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Beef is the culinary name for
meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...
from cattle (''Bos taurus''). In prehistoric times, humankind hunted
aurochs The aurochs (''Bos primigenius'') ( or ) is an extinct cattle species, considered to be the wild ancestor of modern domestic cattle. With a shoulder height of up to in bulls and in cows, it was one of the largest herbivores in the Holocen ...
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 most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found 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 Colorectal cancer (CRC), also known as bowel cancer, colon cancer, or rectal cancer, is the development of cancer from the colon or rectum (parts of the large intestine). Signs and symptoms may include blood in the stool, a change in bowel m ...
and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.


Etymology

The word ''beef'' is from the Latin word ''bōs'', in contrast to ''cow'' which is from Middle English ''cou'' (both words have the same Indo-European root '). 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 Boeuf or Bœuf may refer to: Place name *Boeuf River, Arkansas *Boeuf Township, Franklin County, Missouri *Boeuf Township, Gasconade County, Missouri Surname *Alexis Bœuf (born 1986), French biathlete *Dominique Boeuf (born 1968), French jockey ...
'') by the French nobles — who did not often deal with the live animal — when it was served to them. This is one example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with
Romanic The Romance languages, sometimes referred to as Latin languages or Neo-Latin languages, are the various modern languages that evolved from Vulgar Latin. They are the only extant subgroup of the Italic languages in the Indo-European language fam ...
origins) that is also found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (also the less common goat/chevon). ''Beef'' is
cognate In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language c ...
with ''bovine'' through the Late Latin ''bovīnus''. The rarely used plural form of beef is ''beeves''.


History

People have eaten the flesh of bovines since prehistoric times; some of the earliest known
cave painting In archaeology, Cave paintings are a type of parietal art (which category also includes petroglyphs, or engravings), found on the wall or ceilings of caves. The term usually implies prehistoric origin, and the oldest known are more than 40,000 ye ...
s, such as those of Lascaux, show
aurochs The aurochs (''Bos primigenius'') ( or ) is an extinct cattle species, considered to be the wild ancestor of modern domestic cattle. With a shoulder height of up to in bulls and in cows, it was one of the largest herbivores in the Holocen ...
in hunting scenes. People domesticated cattle to provide ready access to beef, milk, and leather. Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication event occurred around 10,500 years ago with the evolution of ''Bos taurus''. The second was more recent, around 7,000 years ago, with the evolution of ''Bos indicus'' in the Indian subcontinent. There is a possible third domestication event 8,500 years ago, with a potential third species ''Bos africanus'' arising in Africa. In the United 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 Midwestern United States, also referred to as the Midwest or the American Midwest, is one of four Census Bureau Region, census regions of the United States Census Bureau (also known as "Region 2"). It occupies the northern central part of ...
, the American livestock industry 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.


Production

Beef cattle are raised and
fed Fed, The Fed or FED may refer to: People * Andrey A. Fedorov (1908–1987), Soviet Russian biologist, author abbreviation * Feds, a slang term for a police officer in several countries * John Fedorowicz (born 1958), American International Grand ...
using a variety of methods, including
feedlot A feedlot or feed yard is a type of animal feeding operation (AFO) which is used in intensive animal farming, notably beef cattle, but also swine, horses, sheep, turkeys, chickens or ducks, prior to slaughter. Large beef feedlots are called conc ...
s,
free range Free range denotes a method of farming husbandry where the animals, for at least part of the day, can roam freely outdoors, rather than being confined in an enclosure for 24 hours each day. On many farms, the outdoors ranging area is fenced, ...
, ranching, backgrounding and
intensive animal farming Intensive animal farming or industrial livestock production, also known by its opponents as factory farming and macro-farms, is a type of intensive agriculture, specifically an approach to animal husbandry designed to maximize production, while ...
. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as factory farms, are commonly used to meet the demand of beef production. CAFOs supply 70.4% of cows in the US market and 99% of all meat in the United States supply. Cattle CAFOs can also be a source of
E. coli ''Escherichia coli'' (),Wells, J. C. (2000) Longman Pronunciation Dictionary. Harlow ngland Pearson Education Ltd. also known as ''E. coli'' (), is a Gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus ''Escher ...
contamination in the food supply due to the prevalence of manure in CAFOs. These E. coli contaminations include one strain, E. coli O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive system. Another consequence of unsanitary conditions created by high-density confinement systems is increased use of antibiotics in order to prevent illness. An analysis of
FDA The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services. The FDA is responsible for protecting and promoting public health through the control and supervision of food s ...
sales data by the Natural Resources Defense Council found 42% of medically important antibiotic use in the U.S. was on cattle, posing concerns about the development of antibiotic resistant bacteria.


Environmental impact

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beef requires some of the most land and water, and its production results in the greatest amount of greenhouse gas emissions (GHG), air pollution, and water pollution. A 2021 study added up GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beef contributed about 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010. Cattle populations graze around 26% of all land on Earth, not including the large agricultural fields that are used to grow cattle feed. According to FAO, "Ranching-induced deforestation is one of the main causes of loss of some unique plant and animal species in the tropical rainforests of Central and South America as well as carbon release in the atmosphere." Beef is also the primary driver of deforestation in the Amazon, with around 80% of all converted land being used to rear cattle. 91% of Amazon land deforested since 1970 has been converted to cattle ranching. 41% of global deforestation from 2005 to 2013 has been attributed to the expansion of beef production. This is due to the higher ratio of net energy of gain to net energy of maintenance where metabolizable energy intake is higher.National Research Council. 2000. Nutrient Requirements of Beef Cattle. National Academy Press. The ratio of feed required to produce an equivalent amount of beef (live weight) has been estimated at 7:1 to 43:1, compared with about 2:1 for chicken. However, assumptions about feed quality are implicit in such generalizations. For example, production of a kilogram of beef cattle live weight may require between 4 and 5 kilograms of feed high in protein and metabolizable energy content, or more than 20 kilograms of feed of much lower quality. A simple exchange of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one estimate, result in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the United States as pledged in 2009. A 2021
CSIRO The Commonwealth Scientific and Industrial Research Organisation (CSIRO) is an Australian Government The Australian Government, also known as the Commonwealth Government, is the national government of Australia, a federal parliamentar ...
trial concluded that feeding cattle a 3% diet of the seaweed
Asparagopsis taxiformis ''Asparagopsis taxiformis'', (red sea plume or limu kohu) formerly ''A. sanfordiana'', is a species of red algae, with cosmopolitan distribution in tropical to warm temperate waters. Researchers have demonstrated that feeding ruminants a diet c ...
could reduce the methane component of their emissions by 80%. Some scientists claim that the demand for beef is contributing to significant biodiversity loss as it is a significant driver of deforestation and habitat destruction; species-rich habitats, such as significant portions of the Amazon region, are being converted to agriculture for meat production. The 2019 IPBES '' Global Assessment Report on Biodiversity and Ecosystem Services'' also concurs that the beef industry plays a significant role in biodiversity loss. Around 25% to nearly 40% of global land surface is being used for livestock farming, which is mostly cattle.


Certifications

Some kinds of beef may receive special certifications or designations based on criteria including their breed (
Certified Angus Beef The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeen, Banff, Kincardine and Angus in north-eastern Scotland. In 2018 the breed accounted for over 1 ...
, Certified Hereford Beef), origin ( Kobe beef,
Carne de Ávila Carne de Ávila (Beef from Avila) is a Geographical indications and traditional specialities in the European Union, protected geographic designation for beef originating from the Province of Ávila in Spain. The designation was approved in 1988. ...
, Belgian Blue), or the way the cattle are treated, fed or slaughtered (
organic Organic may refer to: * Organic, of or relating to an organism, a living entity * Organic, of or relating to an anatomical organ Chemistry * Organic matter, matter that has come from a once-living organism, is capable of decay or is the product ...
,
grass-fed There are different systems of feeding cattle in animal husbandry. For pastured animals, grass is usually the forage that composes the majority of their diet. Cattle reared in feedlots are fed hay supplemented with grain, soy and other ingredi ...
,
Kosher (also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), fro ...
, or Halal beef). Some countries regulate the marketing and sale of beef by observing criteria post-slaughter and classifying the observed quality of the meat.


Global statistics

In 2018, the United States, Brazil, and China produced the most beef with 12.22 million tons, 9.9 million tons, and 6.46 million tons respectively. The top 3 beef exporting countries in 2019 were Australia (14.8% of total exports), the United States (13.4% of total exports), and Brazil (12.6% of total exports). Beef production is also important to the economies of Japan, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.


Top 5 cattle and beef exporting countries

As per 2020, Brazil was the largest beef exporter in the world followed by Australia, United States, India (Includes Carabeef only) and Argentina. Brazil, Australia, the United States and India accounted for roughly 61% of the world's beef exports.


Top 10 cattle and beef producing countries

The world produced 60.57 million metric tons of beef in 2020, down 950K metric tons from the prior year. Major decline for production of beef was from India up to 510k and Australia down to 309K metric tons from the prior year.


National cattle herds (Per 1000 Head)


Preparation


Cuts

Most beef can be used as is by merely cutting into certain parts, such as roasts,
short ribs Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanke ...
or steak ( filet mignon, sirloin steak, rump steak, rib steak, rib eye steak,
hanger steak Hanger or hangers may refer to: Hardware * Clothes hanger, a device in the shape of human shoulders or legs used to hang clothes on * Casing hanger, part of a wellhead assembly in oil drilling * Derailleur hanger, a slot in a bicycle frame where ...
, etc.), while other cuts are processed (
corned beef Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and sp ...
or beef jerky). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are
ground Ground may refer to: Geology * Land, the surface of the Earth not covered by water * Soil, a mixture of clay, sand and organic matter present on the surface of the Earth Electricity * Ground (electricity), the reference point in an electrical c ...
, minced or used in sausages. The blood is used in some varieties called
blood sausage A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the A ...
. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen,
gland In animals, a gland is a group of cells in an animal's body that synthesizes substances (such as hormones) for release into the bloodstream (endocrine gland) or into cavities inside the body or its outer surface (exocrine gland). Structure De ...
s (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as ''calf fries'', ''prairie oysters'', or '' Rocky Mountain oysters''). Some
intestine The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The GI tract contains all the major organs of the digestive system, in humans ...
s are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called
veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
. Beef from steers and heifers is similar. Beef is first divided into primal 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 do 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 use the same name for a different cut; for example, the cut described as "brisket" in the United States is from a significantly different part of the carcass than British brisket.


Aging and tenderization

To improve tenderness of beef, it is often aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is 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 can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses. Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet 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 can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (
papain Papain, also known as papaya proteinase I, is a cysteine protease () enzyme present in papaya (''Carica papaya'') and mountain papaya (''Vasconcellea cundinamarcensis''). It is the namesake member of the papain-like protease family. It has wide ...
, bromelin or ficin) can be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.


Cooking methods

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


Dry heat


= Internal temperature

= Beef can 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 can be measured with a
meat thermometer A meat thermometer with a dial. Notice the markings for each type of meat A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The de ...
. Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or
roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization ...
it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.


Frying

Meat can be cooked in boiling oil, typically by shallow frying, although
deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norm ...
may be used, often for meat enrobed with breadcrumbs as in milanesas or
finger steaks Finger steaks are strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and deep-fried in oil. They are typically served with French fries and a buttered piece of Texas toast. They are commonly found in restaurants ...
. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in
stir frying Stir frying () is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and th ...
, typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.


Moist heat

Moist heat cooking methods include braising, pot roasting,
stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
ing and sous-vide. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking. *
Stewing A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and m ...
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 Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures which c ...
. * Braising :cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not 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 bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food. Meat has usually been cooked in water which is just simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since
thermostat A thermostat is a regulating device component which senses the temperature of a physical system and performs actions so that the system's temperature is maintained near a desired setpoint. Thermostats are used in any device or system tha ...
ic temperature control became available, cooking at temperatures well below boiling, (sous-vide) to (
slow cooking In everyday use and in kinematics, the speed (commonly referred to as ''v'') of an object is the magnitude of the change of its position over time or the magnitude of the change of its position per unit of time; it is thus a scalar quantity. ...
), for prolonged periods has become possible; this is just hot enough to convert the tough
collagen Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole ...
in connective tissue into gelatin through hydrolysis, with minimal toughening. With the adequate combination of temperature and cooking time, pathogens, such as bacteria will be killed, and
pasteurization Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The ...
can be achieved. Because browning ( Maillard reactions) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo searing in a very hot pan,
grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
or browning with a torch before moist cooking (though sometimes after). Thermostatically controlled methods, such as sous-vide, can 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 be assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.) Beef can be cooked quickly at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water or stock with vegetables. In
fondue Fondue (, , ) is a Swiss melted cheese dish served in a communal pot ( ''caquelon'' or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promote ...
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

Steak tartare is a
French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...
dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get 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 Steak tartare or tartar steak is a dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often serve ...
'' is also made of finely chopped ground beef, though it 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 Syrians ( ar, سُورِيُّون, ''Sūriyyīn'') are an Eastern Mediterranean ethnic group indigenous to the Levant. They share common Levantine Semitic roots. The cultural and linguistic heritage of the Syrian people is a blend of both indi ...
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. Often, the beef is partially frozen before slicing to allow very thin slices to be cut. '' Yukhoe'' is a variety of ''
hoe Hoe or HOE may refer to: * Hoe (food), a Korean dish of raw fish * Hoe (letter), a Georgian letter * Hoe (tool), a hand tool used in gardening and farming ** Hoe-farming, a term for primitive forms of agriculture * Backhoe, a piece of excavati ...
'', raw dishes in
Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...
which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for ''yukhoe'' is tender rump steak. For the seasoning,
soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of ''bae'' ( Korean pear) are used. The beef is mostly topped with the yolk of a raw egg.


Cured, smoked, and dried beef

'' Bresaola'' is an air-dried, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's
Lombardy Lombardy ( it, Lombardia, Lombard language, Lombard: ''Lombardia'' or ''Lumbardia' '') is an administrative regions of Italy, region of Italy that covers ; it is located in the northern-central part of the country and has a population of about 10 ...
region. Bündnerfleisch is a similar product from neighbouring Switzerland.
Chipped beef Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. Some makers Smoking (cooking), smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried be ...
is an American industrially produced air-dried beef product, described by one of its manufacturers as being "similar to bresaola, but not as tasty." Beef jerky is dried, salted, smoked beef popular in the United States. Biltong is a cured, salted, air dried beef popular in South Africa. Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and
smoked Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the tradi ...
.
Corned beef Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and sp ...
is a cut of beef cured or pickled in a seasoned
brine Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for br ...
. The corn in ''corned beef'' 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 beef Spiced beef is a form of salt beef, cured with spices and braised or boiled. It is a traditional festive dish in many countries. In England and Wales it has been known for more than 300 years. It remains a traditional Christmas or New Year dish ...
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 Guinness () is an Irish dry stout that originated in the brewery of Arthur Guinness at St. James's Gate, Dublin, Ireland, in 1759. It is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in ove ...
or a similar
stout Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout. The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscript ...
, and then optionally roasted for a period after.Recipe for traditional dry spiced beef
– An Bord Bia
There are various other recipes for pickled beef. Sauerbraten is a German variant.


Consumption

Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.Raloff, Janet (31 May 2003)
Food for Thought: Global Food Trends
''Science News''.


Nutritional content

Beef is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of
Niacin Niacin, also known as nicotinic acid, is an organic compound and a form of vitamin B3, an essential human nutrient. It can be manufactured by plants and animals from the amino acid tryptophan. Niacin is obtained in the diet from a variet ...
, Vitamin B12, iron and zinc. Red meat is the most significant dietary source of
carnitine Carnitine is a quaternary ammonium compound involved in metabolism in most mammals, plants, and some bacteria. In support of energy metabolism, carnitine transports long-chain fatty acids into mitochondria to be oxidized for energy production, an ...
and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.


Health impact


Cancer

Consumption of red meat, and especially processed red meat, is known to increase the risk of bowel cancer and some other cancers.


Coronary heart disease

A 2010 meta-analysis found that processed red meat (and all processed meat) was correlated with a higher risk of coronary heart disease, although based on studies that separated the two, this meta-analysis found that red meat intake was not associated with higher incidence of coronary heart disease. As of 2020, there is substantial evidence for a link between high consumption of red meat and coronary heart disease.


Dioxins

Some cattle raised in the United States feed on pastures fertilized with sewage sludge. Elevated
dioxins Dioxin may refer to: * 1,2-Dioxin or 1,4-Dioxin, two unsaturated heterocyclic 6-membered rings where two carbon atoms have been replaced by oxygen atoms, giving the molecular formula C4H4O2 *Dibenzo-1,4-dioxin, the parent compound also known as ...
may be present in meat from these cattle.


''E. coli'' recalls

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. * February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with ''E. coli'' O157:H7. * March 2011, beef recalled by Creekstone Farms Premium Beef due to ''E. coli'' concerns. * April 2011, National Beef Packaging recalled more than of ground beef due to ''E. coli'' contamination. * May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately of ground beef products that may be contaminated with ''E. coli'' O157:H7. * September 2011, Tyson Fresh Meats recalled of ground beef due to ''E. coli'' contamination. * December 2011, Tyson Fresh Meats recalled of ground beef due to ''E. coli'' contamination. * January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier. * September 2012, XL Foods recalled more than 1800 products believed to be contaminated with ''E. coli'' 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.


Mad cow disease

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 cow disease) in the United Kingdom. Since then, other countries have 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. * In June 2005, Dr. John Clifford, chief veterinary officer for the United States Department of Agriculture animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged information." The 12-year-old animal was alive at the time when
Oprah Winfrey Oprah Gail Winfrey (; born Orpah Gail Winfrey; January 29, 1954), or simply Oprah, is an American talk show host, television producer, actress, author, and philanthropist. She is best known for her talk show, ''The Oprah Winfrey Show'', br ...
raised concerns about cannibalistic feeding practices on her show which aired 16 April 1996. In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban. In 2013, the ban on feeding mammal-based products to cattle, was amended to allow for certain milk, fish, eggs, and plant-fed farm animal products to be used.


Restrictions


Religious and cultural prohibitions

Most Indic religions reject the killing and eating of cows. Hinduism prohibits cow beef known as ''Go-Maans'' in Sanskrit. Bovines have a sacred status in India especially the cow, due to their provision of sustenance for families. Bovines are generally considered to be integral to the landscape. However, they do not consider the cow to be a god. Many of India's rural economies depend on cattle farming; hence they have been revered in society. Since the Vedic period, cattle, especially cows, were venerated as a source of milk, and dairy products, and their relative importance in transport services and farming like
plough A plough or plow ( US; both ) is a farm tool for loosening or turning the soil before sowing seed or planting. Ploughs were traditionally drawn by oxen and horses, but in modern farms are drawn by tractors. A plough may have a wooden, iron or ...
ing, row planting, ridging. Veneration grew with the advent of Jainism and the Gupta period. In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over cow slaughter often 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. 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. In the Indigenous American tradition a white buffalo calf is considered sacred; they call it Pte Ska Win ( White Buffalo Calf Woman). In
ancient China The earliest known written records of the history of China date from as early as 1250 BC, from the Shang dynasty (c. 1600–1046 BC), during the reign of king Wu Ding. Ancient historical texts such as the '' Book of Documents'' (early chapte ...
, the killing of cattle and consumption of beef was prohibited, as they were valued for their role in agriculture. This custom is still followed by a few Chinese families across the world. During the season of
Lent Lent ( la, Quadragesima, 'Fortieth') is a solemn religious observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring temptation by Satan, according to the Gospels of Matthew, Mark and Luke ...
,
Orthodox Christians Orthodoxy (from Greek: ) is adherence to correct or accepted creeds, especially in religion. Orthodoxy within Christianity refers to acceptance of the doctrines defined by various creeds and ecumenical councils in Antiquity, but different Churc ...
and
Catholics The Catholic Church, also known as the Roman Catholic Church, is the largest Christian church, with 1.3 billion baptized Catholics worldwide . It is among the world's oldest and largest international institutions, and has played a ...
periodically give up meat and poultry (and sometimes dairy products and eggs) as a religious act. Observant Jews and Muslims may not eat any meat or poultry which has not been slaughtered and treated in conformance with religious laws.


Legal prohibition


India

Most of the
North Indian states North is one of the four compass points or cardinal directions. It is the opposite of south and is perpendicular to east and west. ''North'' is a noun, adjective, or adverb indicating direction or geography. Etymology The word ''north'' is ...
prohibit the killing of cow and consumption of beef for religious reasons. Certain Hindu castes and sects continue to avoid beef from their diets. 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.
Article 47 of the Constitution of India India's constitution is very vast. There is a separate article for each and every prospective. Article 47 of The Constitution of India is one of the Directive Principles which directs the State to raise the level of nutrition and the standard of l ...
provides states must raise the level of nutrition and the standard of living and to improve public health as among 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 academic fields as "India's bovine burden." 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, however, did permit the humane slaughter of animals for use as food. 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. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export. In 2017, India sought a total "beef ban" and Australian market analysts predicted that this would create market opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen percent shortage of leather in the world market.


Nepal

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


Cuba

In 2003, Cuba banned cow slaughter due to severe shortage of milk and milk products. On 14 April 2021, the ban was loosened, allowing ranchers to do as they wish as long as state quotas were met and the health of the herd could be ensured.


See also

*
Argentine beef Beef is a key component of traditional Argentine cuisine. History Cattle were first brought to Argentina in 1536 by Spanish ''conquistadors''. Due to the geography of the Pampas and a small national market, the cattle multiplied rapidly. Railw ...
*
Beef Australia Beef Australia is an international exposition held triennially in Rockhampton, Queensland, Australia. The week-long expo has been held in the city during the month of May triennially since the inaugural event in 1988. The event is promoted and use ...
*
Beef hormone controversy The Beef Hormone Dispute is one of the most intractable agricultural controversies since the establishment of the World Trade Organization (WTO). It has sometimes been called the "beef war" in the media, similarly to the UK–EU Beef war over the ...
*
Bovine Meat and Milk Factors Bovine Meat and Milk Factors (BMMFs) are DNA molecules found in beef and cow's milk which have been linked to the development of cancer—particularly colorectal and breast cancer. Research The potential connection between BMMFs and cancer has ...
*
Buffalo meat Buffalo meat is the meat of the water buffalo, a large bovid, raised for its milk and meat in many countries including India, Nepal, Pakistan, Bangladesh, Philippines, Bulgaria, Italy, Russia, Czech Republic, Slovakia, Australia and Egypt. Buff ...
*
Carnism Carnism is a concept used in discussions of humanity's relation to other animals, defined as a prevailing ideology in which people support the use and consumption of animal products, especially meat. Carnism is presented as a dominant belief s ...
*
Environmental impact of meat production The environmental impact of meat production varies because of the wide variety of agricultural practices employed around the world. All agricultural practices have been found to have a variety of effects on the environment. Some of the environmen ...
* List of beef dishes *
List of meat animals The following is a list of animals that are or may have been raised in captivity for consumption by people. For other animals commonly eaten by people, see Game (food). See also * Game (food) * List of meat dishes * Marine mammals as food ...
*
Pink slime Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, or boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to red ...
*
Veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...


References


External links

*
USDA beef grading standards
(PDF)
Beef State
Documentary produced by Nebraska Educational Telecommunications {{Authority control Cattle products Meat by animal