Beef kaltyk: what is it and how to cook?

Tenderloin and chop, breast and fillet - all these words are more or less understood even by people far from the food industry and trade. But there are less known parts of animal carcasses.Among them it is worth mentioning beef kaltyk.

Many people will not be able to answer what it is - beef kaltyk. But there is nothing mysterious in this term. This is just a certain part of the trachea of ​​cattle. Rather, his throat. This kind of offal is used as dog food. But it is worth noting that only four cartilaginous rings are given for food to four-legged pets, from which the endocrine glands are removed.

According to their nutritional characteristics, caltyk and trachea completely coincide. However, Kaltyk contains less fat and more meat. Experts recommend boiling it first, and then giving it to animals. In some cases (if the dog is accustomed to such food), you can also give raw kaltyk. If the digestive system of the dog is not accustomed to such an offal, cooking is indispensable.

The advantages of Kaltyk are:

• excellent preservation in frozen form;
• low cost;
• nutritional value

There are 148 kcal per 100 g of this by-product, which is about 8.8% of the daily norm. The proportion of proteins reaches 13.1 g or 17.2% of the daily requirement. But 12 g of fat helps to close up to 20% of the daily requirement. Carbohydrates in kaltyk absent, and there is no in it dietary fiber and water.

The cartilage by-product is rich in collagen, calcium and elastin. These substances help improve health:

• ligaments;
• joints;
• skin.

There are recipes that allow you to cook this by-product and as a complete dish. With an acute shortage of funds, this product is used to make beetroot borscht. It should be noted that when cooking meat produces a characteristic (not too pleasant) smell. It disappears only after adding cabbage. By eating onions, beets, peppers, and bay leaves, you can get a really good dish.

There is an alternative recipe. It begins with peeling an eggplant. Next, the vegetable is rubbed using a coarse grater. Bay water insist 10 minutes. While this processing continues, you can cook rice. Carrots are rubbed, but not on a coarse, but a fine grater.

Then the grated carrot mass is fried in sunflower oil, making it half cooked. Until fully cooked, it is fried after mixing with eggplants. Separate the yolk of the egg and mix it with the main dish. In the tube Kaltyka put stuffing. You need to stuff tightly so that the by-product does not lose its shape.

Cooking Kaltyka in a slow cooker is possible under the program "Soup" or in the mode of stewing meat. Boil offal need 1 hour. Fully cooked offal is removed and cooled. Then make the stuffing of the eggplant devoid of peel.

After sorting and washing the rice with a long grain, it is sent to the pan. With carrots peel, remove the stalk. Finely grated vegetable is placed in a heated frying pan and fried until half cooked. Completed processing, as in the previous case, after laying eggplant. Fried vegetables are removed from the heat and cooled: this is the end of the cooking.

Distinguish from pork beef kaltyk is not difficult. Since the slaughtered animal itself was larger, its trachea was also larger. In addition to the above dishes, so-called khash can be made from Kaltyk. In addition to Kaltyk, they take a motor-skirt and scars for it. All components are soaked for 6 hours in a weak saline solution.

About what beef kaltyk, see the video below.