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Where Is the Beef From on the Cow

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Meat from cattle

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

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

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

Beef tin can be prepared in diverse ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are oftentimes footing or minced, equally establish in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary middle disease, particularly when processed. Beef has a loftier ecology impact, existence a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural production.

Etymology [edit]

The give-and-take beef is from the Latin bōs,[1] in contrast to cow which is from Middle English language cou (both words accept the same Indo-European root *gʷou- ).[2] 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 animate being (such as nēat, or cu for adult females) by the peasants, just the meat was called boef (ox) (Modern French bœuf) by the French nobles — who did non ofttimes deal with the live creature — when information technology was served to them. This is one instance of the mutual English dichotomy betwixt the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also institute in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (also the less mutual goat/chevon).[three] 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 mankind of bovines since prehistoric times; some of the earliest known cave paintings, such equally those of Lascaux, show aurochs in hunting scenes.[6] People domesticated cattle to provide fix access to beefiness, milk, and leather.[7] Cattle accept been domesticated at least twice over the grade of evolutionary history. The outset domestication event occurred effectually 10,500 years ago with the evolution of Bos taurus. The 2nd was more recent, around 7,000 years ago, with the evolution of Bos indicus in the Indus Valley. There is a possible third domestication event 8,500 years ago, with a potential 3rd species Bos africanus arising in Africa.[8] Well-nigh cattle originated in the Sometime World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[9]

In the The states, the growth of the beef 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]

Production [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming. Concentrated Animal Feeding Operations (CAFOs), ordinarily referred to every bit manufacturing plant farms, are unremarkably used to run into the demand of beef production. CAFOs supply seventy.4% of cows in the US marketplace and 99% of all meat in the The states supply.[11] Cattle CAFOs can also be a source of E. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These East. coli contaminations include ane strain, E. coli O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive system.[13] Another result of unsanitary conditions created by high-density solitude systems is increased employ of antibiotics in guild to prevent illness.[fourteen] An analysis of FDA sales data by the Natural Resources Defense Council found 42% of medically of import antibody utilize in the U.S. was on cattle, posing concerns about the development of antibiotic resistant leaner.[15]

Environmental touch [edit]

The amount of globally needed agricultural country would be reduced by about one-half if no beefiness or mutton would exist eaten.

Mean greenhouse gas emissions for dissimilar food types[16]
Nutrient Types Greenhouse Gas Emissions (thou CO2-Ceq per grand protein)
Ruminant Meat

62

Recirculating Aquaculture

30

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

x

Poultry

10

Dairy

9.1

Not-trawling Fishery

8.six

Eggs

6.8

Starchy Roots

1.vii

Wheat

ane.ii

Maize

1.2

Legumes

0.25

Mean state apply of unlike foods[17]
Food Types Land Use (m2year per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

11

Poultry

7.1

Eggs

five.7

Farmed Fish

3.7

Groundnuts

3.5

Peas

3.four

Tofu

ii.two

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beef requires some of the most country and water, and its product results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[19] A 2021 study added upwardly GHG emissions from the unabridged lifecycle, including production, 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 big agronomical fields that are used to grow cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is i of the main causes of loss of some unique plant and animal species in the tropical rainforests of Central and South America too as carbon release in the atmosphere."[23] Beefiness is also the master driver of deforestation in the Amazon, with around fourscore% of all converted state 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 net 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 iii pounds for a pound of pork and less than two pounds for a pound of chicken.[thirty] However, assumptions virtually feed quality are implicit in such generalizations. For instance, production of a pound of beef cattle live weight may require between 4 and 5 pounds of feed high in protein and metabolizable free energy content, or more than than xx pounds of feed of much lower quality.[29] A simple commutation of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to i approximate, outcome in meeting between 46 and 74 percentage of the reductions needed to run across the 2020 greenhouse gas emission goals of the United states as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a three% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions past 80%.[32] [33]

Some scientists merits that the demand for beef is contributing to pregnant biodiversity loss as it is a pregnant driver of deforestation and habitat devastation; species-rich habitats, such as pregnant portions of the Amazon region, are being converted to agriculture for meat production.[34] [35] [36] The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services also concurs that the beef industry plays a pregnant office in biodiversity loss.[37] [38] Around 25% to nigh 40% of global land surface is being used for livestock farming, which is by and large cattle.[37] [39]

Certifications [edit]

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

Global statistics [edit]

In 2018, the United states of america, Brazil, and China produced the most beef with 12.22 million tons, nine.9 million tons, and 6.46 million tons respectively.[44] The peak 3 beef exporting countries in 2019 were Australia (fourteen.viii% of total exports), the United States (thirteen.iv% of total exports), and Brazil (12.6% of total exports).[45] Beef production is also important to the economies of Japan, Argentina, Uruguay, Canada, Paraguay, Mexico, Republic of belarus and Nicaragua.

Top five cattle and beef exporting countries (2016)

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

Equally per 2020 (Metric tons), Brazil was the largest beef exporter in the globe in 2020 followed past Australia, United States, Bharat (Includes Carabeef only) and Argentina[47]

Brazil, Australia, the United States and India deemed for roughly 61% of the earth'south beefiness exports[48]

Rank Country 2020 % of the Earth[49] Country 2016 % of the Earth
1 Brazil 2,539,000 23.50% Brazil one,850,000 nineteen.60%
2 Australia 1,476,000 13.66% Bharat 1,850,000 19.60%
three Usa 1,341,000 12.41% Australia ane,385,000 14.67%
four India 1,284,000 xi.88% United States 1,120,000 eleven.87%
5 Argentina 819,000 7.58% New Zealand 580,000 6.14%

Superlative 10 cattle and beefiness producing countries (2009, 2010)[l]

Beef product (1000 Metric Tons CWE) (2009)

The earth produced lx.57 meg metric tons of beef in 2020, down 950K metric tons from the prior twelvemonth.

Major decline for production of beef was from Republic of india up to 510k and Australia down to 309K metric tons from the prior year[51]

Rank Country 2009 2010 % Chg State 2019 2020 Alter %Chg
i United States 11,889 eleven,789 −0.8% United States 12,384 12,379 -v,000 -0.04%
ii Brazil eight,935 ix,300 4% Brazil 10,200 10,100 -100,000 -one%
3 Eu-27 vii,970 7,920 −0.half dozen% EU- 27 vii,878 7,810 -68,000 -0.ix%
iv Cathay 5,764 5,550 −four% China half-dozen,670 6,720 50,000 0.eight%
five Argentina 3,400 two,800 −18% Republic of india four,270 3,760 -510,000 -12%
half dozen Bharat 2,610 2,760 6% Argentina 3,125 3,230 105,000 iii%
seven Australia 2,100 2,075 −1% Australia ii,432 2,123 -309,000 -12%
eight Mexico 1,700 1,735 ii% Mexico two,027 2,079 52,000 iii%
9 Russia 1,285 ane,260 −2% Pakistan 1,820 1,820 NIL Nix
10 Islamic republic of pakistan 1,226 1,250 2% Russian federation 1,374 one,378 iv,000 0.3%

National cattle herds (Per grand Head)

Rank Country 2009 2010 % Chg
one India 57,960 58,300 0.six%
2 Brazil 49,150 49,400 0.5%
three China 42,572 41,000 −4%
iv United states of america 35,819 35,300 −1.4%
5 EU-27 30,400 xxx,150 −0.8%
6 Argentina 12,300 13,200 7%
7 Australia 9,213 x,158 ten%
8 Russian federation 7,010 six,970 −0.six%
9 Mexico 6,775 6,797 0.iii%
ten Colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Most beefiness tin be used equally is by merely cutting into certain parts, such every bit roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are candy (corned beef or beefiness jerky). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood 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 at that place is a danger of bovine spongiform encephalopathy, BSE, commonly referred to equally mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mount oysters). Some intestines are cooked and eaten as is,[52] merely are more 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 first divided into primal cuts, large pieces of the animal initially separated by butchering. These are bones sections from which steaks and other subdivisions are cut. The term "key cut" is quite unlike from "prime cutting", used to characterize cuts considered to be of college quality. Since the animal's legs and neck muscles practice the most 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 employ the aforementioned name for a different cut; for example, the cutting described as "brisket" in the U.s. is from a significantly dissimilar part of the carcass than British brisket.[ citation needed ]

Aging and tenderization [edit]

To improve tenderness of beef, it is oftentimes aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet crumbling is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and tin can back up 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-similar flavour. After two to 3 days in that location are significant effects. The majority of the tenderizing consequence occurs in the first 10 days. Boxed beefiness, stored and distributed in vacuum packaging, is, in effect, wet anile during distribution. Premium steakhouses dry out historic period for 21 to 28 days or wet historic period up to 45 days for maximum effect on flavour and tenderness.

Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) tin be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can exist injected to soften and not bad the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.

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 oestrus source, generally in excess of 340 °C (650 °F). This leads to searing of the surface of the beef, which creates a flavorsome crust. In Commonwealth of australia, New Zealand, the U.s.a., Canada, the Britain, Germany and The Netherlands, grilling, specially over charcoal, is sometimes known as barbecuing, oft shortened to "BBQ". When cooked over charcoal, this method tin besides be called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with fume from a wood fire.
Broiling A term used in North America. It is like to grilling, but with the heat source always above the meat. Elsewhere this is considered a mode of grilling.
Griddle Meat may be cooked on a hot metal griddle. A little oil or fatty may exist added to inhibit sticking; the dividing line when the method becomes shallow frying is non well-defined.
Roasting A manner of cooking meat in a hot oven, producing roast beef. Liquid is non usually added; the beef may be basted by fat on the top, or by spooning hot fatty from the oven pan over the top. A gravy may be made from the cooking juices, subsequently skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beef tin be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which tin be measured with a meat thermometer. Beef tin be cooked using the sous-vide method, which cooks the unabridged 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 most washed (warmest) at the outside.

Frying [edit]

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

Moist heat [edit]

Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beefiness that are tougher, equally 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 cut into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as part of pressure cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (unremarkably seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and commonly is browned before the oven step.
  • Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long fourth dimension—72 hours is non unknown—at an accurately determined temperature much lower than usually used for other types of cooking. The intention is to maintain the integrity of ingredients and accomplish very precise command of cooking. Although h2o is used in the method, only moisture in or added to the nutrient bags is in contact with the food.

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

Meat has usually been cooked in h2o which is simply simmering, such equally 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 xc °C (194 °F) (dull cooking), for prolonged periods has become possible; this is just hot enough 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 volition be killed, and pasteurization can be accomplished. Because browning (Maillard reactions) can but occur at higher temperatures (above the boiling betoken of h2o), these moist techniques practice 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 every bit sous-vide, can besides prevent overcooking by bringing the meat to the exact caste of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature command and long cooking duration makes it possible to be assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can non be assured with most other cooking techniques. (Although extremely long-elapsing cooking can break down the texture of the meat to an undesirable degree.)

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

Raw beefiness [edit]

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

The Belgian or Dutch dish filet américain is too made of finely chopped footing beef, though it is seasoned differently, and either eaten as a main dish or tin can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Federal democratic republic of ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability).

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

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

Cured, smoked, and stale beefiness [edit]

Bresaola is an air-dried, salted beefiness that has been aged nigh two to 3 months until it becomes hard and a night scarlet, well-nigh purple, colour. It is lean, has a sweet, musty scent and is tender. It originated in Valtellina, a valley in the Alps of northern Italy'southward Lombardy region. Bündnerfleisch is a like product from neighbouring Switzerland. Chipped beefiness is an American industrially produced air-dried beefiness product, described by ane of its manufacturers as being "similar to bresaola, simply non as tasty."[54]

Beef jerky is stale, salted, smoked beef pop in the United States.

Biltong is a cured, salted, air dried beefiness pop in S Africa.

Pastrami is often made from beef; raw beef is salted, and so partly dried and seasoned with diverse herbs and spices, and smoked.

Corned beefiness is a cut of beef cured or pickled in a seasoned alkali. The corn in corned beef refers to the grains of coarse salts (known equally corns) used to cure information technology. The term corned beef can denote different styles of brine-cured beef, depending on the region. Some, like American-mode corned beef, are highly seasoned and often considered delicatessen fare.

Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. Information technology is a form of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and and so optionally roasted for a menstruum later.[55] There are various other recipes for pickled beef. Sauerbraten is a German language variant.

Consumption [edit]

Beefiness is the third well-nigh widely consumed meat in the world, bookkeeping for almost 25% of meat product worldwide, after pork and poultry at 38% and thirty% respectively.[56]

Nutritional content [edit]

Ground Beef fifteen% fat, baked
Nutritional value per 100 g (iii.5 oz)
Energy i,047 kJ (250 kcal)

Carbohydrates

0 one thousand
Starch 0 g
Dietary cobweb 0 g

Fat

15 g
Saturated v.887 g
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (B3)

36%

v.378 mg
Vitamin B6

29%

0.383 mg
Folate (B9)

2%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

7 IU
Vitamin E

3%

0.45 mg
Vitamin Grand

1%

1.2 μg
Minerals Quantity

%DV †

Calcium

two%

18 mg
Copper

43%

0.85 mg
Iron

xx%

2.6 mg
Magnesium

six%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.half-dozen μg
Sodium

5%

72 mg
Zinc

66%

six.31 mg
Other constituents Quantity
Water 58 1000
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using Us recommendations for adults.
Source: USDA FoodData Key

Beef is a source of complete protein and it is a rich source (twenty% or more of the Daily Value, DV) of Niacin, Vitamin B12, atomic number 26 and zinc.[57] [58] Red meat is the near pregnant 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 reddish meat, and especially processed red meat, is known to increment the take chances of bowel cancer and some other cancers.[60] [61] [62]

Coronary middle illness [edit]

A 2010 meta-assay found that processed carmine meat (and all candy meat) was correlated with a higher take a chance of coronary heart disease, although based on the limited studies that separated the two, no such association was found for unprocessed scarlet meat.[63] As of 2020, at that place is substantial evidence for a link between high consumption of red meat and coronary heart 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]

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

  • January 2011, One Great Burger expands recall.[68]
  • February 2011, American Nutrient Service, a Pico Rivera, Calif. institution, is recalling approximately one,440 kg (three,170 lb) of fresh basis beef patties and other bulk packages of ground beefiness products that may exist contaminated with E. coli O157:H7.[69]
  • March 2011, six,400 kg (xiv,000 lb) beef recalled by Creekstone Farms Premium Beefiness due to E. coli concerns.[seventy]
  • April 2011, National Beef Packaging recalled more than 27,000 kg (60,000 lb) of ground beef due to E. coli contamination.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 410 kg (900 lb) of ground beef products that may be contaminated with E. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of ground beefiness due to East. coli contagion.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (forty,000 lb) of ground beef due to E. coli contagion.[74]
  • Jan 2012, Hannaford Supermarkets recalled all basis beefiness with sell by dates 17 December 2011 or before.[75]
  • September 2012, Forty Foods recalled more than 1800 products believed to be contaminated with Due east. coli 0157:H7. The recalled products were produced at the company'south plant in Brooks, Alberta, Canada; this was the largest remember of its kind in Canadian History.[76] [77]

Mad cow disease [edit]

In 1984, the use of meat and bone meal in cattle feed resulted in the globe's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow affliction) in the United Kingdom.[78]

Since and so, other countries take had outbreaks of BSE:

  • In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, main veterinary officer for the Usa Department of Agronomics animal health inspection service, confirmed a fully domestic instance of BSE in Texas. Clifford would not place the ranch, calling that "privileged information."[fourscore] The 12-year-old animal was alive at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her prove[81] which aired 16 April 1996.

In 2010, the EU, through the European Food Condom Authority (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 found-fed farm animal products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practice of cow slaughter

Most Indic religions refuse the killing and eating of cows. Hinduism prohibits cow beef known every bit Go-Maans in Sanskrit. Bovines have a sacred status in India especially the moo-cow, due to their provision of sustenance for families. Bovines are generally considered to be integral to the landscape. However, they do non consider the cow to be a god.[85]

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

For religious reasons, the ancient Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals, but they don't have a wrongful eating doctrine.[90] In the Indigenous American tradition a white buffalo calf is considered sacred; they telephone call it Pte Ska Win (White Buffalo Calf Woman).[ citation needed ]

In aboriginal 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 past 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) every bit a religious act. Observant Jews[92] and Muslims may not swallow whatever meat or poultry which has not been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

India [edit]

Most of the North Indian states[93] prohibit the killing of moo-cow and consumption of beef for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects continue to avoid beef from their diets.[99] [100] Article 48 of the Constitution of Republic of india mandates the land may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of India provides states must raise the level of nutrition and the standard of living and to better public health equally among its chief 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 mutual cattle is dubbed in academic fields as "India's bovine burden."[101] [102] In 2017, a rule against the slaughter of cattle and the eating of beef was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, nonetheless, did permit the humane slaughter of animals for use as food.[103] [104] Existing meat export 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 consign. Merely the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, Republic of india sought a total "beefiness ban" and Australian market place analysts predicted that this would create market opportunities for leather traders and meat producers at that place and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen per centum shortage of leather in the world marketplace.[107]

Nepal [edit]

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

Republic of cuba [edit]

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

See also [edit]

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

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External links [edit]

  • Beef at the Wikibooks Cookbook subproject
  • USDA beef grading standards (PDF)
  • Beef Land Documentary produced past Nebraska Educational Telecommunication

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

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