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Ground Beef 75 Lean Serving Size 1% Milk Calories

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Meat from cattle

Wagyu cattle are an example of a breed raised primarily for beef

Beef is the culinary proper noun for meat from cattle (Bos taurus).

In prehistoric times, humans hunted aurochs and later domesticated them. Since that fourth dimension, numerous breeds of cattle take been bred specifically for the quality or quantity of their meat. Today, beef is the 3rd near widely consumed meat in the world, later pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Beef can be prepared in various ways; cuts are often used for steak, which tin be cooked to varying degrees of doneness, while trimmings are oftentimes basis or minced, as found in most hamburgers. Beefiness contains protein, iron, and vitamin B12. Along with other kinds of red meat, loftier consumption is associated with an increased take a chance of colorectal cancer and coronary heart disease, especially when processed. Beefiness has a loftier environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of whatsoever agricultural product.

Etymology [edit]

The word beefiness is from the Latin bōs,[i] in contrast to cow which is from Middle English cou (both words take the same Indo-European root *gʷou- ).[ii] After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal (such every bit nēat, or cu for adult females) by the peasants, but the meat was chosen boef (ox) (Modern French bœuf) by the French nobles — who did not often bargain with the live fauna — when it was served to them. This is one case of the mutual English dichotomy betwixt the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is likewise constitute in such English word-pairs as pig/pork, deer/venison, sheep/mutton and craven/poultry (too the less common goat/chevon).[3] Beef is cognate with bovine through the Late Latin bovīnus.[4] The rarely used plural form of beef is beeves.[5]

History [edit]

People have eaten the flesh of bovines since prehistoric times; some of the earliest known cavern paintings, such as those of Lascaux, show aurochs in hunting scenes.[half-dozen] People domesticated cattle to provide prepare access to beef, milk, and leather.[vii] Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication event occurred around 10,500 years ago with the evolution of Bos taurus. The second was more than contempo, around 7,000 years agone, with the evolution of Bos indicus in the Indus Valley. There is a possible 3rd domestication event 8,500 years agone, with a potential third species Bos africanus arising in Africa.[8] Near cattle originated in the Old Globe, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Nihon, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[9]

In the United States, the growth of the beefiness business was largely due to expansion in the Southwest. Upon the acquisition of grasslands through the Mexican–American War of 1848, and later the expulsion of the Plains Indians from this region and the Midwest, the American livestock manufacture began, starting primarily with the taming of wild longhorn cattle. Chicago and New York Metropolis were the first to benefit from these developments in their stockyards and in their meat markets.[10]

Product [edit]

Beefiness cattle are raised and fed using a variety of methods, including feedlots, gratis range, ranching, backgrounding and intensive animal farming. Full-bodied Fauna Feeding Operations (CAFOs), unremarkably referred to as factory farms, are commonly used to encounter the demand of beefiness production. CAFOs supply seventy.4% of cows in the US marketplace and 99% of all meat in the U.s.a. supply.[11] Cattle CAFOs can besides exist a source of Due east. coli contamination in the nutrient supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include one strain, Due east. coli O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive organisation.[13] Some other effect of unsanitary conditions created by high-density confinement systems is increased use of antibiotics in order to forestall disease.[xiv] An assay of FDA sales data by the Natural Resources Defense Council found 42% of medically of import antibiotic utilise in the U.Due south. was on cattle, posing concerns about the development of antibiotic resistant bacteria.[15]

Environmental impact [edit]

The amount of globally needed agronomical country would be reduced past almost half if no beef or mutton would exist eaten.

Mean greenhouse gas emissions for different food types[sixteen]
Food Types Greenhouse Gas Emissions (g CO2-Ceq per chiliad protein)
Ruminant Meat

62

Recirculating Aquaculture

thirty

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

10

Poultry

ten

Dairy

9.1

Non-trawling Fishery

viii.6

Eggs

half dozen.viii

Starchy Roots

1.7

Wheat

1.ii

Maize

1.ii

Legumes

0.25

Mean country use of different foods[17]
Food Types Country Employ (miiyear per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

11

Poultry

vii.ane

Eggs

5.7

Farmed Fish

iii.seven

Groundnuts

three.5

Peas

3.4

Tofu

2.two

The consumption of beef poses numerous threats to the natural environment. Of all agronomical products, beef requires some of the virtually land and h2o, and its production results in the greatest amount of greenhouse gas emissions (GHG),[xviii] air pollution, and water pollution.[nineteen] A 2021 study added upward GHG emissions from the entire lifecycle, including product, transportation, and consumption, and estimated that beefiness contributed about 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[xx] : 728 Cattle populations graze around 26% of all land on Earth, not including the large agricultural fields that are used to abound cattle feed.[21] [22] Co-ordinate to FAO, "Ranching-induced deforestation is 1 of the principal causes of loss of some unique institute and animal species in the tropical rainforests of Central and Due south America every bit well as carbon release in the atmosphere."[23] Beef is also the master commuter of deforestation in the Amazon, with effectually 80% of all converted land being used to rear cattle.[24] [25] [26] 91% of Amazon land deforested since 1970 has been converted to cattle ranching.[21] [27] 41% of global deforestation from 2005 to 2013 has been attributed to the expansion of beefiness production.[28] This is due to the higher ratio of net free energy of gain to internet energy of maintenance where metabolizable energy intake is higher.[29] It takes seven pounds of feed to produce a pound of beefiness (live weight), compared to more than 3 pounds for a pound of pork and less than two pounds for a pound of chicken.[30] Still, assumptions about feed quality are implicit in such generalizations. For example, product of a pound of beef cattle live weight may require between iv and 5 pounds of feed high in poly peptide and metabolizable free energy content, or more than 20 pounds of feed of much lower quality.[29] A simple exchange of beefiness to soy beans (a mutual feed source for cattle) in Americans' diets would, according to one gauge, event in coming together betwixt 46 and 74 percent of the reductions needed to see the 2020 greenhouse gas emission goals of the United states as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial ended that feeding cattle a iii% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by 80%.[32] [33]

Some scientists claim that the demand for beef is contributing to meaning biodiversity loss as it is a significant commuter of deforestation and habitat destruction; species-rich habitats, such every bit significant portions of the Amazon region, are being converted to agriculture for meat production.[34] [35] [36] The 2019 IPBES Global Cess Study on Biodiversity and Ecosystem Services also concurs that the beef manufacture plays a meaning role in biodiversity loss.[37] [38] Around 25% to near 40% of global state surface is being used for livestock farming, which is mostly cattle.[37] [39]

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their brood (Certified Angus Beef,[xl] Certified Hereford Beef), origin (Kobe beefiness,[41] Carne de Ávila, Belgian Bluish[42]), or the manner the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beef[43]). Some countries regulate the marketing and auction of beefiness past observing criteria post-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United States, Brazil, and China produced the most beef with 12.22 1000000 tons, 9.9 one thousand thousand tons, and 6.46 million tons respectively.[44] The acme iii beefiness exporting countries in 2019 were Australia (xiv.8% of total exports), the United States (thirteen.four% of total exports), and Brazil (12.vi% of total exports).[45] Beef production is also important to the economies of Nihon, Argentine republic, Uruguay, Canada, Paraguay, United mexican states, Belarus and Nicaragua.

Top 5 cattle and beef exporting countries (2016)

Beef exports, including buffalo meat, in metric tons (2016)[46]

As per 2020 (Metric tons), Brazil was the largest beefiness exporter in the world in 2020 followed by Australia, United States, Republic of india (Includes Carabeef only) and Argentina[47]

Brazil, Australia, the United States and India accounted for roughly 61% of the globe's beef exports[48]

Rank Country 2020 % of the World[49] Country 2016 % of the World
1 Brazil two,539,000 23.50% Brazil 1,850,000 19.sixty%
2 Commonwealth of australia 1,476,000 13.66% India 1,850,000 19.60%
3 The states ane,341,000 12.41% Commonwealth of australia 1,385,000 14.67%
iv Bharat 1,284,000 11.88% United States 1,120,000 xi.87%
5 Argentina 819,000 7.58% New Zealand 580,000 6.14%

Height 10 cattle and beefiness producing countries (2009, 2010)[50]

Beef production (chiliad Metric Tons CWE) (2009)

The world produced 60.57 meg metric tons of beef in 2020, down 950K metric tons from the prior year.

Major pass up for product of beef was from India upward to 510k and Australia down to 309K metric tons from the prior year[51]

Rank Land 2009 2010 % Chg State 2019 2020 Alter %Chg
one United states of america 11,889 11,789 −0.eight% United States 12,384 12,379 -v,000 -0.04%
2 Brazil 8,935 ix,300 4% Brazil 10,200 x,100 -100,000 -1%
three Eu-27 7,970 7,920 −0.6% EU- 27 7,878 7,810 -68,000 -0.9%
4 Cathay 5,764 v,550 −iv% China 6,670 half-dozen,720 50,000 0.8%
5 Argentina 3,400 2,800 −18% India 4,270 3,760 -510,000 -12%
six Bharat two,610 two,760 6% Argentina 3,125 3,230 105,000 3%
7 Australia two,100 2,075 −ane% Commonwealth of australia 2,432 2,123 -309,000 -12%
8 Mexico ane,700 1,735 2% Mexico 2,027 ii,079 52,000 3%
9 Russia i,285 i,260 −2% Pakistan i,820 one,820 NIL NIL
ten Pakistan ane,226 1,250 2% Russian federation one,374 1,378 4,000 0.3%

National cattle herds (Per thousand Caput)

Rank Country 2009 2010 % Chg
1 India 57,960 58,300 0.half dozen%
2 Brazil 49,150 49,400 0.5%
3 China 42,572 41,000 −4%
iv United States 35,819 35,300 −ane.4%
five EU-27 30,400 30,150 −0.8%
6 Argentina 12,300 13,200 7%
7 Commonwealth of australia 9,213 10,158 ten%
8 Russia 7,010 vi,970 −0.six%
9 Mexico vi,775 6,797 0.3%
10 Republic of colombia 5,675 five,675 0.0%

Preparation [edit]

Cuts [edit]

Nearly beef can be used as is by but cutting into certain parts, such equally roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef hasty). Trimmings, on the other paw, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are basis, minced or used in sausages. The claret is used in some varieties chosen claret sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow affliction), the kidneys, and the tender testicles of the balderdash (known in the The states as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten every bit is,[52] but are more than oftentimes cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is like.[53]

Beef is beginning divided into fundamental cuts, large pieces of the brute initially separated by butchering. These are bones sections from which steaks and other subdivisions are cut. The term "central cut" is quite unlike from "prime number cut", used to characterize cuts considered to be of higher quality. Since the animal'southward legs and neck muscles exercise the most piece of work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for instance, the cut described every bit "brisket" in the United States is from a significantly unlike part of the carcass than British brisket.[ citation needed ]

Aging and tenderization [edit]

To better tenderness of beef, it is often aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is achieved using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (commonly ribs or loins) in humidity-controlled coolers. Outer surfaces dry and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds tin can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing result occurs in the start 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in upshot, wet anile during distribution. Premium steakhouses dry historic period for 21 to 28 days or moisture historic period up to 45 days for maximum effect on flavor and tenderness.

Meat from less tender cuts or older cattle can be mechanically tenderized past forcing pocket-sized, abrupt blades through the cuts to disrupt the proteins. Likewise, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) tin be injected to broaden the endogenous enzymes. Similarly, solutions of table salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, just phosphate can contribute a soapy flavour.

Cooking methods [edit]

These methods are applicable to all types of meat and some other foodstuffs.

Dry heat [edit]

Method Description
Grilling Cooking the beef over or under a high radiant heat source, by and large in excess of 340 °C (650 °F). This leads to searing of the surface of the beefiness, which creates a flavorsome crust. In Australia, New Zealand, the Us, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, ofttimes shortened to "BBQ". When cooked over charcoal, this method tin can also exist called charbroiling.
Charcoal-broil A technique of cooking that involves cooking meat for long periods of time at depression temperatures with smoke from a woods burn down.
Broiling A term used in Northward America. Information technology is similar to grilling, but with the heat source always above the meat. Elsewhere this is considered a way of grilling.
Griddle Meat may be cooked on a hot metal griddle. A little oil or fat may exist added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
Roasting A way of cooking meat in a hot oven, producing roast beef. Liquid is not ordinarily added; the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are ordinarily for steaks and like cuts.
Internal temperature [edit]

Beefiness rump steak on grill pan, cooked medium rare

Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the gauge center of the meat, which can be measured with a meat thermometer. Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the to the lowest degree done (coolest) at the center and the nearly done (warmest) at the exterior.

Frying [edit]

Meat can be cooked in boiling oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such as steaks may exist cooked this way, or meat may be cut smaller as in stir frying, typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

Moist heat [edit]

Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are frequently used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods take time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.

  • Stewing or simmering
simmering meat, whole or cutting into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as role of pressure cooking.
  • Braising
cooking meats, in a covered container, with small-scale amounts of liquids (ordinarily seasoned or flavored). Dissimilar stewing, braised meat is not fully immersed in liquid, and unremarkably is browned earlier the oven footstep.
  • Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking food sealed in closed plastic bags in a water bathroom for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and reach very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food.

Beef roasted with vinegar and sliced with spiced paste, often called "cold beef"

Meat has commonly been cooked in water which is just simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (tiresome cooking), for prolonged periods has become possible; this is just hot plenty to convert the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.

With the adequate combination of temperature and cooking time, pathogens, such as bacteria will exist killed, and pasteurization can be achieved. Considering browning (Maillard reactions) can but occur at higher temperatures (higher up the humid betoken of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes after).

Thermostatically controlled methods, such equally sous-vide, tin can besides forbid overcooking by bringing the meat to the verbal degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature command and long cooking duration makes it possible to exist assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not exist assured with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)

Beef can be cooked quickly at the table through several techniques. In hot pot cooking, such every bit shabu-shabu, very thinly sliced meat is cooked past the diners at the table by immersing it in a heated pot of h2o or stock with vegetables. In fondue bourguignonne, diners dip pocket-size pieces of beefiness into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat.

Raw beef [edit]

Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, information technology is scraped so as not to let fifty-fifty the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such every bit fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is likewise made of finely chopped basis beefiness, though it is seasoned differently, and either eaten as a main dish or can be used every bit a dressing for a sandwich. Kibbeh nayyeh is a like Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability).

Carpaccio of beef is a sparse slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen earlier slicing to allow very sparse slices to exist cut.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually fabricated from raw ground beefiness seasoned with various spices or sauces. The beef role used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and basis garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beefiness is mostly topped with the yolk of a raw egg.

Cured, smoked, and dried beef [edit]

Bresaola is an air-stale, salted beefiness that has been anile about two to three months until it becomes hard and a dark ruby, almost purple, colour. It is lean, has a sweet, musty olfactory property and is tender. It originated in Valtellina, a valley in the Alps of northern Italia's Lombardy region. Bündnerfleisch is a like product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef product, described by 1 of its manufacturers as existence "like to bresaola, merely not as tasty."[54]

Beef jerky is dried, salted, smoked beef popular in the Usa.

Biltong is a cured, salted, air dried beef popular in South Africa.

Pastrami is frequently made from beef; raw beefiness is salted, so partly stale and seasoned with various herbs and spices, and smoked.

Corned beef is a cutting of beefiness cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can announce unlike styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.

Spiced beefiness is a cured and salted joint of circular, topside, or silverside, traditionally served at Christmas in Republic of ireland. It is a form of table salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, then optionally roasted for a period subsequently.[55] There are various other recipes for pickled beef. Sauerbraten is a German variant.

Consumption [edit]

Beef is the 3rd nigh widely consumed meat in the world, accounting for about 25% of meat production worldwide, later pork and poultry at 38% and 30% respectively.[56]

Nutritional content [edit]

Basis Beef fifteen% fatty, baked
Nutritional value per 100 yard (3.5 oz)
Energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 g
Dietary fiber 0 g

Fatty

15 g
Saturated v.887 1000
Monounsaturated six.662 yard
Polyunsaturated 0.485 thousand

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (Bane)

4%

0.046 mg
Riboflavin (Bii)

15%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin B6

29%

0.383 mg
Folate (B9)

ii%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

vii IU
Vitamin Due east

3%

0.45 mg
Vitamin 1000

one%

1.ii μg
Minerals Quantity

%DV †

Calcium

ii%

xviii mg
Copper

43%

0.85 mg
Iron

20%

two.half dozen mg
Magnesium

6%

21 mg
Manganese

i%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.6 μg
Sodium

five%

72 mg
Zinc

66%

6.31 mg
Other constituents Quantity
H2o 58 g
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Cardinal

Beef is a source of complete protein and it is a rich source (20% or more than of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Cherry meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Wellness impact [edit]

Cancer [edit]

Consumption of red meat, and especially processed carmine meat, is known to increase the take chances of bowel cancer and some other cancers.[60] [61] [62]

Coronary centre illness [edit]

A 2010 meta-analysis establish that candy red meat (and all candy meat) was correlated with a higher risk of coronary eye illness, although based on the limited studies that separated the 2, no such association was found for unprocessed red meat.[63] As of 2020, there is substantial testify for a link between loftier consumption of red meat and coronary middle disease.[64] [65] [66]

Dioxins [edit]

Some cattle raised in the Usa feed on pastures fertilized with sewage sludge. Elevated dioxins may be present in meat from these cattle.[67]

E. coli recalls [edit]

Footing beef has been subject to recalls in the United States, due to Escherichia coli (E. coli) contamination:

  • Jan 2011, One Great Burger expands retrieve.[68]
  • Feb 2011, American Food Service, a Pico Rivera, Calif. institution, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with E. coli O157:H7.[69]
  • March 2011, half dozen,400 kg (xiv,000 lb) beef recalled by Creekstone Farms Premium Beef due to East. coli concerns.[70]
  • April 2011, National Beef Packaging recalled more 27,000 kg (60,000 lb) of ground beef due to E. coli contagion.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., institution is recalling approximately 410 kg (900 lb) of ground beef products that may be contaminated with Eastward. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of ground beef due to Due east. coli contamination.[73]
  • December 2011, Tyson Fresh Meats recalled xviii,000 kg (40,000 lb) of ground beef due to Eastward. coli contagion.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or before.[75]
  • September 2012, Forty Foods recalled more than 1800 products believed to be contaminated with E. coli 0157:H7. The recalled products were produced at the company's institute in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad cow disease [edit]

In 1984, the employ of meat and bone meal in cattle feed resulted in the world'southward first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow illness) in the United kingdom.[78]

Since then, other countries accept had outbreaks of BSE:

  • In May 2003, later on a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle, simply was reopened in early on 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinary officer for the United States Department of Agriculture animate being health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged information."[80] The 12-year-one-time animal was alive at the time when Oprah Winfrey raised concerns well-nigh cannibalistic feeding practices on her evidence[81] which aired 16 April 1996.

In 2010, the EU, through the European Nutrient Safe Say-so (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban.[82] In 2013, the ban on feeding mammal-based products to cattle,[83] was amended to permit for certain milk, fish, eggs, and plant-fed farm animal products to exist used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet confronting the practice of moo-cow slaughter

Nearly Indic religions reject the killing and eating of cows. Hinduism prohibits moo-cow beef known as Go-Maans in Sanskrit. Bovines take a sacred status in India peculiarly the cow, due to their provision of sustenance for families. Bovines are generally considered to be integral to the mural. Still, they do non consider the moo-cow to exist a god.[85]

Many of Bharat'south rural economies depend on cattle farming; hence they have been revered in club.[86] [87] Since the Vedic period, cattle, especially cows, were venerated as a source of milk, and dairy products, and their relative importance in transport services and farming like ploughing, row planting, ridging. Veneration grew with the advent of Jainism and the Gupta catamenia.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over cow slaughter often have sparked religious riots that accept led to loss of human life and in 1 1893 riot alone, more than 100 people were killed for the crusade.[89]

For religious reasons, the ancient Egyptian priests as well refrained from consuming beef. Buddhists and Sikhs are too confronting wrongful slaughtering of animals, but they don't take a wrongful eating doctrine.[xc] In the Indigenous American tradition a white buffalo calf is considered sacred; they call it Pte Ska Win (White Buffalo Calf Adult female).[ citation needed ]

In ancient China, the killing of cattle and consumption of beef was prohibited, as they were valued for their role in agriculture. This custom is still followed by a few Chinese families across the world.[91]

During the season of Lent, Orthodox Christians and Catholics periodically give up meat and poultry (and sometimes dairy products and eggs) as a religious act. Observant Jews[92] and Muslims may not eat any meat or poultry which has non been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

India [edit]

Most of the Due north Indian states[93] prohibit the killing of moo-cow and consumption of beefiness for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects keep to avert beef from their diets.[99] [100] Article 48 of the Constitution of Republic of india mandates the state may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Commodity 47 of the Constitution of India provides states must heighten the level of nutrition and the standard of living and to better public health every bit amidst its main duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving equally draught animals. The overall mismanagement of India's common cattle is dubbed in bookish fields as "India's bovine burden."[101] [102] In 2017, a dominion against the slaughter of cattle and the eating of beef was signed into law by presidential assent every bit a modified version of Prevention of Cruelty to Animals Human action, 1960. The original act, notwithstanding, did allow the humane slaughter of animals for utilize equally nutrient.[103] [104] Existing meat consign policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or one-half carcass of buffalo is also prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, India sought a total "beef ban" and Australian market analysts predicted that this would create market opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percentage shortage of beef and a 13 percent shortage of leather in the world market.[107]

Nepal [edit]

The cow is the national creature of Nepal, and slaughter of cattle is prohibited by law.[108] [109]

Cuba [edit]

In 2003, Cuba banned cow slaughter due to severe shortage of milk and milk products.[110]

See also [edit]

  • Argentine beefiness
  • Beef Australia
  • Beef hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Environmental touch of meat product
  • List of beef dishes
  • List of meat animals
  • Pinkish slime
  • Veal

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External links [edit]

  • Beef at the Wikibooks Cookbook subproject
  • USDA beef grading standards (PDF)
  • Beefiness Country Documentary produced by Nebraska Educational Telecommunications

pearsonspont1956.blogspot.com

Source: https://en.wikipedia.org/wiki/Beef

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