Vnútornosti

Hovädzie vnútornosti sú široko používané na kulinárske účely. Obsahujú veľké množstvo vitamínu D3, koenzým Q10, cholín, meď, zinok, kyselinu listovú, vitamíny A, D, E, K, B12, selén, kolagén, bielkoviny a množstvo ďalších zložiek potrebných pre udržanie zdravej, vyváženej stravy.

HEART WITH CAP /WITHOUT CAP – USE: for stew

LIVER – USE: for frying, cooking, for grill steaks

LUNGS – USE: stew

KIDNEYS – USE: stew, for cooking

TONGUE – USE: for cooking, frying

TRIPE – USE: for cooking, for stew

BONES – USE: for boulion

TAIL – USE: for broth

TENDONS – in a butcher shop or market in Poland are not found very often . However, they are the basis of many cuisines, including Chinese, Japanese, Korean, Thai, Taiwanese, Filipino and Vietnamese. In the dishes of these countries, beef tendons are the basis of tasty sauces and stews. The main components of the beef tendon are collagen and elastin. These connective tissue play an important role in bone health. Studies have shown that a diet rich in collagen prevents the loss of bone mineral density.