Name: Carl L. H.
What are the exact beef parts that go into the making of
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
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Update: June 2012