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Average Amount of Beef an American East

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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 fourth dimension, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the tertiary virtually widely consumed meat in the world, later on pork and poultry. As of 2018, the United states, Brazil, and People's republic of china were the largest producers of beef.

Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, equally constitute in virtually hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased adventure of colorectal cancer and coronary middle illness, especially when processed. Beef has a loftier ecology bear on, being a chief driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Etymology [edit]

The word beef is from the Latin bōs,[i] in contrast to moo-cow which is from Middle English cou (both words have the same Indo-European root *gʷou- ).[2] After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, diverse Anglo-Saxon words were used for the beast (such equally nēat, or cu for adult females) by the peasants, merely the meat was called boef (ox) (Mod French bœuf) by the French nobles — who did not ofttimes deal with the live animal — when it 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 also found in such English discussion-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (too the less common goat/chevon).[3] Beef is cognate with bovine through the Belatedly Latin bovīnus.[4] The rarely used plural form of beef is beeves.[v]

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 set access to beef, milk, and leather.[7] Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication consequence 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 third domestication event 8,500 years ago, with a potential third species Bos africanus arising in Africa.[8] Nigh cattle originated in the Quondam 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 beef business was largely due to expansion in the Southwest. Upon the acquisition 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 offset 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 animal farming. Full-bodied Animal Feeding Operations (CAFOs), usually referred to as factory farms, are usually used to meet the demand of beef production. CAFOs supply 70.4% of cows in the US market and 99% of all meat in the United States supply.[11] Cattle CAFOs tin can besides be a source of E. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These East. coli contaminations include ane strain, E. coli O157:H7, which tin be toxic to humans, because cattle typically concord this strain in their digestive system.[13] Another consequence of unsanitary conditions created past loftier-density confinement systems is increased use of antibiotics in gild to prevent disease.[fourteen] An analysis of FDA sales data by the Natural Resources Defense Quango establish 42% of medically important antibiotic use in the U.Southward. was on cattle, posing concerns about the development of antibiotic resistant bacteria.[15]

Environmental impact [edit]

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

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

62

Recirculating Aquaculture

xxx

Trawling Fishery

26

Not-recirculating Aquaculture

12

Pork

10

Poultry

10

Dairy

ix.ane

Not-trawling Fishery

eight.6

Eggs

6.viii

Starchy Roots

i.7

Wheat

1.2

Maize

1.2

Legumes

0.25

Mean country apply of different foods[17]
Food Types Land Use (m2twelvemonth per 100g protein)
Lamb and Mutton

185

Beefiness

164

Cheese

41

Pork

11

Poultry

vii.i

Eggs

five.7

Farmed Fish

iii.7

Groundnuts

three.5

Peas

three.iv

Tofu

2.2

The consumption of beef poses numerous threats to the natural surround. Of all agronomical products, beefiness requires some of the most land and water, and its production results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[19] A 2021 study added upward GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beef contributed nigh 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[twenty] : 728 Cattle populations graze around 26% of all land on Earth, non including the large agronomical fields that are used to grow cattle feed.[21] [22] Co-ordinate to FAO, "Ranching-induced deforestation is 1 of the primary causes of loss of some unique plant and animal species in the tropical rainforests of Central and South America besides as carbon release in the atmosphere."[23] Beef is likewise the master commuter of deforestation in the Amazon, with around eighty% 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 beefiness production.[28] This is due to the higher ratio of net energy of gain to net free 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 three pounds for a pound of pork and less than ii pounds for a pound of chicken.[xxx] Nonetheless, assumptions about feed quality are implicit in such generalizations. For example, production of a pound of beefiness cattle live weight may require between iv and 5 pounds of feed high in protein and metabolizable free energy content, or more than xx pounds of feed of much lower quality.[29] A unproblematic exchange of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one estimate, event in coming together between 46 and 74 percentage of the reductions needed to meet the 2020 greenhouse gas emission goals of the U.s.a. as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial ended that feeding cattle a 3% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions past 80%.[32] [33]

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

Certifications [edit]

Some kinds of beefiness may receive special certifications or designations based on criteria including their breed (Certified Angus Beefiness,[xl] Certified Hereford Beefiness), origin (Kobe beef,[41] Carne de Ávila, Belgian Blue[42]), or the manner the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beef[43]). Some countries regulate the marketing and 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 Communist china produced the most beef with 12.22 meg tons, 9.ix million tons, and six.46 million tons respectively.[44] The top 3 beef exporting countries in 2019 were Australia (14.viii% of full exports), the United States (13.4% of full exports), and Brazil (12.6% of total exports).[45] Beefiness production is also important to the economies of Japan, Argentine republic, Uruguay, Canada, Paraguay, United mexican states, Republic of belarus and Nicaragua.

Acme v cattle and beefiness 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, India (Includes Carabeef but) and Argentina[47]

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

Rank Country 2020 % of the World[49] Land 2016 % of the Earth
ane Brazil two,539,000 23.l% Brazil one,850,000 19.60%
ii Commonwealth of australia ane,476,000 13.66% India 1,850,000 nineteen.sixty%
3 United States 1,341,000 12.41% Australia ane,385,000 xiv.67%
4 India 1,284,000 11.88% United States ane,120,000 eleven.87%
5 Argentine republic 819,000 seven.58% New Zealand 580,000 half dozen.xiv%

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

Beef production (1000 Metric Tons CWE) (2009)

The world produced 60.57 million metric tons of beef in 2020, down 950K metric tons from the prior year.

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

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

National cattle herds (Per yard Head)

Rank Country 2009 2010 % Chg
1 Bharat 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.five%
3 China 42,572 41,000 −4%
iv United states 35,819 35,300 −1.4%
v EU-27 30,400 30,150 −0.eight%
6 Argentina 12,300 13,200 vii%
7 Australia nine,213 10,158 10%
eight Russia 7,010 six,970 −0.6%
9 Mexico half dozen,775 half dozen,797 0.3%
10 Colombia 5,675 v,675 0.0%

Preparation [edit]

Cuts [edit]

Most beef tin be used as is by merely cut into certain parts, such as roasts, brusque 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 beefiness jerky). Trimmings, on the other mitt, which are unremarkably mixed with meat from older, bacteria (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, natural language, tripe from the reticulum or rumen, glands (peculiarly the pancreas and thymus, referred to as sweetbread), the heart, the encephalon (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, ordinarily referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten equally is,[52] but are more than often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is chosen veal. Beefiness from steers and heifers is similar.[53]

Beef is first divided into cardinal cuts, big pieces of the animal initially separated past butchering. These are basic sections from which steaks and other subdivisions are cut. The term "fundamental cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles exercise the nigh piece of work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Dissimilar countries and cuisines have different cuts and names, and sometimes utilize the same name for a unlike cut; for example, the cutting described as "brisket" in the United states of america is from a significantly unlike function of the carcass than British brisket.[ citation needed ]

Aging and tenderization [edit]

To amend tenderness of beefiness, it is often aged (i.eastward., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is achieved using vacuum packaging to reduce spoilage and yield loss. Dry out aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if 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 flavor. Later on ii to three days there are meaning furnishings. The majority of the tenderizing result occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or moisture age up to 45 days for maximum effect on flavour and tenderness.

Meat from less tender cuts or older cattle can exist mechanically tenderized past forcing minor, sharp 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 table salt and sodium phosphates can be injected to soften and bang-up the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy season.

Cooking methods [edit]

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

Dry out heat [edit]

Method Clarification
Grilling Cooking the beef over or under a high radiant heat source, more often than not 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 U.s.a., Canada, the United kingdom of great britain and northern ireland, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, ofttimes shortened to "BBQ". When cooked over charcoal, this method can too be called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with fume from a forest fire.
Broiling A term used in N America. It is similar to grilling, but with the heat source always above the meat. Elsewhere this is considered a way of grilling.
Griddle Meat may be 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 beefiness. Liquid is non usually added; the beef may exist basted by fat on the acme, or by spooning hot fatty from the oven pan over the summit. A gravy may be made from the cooking juices, afterwards skimming off excess fatty. Roasting is suitable for thicker pieces of meat; the other methods listed are normally 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 approximate center of the meat, which can be measured with a meat thermometer. Beef tin can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such equally broiling or roasting information technology is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the nigh done (warmest) at the outside.

Frying [edit]

Meat can be cooked in boiling oil, typically past shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs 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. Then small pieces of meat are added, followed past ingredients which cook more rapidly, such equally mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

Moist heat [edit]

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

  • Stewing or simmering
simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as role of pressure level cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven pace.
  • Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking nutrient sealed in airtight plastic bags in a water bath for a long fourth dimension—72 hours is not unknown—at an accurately adamant temperature much lower than ordinarily used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although h2o is used in the method, just moisture in or added to the food numberless is in contact with the food.

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

Meat has normally been cooked in water which is but simmering, such every bit in stewing; college temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became bachelor, cooking at temperatures well below humid, 52 °C (126 °F) (sous-vide) to 90 °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 time, pathogens, such as bacteria will be killed, and pasteurization can be accomplished. Because browning (Maillard reactions) tin can only occur at higher temperatures (to a higher place the humid point of h2o), 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, tin can also prevent overcooking by bringing the meat to the verbal degree of doneness desired, and belongings it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be bodacious with virtually other cooking techniques. (Although extremely long-elapsing cooking tin can break down the texture of the meat to an undesirable degree.)

Beef tin 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 modest pieces of beef into a pot of hot oil at the tabular array. Both techniques typically characteristic accompanying flavorful sauces to complement the meat.

Raw beef [edit]

Steak tartare is a French dish fabricated from finely chopped or footing (minced) raw meat (often beefiness). More than accurately, information technology is scraped so as non to permit even the slightest of the sinew fat become 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 equally a dressing for a sandwich. Kibbeh nayyeh is a like Lebanese and Syrian dish. And in Ethiopia, a footing raw meat dish called tire siga or kitfo is eaten (upon availability).

Carpaccio of beefiness 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 cutting.

Yukhoe is a diverseness of hoe, raw dishes in Korean cuisine which is usually fabricated from raw basis beef seasoned with various spices or sauces. The beefiness part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, light-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 beefiness [edit]

Bresaola is an air-dried, salted beef that has been aged virtually two to 3 months until it becomes difficult and a nighttime cherry-red, near purple, color. It is lean, has a sweetness, musty aroma and is tender. It originated in Valtellina, a valley in the Alps of northern Italian republic's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beefiness product, described past one of its manufacturers as existence "similar to bresaola, just non as tasty."[54]

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

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

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

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

Spiced beefiness is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a class of salt beefiness, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a like stout, and then optionally roasted for a flow after.[55] There are various other recipes for pickled beef. Sauerbraten is a German language variant.

Consumption [edit]

Beef is the tertiary most widely consumed meat in the world, accounting for most 25% of meat production worldwide, after pork and poultry at 38% and xxx% respectively.[56]

Nutritional content [edit]

Ground Beef fifteen% fat, baked
Nutritional value per 100 g (iii.v oz)
Free energy ane,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 g
Dietary fiber 0 g

Fat

15 m
Saturated 5.887 g
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 thou
Vitamins Quantity

%DV †

Thiamine (B1)

four%

0.046 mg
Riboflavin (Bii)

15%

0.176 mg
Niacin (B3)

36%

v.378 mg
Vitamin B6

29%

0.383 mg
Folate (B9)

2%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

7 IU
Vitamin E

3%

0.45 mg
Vitamin M

1%

i.ii μg
Minerals Quantity

%DV †

Calcium

2%

xviii mg
Copper

43%

0.85 mg
Iron

xx%

ii.half dozen mg
Magnesium

half dozen%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

seven%

318 mg
Selenium

31%

21.half dozen μg
Sodium

v%

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 US recommendations for adults.
Source: USDA FoodData Cardinal

Beefiness is a source of consummate protein and information technology is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B12, fe 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 scarlet meat, and specially processed red meat, is known to increase the risk of bowel cancer and some other cancers.[sixty] [61] [62]

Coronary heart illness [edit]

A 2010 meta-analysis constitute that processed red meat (and all processed meat) was correlated with a higher risk of coronary heart disease, although based on the limited studies that separated the two, no such clan was found for unprocessed red meat.[63] Every bit of 2020, there is substantial prove 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 exist present in meat from these cattle.[67]

E. coli recalls [edit]

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

  • January 2011, One Cracking Burger expands recall.[68]
  • February 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 majority packages of ground beef products that may be contaminated with Due east. coli O157:H7.[69]
  • March 2011, half-dozen,400 kg (fourteen,000 lb) beef recalled by Creekstone Farms Premium Beef due to E. coli concerns.[70]
  • April 2011, National Beef Packaging recalled more than 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., 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 ground beefiness due to Eastward. coli contagion.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (twoscore,000 lb) of basis beef due to E. coli contamination.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beefiness with sell by dates 17 December 2011 or earlier.[75]
  • September 2012, Forty Foods recalled more than 1800 products believed to be contaminated with E. coli 0157:H7. The recalled products were produced at the company's institute in Brooks, Alberta, Canada; this was the largest remember 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 globe'south 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, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, primary veterinarian officer for the Us Department of Agriculture creature health 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-old animal was alive at the fourth dimension when Oprah Winfrey raised concerns virtually cannibalistic feeding practices on her evidence[81] which aired 16 April 1996.

In 2010, the EU, through the European Food Prophylactic Authorisation (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 found-fed farm beast products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practice of moo-cow slaughter

Most Indic religions reject the killing and eating of cows. Hinduism prohibits moo-cow beef known as Go-Maans in Sanskrit. Bovines have a sacred condition in India peculiarly the cow, due to their provision of sustenance for families. Bovines are generally considered to be integral to the landscape. However, they do not consider the cow to be a god.[85]

Many of Bharat'south rural economies depend on cattle farming; hence they take been revered in society.[86] [87] Since the Vedic menses, cattle, especially cows, were venerated equally a source of milk, and dairy products, and their relative importance in transport services and farming similar ploughing, row planting, ridging. Veneration grew with the advent of Jainism and the Gupta period.[88] In medieval Republic of india, Maharaja Ranjit Singh issued a proclamation on stopping moo-cow slaughter. Conflicts over moo-cow slaughter frequently take sparked religious riots that accept 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 ancient Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals, but they don't have a wrongful eating doctrine.[xc] In the Indigenous American tradition a white buffalo calf is considered sacred; they telephone call it Pte Ska Win (White Buffalo Calf Adult female).[ citation needed ]

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

During the flavor of Lent, Orthodox Christians and Catholics periodically surrender meat and poultry (and sometimes dairy products and eggs) as a religious act. Observant Jews[92] and Muslims may non swallow any meat or poultry which has not been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

India [edit]

Virtually 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 proceed to avert beef from their diets.[99] [100] Commodity 48 of the Constitution of Republic of india mandates the state may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of Republic of india provides states must heighten the level of diet and the standard of living and to improve public wellness every bit among its chief duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving as draught animals. The overall mismanagement of Republic of india's mutual cattle is dubbed in bookish fields as "Republic of 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 Human activity, 1960. The original act, however, did permit the humane slaughter of animals for use as food.[103] [104] Existing meat export policy in India prohibits the export of beef (meat of moo-cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for consign.[105] [106] In 2017, India sought a total "beef ban" and Australian market place 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 13 percent shortage of leather in the world marketplace.[107]

Nepal [edit]

The cow is the national animal of Nepal, and slaughter of cattle is prohibited by law.[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
  • Beef Australia
  • Beef hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Environmental bear upon of meat production
  • List 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)
  • Beef State Documentary produced by Nebraska Educational Telecommunications

egbertshorms97.blogspot.com

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

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