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What Does Beef Have in It

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Meat from cattle

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

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

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

Beef can exist prepared in various means; cuts are oft used for steak, which tin can exist cooked to varying degrees of doneness, while trimmings are oft footing or minced, as establish in most hamburgers. Beef contains protein, fe, and vitamin B12. Forth with other kinds of red meat, high consumption is associated with an increased take a chance of colorectal cancer and coronary heart disease, especially when candy. Beefiness has a high ecology impact, being a master driver of deforestation with the highest greenhouse gas emissions of any agricultural production.

Etymology [edit]

The word beef is from the Latin bōs,[1] in contrast to cow which is from Centre English language cou (both words have 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 brute (such as nēat, or cu for adult females) by the peasants, merely the meat was called boef (ox) (Modern French bœuf) past the French nobles — who did not oft bargain with the live animate being — when it was served to them. This is one example of the common English language dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is as well constitute in such English word-pairs as pig/pork, deer/venison, sheep/mutton and craven/poultry (also the less common goat/chevon).[3] Beefiness 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 as those of Lascaux, prove aurochs in hunting scenes.[6] People domesticated cattle to provide ready access to beefiness, 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 agone with the evolution of Bos taurus. The second was more recent, around 7,000 years ago, with the development of Bos indicus in the Indus Valley. There is a possible tertiary domestication event eight,500 years ago, with a potential third species Bos africanus arising in Africa.[8] Almost cattle originated in the Old World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Nippon, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[9]

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

Product [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), commonly referred to every bit factory farms, are commonly used to meet the demand of beefiness production. CAFOs supply seventy.iv% of cows in the Usa market and 99% of all meat in the United states of america supply.[11] Cattle CAFOs can likewise be a source of East. coli contagion in the food supply[12] due to the prevalence of manure in CAFOs. These Eastward. coli contaminations include ane strain, East. coli O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive system.[13] Another consequence of unsanitary conditions created by high-density confinement systems is increased utilise of antibiotics in order to prevent illness.[14] An analysis of FDA sales data past the Natural Resource Defense Council found 42% of medically of import antibody use in the U.S. was on cattle, posing concerns about the evolution of antibiotic resistant bacteria.[fifteen]

Environmental impact [edit]

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

Hateful greenhouse gas emissions for different nutrient types[sixteen]
Nutrient Types Greenhouse Gas Emissions (g CO2-Ceq per g protein)
Ruminant Meat

62

Recirculating Aquaculture

thirty

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

ten

Poultry

ten

Dairy

9.1

Non-trawling Fishery

8.6

Eggs

6.8

Starchy Roots

i.7

Wheat

1.two

Maize

1.two

Legumes

0.25

Mean land apply of dissimilar foods[17]
Food Types Country Use (m2twelvemonth per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

11

Poultry

7.one

Eggs

v.7

Farmed Fish

3.seven

Groundnuts

3.5

Peas

iii.iv

Tofu

ii.ii

The consumption of beef poses numerous threats to the natural surround. Of all agricultural products, beef requires some of the virtually state and water, and its product results in the greatest corporeality of greenhouse gas emissions (GHG),[eighteen] air pollution, and water pollution.[19] A 2021 study added upward GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beef contributed near 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all land on Globe, not including the large agricultural fields that are used to grow cattle feed.[21] [22] Co-ordinate to FAO, "Ranching-induced deforestation is one of the main causes of loss of some unique plant and creature species in the tropical rainforests of Primal and South America as well as carbon release in the atmosphere."[23] Beef is also the principal driver of deforestation in the Amazon, with around 80% of all converted state beingness used to rear cattle.[24] [25] [26] 91% of Amazon country 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 beef production.[28] This is due to the higher ratio of net energy of gain to cyberspace energy of maintenance where metabolizable free energy intake is higher.[29] It takes 7 pounds of feed to produce a pound of beef (live weight), compared to more than iii pounds for a pound of pork and less than 2 pounds for a pound of craven.[30] However, assumptions near feed quality are implicit in such generalizations. For example, production of a pound of beefiness cattle live weight may require between four and v pounds of feed high in protein and metabolizable energy content, or more than than xx pounds of feed of much lower quality.[29] A simple exchange of beef to soy beans (a mutual feed source for cattle) in Americans' diets would, according to one approximate, outcome in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the Usa as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial ended that feeding cattle a 3% nutrition of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by lxxx%.[32] [33]

Some scientists claim that the demand for beef is contributing to significant biodiversity loss every bit 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 Assessment Report on Biodiversity and Ecosystem Services also concurs that the beef industry plays a significant function in biodiversity loss.[37] [38] Effectually 25% to nigh 40% of global land surface is being used for livestock farming, which is mostly cattle.[37] [39]

Certifications [edit]

Some kinds of beefiness may receive special certifications or designations based on criteria including their breed (Certified Angus Beef,[40] Certified Hereford Beef), 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 postal service-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United States, Brazil, and Communist china produced the most beefiness with 12.22 one thousand thousand tons, 9.ix one thousand thousand tons, and 6.46 million tons respectively.[44] The top 3 beef exporting countries in 2019 were Australia (14.8% of total exports), the U.s.a. (13.4% of total exports), and Brazil (12.6% of total exports).[45] Beef production is also of import to the economies of Nihon, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Top 5 cattle and beefiness exporting countries (2016)

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

As per 2020 (Metric tons), Brazil was the largest beef exporter in the earth in 2020 followed past Australia, U.s., India (Includes Carabeef simply) and Argentina[47]

Brazil, Australia, the U.s.a. and Bharat deemed for roughly 61% of the world'due south beefiness exports[48]

Rank Land 2020 % of the Globe[49] Country 2016 % of the World
1 Brazil 2,539,000 23.50% Brazil 1,850,000 xix.60%
ii Australia ane,476,000 13.66% Republic of india ane,850,000 19.60%
3 United States i,341,000 12.41% Australia ane,385,000 fourteen.67%
4 Bharat ane,284,000 11.88% Us one,120,000 11.87%
5 Argentina 819,000 7.58% New Zealand 580,000 6.14%

Top 10 cattle and beef producing countries (2009, 2010)[l]

Beef production (1000 Metric Tons CWE) (2009)

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

Major decline for production of beefiness was from Republic of india up to 510k and Commonwealth of australia downward to 309K metric tons from the prior year[51]

Rank Country 2009 2010 % Chg Country 2019 2020 Change %Chg
1 United States 11,889 11,789 −0.8% United States 12,384 12,379 -v,000 -0.04%
ii Brazil 8,935 9,300 4% Brazil x,200 10,100 -100,000 -one%
iii Eu-27 7,970 7,920 −0.half-dozen% Eu- 27 7,878 7,810 -68,000 -0.nine%
iv China 5,764 5,550 −4% Red china 6,670 6,720 l,000 0.viii%
5 Argentine republic iii,400 ii,800 −18% India iv,270 3,760 -510,000 -12%
6 India two,610 ii,760 6% Argentina 3,125 3,230 105,000 3%
7 Commonwealth of australia two,100 two,075 −1% Australia 2,432 2,123 -309,000 -12%
8 Mexico 1,700 i,735 2% Mexico two,027 two,079 52,000 iii%
9 Russia 1,285 1,260 −2% Islamic republic of pakistan one,820 i,820 NIL Nada
x Islamic republic of pakistan 1,226 1,250 2% Russian federation 1,374 1,378 4,000 0.3%

National cattle herds (Per k Head)

Rank Country 2009 2010 % Chg
1 India 57,960 58,300 0.vi%
2 Brazil 49,150 49,400 0.5%
three China 42,572 41,000 −4%
iv The states 35,819 35,300 −ane.four%
five European union-27 30,400 30,150 −0.8%
6 Argentina 12,300 13,200 7%
7 Commonwealth of australia 9,213 10,158 ten%
eight Russian federation vii,010 vi,970 −0.6%
9 United mexican states six,775 6,797 0.3%
10 Colombia five,675 5,675 0.0%

Training [edit]

Cuts [edit]

Almost beef can be used as is by only cutting into certain parts, such as roasts, brusque ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib middle steak, hanger steak, etc.), while other cuts are processed (corned beefiness or beef jerky). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are basis, minced or used in sausages. The blood is used in some varieties called 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 equally sweetbread), the heart, the encephalon (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the Us as dogie chips, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is,[52] but are more often cleaned and used every bit 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]

Beefiness is first divided into fundamental cuts, large pieces of the animal initially separated by butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher 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. Dissimilar countries and cuisines accept different cuts and names, and sometimes use the same name for a dissimilar cut; for instance, the cutting described every bit "brisket" in the U.s.a. is from a significantly different office of the carcass than British brisket.[ commendation needed ]

Crumbling and tenderization [edit]

To improve tenderness of beef, information technology is oft 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 (normally ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and tin can support growth of molds (and spoilage bacteria, if besides humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like season. Later two to three days in that location are meaning effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in event, moisture aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.

Meat from less tender cuts or older cattle tin can be mechanically tenderized by forcing small, precipitous blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) tin can be injected to broaden the endogenous enzymes. Similarly, solutions of salt and sodium phosphates tin exist injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt tin can improve the flavor, only phosphate can contribute a soapy flavor.

Cooking methods [edit]

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

Dry heat [edit]

Method Description
Grilling Cooking the beef over or nether a high radiant heat source, generally in backlog of 340 °C (650 °F). This leads to searing of the surface of the beef, which creates a flavorsome crust. In Australia, New Zealand, the Usa, Canada, the U.k., Germany and The netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, frequently shortened to "BBQ". When cooked over charcoal, this method tin can too be called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a woods burn.
Broiling A term used in Due north America. Information technology is similar to grilling, but with the heat source ever above the meat. Elsewhere this is considered a manner of grilling.
Griddle Meat may be cooked on a hot metal griddle. A little oil or fat may be 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 summit. A gravy may exist made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are normally for steaks and similar cuts.
Internal temperature [edit]

Beefiness rump steak on grill pan, cooked medium rare

Beef tin can exist cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the judge 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 aforementioned temperature, but when cooked using a method such every bit broiling or roasting it is typically cooked such that information technology has a "bulls middle" of doneness, with the to the lowest degree done (coolest) at the middle and the virtually done (warmest) at the outside.

Frying [edit]

Meat can be cooked in boiling oil, typically by shallow frying, although deep frying may exist used, frequently for meat enrobed with breadcrumbs every bit in milanesas or finger steaks. Larger pieces such every bit steaks may be 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 every bit 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 oftentimes used for cuts of beefiness 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 cut into seize with teeth-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 pocket-size amounts of liquids (ordinarily seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and normally is browned before the oven step.
  • Sous-vide
Sous-vide, French for "nether vacuum", is a method of cooking food sealed in airtight plastic bags in a water bathroom for a long time—72 hours is non 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 attain very precise control 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, oftentimes called "cold beef"

Meat has usually been cooked in h2o 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) (tedious 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 acceptable combination of temperature and cooking fourth dimension, pathogens, such as bacteria will be killed, and pasteurization can exist achieved. Because browning (Maillard reactions) tin only occur at higher temperatures (in a higher place the boiling point of water), these moist techniques practise non develop the flavors associated with browning. Meat will often undergo searing in a very hot pan, grilling or browning with a torch earlier moist cooking (though sometimes after).

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

Beefiness tin can be cooked quickly at the tabular array through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked by the diners at the tabular array by immersing it in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef 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 footing (minced) raw meat (often beef). More accurately, information technology is scraped so as not to permit even the slightest of the sinew fat get into the scraped meat. It is ofttimes served with onions, capers, seasonings such as fresh footing pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is also made of finely chopped ground beef, though information technology is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar 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 thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Frequently, the beefiness is partially frozen before slicing to allow very thin slices to be cut.

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

Cured, smoked, and dried beefiness [edit]

Bresaola is an air-stale, salted beef that has been aged near 2 to three months until it becomes difficult and a dark red, almost purple, colour. Information technology is lean, has a sweetness, musty smell and is tender. Information technology originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef production, described by ane of its manufacturers as existence "similar to bresaola, simply not equally tasty."[54]

Beefiness jerky is dried, salted, smoked beef popular in the United States.

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

Pastrami is often fabricated from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and smoked.

Corned beefiness is a cut of beef 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 tin can denote dissimilar styles of alkali-cured beef, depending on the region. Some, like American-style corned beefiness, are highly seasoned and ofttimes considered delicatessen fare.

Spiced beefiness is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It 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 period later.[55] There are diverse other recipes for pickled beef. Sauerbraten is a German variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beefiness 15% fat, baked
Nutritional value per 100 g (iii.5 oz)
Energy 1,047 kJ (250 kcal)

Carbohydrates

0 k
Starch 0 g
Dietary cobweb 0 yard

Fat

15 g
Saturated 5.887 k
Monounsaturated six.662 g
Polyunsaturated 0.485 g

Protein

26 thousand
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (Bii)

15%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin Bsix

29%

0.383 mg
Folate (B9)

2%

nine μg
Vitamin B12

110%

two.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

7 IU
Vitamin East

three%

0.45 mg
Vitamin K

1%

1.2 μg
Minerals Quantity

%DV †

Calcium

2%

18 mg
Copper

43%

0.85 mg
Iron

20%

ii.6 mg
Magnesium

6%

21 mg
Manganese

one%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.6 μg
Sodium

v%

72 mg
Zinc

66%

half dozen.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 Primal

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] Scarlet meat is the near significant dietary source of carnitine and, similar 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 crimson meat, and peculiarly candy red meat, is known to increase the run a risk of bowel cancer and another cancers.[60] [61] [62]

Coronary center disease [edit]

A 2010 meta-analysis institute that processed crimson meat (and all processed meat) was correlated with a higher risk of coronary heart 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 evidence for a link between loftier consumption of red meat and coronary middle disease.[64] [65] [66]

Dioxins [edit]

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

Due east. coli recalls [edit]

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

  • January 2011, Ane Bang-up Burger expands recall.[68]
  • February 2011, American Nutrient Service, a Pico Rivera, Calif. institution, is recalling approximately i,440 kg (3,170 lb) of fresh ground beef patties and other majority packages of ground beef products that may be contaminated with E. coli O157:H7.[69]
  • March 2011, 6,400 kg (fourteen,000 lb) beef recalled by Creekstone Farms Premium Beef due to E. coli concerns.[70]
  • Apr 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 footing beefiness 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 beef due to Eastward. coli contamination.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (xl,000 lb) of ground beefiness due to Due east. coli contagion.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beef with sell past dates 17 December 2011 or before.[75]
  • September 2012, XL Foods recalled more than 1800 products believed to be contaminated with Eastward. coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest think of its kind in Canadian History.[76] [77]

Mad cow disease [edit]

In 1984, the use of meat and os meal in cattle feed resulted in the earth'south kickoff outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United Kingdom.[78]

Since then, other countries accept had outbreaks of BSE:

  • In May 2003, later a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle, merely was reopened in early on 2005.[79]
  • In June 2005, Dr. John Clifford, main veterinary officer for the Us Section of Agriculture animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged data."[80] The 12-year-old animal was alive at the time when Oprah Winfrey raised concerns most cannibalistic feeding practices on her show[81] which aired 16 Apr 1996.

In 2010, the EU, through the European Food Safety 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 allow for certain milk, fish, eggs, and found-fed farm creature products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet confronting the practice of cow slaughter

Nearly Indic religions decline the killing and eating of cows. Hinduism prohibits cow beef known as Go-Maans in Sanskrit. Bovines have a sacred status in Republic of india particularly the cow, due to their provision of sustenance for families. Bovines are mostly considered to be integral to the landscape. Yet, they do non consider the cow to be a god.[85]

Many of India's rural economies depend on cattle farming; hence they accept been revered in gild.[86] [87] Since the Vedic flow, cattle, especially cows, were venerated every bit 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 period.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over cow slaughter ofttimes have sparked religious riots that have led to loss of human life and in one 1893 riot alone, more than 100 people were killed for the cause.[89]

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

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

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

Legal prohibition [edit]

Republic of india [edit]

Most of the North Indian states[93] prohibit the killing of cow and consumption of beefiness for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects continue to avoid beefiness from their diets.[99] [100] Commodity 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. Article 47 of the Constitution of Republic of india provides states must enhance the level of nutrition and the standard of living and to improve public health as among its principal 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 as draught animals. The overall mismanagement of India'south common 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 beefiness was signed into police by presidential assent every bit a modified version of Prevention of Cruelty to Animals Deed, 1960. The original act, all the same, did permit the humane slaughter of animals for utilise as food.[103] [104] Existing meat consign policy in India prohibits the export of beef (meat of cow, oxen and calf). Os-in meat, a carcass, or half carcass of buffalo is also prohibited from consign. Only the boneless meat of buffalo, meat of caprine animal and sheep and birds is permitted for export.[105] [106] In 2017, Bharat sought a full "beef ban" and Australian market place analysts predicted that this would create marketplace opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beefiness and a xiii percent shortage of leather in the world market.[107]

Nepal [edit]

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

Cuba [edit]

In 2003, Republic of cuba banned moo-cow slaughter due to severe shortage of milk and milk products.[110]

Run across likewise [edit]

  • Argentine beef
  • Beef Australia
  • Beef hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Environmental impact of meat production
  • List 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 State Documentary produced by Nebraska Educational Telecommunications

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

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