4 Things About Beaver Meat that You don’t Know Before
Since ancient times, beaver meat has been valued for its nutritional value and usefulness, and it was then used for both cooked treats and medicinal purposes. But perhaps few know that you can make a lot of great food from that meat. It is actually a very healthy and nutritious product and has excellent taste.
In addition, it is easy to cook it yourself, and you need to take appropriate action just before making beaver jerky. Otherwise, the meat will taste unpleasant. Whatever, before cooking beaver meat, the article will describe some vital things about beaver meat.
Some words about delicacy:
The beaver in the photo is very valuable because it only eats vegetable foods. It is thin, contains many minerals and vitamins, and has healing properties. In many countries, the food is delicious, especially the gourmets.
Beaver meat tastes like turkey or pork, and it’s juicy and tender. However, the animal must be slaughtered appropriately by cutting off the ky-scented glands; otherwise, the meat will acquire a particular taste and become stiff.
As food, you can use the whole animal; its tail is precious: it is the first course to boil, fry, and cook. Since meat has fatty veins, the fat melts a little slowly, giving it a delicate flavor when cooked.
Functional properties of beaver’s meat:
In addition to their mild and unusual taste, beavers are very useful to the human body. The medicinal properties of beaver meat include several minerals such as alanine, arginine, aspartic acid, valine, histidine, glycine, glutamic acid, isoleucine, leucine, lysine, methionine, proline, serine, threonine, tyrosine, and phenylalanine. These amino acids are essential for the body of children and adults. Beaver meat is rich in group B and group C vitamins.
In addition, beaver meat contains macro elements such as calcium, potassium, sodium, magnesium, and phosphorus. Selenium and iron microelements. This meat is a source of large amounts of hemoglobin, and its undeniable advantage is that it cannot infect anything dangerous to human parasites. This meat is made up of 24% and 4.8% protein from fat. There is 146 kcal in 100 grams of bobrinatin.
Benefits of Cooking Beaver Fat:
Beaver fat is perfect for your body. It is also used to cleanse from harmful substances and is helpful in treating many infectious diseases. Beaver fat is used to treat the following diseases:
- Accompanied by intestinal and stomach conditions.
- During respiratory illness
- Skin tissue disorders and skin diseases
- Urological and gynecological disorders
- Joint disorders are caused by injuries, stretch marks, bruises, and injuries.
- Accompanied by weakened immunity. This happens due to depletion and physical weakness.
Beaver fat is also often used in cosmetology. It is part of various creams. Such creams help remove peeling, dryness, supple skin and smooth out all wrinkles.
Beaver meat taste:
Beaver meat has a rare and specific taste in the game, which is considered an exquisite meat delicacy. The most delicious meat is an individual that weighs no more than 15 kilograms, and the heavy beaver in the kitchen does not appreciate it.
Indeed, the composition of the meat of a young beaver is very similar to that of a bird, but to taste it is identical to that of a goose. After smoking, beaver meat loses a particular odor.