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If Beef, Veal, Pork or Lamb Are

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Meat from cattle

Wagyu cattle are an example 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 time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third nearly widely consumed meat in the world, afterward pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beefiness.

Beefiness can be prepared in diverse ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as plant in most hamburgers. Beefiness contains protein, fe, and vitamin B12. Along with other kinds of carmine meat, high consumption is associated with an increased hazard of colorectal cancer and coronary heart illness, particularly when candy. Beefiness has a high environmental bear upon, beingness a chief commuter of deforestation with the highest greenhouse gas emissions of any agronomical product.

Etymology [edit]

The word beef is from the Latin bōs,[1] in dissimilarity to cow which is from Centre English cou (both words have the aforementioned 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 animal (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Modern French bœuf) by the French nobles — who did not often deal with the live animal — when it was served to them. This is 1 example of the common English language dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also constitute in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (too the less mutual goat/chevon).[3] Beefiness is cognate with bovine through the Late Latin bovīnus.[iv] The rarely used plural class of beef is beeves.[v]

History [edit]

People take 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.[half dozen] People domesticated cattle to provide fix access to beef, milk, and leather.[7] Cattle accept been domesticated at least twice over the course of evolutionary history. The starting time domestication event occurred around 10,500 years agone 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. In that location is a possible third domestication event 8,500 years agone, with a potential 3rd species Bos africanus arising in Africa.[eight] Most cattle originated in the Old 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 United States, the growth of the beef business organisation was largely due to expansion in the Southwest. Upon the conquering 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 City 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 fauna farming. Concentrated Brute Feeding Operations (CAFOs), commonly referred to as manufacturing plant farms, are commonly used to run into the need of beef product. CAFOs supply seventy.4% of cows in the United states of america market and 99% of all meat in the United States supply.[11] Cattle CAFOs tin besides be a source of E. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These E. 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 past high-density solitude systems is increased use of antibiotics in order to foreclose illness.[fourteen] An analysis of FDA sales data by the Natural Resource Defense Council found 42% of medically of import antibody use in the U.S. was on cattle, posing concerns about the development of antibody resistant bacteria.[15]

Environmental impact [edit]

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

Mean greenhouse gas emissions for different nutrient types[sixteen]
Food Types Greenhouse Gas Emissions (one thousand COtwo-Ceq per 1000 protein)
Ruminant Meat

62

Recirculating Aquaculture

30

Trawling Fishery

26

Not-recirculating Aquaculture

12

Pork

10

Poultry

10

Dairy

9.1

Not-trawling Fishery

8.6

Eggs

6.eight

Starchy Roots

ane.7

Wheat

1.2

Maize

1.2

Legumes

0.25

Hateful land use of different foods[17]
Food Types Land Utilise (thousandtwoyear per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

11

Poultry

seven.1

Eggs

5.vii

Farmed Fish

3.7

Groundnuts

iii.v

Peas

3.4

Tofu

ii.two

The consumption of beefiness poses numerous threats to the natural surroundings. Of all agronomical products, beef requires some of the most country and water, and its production results in the greatest amount of greenhouse gas emissions (GHG),[xviii] air pollution, and h2o pollution.[nineteen] A 2021 study added upward GHG emissions from the unabridged lifecycle, including production, transportation, and consumption, and estimated that beef contributed virtually iv billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze effectually 26% of all land on Earth, 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 fauna species in the tropical rainforests of Central and S America as well as carbon release in the atmosphere."[23] Beef is likewise the main commuter of deforestation in the Amazon, with around 80% of all converted land beingness 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 beef production.[28] This is due to the higher ratio of net energy of gain to net energy of maintenance where metabolizable energy intake is higher.[29] It takes vii pounds of feed to produce a pound of beef (live weight), compared to more than three pounds for a pound of pork and less than ii pounds for a pound of craven.[30] Nevertheless, assumptions about feed quality are implicit in such generalizations. For example, production of a pound of beef cattle live weight may require between four and 5 pounds of feed high in protein and metabolizable free energy content, or more twenty pounds of feed of much lower quality.[29] A simple substitution of beef to soy beans (a common feed source for cattle) in Americans' diets would, co-ordinate to ane estimate, result in meeting between 46 and 74 percentage of the reductions needed to encounter the 2020 greenhouse gas emission goals of the U.s. as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a 3% 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 beefiness is contributing to significant biodiversity loss as it is a significant commuter of deforestation and habitat destruction; species-rich habitats, such as 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 likewise concurs that the beefiness industry plays a pregnant function in biodiversity loss.[37] [38] Around 25% to nearly 40% of global land surface is beingness used for livestock farming, which is by and large cattle.[37] [39]

Certifications [edit]

Some kinds of beefiness may receive special certifications or designations based on criteria including their breed (Certified Angus Beefiness,[40] Certified Hereford Beef), origin (Kobe beef,[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 beef 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 million tons, ix.9 meg tons, and half-dozen.46 million tons respectively.[44] The top 3 beef exporting countries in 2019 were Australia (14.8% of full exports), the Us (13.4% of total exports), and Brazil (12.half-dozen% of total exports).[45] Beef production is too important to the economies of Japan, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Tiptop 5 cattle and beefiness exporting countries (2016)

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

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

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

Rank Land 2020 % of the Earth[49] Country 2016 % of the World
one Brazil ii,539,000 23.50% Brazil ane,850,000 19.60%
ii Australia i,476,000 13.66% Republic of india 1,850,000 19.sixty%
3 United States 1,341,000 12.41% Australia 1,385,000 14.67%
4 India 1,284,000 11.88% United states 1,120,000 11.87%
5 Argentina 819,000 7.58% New Zealand 580,000 6.14%

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

Beef production (chiliad Metric Tons CWE) (2009)

The world produced 60.57 million 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 upwards to 510k and Australia downwards to 309K metric tons from the prior twelvemonth[51]

Rank State 2009 2010 % Chg Country 2019 2020 Change %Chg
i United States eleven,889 11,789 −0.8% United States 12,384 12,379 -5,000 -0.04%
2 Brazil viii,935 9,300 4% Brazil x,200 10,100 -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 5,550 −4% Mainland china 6,670 vi,720 fifty,000 0.8%
5 Argentine republic iii,400 2,800 −18% India 4,270 iii,760 -510,000 -12%
half-dozen Republic of india ii,610 two,760 6% Argentina 3,125 3,230 105,000 three%
7 Commonwealth of australia two,100 ii,075 −1% Commonwealth of australia 2,432 2,123 -309,000 -12%
eight Mexico 1,700 1,735 two% Mexico 2,027 2,079 52,000 3%
9 Russia 1,285 i,260 −2% Pakistan 1,820 1,820 NIL NIL
10 Pakistan i,226 i,250 2% Russia 1,374 1,378 iv,000 0.3%

National cattle herds (Per thousand Head)

Rank Country 2009 2010 % Chg
i Bharat 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.5%
3 Red china 42,572 41,000 −4%
iv United states 35,819 35,300 −i.4%
5 European union-27 30,400 30,150 −0.8%
6 Argentina 12,300 13,200 vii%
7 Australia 9,213 10,158 ten%
8 Russia 7,010 half dozen,970 −0.vi%
9 Mexico 6,775 6,797 0.3%
x Republic of colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Most beef can be used as is by simply cutting into certain parts, such as 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 jerky). Trimmings, on the other hand, which are ordinarily mixed with meat from older, leaner (therefore tougher) cattle, are ground, 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, natural language, tripe from the reticulum or rumen, glands (especially 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 affliction), the kidneys, and the tender testicles of the bull (known in the The states equally calf fries, prairie oysters, or Rocky Mount oysters). Some intestines are cooked and eaten as is,[52] but are more often cleaned and used as natural sausage casings. The basic are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is similar.[53]

Beef is first divided into central cuts, large pieces of the beast initially separated by butchering. These are basic sections from which steaks and other subdivisions are cutting. The term "primal cut" is quite dissimilar from "prime cut", used to characterize cuts considered to exist of higher quality. Since the creature's legs and cervix muscles exercise the most piece of work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Dissimilar countries and cuisines have dissimilar cuts and names, and sometimes use the same name for a different cut; for example, the cutting described as "brisket" in the Us is from a significantly dissimilar part of the carcass than British brisket.[ citation needed ]

Crumbling and tenderization [edit]

To amend tenderness of beef, it is often aged (i.east., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished 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 out out and can back up growth of molds (and spoilage leaner, if as well boiling), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. Later two to three days there are significant furnishings. The bulk of the tenderizing effect occurs in the first ten days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry out age for 21 to 28 days or moisture historic period upwards to 45 days for maximum effect on flavor and tenderness.

Meat from less tender cuts or older cattle tin can be mechanically tenderized past forcing small, precipitous blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) can be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can be injected to soften and corking the myofibrillar proteins. This improves juiciness and tenderness. Common salt can meliorate the season, but phosphate tin contribute a soapy flavor.

Cooking methods [edit]

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

Dry estrus [edit]

Method Description
Grilling Cooking the beef over or under a high radiant heat 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 Australia, New Zealand, the The states, Canada, the United kingdom, Germany and The netherlands, grilling, specially over charcoal, is sometimes known as barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can likewise exist chosen charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at depression temperatures with smoke from a wood fire.
Broiling A term used in Due north America. It is similar to grilling, simply with the heat source e'er above the meat. Elsewhere this is considered a fashion 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 usually added; the beef may be basted by fat on the elevation, or past 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 usually for steaks and similar cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beef can exist cooked to various degrees, from very rare to well done. The caste of cooking corresponds to the temperature in the gauge center of the meat, which can be measured with a meat thermometer. Beefiness can exist cooked using the sous-vide method, which cooks the entire steak to the aforementioned 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 least washed (coolest) at the center and the about washed (warmest) at the outside.

Frying [edit]

Meat can be cooked in boiling oil, typically past 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 fashion of cooking: cooking oil with flavorings such equally garlic, ginger and onions is put in a very hot wok. Then small-scale pieces of meat are added, followed by ingredients which melt more quickly, such equally mixed vegetables. The dish is set up when the ingredients are 'just cooked'.

Moist oestrus [edit]

Moist rut cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beef that are tougher, equally these longer, lower-temperature cooking methods have fourth dimension 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 exist used as part of force per unit area cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (normally seasoned or flavored). Unlike stewing, braised meat is non fully immersed in liquid, and usually is browned before the oven step.
  • Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic numberless in a h2o bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than commonly used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise command of cooking. Although water is used in the method, only moisture in or added to the food numberless is in contact with the nutrient.

Beef roasted with vinegar and sliced with spiced paste, oft called "cold beefiness"

Meat has usually been cooked in water which is simply simmering, such every bit in stewing; higher temperatures brand meat tougher by causing the proteins to contract. Since thermostatic temperature command became available, cooking at temperatures well beneath boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (slow cooking), for prolonged periods has get 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 leaner will be killed, and pasteurization tin can be achieved. Because browning (Maillard reactions) can only occur at college temperatures (to a higher place the boiling point of water), these moist techniques practice not develop the flavors associated with browning. Meat volition 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 preclude 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 information technology possible to be bodacious that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which tin 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 caste.)

Beef 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 by immersing it in a heated pot of h2o 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 footing (minced) raw meat (ofttimes beef). More than accurately, information technology is scraped and so as non to let even the slightest of the sinew fat get into the scraped meat. It is ofttimes served with onions, capers, seasonings such as fresh basis pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is too made of finely chopped ground beefiness, though it is seasoned differently, and either eaten as a master 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 chosen tire siga or kitfo is eaten (upon availability).

Carpaccio of beef is a thin piece of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beefiness is partially frozen earlier slicing to allow very thin slices to be cut.

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

Cured, smoked, and stale beef [edit]

Bresaola is an air-dried, salted beef that has been anile nigh 2 to three months until it becomes hard and a dark red, near regal, colour. It is lean, has a sugariness, musty odour and is tender. It originated in Valtellina, a valley in the Alps of northern Italian republic's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-stale beef product, described by one of its manufacturers equally beingness "like to bresaola, but not as tasty."[54]

Beefiness jerky is stale, salted, smoked beef popular in the Us.

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

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

Corned beef is a cut of beef cured or pickled in a seasoned brine. The corn in corned beefiness refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can denote different 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 articulation of round, topside, or silverside, traditionally served at Christmas in Republic of ireland. Information technology is a form of common 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 menstruation later on.[55] There are various other recipes for pickled beefiness. Sauerbraten is a German variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beef 15% fat, broiled
Nutritional value per 100 g (3.5 oz)
Energy ane,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 k
Dietary fiber 0 chiliad

Fat

15 g
Saturated 5.887 g
Monounsaturated 6.662 g
Polyunsaturated 0.485 m

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin B6

29%

0.383 mg
Folate (Bnine)

2%

nine μg
Vitamin B12

110%

two.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

7 IU
Vitamin East

3%

0.45 mg
Vitamin 1000

ane%

ane.2 μg
Minerals Quantity

%DV †

Calcium

ii%

18 mg
Copper

43%

0.85 mg
Iron

20%

2.6 mg
Magnesium

6%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.6 μg
Sodium

5%

72 mg
Zinc

66%

half-dozen.31 mg
Other constituents Quantity
Water 58 m
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using United states recommendations for adults.
Source: USDA FoodData Key

Beef is a source of complete poly peptide and it is a rich source (20% or more than of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Reddish meat is the most 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]

Health impact [edit]

Cancer [edit]

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

Coronary center affliction [edit]

A 2010 meta-analysis establish that processed red meat (and all processed meat) was correlated with a higher hazard of coronary heart disease, although based on the limited studies that separated the two, no such association was found for unprocessed red meat.[63] As of 2020, there is substantial evidence for a link between loftier consumption of cherry meat and coronary heart illness.[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]

East. coli recalls [edit]

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

  • January 2011, Ane Great Burger expands call up.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beef patties and other bulk packages of ground beefiness 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 Beefiness due to East. coli concerns.[lxx]
  • April 2011, National Beef Packaging recalled more than 27,000 kg (threescore,000 lb) of ground beefiness due to Eastward. coli contamination.[71]
  • May 2011, Irish Hills Meat Visitor of Michigan, a Tipton, Mich., institution is recalling approximately 410 kg (900 lb) of ground beef products that may be contaminated with Due east. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of basis beef due to Due east. coli contagion.[73]
  • Dec 2011, Tyson Fresh Meats recalled 18,000 kg (40,000 lb) of footing beefiness due to E. coli contagion.[74]
  • Jan 2012, Hannaford Supermarkets recalled all ground beefiness with sell by dates 17 Dec 2011 or before.[75]
  • September 2012, 40 Foods recalled more than 1800 products believed to be contaminated with Eastward. coli 0157:H7. The recalled products were produced at the company's constitute in Brooks, Alberta, Canada; this was the largest recall 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 world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad moo-cow disease) in the Uk.[78]

Since then, other countries have had outbreaks of BSE:

  • In May 2003, after a moo-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 Section of Agriculture brute health inspection service, confirmed a fully domestic instance of BSE in Texas. Clifford would not identify the ranch, calling that "privileged information."[80] The 12-year-sometime animate being was live at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her show[81] which aired 16 Apr 1996.

In 2010, the EU, through the European Food Prophylactic 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 allow for certain milk, fish, eggs, and establish-fed subcontract beast products to exist used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practice of cow slaughter

Most Indic religions reject the killing and eating of cows. Hinduism prohibits moo-cow beef known equally Go-Maans in Sanskrit. Bovines accept a sacred condition in India especially the cow, due to their provision of sustenance for families. Bovines are more often than not considered to exist integral to the landscape. Nevertheless, they do not consider the cow to exist a god.[85]

Many of India'due south rural economies depend on cattle farming; hence they have been revered in social club.[86] [87] Since the Vedic period, cattle, peculiarly cows, were venerated as a source of milk, and dairy products, and their relative importance in transport services and farming similar 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 moo-cow slaughter oft take 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 ancient Egyptian priests too refrained from consuming beef. Buddhists and Sikhs are also confronting wrongful slaughtering of animals, only they don't have a wrongful eating doctrine.[90] In the Indigenous 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 beefiness was prohibited, every bit they were valued for their role in agriculture. This custom is still followed by a few Chinese families beyond the world.[91]

During the flavor 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 swallow any meat or poultry which has non been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

Republic of india [edit]

Nigh of the Due north Indian states[93] prohibit the killing of cow and consumption of beef for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects go on to avert beef from their diets.[99] [100] Article 48 of the Constitution 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 raise the level of diet and the standard of living and to amend public health as amidst its primary 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's common cattle is dubbed in bookish fields every bit "India's bovine burden."[101] [102] In 2017, a rule confronting the slaughter of cattle and the eating of beef was signed into law past presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, nonetheless, did let 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 half carcass of buffalo is also prohibited from export. Just the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, India sought a full "beef ban" and Australian marketplace analysts predicted that this would create market place opportunities for leather traders and meat producers at that place and elsewhere. Their prediction estimated a xx percent shortage of beef and a thirteen 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 past law.[108] [109]

Cuba [edit]

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

Come across also [edit]

  • Argentine beef
  • Beefiness Commonwealth of australia
  • Beef hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Ecology 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 past Nebraska Educational Telecommunications

farrelbuls1963.blogspot.com

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

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