with hot water to rinse off the blood froth

2. Onion cut large, tomatoes with boiling water slightly blanched and peeled and cut into small pieces, carrots cut into pieces of the hobnail standby

3. Pan of hot oil, 30% hot, the next onion, medium-high heat, onion sautéed to the surface of the yellow

4. Add tomato grains, sautéed out of the red oil

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5. Add parsley, black pepper, tomato paste, stir-fry well

6. Pour boiling water (the amount that can not pass the beef)

7. Put the beef into the wine, boil over high heat, cover, change to low heat and simmer for 2 hours

8. Add the carrots, add salt to taste, and then cover the lid of the small fire simmering for 1 hour to be able to!

14. curry beef

Materials: beef, 1-2 onions, potatoes 4-5, raw oil, peppercorns dozen, a small piece of ginger, white wine (or wine) a little, about 15 grams of curry powder, salt, boiling water

Practice:

1, cut the beef into one-inch square pieces, onion julienne, peeled potatoes and cut 2cm square pieces, the curry powder with 300ml boiling water melt standby;

2, in the pot add water, add beef pieces, ginger pieces, a little white wine, high heat boil and move off the stove. Remove the ginger pieces, wash the beef to be used;

3, high heat seat pot, hot, add oil, when the oil is warm, add pepper grains stir fry, then add onions stir fry. Onions eat oil after adding beef stir-fry, and then add the potato pieces together stir-fry;

4, and then poured into the curry, stirring evenly cover the pot with a lid on high heat stew open, and then turn to a low fire stew, during which time from time to time to stir, and according to personal taste to try to decide whether to add salt;

5, to be potatoes Simmering to the crispy rotten can be up to the pot to plate.

15. Scrambled Beef with Eggs

Practice:

1. Beef thinly sliced, into the marinade (soy sauce, ginger juice, wine, sugar, cornstarch, peanut oil) mix, soak the tender and then fish, to be used, after breaking the eggs, into the salt and mix well.

2. Put the beef after soaking oil into the egg mixture.

3. Heat the wok to very hot, add the oil, when hot, add the egg mixture, stir fry over medium heat until the egg is solidified, sprinkle in the green onion and mix well, ready to serve.

16. Tomato Beef Soup

Ingredients: 1,000g of beef, 1 can of tomato soybeans 425g, 4 tomatoes, 1 onion, 300g of tomato paste, 10g of salt.

Methods:

1. Fly the beef in water and rinse it with hot water.

2, pour a can of tomato soy, beef, onion, tomatoes cut into pieces, drizzle with tomato sauce.

3, add enough hot water at a time, high heat simmering and keep 10 minutes, turn the heat down to simmer for 50 minutes.

4, finally add salt to taste, you can drink.

17. potatoes roast beef:

[Ingredients] Beef, organic potatoes, organic carrots

[Seasonings] wine, dashi, organic onion, ginger, pepper, soy sauce, soy sauce, sugar, salt

[Practice] 1, beef washed clean and cut into small pieces; 2, cool water in the pot; 3, boiling skimming foam; 4, fish out of the rinsing; 5, the beef into the electric pressure cooker, and the beef into the pressure cooker, and the beef into the electric pressure cooker. The beef into the electric pressure cooker, add wine, seasoning, onion, ginger, appropriate amount of water pressure for 20 minutes; 6, the beef with the soup together into the soup pot; 7, add organic potato pieces; 8, then add carrot pieces; 9, put pepper, soy sauce, soy sauce, sugar, high heat boil; 10, turn to medium-low heat stew until the potatoes, organic carrots are soft and rotten can be, add a little salt to taste and then out of the pot.

18. Beef in sauce:

[Ingredients] Beef foreleg tendon meat, this part is characterized by: lean and tender, both sides of the oil, made of beef in sauce, the meat is fluffy and soft, oily and not greasy, nutrient-rich.

[Accessories] dried chili peppers, star anise, cinnamon, ginger, green onion, soy sauce, cooking wine, sugar, moderate.

[Practice] 1, beef washed and drained, the beef cut a few large pieces; 2, clean the pot, add water, soy sauce, sugar, cooking wine, dried chili peppers, star anise, cinnamon, cooking wine, ginger, green onions (green onions cut into segments) and beef, high heat will be the meat and all the spices to boil, open the pot and turn to a small fire for 60 minutes (during the period of time to roll the tendon, or easy to paste the pot, with chopsticks to penetrate the beef on the cooker) to take out the beef! When it is cool, cut it into thin slices and serve.

19. Beef with Lily:

[Ingredients] 150 grams of beef, 1 ball of fresh lily.

[Seasoning] 2 scallions, 1/3 green pepper, 1/2 tsp salt, 2 tsp soy sauce, 1 tsp cornstarch, 2 tbsp water, 1 tbsp oil (2 servings)

[Practice&# 93;: 1. Beef slices are first mixed with soy sauce, cornstarch, and water and marinated for half an hour.

2. Lily divided into petals, green onion cut into small pieces, green pepper deseeded and sliced.

3. Heat 1/2 tbsp oil in a wok, add the beef and stir-fry until cooked through.

4. Heat 1/2 tbsp oil in a wok, sauté the scallions, then add the lilies and bell peppers and stir-fry over high heat.

5. Add beef slices and salt, and stir-fry until the aroma comes out.

20. dry pot with skin beef:

Main ingredient: 1000 grams of beef with skin.　　Ingredients: 50 grams of sharp red pepper, 200 grams of white radish.　　Seasonings: 50 grams of vegetable oil, 3 grams of refined salt, 8 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of oyster sauce, 20 grams of chili pepper sauce, 20 grams of cooking wine, 20 grams of ginger, 50 grams of garlic seeds, 5 grams of star anise, 5 grams of gui cinnamon, 30 grams of whole dried peppercorns, 2 grams of pepper, 20 grams of red oil, 10 grams of brown sugar, 500 grams of fresh soup.

Methods and methods:

1, will be scalded with the skin of the beef hair, clean, into the pot to boil until the break of life, fish out and cut into 4 centimeters long, 2.5 centimeters wide, 0.5 centimeters thick slices to be used. 2, the tip of the red pepper, cut into 1 cm long section; garlic seeds to the tip; ginger cut into thick slices; white radish peeled, cut into thick slices of the same size as the beef.

3, the net pot on high heat, put the oil burned to 60% hot, under the beef stir-fry until the skin on the small bubbles, add spices, ginger, the whole dry pepper stir-fry incense, and then cook the wine, stir-fry dry water, add fresh broth, salt, MSG, chicken essence, oyster sauce, chili chili pepper sauce seasoning, add sugar coloring color, and then poured into a pressure cooker pressure for 12 minutes, and then select the spices, the whole dry pepper, ginger and then to be used.

4, the net pot on high heat, put the red oil, the next garlic seeds, red pepper ring sautéed, the beef with a piece of juice poured into the pot, and then collect the soup, out of the pot into the pad with white radish can be in the dry pot.

Features: red color, soft texture, thick juice, long aftertaste.

21. cashew nuts fried beef:

Main ingredient: 300 grams of lean beef;

Applications: cashews 60 grams, 5 dried chili peppers, 40 grams of diced onion, 40 grams of diced red pepper, 40 grams of diced green pepper, 15 grams of ginger;

Seasoning: 15 grams of oyster sauce, soy sauce 10 grams of wine 15 grams of salt 2 grams of chicken essence 2 grams of sugar 3 grams of pepper. , water starch moderate amount, cooking oil moderate amount.

Methods;

1, the dried chili pepper with scissors cut into cubes spare, diced beef spare, ginger slices spare;

2, slurry beef, beef diced into a bowl sprinkled with a little salt;

3, beef and then put pepper, chicken essence, oyster sauce, soy sauce, soy sauce, yellow wine and water starch, and then repeatedly grabbed with their hands, grabbing the meat to the viscous to make the water fully absorbed!

4, thicken a little bowl of juice, first put a little salt in the bowl;

5, the bowl and then into the pepper, chicken essence, sugar, oyster sauce, soy sauce, soy sauce, yellow wine and a little water starch, a few drops of water to stir;

6, frying spoon on the heat, injecting the appropriate amount of cooking oil, into the slurry of beef diced sliding, diced beef brown and removed from the spare;

7, the pot to stay in the bottom of the oil, down into the onion diced, ginger and dried pepper diced stir-fry, stir-fry flavor into the slipped cooked beef diced stir-fry on high heat, pouring into the colorful pepper diced stir-fry, cooking bowl of gravy on high heat juices, and finally poured into the fried cashews stir-fry can be out of the pot.

22. raw mixed beef

Raw materials:

300 grams of beef tenderloin, 100 grams of pear, 25 grams of fried sesame seeds, parsley, salt, monosodium glutamate, soy sauce, vinegar, vinegar, soy sauce, sugar, white pepper, garlic, green onion, sesame oil, moderate amount of each.

Practice:

1. beef tenderloin shredded, mixed with vinegar essence, and then placed in cool water to wash vinegar essence and blood, with sesame seeds and a variety of seasoning mix to be used; the cilantro washed, drained, loaded into the bottom of the plate pad.

2. plate put beef tenderloin shredded and white pear shredded, and cilantro mix well into.

Features:

Spicy, fresh, fragrant, slightly sweet and sour, crunchy texture, unique flavor

Beef Skewer

Beef Roulade Beef Roll

Beef Wellington Wellington Beef Tenderloin

Beef Fillet Steak Beef Strips with Peppers.

Beef in Japanese Style Japanese Beef

Beef Balls in Curry Sauce

Beef Medallions with Bacon Beef Tenderloin Bacon Wrap

Beef Slice with Green Pepper Beef Tenderloin with Green Pepper Wrap

Beef Fillet Migons with Pepper Sauce

Braised Beef Tongue in Red Wine Sauce

Club Steak Veal Chops

Chilli Con Carne Mexican Beef

Char-grilled Steak with Pepper Sauce

filet steak filet mignon

Ham&Veal Sausage

Mini Hamburger

Mini Hamburger

ox tail

Ox tail soup

Pan-fried Steak

steak

Sirloin Steak

Smoked Beef Ribs

Swiss Beef Steak

Sirloin Steak with Green Pepper Corn Sauce Sirloin with Green Pepper Sauce

Sauteed Diced Beef in Black Pepper Sauce Diced Beef Tenderloin in Black Pepper Sauce

Tom-Yum Soup with Ox 's Tail winter yin gong oxtail

T-bone steak T-bone steak 1. Selection of meat: to use the chest, the waist plate, the nest, the front tendon, the root of the tail and other parts of the tendon, these parts have tendons, fat and thin the same. After selecting the meat, wash and rinse the whole piece, cut it into walnut-sized pieces, and immerse it in clean water for 30 minutes to remove contaminants. Be careful not to blanch with hot water to prevent it from getting old.

2. seasoning soup: to use warm water, do not cold water, warm water can make the meat surface proteins solidify quickly to prevent the meat of amino acids outside the leaching, to maintain the meat flavor, the amount of water to the meat is appropriate, and then add some sauce, stirring with chopsticks (preferably without soy sauce, soy sauce in the high temperature is easy to become bitter), the water should be added to the full one time, such as found that the water is less, you can add some boiled water, withering good with a moderate amount of salt.

3. cast: put meat, according to the following proportion of seasoning, to 2500 grams of beef, for example, can be added to the onion inch-long three or four segments, a piece of ginger cut, four cloves of garlic, and then will be a large number of spices, four pieces of orange peel, peppercorns 20 grains, wrapped in gauze, and put into the pot.

4. fire: strong After burning the fire, lift the pot open stew for 20 minutes to remove the odor, and then cover, change to micro-fire small open, so that the soup surface floating oil to protect the temperature, play a role in stewing, the bottom of the pot fire to play a role in stewing, about two hours that is cooked.

In addition, such as with a pressure cooker, open the pot after deflating for 5 minutes, buckle the valve for 10 minutes to change to medium heat, and then 10 minutes, you can start the pot to take the meat.

Cooking beef

Beef stew flavorful tips

Cooking beef, the pot at the same time put a small amount of tea with a good cloth bag, not only can make the beef quickly cooked, and meat flavor is more delicious.

(1) The meat should be cut into slightly larger pieces. Beef contains water-soluble aromatic substances, the more this substance is dissolved in the soup when cooking meat, the stronger the flavor of the broth, the flavor of the meat will fade. Therefore, the meat should be cut into appropriately large pieces to reduce the dissolution of aromatic substances in the meat, so that the meat flavor can be more delicious than small pieces of meat.　　

(2) Don't cook with high fire all the time. Because the meat meets high temperature, the muscle fiber will become hard, the meat is not easy to cook.

(3) do not frequently uncover the lid when cooking beef, which will not only cause temperature changes, but also the aromatic substances in the meat will evaporate with the water vapor, so that the aroma is reduced.

(4) In the process of cooking, it is best to add enough water at once and reduce the number of times you add water. The water should slightly overflow the beef. Hindus do not consume beef. Strict vegetarians do not consume animal food. People with skin, liver and kidney diseases are advised not to eat beef.