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What Percent Does a Dairy Cow Have to Be Black to Be Considered Beef

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Meat from cattle

Wagyu cattle are an example 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 subsequently domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beefiness is the 3rd most widely consumed meat in the world, later pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Beef can exist prepared in various ways; cuts are often used for steak, which tin can exist cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beefiness contains protein, atomic number 26, and vitamin B12. Along with other kinds of ruby-red meat, loftier consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental affect, being a main driver of deforestation with the highest greenhouse gas emissions of whatever agronomical product.

Etymology [edit]

The word beef is from the Latin bōs,[1] in dissimilarity to cow which is from Middle English cou (both words take the same Indo-European root *gʷou- ).[2] Afterward 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 developed females) past the peasants, but the meat was chosen boef (ox) (Modern French bœuf) past the French nobles — who did not often deal with the live animal — when information technology was served to them. This is ane case 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 give-and-take-pairs every bit pig/pork, deer/venison, sheep/mutton and craven/poultry (also the less common goat/chevon).[3] 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 primeval known cavern paintings, such as those of Lascaux, evidence aurochs in hunting scenes.[6] People domesticated cattle to provide set up admission to beefiness, milk, and leather.[7] Cattle have been domesticated at to the lowest degree twice over the course of evolutionary history. The first domestication event occurred effectually x,500 years ago with the development of Bos taurus. The second was more recent, around seven,000 years agone, with the development of Bos indicus in the Indus Valley. In that location is a possible tertiary domestication upshot 8,500 years ago, with a potential third species Bos africanus arising in Africa.[8] Most cattle originated in the Old World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Nihon, Ankole-Watusi from Arab republic of egypt, and longhorn Zebu from the Indian subcontinent.[9]

In the The 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 afterwards the expulsion of the Plains Indians from this region and the Midwest, the American livestock manufacture began, starting primarily with the taming of wild longhorn cattle. Chicago and New York Metropolis were the first to benefit from these developments in their stockyards and in their meat markets.[ten]

Production [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming. Concentrated Animate being Feeding Operations (CAFOs), unremarkably referred to as factory farms, are usually used to meet the demand of beefiness production. CAFOs supply 70.4% of cows in the Usa market and 99% of all meat in the United States supply.[11] Cattle CAFOs can also be a source of Due east. coli contamination in the nutrient supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include i strain, E. coli O157:H7, which tin can exist toxic to humans, because cattle typically agree this strain in their digestive organisation.[13] Another issue of unsanitary atmospheric condition created by high-density solitude systems is increased use of antibiotics in order to preclude affliction.[xiv] An analysis of FDA sales information by the Natural Resources Defense Council institute 42% of medically important antibiotic use in the U.South. was on cattle, posing concerns near the evolution of antibiotic resistant bacteria.[fifteen]

Ecology bear on [edit]

The corporeality of globally needed agricultural land would be reduced by virtually half if no beefiness or mutton would be eaten.

Mean greenhouse gas emissions for dissimilar food types[16]
Food Types Greenhouse Gas Emissions (g CO2-Ceq per yard protein)
Ruminant Meat

62

Recirculating Aquaculture

30

Trawling Fishery

26

Not-recirculating Aquaculture

12

Pork

10

Poultry

10

Dairy

ix.ane

Non-trawling Fishery

8.half-dozen

Eggs

half dozen.8

Starchy Roots

1.7

Wheat

1.2

Maize

one.2

Legumes

0.25

Mean land use of unlike foods[17]
Nutrient Types State Use (m2twelvemonth per 100g protein)
Lamb and Mutton

185

Beefiness

164

Cheese

41

Pork

11

Poultry

vii.1

Eggs

v.seven

Farmed Fish

3.vii

Groundnuts

3.v

Peas

three.4

Tofu

2.two

The consumption of beef poses numerous threats to the natural surroundings. Of all agronomical products, beef requires some of the virtually land and water, and its production results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[nineteen] A 2021 report 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.[20] : 728 Cattle populations graze around 26% of all land on Earth, not including the large agricultural 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 equally well as carbon release in the atmosphere."[23] Beef is as well the primary driver of deforestation in the Amazon, with around fourscore% of all converted country being used to rear cattle.[24] [25] [26] 91% of Amazon country deforested since 1970 has been converted to cattle ranching.[21] [27] 41% of global deforestation from 2005 to 2013 has been attributed to the expansion of beef production.[28] This is due to the higher ratio of net energy of proceeds to net energy of maintenance where metabolizable free energy intake is higher.[29] It takes seven pounds of feed to produce a pound of beef (live weight), compared to more than than three pounds for a pound of pork and less than two pounds for a pound of craven.[thirty] Withal, assumptions about feed quality are implicit in such generalizations. For example, production of a pound of beef cattle live weight may require between 4 and v pounds of feed loftier in poly peptide 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 estimate, event in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the United States every bit pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a 3% diet of the seaweed Asparagopsis taxiformis could reduce the marsh gas component of their emissions by 80%.[32] [33]

Some scientists claim that the demand for beef is contributing to pregnant biodiversity loss as 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 agronomics for meat product.[34] [35] [36] The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services also concurs that the beef manufacture plays a significant role in biodiversity loss.[37] [38] Around 25% to almost xl% of global land surface is existence 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,[40] Certified Hereford Beef), origin (Kobe beefiness,[41] Carne de Ávila, Belgian Blueish[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 auction of beef by observing criteria postal service-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United States, Brazil, and Red china produced the most beef with 12.22 million tons, 9.9 million tons, and half dozen.46 one thousand thousand tons respectively.[44] The top 3 beef exporting countries in 2019 were Commonwealth of australia (fourteen.8% of total exports), the United states (xiii.iv% of total exports), and Brazil (12.6% of full exports).[45] Beef production is also important to the economies of Nippon, Argentina, Uruguay, Canada, Paraguay, Mexico, Republic of belarus and Nicaragua.

Top v 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 by Australia, United States, Bharat (Includes Carabeef merely) and Argentina[47]

Brazil, Commonwealth of australia, the United states and India accounted for roughly 61% of the world's beefiness exports[48]

Rank Country 2020 % of the World[49] Country 2016 % of the World
i Brazil ii,539,000 23.50% Brazil 1,850,000 xix.60%
2 Commonwealth of australia 1,476,000 thirteen.66% Republic of india 1,850,000 nineteen.60%
3 United states of america one,341,000 12.41% Australia i,385,000 14.67%
4 Republic of india 1,284,000 xi.88% The states i,120,000 eleven.87%
5 Argentina 819,000 vii.58% New Zealand 580,000 6.14%

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

Beef production (g Metric Tons CWE) (2009)

The globe produced 60.57 million metric tons of beefiness in 2020, downwards 950K metric tons from the prior twelvemonth.

Major pass up for product of beefiness was from India up to 510k and Australia down to 309K metric tons from the prior yr[51]

Rank Country 2009 2010 % Chg Country 2019 2020 Alter %Chg
1 United States 11,889 11,789 −0.8% Us 12,384 12,379 -5,000 -0.04%
two Brazil 8,935 9,300 4% Brazil 10,200 10,100 -100,000 -1%
iii Eu-27 seven,970 vii,920 −0.6% European union- 27 seven,878 7,810 -68,000 -0.9%
4 China v,764 5,550 −4% China 6,670 6,720 50,000 0.8%
5 Argentina 3,400 2,800 −18% India iv,270 three,760 -510,000 -12%
6 India 2,610 2,760 6% Argentina 3,125 3,230 105,000 3%
7 Australia 2,100 2,075 −one% Commonwealth of australia 2,432 2,123 -309,000 -12%
8 United mexican states ane,700 i,735 2% Mexico two,027 2,079 52,000 3%
nine Russia 1,285 one,260 −two% Islamic republic of pakistan 1,820 1,820 NIL Cypher
x Islamic republic of pakistan 1,226 1,250 2% Russian federation 1,374 1,378 4,000 0.three%

National cattle herds (Per g Head)

Rank Country 2009 2010 % Chg
1 India 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.5%
3 China 42,572 41,000 −4%
4 United States 35,819 35,300 −1.four%
five EU-27 30,400 30,150 −0.eight%
six Argentine republic 12,300 13,200 7%
7 Australia 9,213 x,158 x%
8 Russia vii,010 six,970 −0.6%
9 Mexico vi,775 6,797 0.iii%
10 Colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Near beef can exist used every bit is by merely cut into certain parts, such as roasts, curt ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, which are unremarkably mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such every bit the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (peculiarly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, normally referred to every bit mad cow illness), the kidneys, and the tender testicles of the bull (known in the United States equally 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 basic are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is similar.[53]

Beef is first divided into 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 "fundamental cut" is quite dissimilar from "prime cut", used to narrate cuts considered to be of higher quality. Since the animal'southward legs and neck muscles practise the near piece of work, they are the toughest; the meat becomes more tender equally distance from hoof and horn increases. Different countries and cuisines have unlike cuts and names, and sometimes utilize the same name for a different cut; for example, the cut described as "brisket" in the Usa is from a significantly different role of the carcass than British brisket.[ commendation needed ]

Aging and tenderization [edit]

To improve tenderness of beef, information technology is often aged (i.eastward., stored refrigerated) to permit endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is achieved using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can back up growth of molds (and spoilage leaner, if as well humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like season. Subsequently two to 3 days there are pregnant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, moisture aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum event on flavor and tenderness.

Meat from less tender cuts or older cattle tin be mechanically tenderized by forcing pocket-sized, abrupt 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 tin 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 [edit]

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

Dry heat [edit]

Method Description
Grilling Cooking the beefiness over or nether a loftier radiant rut 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 Commonwealth of australia, New Zealand, the United States, Canada, the U.k., Germany and The netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can also exist called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood burn.
Broiling A term used in Northward America. It is like to grilling, merely with the rut source e'er above the meat. Elsewhere this is considered a way of grilling.
Griddle Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-divers.
Roasting A way of cooking meat in a hot oven, producing roast beef. Liquid is not unremarkably added; the beef may be basted past fat on the summit, or past spooning hot fat from the oven pan over the peak. A gravy may be made from the cooking juices, afterward skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beef tin be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the guess center of the meat, which can exist measured with a meat thermometer. Beefiness 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 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 [edit]

Meat tin can exist cooked in humid oil, typically past shallow frying, although deep frying may exist used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such as steaks may be cooked this fashion, or meat may be cut smaller as in stir frying, typically an Asian style of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. Then minor 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 estrus [edit]

Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beefiness that are tougher, as these longer, lower-temperature cooking methods accept time to dissolve connecting tissue which otherwise makes meat remain tough subsequently cooking.

  • Stewing or simmering
simmering meat, whole or cutting into bite-size pieces, in a water-based liquid with flavorings. This technique may be used equally function of pressure cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (commonly seasoned or flavored). Different stewing, braised meat is not fully immersed in liquid, and usually is browned earlier the oven stride.
  • 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 accomplish very precise control of cooking. Although water is used in the method, only wet in or added to the nutrient bags 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 just simmering, such as in stewing; college 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) (irksome 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 time, pathogens, such as leaner will be killed, and pasteurization can be achieved. Because browning (Maillard reactions) tin simply occur at higher temperatures (to a higher place the humid point of h2o), these moist techniques exercise not develop the flavors associated with browning. Meat volition frequently 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 prevent overcooking by bringing the meat to the verbal degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes information technology 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 exist bodacious with most other cooking techniques. (Although extremely long-elapsing cooking tin can interruption down the texture of the meat to an undesirable degree.)

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

Raw beefiness [edit]

Steak tartare is a French dish fabricated from finely chopped or ground (minced) raw meat (ofttimes beef). More accurately, it is scraped so equally non to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such every bit fresh ground 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 it is seasoned differently, and either eaten as a main dish or tin 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 slice of raw beef dressed with olive oil, lemon juice and seasoning. Frequently, the beef is partially frozen before slicing to permit very thin slices to be cut.

Yukhoe is a diverseness of hoe, raw dishes in Korean cuisine which is usually made from raw basis beefiness seasoned with diverse spices or sauces. The beef part 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 beefiness is mostly topped with the yolk of a raw egg.

Cured, smoked, and dried beef [edit]

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

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

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

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

Corned beef is a cut of beefiness cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can denote unlike styles of alkali-cured beef, depending on the region. Some, similar American-fashion corned beef, 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 grade of table salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, then optionally roasted for a catamenia afterward.[55] In that location are various other recipes for pickled beef. Sauerbraten is a German variant.

Consumption [edit]

Beef is the tertiary near widely consumed meat in the world, accounting for almost 25% of meat production worldwide, afterwards pork and poultry at 38% and 30% respectively.[56]

By country [edit]

In absolute numbers, the United States, Brazil, and the People's Republic of People's republic of china are the earth'due south three largest consumers of beef; Uruguay, however, has the highest beef and veal consumption per capita, followed past Argentina and Brazil. According to the information from OECD, the boilerplate Uruguayan ate over 42 kg (93 lb) of beef or veal in 2014, representing the highest beef/veal consumption per capita in the earth. In comparison, the average American consumed simply nearly 24 kg (53 lb) beef or veal in the same year, while African countries, such every bit Mozambique, Ghana, and Nigeria, consumed the to the lowest degree beefiness or veal per capita.

Nutritional content [edit]

Ground Beef 15% fat, broiled
Nutritional value per 100 g (3.v oz)
Free energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 m
Dietary fiber 0 1000

Fat

fifteen g
Saturated v.887 g
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (Bone)

4%

0.046 mg
Riboflavin (Bii)

15%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin B6

29%

0.383 mg
Folate (Bix)

ii%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.four mg
Vitamin D

ane%

vii IU
Vitamin E

three%

0.45 mg
Vitamin K

i%

1.2 μg
Minerals Quantity

%DV †

Calcium

2%

eighteen mg
Copper

43%

0.85 mg
Atomic number 26

xx%

2.6 mg
Magnesium

6%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

seven%

318 mg
Selenium

31%

21.6 μg
Sodium

5%

72 mg
Zinc

66%

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

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

Health impact [edit]

Cancer [edit]

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

Coronary heart disease [edit]

A 2010 meta-analysis found that processed crimson meat (and all candy meat) was correlated with a college risk of coronary center illness, although based on the limited studies that separated the two, no such clan was constitute for unprocessed crimson meat.[63] As of 2020, there is substantial evidence for a link betwixt loftier consumption of red meat and coronary centre illness.[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]

Due east. coli recalls [edit]

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.[68]
  • February 2011, American Nutrient Service, a Pico Rivera, Calif. institution, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beef patties and other majority packages of ground beefiness products that may exist contaminated with Eastward. coli O157:H7.[69]
  • March 2011, 6,400 kg (fourteen,000 lb) beef recalled by Creekstone Farms Premium Beef due to Due east. coli concerns.[70]
  • April 2011, National Beefiness Packaging recalled more than 27,000 kg (60,000 lb) of ground beef due to E. coli contamination.[71]
  • May 2011, Irish gaelic Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 410 kg (900 lb) of ground beefiness products that may be contaminated with E. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of basis beef due to E. coli contamination.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (40,000 lb) of ground beef due to E. coli contagion.[74]
  • Jan 2012, Hannaford Supermarkets recalled all footing beefiness with sell by dates 17 December 2011 or earlier.[75]
  • 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 visitor'due south plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad cow affliction [edit]

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

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, only was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, main veterinary officer for the United States Department of Agriculture creature wellness inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not place the ranch, calling that "privileged information."[80] The 12-year-former animate being was alive at the time when Oprah Winfrey raised concerns virtually cannibalistic feeding practices on her testify[81] which aired 16 Apr 1996.

In 2010, the European union, through the European Nutrient 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 let for certain milk, fish, eggs, and institute-fed farm animal products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet confronting the practice of moo-cow slaughter

Nearly Indic religions reject the killing and eating of cows. Hinduism prohibits cow beef known as Become-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 mural. However, they do non consider the cow to be a god.[85]

Many of India'due south rural economies depend on cattle farming; hence they accept been revered in society.[86] [87] Since the Vedic flow, cattle, especially cows, were venerated as a source of milk, and dairy products, and their relative importance in send services and farming like ploughing, row planting, ridging. Veneration grew with the advent of Jainism and the Gupta menses.[88] 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 ane 1893 riot alone, more than 100 people were killed for the cause.[89]

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

In aboriginal China, the killing of cattle and consumption of beef was prohibited, equally they were valued for their office in agriculture. This custom is still followed by a few Chinese families across the globe.[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 non eat any meat or poultry which has non been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

India [edit]

Most of the Due north Indian states[93] prohibit the killing of cow and consumption of beef for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects continue to avoid beefiness from their diets.[99] [100] Article 48 of the Constitution of India mandates the country may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Commodity 47 of the Constitution of India provides states must raise the level of nutrition and the standard of living and to improve public health as amid 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 Bharat'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 police by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original deed, however, did let the humane slaughter of animals for utilise every bit food.[103] [104] Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or one-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.[105] [106] In 2017, India sought a total "beefiness ban" and Australian market place analysts predicted that this would create marketplace opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen percent shortage of leather in the world market.[107]

Nepal [edit]

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

Republic of cuba [edit]

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

Run across also [edit]

  • Argentine beefiness
  • Beefiness Commonwealth of australia
  • Beefiness hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Ecology impact of meat product
  • Listing of beef dishes
  • List of meat animals
  • Pink slime
  • Veal

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External links [edit]

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

langalaitur.blogspot.com

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

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