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1 User of Beef in the Us

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Meat from cattle

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

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

In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle accept 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 People's republic of china were the largest producers of beef.

Beef can exist prepared in various ways; cuts are often used for steak, which tin be cooked to varying degrees of doneness, while trimmings are often basis or minced, as plant in most hamburgers. Beef contains protein, atomic number 26, and vitamin B12. Along with other kinds of reddish meat, high consumption is associated with an increased chance of colorectal cancer and coronary eye illness, especially when processed. Beefiness has a high ecology impact, existence a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Etymology [edit]

The word beefiness is from the Latin bōs,[1] in contrast to cow which is from Middle English cou (both words take the same Indo-European root *gʷou- ).[2] Subsequently 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 creature (such as nēat, or cu for adult females) past the peasants, simply the meat was called boef (ox) (Modernistic French bœuf) 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 origins) that is also found in such English language word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (also the less mutual caprine animal/chevon).[iii] Beef is cognate with bovine through the Late Latin bovīnus.[4] The rarely used plural form of beef is beeves.[5]

History [edit]

People have eaten the flesh of bovines since prehistoric times; some of the earliest known cave paintings, such as those of Lascaux, bear witness aurochs in hunting scenes.[6] People domesticated cattle to provide ready access to beef, milk, and leather.[seven] Cattle have been domesticated at least twice over the form of evolutionary history. The showtime domestication upshot 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 Indus Valley. There is a possible 3rd domestication event 8,500 years agone, with a potential tertiary species Bos africanus arising in Africa.[eight] Most cattle originated in the Onetime World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Nihon, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[9]

In the United States, the growth of the beefiness business was largely due to expansion in the Southwest. Upon the conquering of grasslands through the Mexican–American State of war of 1848, and later 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 City were the get-go to benefit from these developments in their stockyards and in their meat markets.[10]

Production [edit]

Beef cattle are raised and fed using a multifariousness of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming. Full-bodied Animal Feeding Operations (CAFOs), normally referred to equally manufacturing plant farms, are commonly used to meet the demand of beef production. CAFOs supply lxx.iv% of cows in the US market place and 99% of all meat in the United States supply.[11] Cattle CAFOs can also exist a source of E. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These Due east. coli contaminations include one strain, E. coli O157:H7, which can exist toxic to humans, because cattle typically hold this strain in their digestive system.[13] Some other consequence of unsanitary conditions created by high-density confinement systems is increased utilize of antibiotics in order to preclude affliction.[14] An assay of FDA sales data by the Natural Resources Defense Quango constitute 42% of medically important antibody apply in the U.S. was on cattle, posing concerns well-nigh the development of antibody resistant bacteria.[15]

Environmental impact [edit]

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

Mean greenhouse gas emissions for different food types[16]
Food Types Greenhouse Gas Emissions (thou COii-Ceq per g protein)
Ruminant Meat

62

Recirculating Aquaculture

30

Trawling Fishery

26

Not-recirculating Aquaculture

12

Pork

10

Poultry

x

Dairy

9.1

Non-trawling Fishery

8.6

Eggs

vi.viii

Starchy Roots

1.7

Wheat

1.2

Maize

1.ii

Legumes

0.25

Mean land employ of different foods[17]
Food Types Country Use (grandtwotwelvemonth per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

11

Poultry

7.1

Eggs

5.7

Farmed Fish

3.7

Groundnuts

3.5

Peas

3.4

Tofu

2.2

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beefiness requires some of the nigh land and h2o, and its production results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[xix] A 2021 study added upward 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.[20] : 728 Cattle populations graze around 26% of all state on Earth, non including the big agricultural fields that are used to abound cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is one of the main causes of loss of some unique found and animal species in the tropical rainforests of Central and South America every bit well every bit carbon release in the temper."[23] Beef is likewise the primary driver of deforestation in the Amazon, with around lxxx% of all converted land being used to rear cattle.[24] [25] [26] 91% of Amazon land deforested since 1970 has been converted to cattle ranching.[21] [27] 41% of global deforestation from 2005 to 2013 has been attributed to the expansion of beef production.[28] This is due to the higher ratio of cyberspace energy of gain to net energy of maintenance where metabolizable energy intake is higher.[29] It takes seven pounds of feed to produce a pound of beef (alive weight), compared to more than three pounds for a pound of pork and less than ii pounds for a pound of chicken.[thirty] However, assumptions about feed quality are implicit in such generalizations. For case, production of a pound of beef cattle live weight may crave between 4 and v pounds of feed high in poly peptide and metabolizable energy content, or more than xx pounds of feed of much lower quality.[29] A elementary substitution of beef to soy beans (a mutual feed source for cattle) in Americans' diets would, co-ordinate to i estimate, event in meeting between 46 and 74 percent of the reductions needed to run across the 2020 greenhouse gas emission goals of the Usa every bit pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a iii% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by 80%.[32] [33]

Some scientists merits that the demand for beef is contributing to pregnant biodiversity loss equally information technology is a significant driver of deforestation and habitat destruction; species-rich habitats, such as pregnant portions of the Amazon region, are beingness converted to agriculture for meat production.[34] [35] [36] The 2019 IPBES Global Assessment Study on Biodiversity and Ecosystem Services also concurs that the beefiness industry plays a significant part in biodiversity loss.[37] [38] Effectually 25% to well-nigh twoscore% of global land surface is being used for livestock farming, which is mostly cattle.[37] [39]

Certifications [edit]

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

Global statistics [edit]

In 2018, the United States, Brazil, and China produced the virtually beef with 12.22 meg tons, 9.9 one thousand thousand tons, and 6.46 million tons respectively.[44] The tiptop 3 beef exporting countries in 2019 were Commonwealth of australia (xiv.8% of total exports), the United States (13.4% of total exports), and Brazil (12.6% of total exports).[45] Beef production is also important to the economies of Japan, Argentina, Uruguay, Canada, Paraguay, United mexican states, Republic of belarus and Nicaragua.

Top five cattle and beef exporting countries (2016)

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

As per 2020 (Metric tons), Brazil was the largest beef exporter in the world in 2020 followed past Commonwealth of australia, U.s.a., Republic of india (Includes Carabeef only) and Argentina[47]

Brazil, Australia, the U.s. and India accounted for roughly 61% of the world'south beefiness exports[48]

Rank Country 2020 % of the Globe[49] Land 2016 % of the World
one Brazil 2,539,000 23.50% Brazil 1,850,000 xix.lx%
two Commonwealth of australia 1,476,000 13.66% India i,850,000 19.lx%
three United States 1,341,000 12.41% Australia 1,385,000 14.67%
4 India ane,284,000 11.88% United States 1,120,000 eleven.87%
5 Argentina 819,000 7.58% New Zealand 580,000 6.14%

Peak ten cattle and beef producing countries (2009, 2010)[50]

Beefiness product (chiliad Metric Tons CWE) (2009)

The world produced threescore.57 million metric tons of beefiness in 2020, downward 950K metric tons from the prior year.

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

Rank Country 2009 2010 % Chg Country 2019 2020 Modify %Chg
one United States 11,889 11,789 −0.8% Usa 12,384 12,379 -5,000 -0.04%
ii Brazil 8,935 9,300 4% Brazil 10,200 ten,100 -100,000 -i%
iii EU-27 7,970 7,920 −0.6% EU- 27 7,878 seven,810 -68,000 -0.ix%
4 China 5,764 five,550 −4% China vi,670 6,720 50,000 0.viii%
5 Argentina iii,400 2,800 −eighteen% India 4,270 three,760 -510,000 -12%
half-dozen India two,610 2,760 half dozen% Argentine republic 3,125 3,230 105,000 iii%
7 Australia 2,100 2,075 −i% Australia 2,432 2,123 -309,000 -12%
viii United mexican states 1,700 one,735 2% United mexican states 2,027 2,079 52,000 3%
nine Russian federation ane,285 one,260 −2% Pakistan ane,820 1,820 NIL NIL
ten Pakistan one,226 1,250 ii% Russia 1,374 ane,378 4,000 0.three%

National cattle herds (Per 1000 Caput)

Rank Country 2009 2010 % Chg
1 India 57,960 58,300 0.six%
2 Brazil 49,150 49,400 0.5%
3 Prc 42,572 41,000 −4%
4 U.s.a. 35,819 35,300 −1.4%
5 EU-27 30,400 30,150 −0.8%
six Argentina 12,300 13,200 vii%
7 Commonwealth of australia 9,213 ten,158 x%
8 Russia 7,010 half-dozen,970 −0.6%
9 United mexican states 6,775 6,797 0.3%
10 Colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

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

Beef is first divided into primal cuts, large pieces of the animal initially separated past 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 exist of higher quality. Since the beast'due south legs and neck muscles exercise the well-nigh work, they are the toughest; the meat becomes more tender equally distance from hoof and horn increases. Dissimilar countries and cuisines accept different cuts and names, and sometimes use the aforementioned name for a different cut; for instance, the cutting described as "brisket" in the United States is from a significantly different role of the carcass than British brisket.[ citation needed ]

Crumbling and tenderization [edit]

To improve tenderness of beef, it is oft 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 out crumbling involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage leaner, if also 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 on two to three days there are pregnant effects. The majority of the tenderizing effect occurs in the first ten days. Boxed beef, stored and distributed in vacuum packaging, is, in result, wet aged during distribution. Premium steakhouses dry out age for 21 to 28 days or moisture age up to 45 days for maximum issue on season and tenderness.

Meat from less tender cuts or older cattle 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) 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. Common salt tin improve the flavour, but phosphate can contribute a soapy season.

Cooking methods [edit]

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

Dry out rut [edit]

Method Description
Grilling Cooking the beefiness over or under a high radiant estrus source, more often than not 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 United states of america, Canada, the United kingdom, Frg and The Netherlands, grilling, particularly over charcoal, is sometimes known equally barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling.
Charcoal-broil A technique of cooking that involves cooking meat for long periods of time at low temperatures with fume from a woods fire.
Broiling A term used in North America. It is similar to grilling, just with the heat source ever to a higher place the meat. Elsewhere this is considered a manner of grilling.
Griddle Meat may exist 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 non well-defined.
Roasting A fashion of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beefiness may be basted past fat on the top, or by spooning hot fat from the oven pan over the meridian. A gravy may be fabricated from the cooking juices, later on skimming off backlog fatty. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and like cuts.
Internal temperature [edit]

Beefiness rump steak on grill pan, cooked medium rare

Beef tin can exist cooked to diverse degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the gauge heart of the meat, which tin can be measured with a meat thermometer. Beef can be cooked using the sous-vide method, which cooks the unabridged steak to the aforementioned temperature, merely when cooked using a method such every bit broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the nearly washed (warmest) at the exterior.

Frying [edit]

Meat tin can exist cooked in boiling oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs every bit in milanesas or finger steaks. Larger pieces such as 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. And then small-scale pieces of meat are added, followed by ingredients which cook more speedily, such equally mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

Moist rut [edit]

Moist oestrus cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have fourth dimension to dissolve connecting tissue which otherwise makes meat remain tough afterwards cooking.

  • Stewing or simmering
simmering meat, whole or cut into bite-size pieces, in a h2o-based liquid with flavorings. This technique may be used every bit role of pressure level cooking.
  • Braising
cooking meats, in a covered container, with minor amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is non fully immersed in liquid, and usually is browned earlier the oven footstep.
  • Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a h2o 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 reach very precise control of cooking. Although h2o is used in the method, merely moisture in or added to the nutrient numberless is in contact with the food.

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

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

With the adequate combination of temperature and cooking fourth dimension, pathogens, such equally bacteria will be killed, and pasteurization tin can be accomplished. Because browning (Maillard reactions) tin just occur at higher temperatures (in a higher place the boiling point of water), these moist techniques practice not develop the flavors associated with browning. Meat will ofttimes undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes later).

Thermostatically controlled methods, such as sous-vide, can too forbid 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 fifty-fifty very thick cuts of meat, which can not exist assured with most other cooking techniques. (Although extremely long-duration cooking can break downward the texture of the meat to an undesirable degree.)

Beefiness can exist cooked speedily 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 information technology in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beefiness into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat.

Raw beef [edit]

Steak tartare is a French dish fabricated from finely chopped or ground (minced) raw meat (often beefiness). More accurately, information technology is scraped so every bit not to let even the slightest of the sinew fat get into the scraped meat. Information technology is often 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 primary dish or can be used every bit a dressing for a sandwich. Kibbeh nayyeh is a like Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish chosen 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 diversity of hoe, raw dishes in Korean cuisine which is usually made from raw basis beef seasoned with diverse spices or sauces. The beefiness office used for yukhoe is tender rump steak. For the seasoning, soy sauce, 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 [edit]

Bresaola is an air-dried, salted beef that has been aged about ii to three months until it becomes hard and a dark cherry, nigh purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italia'southward Lombardy region. Bündnerfleisch is a similar production from neighbouring Switzerland. Chipped beefiness is an American industrially produced air-dried beef product, described by one of its manufacturers as existence "like to bresaola, simply not as tasty."[54]

Beefiness jerky is dried, salted, smoked beefiness popular in the U.s.a..

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

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

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

Spiced beefiness is a cured and salted joint of circular, topside, or silverside, traditionally served at Christmas in Ireland. Information technology is a grade of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and and then optionally roasted for a menses afterward.[55] In that location are various other recipes for pickled beef. Sauerbraten is a German language variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beef xv% fat, baked
Nutritional value per 100 chiliad (3.v oz)
Energy 1,047 kJ (250 kcal)

Carbohydrates

0 m
Starch 0 1000
Dietary fiber 0 chiliad

Fat

15 g
Saturated 5.887 yard
Monounsaturated 6.662 k
Polyunsaturated 0.485 yard

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (Btwo)

15%

0.176 mg
Niacin (Biii)

36%

five.378 mg
Vitamin B6

29%

0.383 mg
Folate (Bix)

two%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.4 mg
Vitamin D

one%

seven IU
Vitamin East

iii%

0.45 mg
Vitamin Grand

ane%

1.2 μg
Minerals Quantity

%DV †

Calcium

2%

eighteen mg
Copper

43%

0.85 mg
Atomic number 26

xx%

two.six mg
Magnesium

6%

21 mg
Manganese

one%

0.012 mg
Phosphorus

28%

198 mg
Potassium

seven%

318 mg
Selenium

31%

21.half-dozen μg
Sodium

5%

72 mg
Zinc

66%

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

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

Wellness impact [edit]

Cancer [edit]

Consumption of red meat, and peculiarly candy red meat, is known to increase the risk of bowel cancer and some other cancers.[60] [61] [62]

Coronary heart affliction [edit]

A 2010 meta-analysis found that processed red meat (and all processed meat) was correlated with a higher risk of coronary centre disease, although based on the limited studies that separated the ii, no such clan was found for unprocessed cherry meat.[63] As of 2020, in that location is substantial prove for a link between loftier consumption of blood-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 present in meat from these cattle.[67]

E. coli recalls [edit]

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

  • January 2011, One Swell Burger expands recall.[68]
  • Feb 2011, American Food Service, a Pico Rivera, Calif. institution, is recalling approximately 1,440 kg (3,170 lb) of fresh footing beefiness patties and other bulk packages of footing beefiness products that may exist contaminated with E. coli O157:H7.[69]
  • March 2011, half dozen,400 kg (14,000 lb) beef recalled by Creekstone Farms Premium Beef due to E. coli concerns.[lxx]
  • April 2011, National Beef Packaging recalled more 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., institution is recalling approximately 410 kg (900 lb) of ground beef products that may be contaminated with E. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of footing beefiness due to E. coli contamination.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (forty,000 lb) of basis beef due to E. coli contamination.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 Dec 2011 or earlier.[75]
  • September 2012, Twoscore Foods recalled more than 1800 products believed to be contaminated with Due east. coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest retrieve of its kind in Canadian History.[76] [77]

Mad moo-cow disease [edit]

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

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

  • In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was airtight to live Canadian cattle, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, principal veterinary officer for the The states Section of Agriculture animate being health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would non identify the ranch, calling that "privileged information."[80] The 12-year-erstwhile animal was alive at the time when Oprah Winfrey raised concerns nearly cannibalistic feeding practices on her evidence[81] which aired 16 Apr 1996.

In 2010, the EU, through the European Food Safety 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 plant-fed subcontract animal products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practice of cow slaughter

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

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

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

In aboriginal Communist china, the killing of cattle and consumption of beef was prohibited, every bit they were valued for their office in agriculture. This custom is still followed by a few Chinese families across the world.[91]

During the season of Lent, Orthodox Christians and Catholics periodically give up meat and poultry (and sometimes dairy products and eggs) equally 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.[ commendation needed ]

Legal prohibition [edit]

India [edit]

Most of the 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 continue to avoid beefiness from their diets.[99] [100] Article 48 of the Constitution of Republic of india mandates the land may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of India provides states must enhance the level of nutrition and the standard of living and to improve public health as among its main duties, based on this a reasonableness in slaughter of mutual cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving as draught animals. The overall mismanagement of Republic of india's common cattle is dubbed in bookish fields as "India's bovine burden."[101] [102] In 2017, a rule against the slaughter of cattle and the eating of beef was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Deed, 1960. The original deed, however, did permit the humane slaughter of animals for use as nutrient.[103] [104] Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or one-half carcass of buffalo is also prohibited from consign. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for consign.[105] [106] In 2017, India sought a total "beefiness ban" and Australian market analysts predicted that this would create market place 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 by constabulary.[108] [109]

Cuba [edit]

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

Meet also [edit]

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

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External links [edit]

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

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

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