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Name: Carl L. H.
Status: other
Age: 50s
Location: N/A
Country: N/A
Date: 1999-2001

What are the exact beef parts that go into the making of beef extract?


The "extract" is the concentrated and or dried residues from some beef cooking process. It could have used almost any parts of the animal that had flavor. Ordinarily that would not include cartilage, ligaments, and or tendon tissue because these components contain very little fat. Any residual muscle tissue containing at least a trace of fat would do because the flavor of meat is largely borne in the fat.


From a research article that I found on beef extract, it states that beef extract is prepared by concentrating in vacuum kettles the clear broth obtained from cooking beef flesh. Two types of extract are prepared, depending on the degree to which the beef broth has been concentrated, i.e. fluid extract, which contains approximately 50 percent moisture, and solid extract, which contains approximately 25 percent moisture. I take it that "beef flesh" could be tissue or muscular in origin.


Bob Trach

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