Is it possible to give bones to dogs? Is it possible to give a dog bones: chicken, pork, beef, etc.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Edible beef bones [PRODUCT REMOVED]".

The table shows the contents nutrients(calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value is 105 kcal.

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** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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The nutritional value

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NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

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Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards healthy eating or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

If more energy is expended than it is received, the body begins to use up fat reserves, and body weight decreases.

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BENEFICIAL PROPERTIES OF BEEF BONES [PRODUCT REMOVED]

Edible beef bones [PRODUCT REMOVED] rich in vitamins and minerals such as: vitamin B2 - 38.9%, vitamin PP - 37.5%, potassium - 13%, phosphorus - 25%, iron - 16.7%

What are the benefits of edible beef bones [PRODUCT REMOVED]

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient consumption Vitamin B2 deficiency is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal intestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.

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So, bones are flat, spongy and tubular. The tubular ones are used for soup - these are the bones of the front and hind legs along with the joints.

Since butchers chop these bones into pieces, we will divide them into two more types: brain and sugar. That's what they say in our market. If the bone is cut off from the joint lower - it is marrow - on the cut you can see the bone marrow:

These bones are usually long. It happens that the bone is cut higher, towards the joint, then the cut reveals white porous bone tissue without marrow - such a bone is a sugar bone. Both are suitable for broth; I still prefer the brain ones.

In the majority butcher shops In Tashkent they sell them for pennies. I often buy them separately.
Since there should also be meat in the soup, it is best to buy a set for the soup - one marrow bone and a piece of lean meat pulp, for example from a beef thigh.

The broth is cooked simply. May those who know how this is done forgive me, but my daughter will read me. That's why I explain. We naturally wash the bone and meat and place them in a saucepan. Fill with cold, good (not tap) water. Place the pan on high heat. We monitor the boiling process. Carefully remove the foam. While the foaming process is underway, do not move away from the pan. After removing the foam, reduce the power of the stove to the very minimum so that there is no boiling. Close the lid and leave for 2-3 hours. As a result, we get the clearest broth.

We remove the bone with cartilage and give it to a familiar dog. For as our Jack London said, “A bone thrown to a dog is not mercy.” Mercy is a bone shared with a dog when you are as hungry as he is.”

Divide the meat into 3-4 parts. Because you prepared the broth for 3-4 different soups. Pour some of the broth into a small saucepan. Cut one piece of meat into portioned pieces, return to the broth and create soup in a small saucepan.

Cool the remaining broth and place in the refrigerator. Because tomorrow and the day after tomorrow there will be a new day and in your family there will be new soup in a small saucepan.
Name: Soup beef bones
Tags: Beef, Offal
Description for the announcement: “The famous archaeologist Kopaenko recently became convinced that the fossil bones found near Zhitomir historically belong to the Hound of the Baskervilles. Now bitten, Kopaenko is taking injections for rabies and is very sorry for touching someone else’s food."
We will not touch other people's bones, we will buy them at the market for mere pennies.

There is a story in our family about how my grandfather was given very good boneless meat in a store for war veterans for a long time. And it was in Soviet time, when they bought meat with bones for eighty rupees, and the whole family stood in a long line for it, because they gave two kilograms per hand.

So, when once again the proud grandfather brought home a wonderful piece of beef, Abba (grandmother, Tat.) exploded: “Why are you bringing me all this meat and meat?! At least bring some bones, I can’t cook normal broth!” Oh, how the babay (grandfather, Tat.) was offended... But he still brought the bones, though he didn’t talk to Abba for a while.

Of course, Abba spoke harshly, in the heat of the moment, but she was right about one thing. Best broth still made of bones.

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Pork and beef bones - 10 useful tips

Pork bones, as well as beef bones - great product, from which you can prepare very tasty and healthy dishes. There are several secrets before you the right ways culinary processing bones. These tips help you get the most out of the flavor and useful substances, found in abundance in bones.

If you have any beef or pork bones left, don't throw them away. Beef and pork bones are a product containing a large amount of proteins, extractives, calcium and mineral salts, which correct processing, will go into broth (into fat) and will bring a lot of benefits, besides, bone broths are very tasty. In addition to broths, many very unusual and original dishes can be prepared from marrow bones. It may sound a little surprising, but marrow bones are the central and most important ingredient in many dishes. haute cuisine, and appear on the menus of the most luxurious restaurants in the world.

1. Sugar and marrow beef and pork bones

So, bones can be divided into two large subgroups: sugar and brain. Marrow bones are tubular bones containing bone marrow inside. This bone marrow is very healthy and very tasty. It appears in many recipes, and you can read more about this below, in paragraph 9 of this article.

Sugar bones are, in fact, various cartilages, with connective tissue containing many useful substances, they are also bones with a tubular tissue structure.

Nutrients in large quantities are contained in both bones and both bones are good for broths. Some people love gnawing on cartilage, some love bone marrow, some love the rich, rich broth itself - it’s simply impossible not to love it. Try to prepare such a broth at least once (according to all the rules: crushing the bones and cooking them for 8 hours) and this bright, rich taste It will amaze you, it will stick in your memory, you will remember it and want to cook it again.

2. Grind the bones before cooking

In order for the bones to release all the beneficial substances, they need to be crushed before cooking. When serving/using, the broth should be strained through a sieve; you can use a colander and cheesecloth to prevent sharp bone fragments from getting into the broth.

By the way, don't forget to wash the bones before crushing. You can crush it with a hammer and cover it with a cloth. Some bones, of course, cannot be crushed.

3. An hour before cooking, wash pork bones and beef bones and cover with water.

An hour before the start of cooking, crushed pork bones (beef bones) should be poured cold water. Then cook over very low heat in the same water.

4. Boil the bones for about 8 hours

The broth with the addition of roots and vegetables will be ready in 3-4 hours. But remember that after 3-4 hours 50% of the nutrients will still be retained in the bones. Therefore, these bones should not be thrown away either, on their basis you can cook the “Second Broth”, which is perfect for gravies and sauces.

Both pork bones and beef bones give up all their mineral salts to the broth only after 8 hours of cooking. And this applies to both marrow and sugar bones.

5. Combine bones (pork, beef, chicken, turkey)

If you experienced cook, then you must be familiar with this fact. If the broth includes several types of bones (meat), it will be both tastier and richer. Chicken bones, by the way, after 8 hours of cooking they will practically crumble, you can bite them with your teeth.

Therefore, never throw away any bones you have left over from cooking anything. meat dish. Just put them in a bag in the freezer and make broth from them.

6. Add vegetables and spices to the broth adding spices to the broth from pork bones

Vegetables will make your bone broth much more flavorful and rich. These can be stems of parsley and dill, onion, carrots, parsley root. You can add the whole onion, removing only the skin. It is also better to put the carrots whole, after peeling and washing them. Vegetables can be cooked with bones for several hours. They, of course, will not be suitable for food; their main task is to make the broth tasty and give it its aromas.

The broth should also be salted and peppered. Black pepper can be added in the form of peas or ground. Bay leaf also goes well with this broth. You can also add dried seasonings to the broth - suneli hops, for example.

And, of course, garlic! It is simply necessary to make the broth flavorful. Garlic should be added at the very end of cooking, a few minutes before turning off the heat, flattening it with a knife. After a couple of minutes of cooking, after turning off the broth, the garlic can be removed.

7. Soups made from beef and pork bones

So, here we have such a rich and rich broth that you are simply amazed at how tasty it is. You can drink this broth just like that, without preparing any soups based on it and your lips will stick together, it’s so rich. But, if you have cooked a lot of broth, you won’t drink it all at once, no matter how tasty it is, and here are some very simple recipes:

Potato soup: in ready broth add finely chopped potatoes. Cook until the potatoes are ready. Sprinkle with finely chopped dill.

Soup with small noodles: bring the finished broth to a boil, add small noodles - spider webs, cook for a minute (or as long as indicated on the noodle package) and serve, sprinkled with herbs. This soup should be prepared “at one time”, otherwise the noodles will become soggy and will not be tasty.

Soup with dumplings: season the broth simple dumplings, prepared on the basis of flour with egg or semolina porridge.

8. “Second broth” for gravies and sauces

As mentioned above, after 3-4 hours of cooking the pork bones, the broth for the soup will be ready and tasty. After the first broth has been strained, the bones can be filled with water again, boiled for 4 hours, and this time the bones will give up the last remnants (40% - 50%) of their nutritional value. You can make a sauce or gravy from this broth.

It is clear that if we do without this second broth and cook the broth for all 8 hours, as, for example, we are supposed to cook the broth for the famous king of soups - khash, we will get maximum taste.

9. Recipes from bones with bone marrow

Bones can not only be used to make broths and soups, they can be fried and baked in the oven. Basically, this method of preparation refers, of course, to marrow bones, that is, tubular ones that contain bone marrow inside. Usually this bone marrow is of interest - it is removed from the baked bone and spread on crusty bread. The simplest recipe: bake the marrow bones in the oven until the marrow is ready.

Beef marrow bones baked in the oven.

1. First, let's decide why we will cook beef bones. The actual beef bones are boiled either as a base for delicious broth, or as a basis for jellied meat. In both the first and second cases we will need preliminary preparation. It involves soaking the bones in water. To do this, place the bones in a large container and fill with water. room temperature. In 1-2 hours the blood comes out of the bones and all the water is drained. We wash the bones a little and put them in a cooking pot.
2. Further actions directly depend on what we are going to cook. If we only need a rich broth, then pour water into the pan to a level 2-3 cm above the level of the bones. If we are going to make jellied meat, then we choose large saucepan and pour in enough water so that it does not boil away after several hours of cooking. The main thing to remember is that if you want the broth to be tasty and clear, we strongly do not recommend adding water during cooking! This means that you need to think about the required amount of water in advance. After the water has been poured, the pan can be put on fire, preferably not too high. From the moment of boiling, foam begins to form and reduce the heat. Carefully, slowly and thoroughly remove the foam with a tablespoon or slotted spoon.
3. After we have removed the foam, lightly cover the pan with a lid and leave the bones to cook. For delicious rich broth Cooking time is an hour or an hour and a half. Moreover, when there are 10-15 minutes left before the end of cooking, salt the broth, season it and add a few bay leaves for flavor. If, 20-30 minutes before the end of cooking, you add a whole onion in the husk, naturally washed from dirt, into the resulting broth, then during the cooking process its color will acquire a pleasant yellow-brown tint. For jellied meat, beef bones must be boiled for 5-6 hours. For good jellied meat The broth should not boil during cooking. Just a gentle, light simmer on the smallest flame. In the same way, 15 minutes before the end of cooking, add salt, bay leaf and freshly ground pepper. And if you want to make the taste of your jellied meat even more pleasant, then in the last hour and a half of cooking, add whole peeled carrots to the bones.
4. The broth is ready and now let’s filter it for transparency. To do this, immediately after cooking, remove the bones, vegetables and seasonings from the broth. And strain the broth through a strainer or cheesecloth. If according to appearance If you are satisfied with this broth, then you don’t have to strain it at all. Cook with the resulting broth tasty soup or pour the broth into jellied meat molds.

How long to cook beef bones in a slow cooker - from 1 hour to 5 hours

1. In a slow cooker, no matter how surprising it may be, beef bones are also cooked for regular broth and jellied meat. As with standard way preparation, pre-soak the beef bones in water for a couple of hours. Then we place the bones in the multicooker container, fill them completely with water and turn on the “Baking” mode for 15-30 minutes. During this time, the water in the multicooker usually has time to boil and foam appears on the surface. We drain the water and foam, rinse the bones lightly with water to remove any remaining foam and place them back in the multicooker container. Let's pour required amount water so that it covers the bones entirely or is 3-5 cm above the level of the bones.
2. Now we set the “Quenching” mode and operating time. The cooking time depends on the final dish: for regular broth - 1 hour, for jellied meat - 4-5 hours. 20-30 minutes before the multicooker ends, it is advisable to add salt to the container, allspice, bay leaf, and upon completion of cooking, remove the bones and strain the broth. If you cook a regular broth for soup, then after an hour of cooking in the “Stew” mode, the bones are removed from the broth, and in their place, vegetables are simply placed and the mode for cooking soup is set.