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Beef & Beer Benefitting Gary Dydak

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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 accept been bred specifically for the quality or quantity of their meat. Today, beef is the 3rd most widely consumed meat in the world, later on pork and poultry. As of 2018, the Us, Brazil, and Mainland china were the largest producers of beef.

Beef tin be prepared in various ways; cuts are often used for steak, which tin exist cooked to varying degrees of doneness, while trimmings are oft ground or minced, as plant in most hamburgers. Beef contains poly peptide, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary centre disease, particularly when candy. Beef has a high environmental bear on, existence a primary driver of deforestation with the highest greenhouse gas emissions of any agronomical product.

Etymology [edit]

The word beefiness is from the Latin bōs,[ane] in dissimilarity to cow which is from Heart English language 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, various Anglo-Saxon words were used for the animal (such equally nēat, or cu for adult females) by the peasants, merely the meat was called boef (ox) (Modern French bœuf) past the French nobles — who did not often deal with the live animate being — when it was served to them. This is one example of the common English dichotomy betwixt the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also constitute in such English discussion-pairs as grunter/pork, deer/venison, sheep/mutton and chicken/poultry (also the less common caprine animal/chevon).[3] Beefiness is cognate with bovine through the Tardily Latin bovīnus.[4] The rarely used plural form of beefiness 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 to the lowest degree twice over the course of evolutionary history. The beginning domestication event occurred effectually ten,500 years agone with the evolution of Bos taurus. The second was more contempo, around vii,000 years ago, with the evolution of Bos indicus in the Indus Valley. There is a possible third domestication result 8,500 years ago, with a potential third species Bos africanus arising in Africa.[eight] Most cattle originated in the One-time World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Japan, Ankole-Watusi from Arab republic of 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 War of 1848, and after the expulsion of the Plains Indians from this region and the Midwest, the American livestock industry began, starting primarily with the taming of wild longhorn cattle. Chicago and New York City were the first to benefit from these developments in their stockyards and in their meat markets.[10]

Production [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, complimentary range, ranching, backgrounding and intensive animal farming. Concentrated Creature Feeding Operations (CAFOs), unremarkably referred to as factory farms, are normally used to meet the demand of beef production. CAFOs supply 70.4% of cows in the United states market and 99% of all meat in the U.s. supply.[11] Cattle CAFOs tin can too be a source of E. coli contamination in the nutrient supply[12] due to the prevalence of manure in CAFOs. These East. coli contaminations include one strain, E. coli O157:H7, which tin can be toxic to humans, because cattle typically hold this strain in their digestive organization.[xiii] Another effect of unsanitary conditions created by loftier-density confinement systems is increased use of antibiotics in gild to preclude illness.[fourteen] An analysis of FDA sales data by the Natural Resources Defense Council found 42% of medically important antibody use in the U.S. was on cattle, posing concerns nearly the development of antibiotic resistant bacteria.[xv]

Environmental bear upon [edit]

The corporeality of globally needed agricultural country would be reduced past almost one-half if no beef or mutton would be eaten.

Mean greenhouse gas emissions for different food types[sixteen]
Food Types Greenhouse Gas Emissions (k CO2-Ceq per yard poly peptide)
Ruminant Meat

62

Recirculating Aquaculture

thirty

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

ten

Poultry

10

Dairy

9.1

Non-trawling Fishery

8.6

Eggs

6.8

Starchy Roots

one.7

Wheat

1.2

Maize

one.2

Legumes

0.25

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

185

Beefiness

164

Cheese

41

Pork

11

Poultry

vii.one

Eggs

5.seven

Farmed Fish

iii.7

Groundnuts

iii.5

Peas

3.4

Tofu

ii.2

The consumption of beef poses numerous threats to the natural environment. Of all agronomical products, beef requires some of the most land and water, and its production results in the greatest corporeality of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[19] A 2021 study added upwards GHG emissions from the unabridged lifecycle, including production, transportation, and consumption, and estimated that beefiness contributed about 4 billion tonnes (ix%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all land on Globe, not including the large agronomical fields that are used to abound cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is one of the main causes of loss of some unique plant and animal species in the tropical rainforests of Primal and South America as well equally carbon release in the atmosphere."[23] Beef is likewise the primary commuter of deforestation in the Amazon, with around fourscore% of all converted state beingness 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 free energy of proceeds to net energy of maintenance where metabolizable 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 two pounds for a pound of chicken.[30] Yet, assumptions most feed quality are implicit in such generalizations. For example, product of a pound of beef cattle live weight may require between iv 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 simple substitution of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one approximate, result in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the United States equally pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a three% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by 80%.[32] [33]

Some scientists claim that the demand for beef is contributing to meaning 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 existence converted to agronomics for meat production.[34] [35] [36] The 2019 IPBES Global Assessment Written report on Biodiversity and Ecosystem Services also concurs that the beef industry plays a significant role in biodiversity loss.[37] [38] Effectually 25% to nearly xl% of global state surface is existence used for livestock farming, which is more often than not cattle.[37] [39]

Certifications [edit]

Some kinds of beefiness may receive special certifications or designations based on criteria including their breed (Certified Angus Beef,[40] Certified Hereford Beef), origin (Kobe beef,[41] Carne de Ávila, Belgian Blue[42]), or the way the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beef[43]). Some countries regulate the marketing and sale of 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 Red china produced the about beef with 12.22 million tons, ix.9 million tons, and 6.46 million tons respectively.[44] The top 3 beef exporting countries in 2019 were Australia (fourteen.8% of total exports), the Us (13.4% of total exports), and Brazil (12.six% of total exports).[45] Beef product is as well important to the economies of Japan, Argentina, Uruguay, Canada, Paraguay, Mexico, Republic of belarus and Nicaragua.

Summit 5 cattle and beefiness exporting countries (2016)

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

As per 2020 (Metric tons), Brazil was the largest beefiness exporter in the globe in 2020 followed by Australia, United States, India (Includes Carabeef only) and Argentina[47]

Brazil, Commonwealth of australia, the United States and India accounted for roughly 61% of the earth's beef exports[48]

Rank Country 2020 % of the Earth[49] Country 2016 % of the Globe
1 Brazil two,539,000 23.l% Brazil ane,850,000 xix.threescore%
2 Australia one,476,000 13.66% Republic of india one,850,000 19.sixty%
3 Us ane,341,000 12.41% Commonwealth of australia 1,385,000 14.67%
4 India 1,284,000 xi.88% U.s.a. i,120,000 11.87%
5 Argentina 819,000 vii.58% New Zealand 580,000 half-dozen.14%

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

Beef production (1000 Metric Tons CWE) (2009)

The earth produced 60.57 meg metric tons of beef in 2020, downwards 950K metric tons from the prior yr.

Major refuse for production of beef was from Bharat upwardly to 510k and Australia downwards to 309K metric tons from the prior year[51]

Rank Country 2009 2010 % Chg Land 2019 2020 Modify %Chg
1 United States eleven,889 eleven,789 −0.8% United States 12,384 12,379 -5,000 -0.04%
ii Brazil viii,935 ix,300 4% Brazil x,200 10,100 -100,000 -1%
3 Eu-27 seven,970 vii,920 −0.6% EU- 27 7,878 7,810 -68,000 -0.9%
iv People's republic of china 5,764 5,550 −four% Communist china half dozen,670 half dozen,720 fifty,000 0.eight%
5 Argentina three,400 two,800 −18% India 4,270 iii,760 -510,000 -12%
half dozen Republic of india ii,610 two,760 6% Argentine republic 3,125 3,230 105,000 3%
seven Australia 2,100 ii,075 −1% Australia 2,432 ii,123 -309,000 -12%
8 United mexican states one,700 ane,735 two% United mexican states 2,027 2,079 52,000 3%
9 Russia one,285 1,260 −ii% Islamic republic of pakistan i,820 1,820 Aught Goose egg
x Pakistan one,226 ane,250 2% Russia ane,374 1,378 iv,000 0.3%

National cattle herds (Per m Head)

Rank Country 2009 2010 % Chg
1 India 57,960 58,300 0.6%
ii Brazil 49,150 49,400 0.5%
3 China 42,572 41,000 −4%
4 The states 35,819 35,300 −i.4%
5 EU-27 xxx,400 30,150 −0.8%
vi Argentina 12,300 13,200 7%
7 Australia ix,213 10,158 ten%
8 Russia 7,010 half-dozen,970 −0.vi%
9 Mexico 6,775 6,797 0.3%
x Colombia v,675 five,675 0.0%

Preparation [edit]

Cuts [edit]

Most beefiness can be used equally is by just cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beefiness or beef jerky). Trimmings, on the other hand, which are commonly mixed with meat from older, leaner (therefore tougher) cattle, are ground, 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 as the oxtail, liver, natural language, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the The states as calf chips, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten equally 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. Beefiness from steers and heifers is similar.[53]

Beef is showtime divided into primal cuts, big pieces of the animal initially separated by butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of college quality. Since the animal's legs and neck muscles do the most piece of work, they are the toughest; the meat becomes more than tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes employ the aforementioned name for a different cut; for case, the cut described as "brisket" in the United States is from a significantly different part of the carcass than British brisket.[ commendation needed ]

Aging and tenderization [edit]

To improve tenderness of beef, it is often aged (i.e., 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 crumbling involves hanging primals (commonly ribs or loins) in humidity-controlled coolers. Outer surfaces dry and tin can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. Afterward 2 to three days there are significant furnishings. The majority of the tenderizing effect occurs in the first 10 days. Boxed beefiness, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry historic period for 21 to 28 days or wet age up to 45 days for maximum outcome on flavour and tenderness.

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

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 heat source, more often than not in backlog of 340 °C (650 °F). This leads to searing of the surface of the beef, which creates a flavorsome chaff. In Australia, New Zealand, the United States, Canada, the United kingdom of great britain and northern ireland, Germany and The Netherlands, grilling, specially over charcoal, is sometimes known as barbecuing, oft shortened to "BBQ". When cooked over charcoal, this method tin can likewise exist called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with fume from a wood fire.
Broiling A term used in North America. It is similar to grilling, just with the estrus source always above the meat. Elsewhere this is considered a fashion 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 mode of cooking meat in a hot oven, producing roast beefiness. Liquid is non usually added; the beef may exist basted past fat on the height, or past spooning hot fatty from the oven pan over the peak. A gravy may be made from the cooking juices, after skimming off backlog fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and like cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beefiness tin be cooked to various degrees, from very rare to well washed. The caste of cooking corresponds to the temperature in the gauge eye of the meat, which can be measured with a meat thermometer. Beef can be cooked using the sous-vide method, which cooks the entire steak to the aforementioned temperature, simply when cooked using a method such as broiling or roasting it is typically cooked such that information technology 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 can exist cooked in humid oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such equally steaks may be cooked this way, or meat may be cutting 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 minor pieces of meat are added, followed by ingredients which melt more quickly, such as mixed vegetables. The dish is gear up 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 beef 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 cut into bite-size pieces, in a water-based liquid with flavorings. This technique may exist used as part of pressure 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 step.
  • Sous-vide
Sous-vide, French for "nether vacuum", is a method of cooking food sealed in airtight plastic bags in a water bathroom for a long time—72 hours is not unknown—at an accurately determined temperature much lower than unremarkably used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food.

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

Meat has usually been cooked in water which is simply simmering, such as in stewing; higher temperatures brand 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) (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 every bit leaner volition be killed, and pasteurization can be achieved. Considering browning (Maillard reactions) can only occur at college temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo searing in a very hot pan, grilling or browning with a torch earlier moist cooking (though sometimes after).

Thermostatically controlled methods, such as sous-vide, can besides prevent overcooking by bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature command and long cooking duration makes it possible to be assured that pasteurization has been accomplished, both on the surface and the interior of fifty-fifty very thick cuts of meat, which tin not be assured with most other cooking techniques. (Although extremely long-elapsing cooking can break down the texture of the meat to an undesirable degree.)

Beef tin be cooked rapidly 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 by immersing information technology in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small-scale pieces of beef into a pot of hot oil at the table. Both techniques typically characteristic accompanying flavorful sauces to complement the meat.

Raw beef [edit]

Steak tartare is a French dish made from finely chopped or basis (minced) raw meat (often beef). More accurately, it is scraped and so equally not to let even the slightest of the sinew fat get into the scraped meat. It is oft served with onions, capers, seasonings such as fresh footing pepper and Worcestershire sauce, and sometimes raw egg yolk.

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

Carpaccio of beef is a thin piece of raw beef dressed with olive oil, lemon juice and seasoning. Frequently, the beef is partially frozen before slicing to allow very thin slices to be cut.

Yukhoe is a multifariousness of hoe, raw dishes in Korean cuisine which is normally 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, sugar, salt, sesame oil, green onion, and basis 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 beefiness [edit]

Bresaola is an air-dried, salted beef that has been aged well-nigh two to 3 months until it becomes hard and a dark scarlet, about purple, color. It is lean, has a sweetness, musty odour 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-dried beef product, described past i of its manufacturers as being "similar to bresaola, but not every bit tasty."[54]

Beef jerky is dried, salted, smoked beef popular in the U.s.a..

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

Pastrami is oftentimes made from beef; raw beef is salted, then partly stale and seasoned with various herbs and spices, and smoked.

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

Spiced beef is a cured and salted joint of circular, topside, or silverside, traditionally served at Christmas in Republic of ireland. Information technology is a form of salt beef, cured with spices and saltpetre, intended to exist boiled or broiled in Guinness or a similar stout, and then optionally roasted for a period later on.[55] There are various other recipes for pickled beef. Sauerbraten is a German language variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beefiness 15% fat, broiled
Nutritional value per 100 one thousand (3.v oz)
Energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 k
Dietary fiber 0 thousand

Fat

15 g
Saturated five.887 yard
Monounsaturated 6.662 m
Polyunsaturated 0.485 g

Protein

26 yard
Vitamins Quantity

%DV †

Thiamine (Bi)

four%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin B6

29%

0.383 mg
Folate (Bnine)

2%

9 μg
Vitamin B12

110%

two.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

seven IU
Vitamin E

iii%

0.45 mg
Vitamin 1000

ane%

1.2 μg
Minerals Quantity

%DV †

Calcium

ii%

xviii mg
Copper

43%

0.85 mg
Iron

twenty%

ii.6 mg
Magnesium

6%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.6 μg
Sodium

five%

72 mg
Zinc

66%

6.31 mg
Other constituents Quantity
H2o 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 complete protein and it is a rich source (20% or more than of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Red meat is the most meaning 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]

Wellness affect [edit]

Cancer [edit]

Consumption of red meat, and especially processed reddish meat, is known to increment the risk 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 higher risk of coronary eye disease, although based on the express studies that separated the ii, no such association was found for unprocessed ruby-red meat.[63] As of 2020, in that location is substantial evidence for a link betwixt high consumption of red meat and coronary heart disease.[64] [65] [66]

Dioxins [edit]

Some cattle raised in the Usa 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 Us, due to Escherichia coli (East. coli) contamination:

  • Jan 2011, Ane Great Burger expands recall.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately ane,440 kg (3,170 lb) of fresh ground beef patties and other majority packages of ground beefiness products that may exist contaminated with Due east. coli O157:H7.[69]
  • March 2011, 6,400 kg (14,000 lb) beefiness recalled by Creekstone Farms Premium Beef due to Eastward. coli concerns.[lxx]
  • April 2011, National Beefiness Packaging recalled more than 27,000 kg (60,000 lb) of ground beef due to E. coli contagion.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., institution is recalling approximately 410 kg (900 lb) of ground beefiness products that may be contaminated with Due east. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of ground beef due to E. coli contamination.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (forty,000 lb) of ground beefiness due to E. coli contamination.[74]
  • January 2012, Hannaford Supermarkets recalled all footing beef with sell past 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 recall of its kind in Canadian History.[76] [77]

Mad cow disease [edit]

In 1984, the utilize of meat and os meal in cattle feed resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow illness) in the United kingdom.[78]

Since then, other countries have had outbreaks of BSE:

  • In May 2003, later a moo-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, principal veterinarian officeholder for the United states Department of Agriculture animate being 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 time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her testify[81] which aired 16 April 1996.

In 2010, the Eu, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban.[82] In 2013, the ban on feeding mammal-based products to cattle,[83] was amended to allow for sure milk, fish, eggs, and plant-fed farm beast products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the exercise of cow slaughter

Most Indic religions reject the killing and eating of cows. Hinduism prohibits cow beef known as Go-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 landscape. Nevertheless, they do not consider the cow to be a god.[85]

Many of India'south rural economies depend on cattle farming; hence they take been revered in society.[86] [87] Since the Vedic period, 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 advent of Jainism and the Gupta flow.[88] In medieval Bharat, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over moo-cow slaughter oftentimes have sparked religious riots that have led to loss of human life and in one 1893 riot alone, more 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 as well against wrongful slaughtering of animals, merely they don't have a wrongful eating doctrine.[90] In the Indigenous American tradition a white buffalo calf is considered sacred; they call it Pte Ska Win (White Buffalo Dogie Woman).[ commendation needed ]

In aboriginal 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 beyond the world.[91]

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

Legal prohibition [edit]

India [edit]

Virtually of the Due north Indian states[93] prohibit the killing of moo-cow and consumption of beefiness for religious reasons.[94] [95] [96] [97] [98] Sure Hindu castes and sects keep to avoid beef from their diets.[99] [100] Article 48 of the Constitution of India mandates the state may have 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 heighten the level of nutrition and the standard of living and to improve public health every bit 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 equally draught animals. The overall mismanagement of India'due south common cattle is dubbed in academic fields as "India'south bovine burden."[101] [102] In 2017, a rule against the slaughter of cattle and the eating of beef was signed into law past presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, still, did permit the humane slaughter of animals for use as food.[103] [104] Existing meat export policy in Bharat prohibits the export of beef (meat of moo-cow, oxen and calf). Os-in meat, a carcass, or half carcass of buffalo is also prohibited from consign. Just the boneless meat of buffalo, meat of caprine animal and sheep and birds is permitted for export.[105] [106] In 2017, India sought a full "beef 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 xx percent shortage of beef and a xiii per centum shortage of leather in the world market.[107]

Nepal [edit]

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

Cuba [edit]

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

Encounter besides [edit]

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

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External links [edit]

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

allensompoo1977.blogspot.com

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

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