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What Parts of a Beef Are Ground

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Meat from cattle

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

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

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

Beef tin can be prepared in various ways; cuts are often used for steak, which tin can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as establish in virtually hamburgers. Beef contains protein, iron, and vitamin B12. Forth with other kinds of scarlet meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart affliction, especially when processed. Beef has a loftier ecology impact, being a primary driver of deforestation with the highest greenhouse gas emissions of whatever agronomical product.

Etymology [edit]

The discussion beef 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] Later the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, diverse 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) (Modernistic French bœuf) by the French nobles — who did not ofttimes deal with the live animal — when information technology was served to them. This is 1 example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is too establish in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (also the less common goat/chevon).[3] Beefiness is cognate with bovine through the Tardily Latin bovīnus.[4] The rarely used plural form of beef is beeves.[five]

History [edit]

People have eaten the mankind of bovines since prehistoric times; some of the earliest known cave paintings, such as those of Lascaux, show aurochs in hunting scenes.[6] People domesticated cattle to provide prepare access to beef, milk, and leather.[seven] Cattle accept 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 seven,000 years ago, with the evolution of Bos indicus in the Indus Valley. There is a possible third domestication upshot 8,500 years ago, with a potential third species Bos africanus arising in Africa.[8] Most cattle originated in the Onetime 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 U.s., 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 after 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 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 beast farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as factory farms, are commonly used to come across the demand of beef production. CAFOs supply 70.four% of cows in the US market and 99% of all meat in the U.s.a. supply.[11] Cattle CAFOs can likewise 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, E. coli O157:H7, which can exist toxic to humans, because cattle typically hold this strain in their digestive system.[xiii] Another event of unsanitary conditions created past loftier-density solitude systems is increased apply of antibiotics in lodge to forbid disease.[14] An assay of FDA 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 leaner.[15]

Environmental impact [edit]

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

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

62

Recirculating Aquaculture

30

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

ten

Poultry

10

Dairy

nine.1

Non-trawling Fishery

eight.6

Eggs

vi.8

Starchy Roots

1.7

Wheat

1.2

Maize

1.2

Legumes

0.25

Mean land use of unlike foods[17]
Food Types Country Use (mtwoyear 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.four

Tofu

2.two

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beef requires some of the most country and water, and its production results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[19] A 2021 report added up GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beefiness contributed about 4 billion tonnes (nine%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all land on Earth, not including the large agronomical fields that are used to grow cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is one of the main causes of loss of some unique institute and animal species in the tropical rainforests of Central and South America as well as carbon release in the atmosphere."[23] Beef is also the primary driver of deforestation in the Amazon, with around 80% of all converted land being used to rear cattle.[24] [25] [26] 91% of Amazon state 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 internet energy of gain to net energy of maintenance where metabolizable free energy intake is college.[29] It takes seven pounds of feed to produce a pound of beef (alive weight), compared to more than 3 pounds for a pound of pork and less than two pounds for a pound of chicken.[30] Yet, assumptions about feed quality are implicit in such generalizations. For example, production of a pound of beefiness cattle live weight may crave between 4 and five pounds of feed high in protein and metabolizable energy content, or more than 20 pounds of feed of much lower quality.[29] A uncomplicated exchange of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one judge, event in coming together between 46 and 74 pct of the reductions needed to meet the 2020 greenhouse gas emission goals of the Usa as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a iii% diet of the seaweed Asparagopsis taxiformis could reduce the methyl hydride component of their emissions by 80%.[32] [33]

Some scientists claim that the demand for beefiness is contributing to significant biodiversity loss equally it is a meaning driver of deforestation and habitat destruction; species-rich habitats, such as significant portions of the Amazon region, are being converted to agriculture for meat product.[34] [35] [36] The 2019 IPBES Global Cess Report on Biodiversity and Ecosystem Services likewise concurs that the beef industry plays a significant role in biodiversity loss.[37] [38] Effectually 25% to about twoscore% of global land surface is existence used for livestock farming, which is more often than not cattle.[37] [39]

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their brood (Certified Angus Beef,[forty] Certified Hereford Beef), origin (Kobe beefiness,[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 beefiness by observing criteria post-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United states of america, Brazil, and People's republic of china produced the most beef with 12.22 million tons, nine.nine meg tons, and 6.46 million tons respectively.[44] The pinnacle three beef exporting countries in 2019 were Commonwealth of australia (14.8% of total exports), the Us (13.4% of total exports), and Brazil (12.half dozen% of total exports).[45] Beef production is as well important to the economies of Japan, Argentine republic, Uruguay, Canada, Paraguay, United mexican states, Belarus and Nicaragua.

Top v cattle and beef exporting countries (2016)

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

Every bit per 2020 (Metric tons), Brazil was the largest beef exporter in the earth in 2020 followed by Australia, The states, India (Includes Carabeef only) and Argentina[47]

Brazil, Australia, the Us and India accounted for roughly 61% of the world'southward beef exports[48]

Rank State 2020 % of the Globe[49] Country 2016 % of the World
ane Brazil 2,539,000 23.50% Brazil i,850,000 nineteen.lx%
2 Australia one,476,000 13.66% India 1,850,000 19.sixty%
iii Us i,341,000 12.41% Australia ane,385,000 14.67%
4 Bharat 1,284,000 eleven.88% Usa ane,120,000 xi.87%
v Argentina 819,000 7.58% New Zealand 580,000 6.14%

Top 10 cattle and beef producing countries (2009, 2010)[50]

Beefiness production (1000 Metric Tons CWE) (2009)

The world produced threescore.57 1000000 metric tons of beef in 2020, down 950K metric tons from the prior year.

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

Rank Country 2009 2010 % Chg Country 2019 2020 Change %Chg
1 United States xi,889 11,789 −0.eight% United states of america 12,384 12,379 -five,000 -0.04%
two Brazil 8,935 nine,300 4% Brazil 10,200 10,100 -100,000 -1%
3 EU-27 7,970 7,920 −0.6% European union- 27 7,878 7,810 -68,000 -0.ix%
iv China 5,764 five,550 −iv% China 6,670 6,720 50,000 0.viii%
5 Argentina 3,400 two,800 −18% India 4,270 3,760 -510,000 -12%
6 India two,610 2,760 half-dozen% Argentine republic 3,125 3,230 105,000 iii%
7 Australia 2,100 2,075 −1% Australia 2,432 2,123 -309,000 -12%
8 Mexico 1,700 one,735 2% Mexico 2,027 2,079 52,000 3%
9 Russia i,285 i,260 −2% Pakistan 1,820 i,820 NIL Cypher
x Pakistan ane,226 ane,250 two% Russian federation one,374 1,378 4,000 0.3%

National cattle herds (Per 1000 Head)

Rank Country 2009 2010 % Chg
i Republic of india 57,960 58,300 0.vi%
two Brazil 49,150 49,400 0.5%
iii Communist china 42,572 41,000 −4%
four United States 35,819 35,300 −1.4%
5 EU-27 30,400 thirty,150 −0.8%
6 Argentina 12,300 13,200 7%
vii Australia 9,213 10,158 10%
8 Russia 7,010 vi,970 −0.6%
9 Mexico 6,775 6,797 0.3%
10 Colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Most beef tin be used as is past merely cut into certain parts, such every bit roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib center steak, hanger steak, etc.), while other cuts are processed (corned beefiness or beef jerky). Trimmings, on the other manus, 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 chosen claret sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, ordinarily referred to equally mad moo-cow illness), the kidneys, and the tender testicles of the bull (known in the U.s.a. as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is,[52] simply 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. Beef from steers and heifers is similar.[53]

Beefiness 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 cutting. The term "primal cutting" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles practise the most work, they are the toughest; the meat becomes more than tender equally distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same proper name for a dissimilar cut; for example, the cut described as "brisket" in the United States is from a significantly unlike function of the carcass than British brisket.[ citation needed ]

Aging and tenderization [edit]

To improve tenderness of beef, information technology 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 (ordinarily 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 flavour intensity; the molds tin can contribute a nut-like flavor. Later two to iii days in that location are significant furnishings. The bulk of the tenderizing issue occurs in the first 10 days. Boxed beefiness, stored and distributed in vacuum packaging, is, in effect, moisture anile during distribution. Premium steakhouses dry out age for 21 to 28 days or wet age up to 45 days for maximum effect on flavour and tenderness.

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

Cooking methods [edit]

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

Dry heat [edit]

Method Description
Grilling Cooking the beef over or under a high radiant heat source, mostly in excess of 340 °C (650 °F). This leads to searing of the surface of the beefiness, which creates a flavorsome crust. In Commonwealth of australia, New Zealand, the United states, Canada, the UK, Germany and Holland, grilling, particularly over charcoal, is sometimes known every bit barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can also be chosen charbroiling.
Charcoal-broil A technique of cooking that involves cooking meat for long periods of fourth dimension at low temperatures with smoke from a forest burn down.
Broiling A term used in Northward America. It is like to grilling, just with the heat source always above the meat. Elsewhere this is considered a style of grilling.
Griddle Meat may exist cooked on a hot metallic 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 non ordinarily added; the beef may be basted by fat on the summit, or by spooning hot fatty from the oven pan over the tiptop. 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 commonly for steaks and similar cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beefiness tin be cooked to various degrees, from very rare to well washed. The caste of cooking corresponds to the temperature in the estimate 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 same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the almost done (warmest) at the exterior.

Frying [edit]

Meat can exist cooked in boiling oil, typically past shallow frying, although deep frying may be used, frequently for meat enrobed with breadcrumbs equally in milanesas or finger steaks. Larger pieces such every bit steaks may be cooked this way, or meat may be cutting smaller equally 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 modest pieces of meat are added, followed by ingredients which cook more quickly, such equally mixed vegetables. The dish is ready when the ingredients are 'only cooked'.

Moist estrus [edit]

Moist estrus 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 take time 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 pressure level cooking.
  • Braising
cooking meats, in a covered container, with small-scale amounts of liquids (ordinarily seasoned or flavored). Dissimilar 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 bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than unremarkably 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 nutrient bags is in contact with the food.

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

Meat has commonly been cooked in water which is just simmering, such every bit in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well beneath boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (wearisome cooking), for prolonged periods has become possible; this is merely hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.

With the acceptable combination of temperature and cooking time, pathogens, such every bit bacteria volition be killed, and pasteurization can be achieved. Because browning (Maillard reactions) can only occur at college temperatures (above the boiling indicate of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes after).

Thermostatically controlled methods, such as sous-vide, can also forestall overcooking by bringing the meat to the exact degree of doneness desired, and holding information technology at that temperature indefinitely. The combination of precise temperature command and long cooking elapsing makes it possible to exist 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 near other cooking techniques. (Although extremely long-duration cooking can suspension down the texture of the meat to an undesirable degree.)

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

Raw beef [edit]

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

The Belgian or Dutch dish filet américain is besides fabricated of finely chopped footing beef, though it is seasoned differently, and either eaten every bit a main dish or can be used every bit a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability).

Carpaccio of beef is a thin piece 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, raw dishes in Korean cuisine 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, saccharide, salt, sesame oil, light-green onion, and basis garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is more often than not topped with the yolk of a raw egg.

Cured, smoked, and dried beef [edit]

Bresaola is an air-dried, salted beefiness that has been aged almost two to three months until it becomes hard and a nighttime cherry, most purple, colour. Information technology is lean, has a sweet, musty smell and is tender. Information technology originated in Valtellina, a valley in the Alps of northern Italian republic's Lombardy region. Bündnerfleisch is a similar production from neighbouring Switzerland. Chipped beef is an American industrially produced air-stale beefiness product, described by one of its manufacturers as being "similar to bresaola, only not as tasty."[54]

Beef hasty is dried, salted, smoked beef pop in the United States.

Biltong is a cured, salted, air dried beef pop 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.

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

Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a class of common salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a like stout, and so optionally roasted for a period after.[55] In that location are diverse other recipes for pickled beefiness. Sauerbraten is a High german variant.

Consumption [edit]

Beef is the third near widely consumed meat in the world, accounting for nearly 25% of meat product worldwide, later on pork and poultry at 38% and 30% respectively.[56]

Nutritional content [edit]

Ground Beef 15% fatty, broiled
Nutritional value per 100 g (iii.5 oz)
Energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 grand
Dietary fiber 0 g

Fatty

xv one thousand
Saturated 5.887 chiliad
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 chiliad
Vitamins Quantity

%DV †

Thiamine (Bane)

four%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (B3)

36%

v.378 mg
Vitamin B6

29%

0.383 mg
Folate (B9)

2%

9 μg
Vitamin B12

110%

ii.64 μg
Choline

17%

82.four mg
Vitamin D

one%

vii IU
Vitamin E

three%

0.45 mg
Vitamin K

1%

1.2 μg
Minerals Quantity

%DV †

Calcium

two%

eighteen mg
Copper

43%

0.85 mg
Iron

20%

ii.half-dozen mg
Magnesium

six%

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 g
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using Usa recommendations for adults.
Source: USDA FoodData Key

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] Red meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Health affect [edit]

Cancer [edit]

Consumption of red meat, and peculiarly processed ruddy meat, is known to increase the take a chance of bowel cancer and another cancers.[threescore] [61] [62]

Coronary center disease [edit]

A 2010 meta-analysis institute that processed reddish meat (and all processed meat) was correlated with a higher adventure of coronary centre disease, although based on the limited studies that separated the two, no such association was establish for unprocessed red meat.[63] Every bit of 2020, there is substantial show for a link between high consumption of red meat and coronary heart 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]

East. coli recalls [edit]

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

  • January 2011, One Great Burger expands remember.[68]
  • Feb 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beefiness 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 Beef due to Eastward. coli concerns.[70]
  • April 2011, National Beef Packaging recalled more than 27,000 kg (60,000 lb) of ground beef due to E. coli contagion.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 410 kg (900 lb) of footing 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 beef due to Eastward. coli contagion.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (40,000 lb) of ground beef due to E. coli contamination.[74]
  • Jan 2012, Hannaford Supermarkets recalled all ground beefiness with sell by dates 17 Dec 2011 or earlier.[75]
  • September 2012, Xl Foods recalled more than 1800 products believed to exist contaminated with Eastward. coli 0157:H7. The recalled products were produced at the company's institute in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad cow disease [edit]

In 1984, the apply 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.[78]

Since so, 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.[79]
  • In June 2005, Dr. John Clifford, primary veterinary officer for the United States Department of Agronomics animal health inspection service, confirmed a fully domestic example of BSE in Texas. Clifford would non identify the ranch, calling that "privileged information."[lxxx] The 12-year-old fauna was live at the time when Oprah Winfrey raised concerns near cannibalistic feeding practices on her show[81] which aired 16 April 1996.

In 2010, the European union, through the European Food Safety Potency (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 sure milk, fish, eggs, and plant-fed farm animal products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the exercise of moo-cow slaughter

Most Indic religions refuse the killing and eating of cows. Hinduism prohibits moo-cow beef known equally Go-Maans in Sanskrit. Bovines have a sacred status in Bharat especially the cow, due to their provision of sustenance for families. Bovines are generally considered to exist integral to the landscape. However, they practice not consider the moo-cow to be a god.[85]

Many of India'southward rural economies depend on cattle farming; hence they accept been revered in guild.[86] [87] Since the Vedic flow, cattle, particularly cows, were venerated every bit a source of milk, and dairy products, and their relative importance in transport services and farming like ploughing, row planting, ridging. Veneration grew with the advent of Jainism and the Gupta flow.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping moo-cow slaughter. Conflicts over moo-cow slaughter oft accept sparked religious riots that take led to loss of human life and in one 1893 riot lonely, more than than 100 people were killed for the cause.[89]

For religious reasons, the aboriginal Egyptian priests too refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals, but they don't accept a wrongful eating doctrine.[ninety] In the Indigenous American tradition a white buffalo dogie is considered sacred; they call it Pte Ska Win (White Buffalo Dogie Woman).[ commendation needed ]

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

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

Legal prohibition [edit]

India [edit]

About of the North Indian states[93] prohibit the killing of cow and consumption of beefiness for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects continue to avoid beef from their diets.[99] [100] Article 48 of the Constitution of Bharat mandates the state may accept steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of Republic of india provides states must enhance the level of nutrition and the standard of living and to improve public health as among its primary duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of convenance, providing milk, or serving as draught animals. The overall mismanagement of India'due south common cattle is dubbed in academic fields as "Republic of india's bovine brunt."[101] [102] In 2017, a rule against the slaughter of cattle and the eating of beef was signed into police by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, however, did allow the humane slaughter of animals for apply equally food.[103] [104] Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Os-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Just the boneless meat of buffalo, meat of goat and sheep and birds is permitted for consign.[105] [106] In 2017, Bharat sought a total "beefiness ban" and Australian market place analysts predicted that this would create marketplace opportunities for leather traders and meat producers at that place and elsewhere. Their prediction estimated a 20 percentage shortage of beef and a thirteen percent shortage of leather in the world market place.[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 cow slaughter due to severe shortage of milk and milk products.[110]

See also [edit]

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

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External links [edit]

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

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

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