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What % 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 proper 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 tertiary most widely consumed meat in the earth, afterward pork and poultry. Every bit of 2018, the United States, Brazil, and China were the largest producers of beef.

Beefiness can be prepared in various ways; cuts are oftentimes used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, every bit found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, loftier consumption is associated with an increased risk of colorectal cancer and coronary center disease, especially when processed. Beefiness has a high ecology impact, being a principal driver of deforestation with the highest greenhouse gas emissions of any agronomical production.

Etymology [edit]

The word beef is from the Latin bōs,[i] in contrast to moo-cow which is from Centre English cou (both words take the same Indo-European root *gʷou- ).[two] Afterward the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the fauna (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 non oft bargain with the live animal — when it was served to them. This is 1 example of the mutual English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is too plant in such English word-pairs as hog/pork, deer/venison, sheep/mutton and chicken/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.[five]

History [edit]

People take eaten the flesh 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 ready access to beefiness, milk, and leather.[7] Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication event occurred around 10,500 years ago with the evolution of Bos taurus. The second was more than recent, around 7,000 years ago, with the evolution of Bos indicus in the Indus Valley. At that place is a possible third domestication event eight,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 U.s.a., 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 commencement to benefit from these developments in their stockyards and in their meat markets.[ten]

Product [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animate being farming. Full-bodied Brute Feeding Operations (CAFOs), commonly referred to as mill farms, are commonly used to meet the demand of beef production. CAFOs supply seventy.four% of cows in the US market and 99% of all meat in the Us supply.[eleven] Cattle CAFOs can too exist a source of E. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include one strain, Due east. coli O157:H7, which can exist toxic to humans, because cattle typically hold this strain in their digestive arrangement.[thirteen] Another upshot of unsanitary atmospheric condition created by loftier-density solitude systems is increased utilize of antibiotics in social club to prevent disease.[14] An analysis of FDA sales data by the Natural Resources Defense Council institute 42% of medically important antibiotic employ in the U.Due south. was on cattle, posing concerns about the development of antibiotic resistant bacteria.[15]

Ecology impact [edit]

The amount of globally needed agricultural state would be reduced by about half if no beef or mutton would be eaten.

Mean greenhouse gas emissions for different nutrient types[16]
Nutrient Types Greenhouse Gas Emissions (grand CO2-Ceq per m protein)
Ruminant Meat

62

Recirculating Aquaculture

xxx

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

ten

Poultry

x

Dairy

nine.1

Not-trawling Fishery

8.vi

Eggs

half dozen.8

Starchy Roots

1.vii

Wheat

ane.two

Maize

1.2

Legumes

0.25

Mean land use of different foods[17]
Food Types Land Use (m2year per 100g protein)
Lamb and Mutton

185

Beefiness

164

Cheese

41

Pork

xi

Poultry

7.1

Eggs

5.seven

Farmed Fish

3.7

Groundnuts

3.5

Peas

3.4

Tofu

2.2

The consumption of beefiness poses numerous threats to the natural environs. Of all agronomical products, beef requires some of the most land and water, and its product results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and h2o pollution.[19] A 2021 study added upwards GHG emissions from the unabridged lifecycle, including product, transportation, and consumption, and estimated that beefiness contributed almost 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 agronomical fields that are used to grow cattle feed.[21] [22] Co-ordinate to FAO, "Ranching-induced deforestation is i of the main causes of loss of some unique constitute and beast species in the tropical rainforests of Central and South America as well as carbon release in the atmosphere."[23] Beef is also the chief driver of deforestation in the Amazon, with effectually eighty% 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 net energy of gain to cyberspace energy of maintenance where metabolizable energy intake is higher.[29] It takes 7 pounds of feed to produce a pound of beef (alive weight), compared to more than three pounds for a pound of pork and less than two pounds for a pound of chicken.[30] However, assumptions almost feed quality are implicit in such generalizations. For example, production of a pound of beef cattle alive weight may require between 4 and 5 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 beefiness to soy beans (a mutual feed source for cattle) in Americans' diets would, according to ane estimate, result in meeting between 46 and 74 percent of the reductions needed to run across the 2020 greenhouse gas emission goals of the United states of america equally 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 marsh gas component of their emissions past eighty%.[32] [33]

Some scientists claim that the demand for beefiness is contributing to significant biodiversity loss every bit it is a pregnant driver of deforestation and habitat destruction; species-rich habitats, such equally 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 besides concurs that the beef manufacture plays a meaning part in biodiversity loss.[37] [38] Around 25% to almost 40% of global country surface is being used for livestock farming, which is by and large 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 Blue[42]), or the way the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beefiness[43]). Some countries regulate the marketing and sale of beef by observing criteria mail-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United states, Brazil, and China produced the most beef with 12.22 million tons, 9.9 million tons, and 6.46 million tons respectively.[44] The top 3 beef exporting countries in 2019 were Commonwealth of australia (fourteen.viii% of total exports), the United states of america (13.4% of total exports), and Brazil (12.6% of total exports).[45] Beefiness production is also important to the economies of Nihon, Argentina, Uruguay, Canada, Paraguay, Mexico, Republic of belarus and Nicaragua.

Top 5 cattle and beef exporting countries (2016)

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

Equally per 2020 (Metric tons), Brazil was the largest beef exporter in the world in 2020 followed by Australia, Usa, Bharat (Includes Carabeef just) and Argentina[47]

Brazil, Australia, the Usa and India deemed for roughly 61% of the earth's beef exports[48]

Rank Land 2020 % of the World[49] Country 2016 % of the Earth
1 Brazil two,539,000 23.50% Brazil 1,850,000 19.60%
two Australia 1,476,000 13.66% India ane,850,000 xix.60%
iii United states ane,341,000 12.41% Australia 1,385,000 14.67%
iv India i,284,000 11.88% U.s.a. 1,120,000 11.87%
five Argentina 819,000 seven.58% New Zealand 580,000 6.fourteen%

Peak 10 cattle and beefiness producing countries (2009, 2010)[50]

Beef product (1000 Metric Tons CWE) (2009)

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

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

Rank Country 2009 2010 % Chg Country 2019 2020 Change %Chg
i United states of america 11,889 xi,789 −0.8% U.s. 12,384 12,379 -five,000 -0.04%
2 Brazil 8,935 ix,300 4% Brazil 10,200 x,100 -100,000 -1%
3 EU-27 7,970 7,920 −0.six% European union- 27 7,878 vii,810 -68,000 -0.9%
4 China 5,764 5,550 −4% China vi,670 six,720 l,000 0.8%
5 Argentina three,400 2,800 −xviii% Republic of india iv,270 3,760 -510,000 -12%
six India 2,610 two,760 half dozen% Argentina three,125 3,230 105,000 3%
7 Australia 2,100 ii,075 −1% Australia two,432 2,123 -309,000 -12%
eight Mexico 1,700 1,735 2% Mexico two,027 2,079 52,000 3%
9 Russian federation 1,285 ane,260 −2% Pakistan 1,820 1,820 NIL NIL
10 Pakistan 1,226 1,250 2% Russia i,374 1,378 4,000 0.iii%

National cattle herds (Per thou Head)

Rank Country 2009 2010 % Chg
1 India 57,960 58,300 0.6%
ii Brazil 49,150 49,400 0.five%
3 China 42,572 41,000 −iv%
iv United States 35,819 35,300 −1.iv%
5 EU-27 30,400 30,150 −0.viii%
half-dozen Argentina 12,300 13,200 vii%
7 Commonwealth of australia 9,213 10,158 10%
8 Russian federation 7,010 6,970 −0.half-dozen%
nine Mexico 6,775 6,797 0.iii%
10 Colombia v,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Most beefiness can be 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 mitt, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are footing, minced or used in sausages. The blood is used in some varieties chosen 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 (particularly the pancreas and thymus, referred to as sweetbread), the center, the encephalon (although forbidden where at that place is a danger of bovine spongiform encephalopathy, BSE, commonly referred to equally mad moo-cow affliction), the kidneys, and the tender testicles of the balderdash (known in the United States as dogie fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten every bit is,[52] but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is similar.[53]

Beef is first divided into central cuts, large pieces of the brute initially separated by butchering. These are bones sections from which steaks and other subdivisions are cutting. The term "primal cut" is quite different from "prime cutting", used to narrate cuts considered to exist of higher quality. Since the creature's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as altitude 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 cutting described as "brisket" in the United States is from a significantly different role of the carcass than British brisket.[ citation needed ]

Aging and tenderization [edit]

To improve tenderness of beefiness, information technology is often aged (i.e., stored refrigerated) to let endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Moisture aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry crumbling involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry and tin back up growth of molds (and spoilage leaner, if too boiling), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds tin contribute a nut-like season. After two to three days there are pregnant effects. The bulk of the tenderizing event occurs in the outset 10 days. Boxed beefiness, stored and distributed in vacuum packaging, is, in event, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or moisture historic period up to 45 days for maximum issue on season and tenderness.

Meat from less tender cuts or older cattle can be mechanically tenderized by forcing pocket-sized, 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 salt and sodium phosphates can exist injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, just phosphate can contribute a soapy flavor.

Cooking methods [edit]

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

Dry heat [edit]

Method Description
Grilling Cooking the beef over or under a high radiant estrus source, generally in excess of 340 °C (650 °F). This leads to searing of the surface of the beefiness, which creates a flavorsome crust. In Australia, New Zealand, the Usa, Canada, the UK, Germany and Holland, grilling, peculiarly over charcoal, is sometimes known equally barbecuing, oftentimes shortened to "BBQ". When cooked over charcoal, this method can also be chosen charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.
Broiling A term used in North America. It is like to grilling, just 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 fatty 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 not commonly added; the beefiness may be basted past fat on the height, or past spooning hot fat from the oven pan over the height. A gravy may exist made from the cooking juices, after 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 diverse degrees, from very rare to well washed. The degree of cooking corresponds to the temperature in the approximate center of the meat, which tin can be measured with a meat thermometer. Beef tin can exist 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 information technology has a "bulls centre" of doneness, with the to the lowest degree done (coolest) at the heart and the most done (warmest) at the outside.

Frying [edit]

Meat can exist cooked in boiling oil, typically past shallow frying, although deep frying may exist used, frequently for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such as steaks may be cooked this style, 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 by ingredients which cook more than rapidly, such equally mixed vegetables. The dish is ready when the ingredients are 'but cooked'.

Moist heat [edit]

Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are frequently 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 after 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 as part of pressure level cooking.
  • Braising
cooking meats, in a covered container, with pocket-size amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is non fully immersed in liquid, and usually is browned before the oven step.
  • Sous-vide
Sous-vide, French for "nether vacuum", is a method of cooking nutrient sealed in airtight plastic bags in a water bath for a long time—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 command of cooking. Although water is used in the method, only wet in or added to the food numberless is in contact with the nutrient.

Beef 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; higher temperatures brand 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 plenty 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 equally bacteria will be killed, and pasteurization can exist achieved. Because browning (Maillard reactions) tin only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will oftentimes 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 likewise forestall overcooking past bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that pasteurization has been accomplished, both on the surface and the interior of even very thick cuts of meat, which tin not be assured with well-nigh other cooking techniques. (Although extremely long-elapsing cooking can break 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 equally shabu-shabu, very thinly sliced meat is cooked by the diners at the table past immersing it 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 beefiness). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. Information technology is often served with onions, capers, seasonings such as fresh basis pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is likewise made of finely chopped ground 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 footing raw meat dish called tire siga or kitfo is eaten (upon availability).

Carpaccio of beefiness is a sparse slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to let very sparse slices to exist cutting.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is unremarkably made from raw ground beef seasoned with various spices or sauces. The beef function used for yukhoe is tender rump steak. For the seasoning, soy sauce, carbohydrate, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is by and large topped with the yolk of a raw egg.

Cured, smoked, and stale beef [edit]

Bresaola is an air-dried, salted beefiness that has been aged about two to three months until information technology becomes difficult and a dark reddish, most majestic, colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy'southward Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beefiness is an American industrially produced air-stale beef production, described by 1 of its manufacturers as being "similar to bresaola, but not equally tasty."[54]

Beef jerky is stale, salted, smoked beefiness pop in the United states of america.

Biltong is a cured, salted, air dried beef pop in Due 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 beef 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 information technology. The term corned beef can denote different styles of brine-cured beefiness, depending on the region. Some, like American-way corned beef, are highly seasoned and often considered delicatessen fare.

Spiced beef is a cured and salted articulation of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of table salt beef, cured with spices and saltpetre, intended to exist boiled or broiled in Guinness or a similar stout, and and so optionally roasted for a period after.[55] There are various other recipes for pickled beefiness. Sauerbraten is a German variant.

Consumption [edit]

Beef is the third most widely consumed meat in the world, accounting for virtually 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.[56]

Nutritional content [edit]

Ground Beef 15% fatty, broiled
Nutritional value per 100 g (3.five oz)
Energy one,047 kJ (250 kcal)

Carbohydrates

0 thou
Starch 0 grand
Dietary cobweb 0 yard

Fatty

15 thou
Saturated 5.887 1000
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 m
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin B6

29%

0.383 mg
Folate (Bix)

2%

ix μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.four mg
Vitamin D

1%

7 IU
Vitamin E

3%

0.45 mg
Vitamin K

1%

1.2 μg
Minerals Quantity

%DV †

Calcium

two%

18 mg
Copper

43%

0.85 mg
Iron

20%

2.6 mg
Magnesium

half dozen%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

vii%

318 mg
Selenium

31%

21.half-dozen μg
Sodium

v%

72 mg
Zinc

66%

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

Beef is a source of consummate protein and it is a rich source (xx% or more than of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Red meat is the well-nigh pregnant 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 impact [edit]

Cancer [edit]

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

Coronary heart disease [edit]

A 2010 meta-analysis establish that candy red meat (and all candy meat) was correlated with a higher risk of coronary heart disease, although based on the limited studies that separated the two, no such association was found for unprocessed red meat.[63] As of 2020, there is substantial prove for a link betwixt loftier consumption of scarlet 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]

E. coli recalls [edit]

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

  • January 2011, One Great Burger expands call up.[68]
  • February 2011, American Nutrient Service, a Pico Rivera, Calif. establishment, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with Due east. coli O157:H7.[69]
  • March 2011, 6,400 kg (14,000 lb) beef recalled by Creekstone Farms Premium Beef due to E. coli concerns.[70]
  • Apr 2011, National Beef Packaging recalled more than 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 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 basis beef due to East. coli contamination.[73]
  • Dec 2011, Tyson Fresh Meats recalled eighteen,000 kg (40,000 lb) of footing beef due to E. coli contamination.[74]
  • Jan 2012, Hannaford Supermarkets recalled all footing beefiness with sell by dates 17 December 2011 or before.[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'south plant in Brooks, Alberta, Canada; this was the largest recollect of its kind in Canadian History.[76] [77]

Mad moo-cow disease [edit]

In 1984, the use of meat and bone repast in cattle feed resulted in the earth's outset 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 airtight to live Canadian cattle, but was reopened in early on 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinary officer for the United States Department of Agriculture beast health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged information."[80] The 12-twelvemonth-old beast was alive at the time when Oprah Winfrey raised concerns most cannibalistic feeding practices on her show[81] which aired 16 April 1996.

In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually elevator the restrictions on the feed ban.[82] In 2013, the ban on feeding mammal-based products to cattle,[83] was amended to permit for certain milk, fish, eggs, and institute-fed subcontract animate being products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the do of cow slaughter

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

Many of India's rural economies depend on cattle farming; hence they take been revered in gild.[86] [87] Since the Vedic menstruum, cattle, especially cows, were venerated equally 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 appearance of Jainism and the Gupta period.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over moo-cow slaughter often accept sparked religious riots that take led to loss of man 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 beefiness. Buddhists and Sikhs are also against wrongful slaughtering of animals, but they don't have a wrongful eating doctrine.[90] In the Indigenous American tradition a white buffalo calf is considered sacred; they call information technology Pte Ska Win (White Buffalo Calf Woman).[ citation needed ]

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

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

Legal prohibition [edit]

India [edit]

Most of the North Indian states[93] prohibit the killing of cow and consumption of beef for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects continue to avoid beefiness from their diets.[99] [100] Commodity 48 of the Constitution of India mandates the state may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of India provides states must raise the level of nutrition and the standard of living and to improve public health as among its primary duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving as draught animals. The overall mismanagement of India's common cattle is dubbed in academic fields as "Bharat'due south bovine brunt."[101] [102] In 2017, a dominion against the slaughter of cattle and the eating of beef was signed into police force by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, however, did let the humane slaughter of animals for use as nutrient.[103] [104] Existing meat export policy in India prohibits the export of beefiness (meat of cow, oxen and calf). Bone-in meat, a carcass, or one-half carcass of buffalo is besides 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 full "beef ban" and Australian market analysts predicted that this would create market opportunities for leather traders and meat producers in that location and elsewhere. Their prediction estimated a twenty percent shortage of beefiness and a thirteen percent shortage of leather in the globe market.[107]

Nepal [edit]

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

Cuba [edit]

In 2003, Republic of cuba banned cow slaughter due to severe shortage of milk and milk products.[110]

Run into also [edit]

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

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External links [edit]

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

sandstistonedide.blogspot.com

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

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