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How Did the Angus Beef Cow Get Its Name

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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 afterwards 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 3rd most widely consumed meat in the world, after pork and poultry. As of 2018, the United states of america, Brazil, and People's republic of china were the largest producers of beefiness.

Beef can exist prepared in various means; cuts are frequently used for steak, which can be cooked to varying degrees of doneness, while trimmings are often footing or minced, as found in most hamburgers. Beefiness contains protein, fe, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased gamble of colorectal cancer and coronary heart affliction, especially when candy. Beef has a high environmental touch, beingness a main driver of deforestation with the highest greenhouse gas emissions of any agricultural production.

Etymology [edit]

The word beef is from the Latin bōs,[1] in contrast to cow which is from Centre 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 animal (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Modern French bœuf) by the French nobles — who did not oft deal with the live animate being — when it was served to them. This is one instance of the common English dichotomy betwixt the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is as well found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (as well the less common goat/chevon).[3] Beef is cognate with bovine through the Late Latin bovīnus.[4] The rarely used plural grade of beef is beeves.[five]

History [edit]

People have eaten the flesh of bovines since prehistoric times; some of the earliest known cavern paintings, such as those of Lascaux, testify aurochs in hunting scenes.[vi] People domesticated cattle to provide ready admission to beef, milk, and leather.[7] Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication event occurred around x,500 years ago with the evolution of Bos taurus. The 2d was more than recent, around 7,000 years ago, with the evolution of Bos indicus in the Indus Valley. There is a possible tertiary 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 United States, the growth of the beef concern 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 get-go to benefit from these developments in their stockyards and in their meat markets.[x]

Product [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animate being farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as manufactory farms, are commonly used to meet the demand of beefiness production. CAFOs supply 70.four% of cows in the The states market and 99% of all meat in the United States supply.[11] Cattle CAFOs can also be a source of Due east. coli contamination in the nutrient supply[12] due to the prevalence of manure in CAFOs. These East. coli contaminations include one strain, East. coli O157:H7, which can exist toxic to humans, because cattle typically concur this strain in their digestive organization.[13] Another consequence of unsanitary weather created past loftier-density confinement systems is increased use of antibiotics in club to prevent affliction.[xiv] An assay 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 about the evolution of antibiotic resistant leaner.[15]

Ecology affect [edit]

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

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

62

Recirculating Aquaculture

30

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

ten

Poultry

ten

Dairy

9.1

Non-trawling Fishery

eight.6

Eggs

half-dozen.8

Starchy Roots

ane.vii

Wheat

1.ii

Maize

1.2

Legumes

0.25

Hateful land utilise of different foods[17]
Nutrient Types Land Use (chiliad2year per 100g protein)
Lamb and Mutton

185

Beefiness

164

Cheese

41

Pork

11

Poultry

7.i

Eggs

5.7

Farmed Fish

3.7

Groundnuts

3.five

Peas

3.iv

Tofu

2.2

The consumption of beef poses numerous threats to the natural environs. 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 up GHG emissions from the entire lifecycle, including product, transportation, and consumption, and estimated that beef contributed about 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze effectually 26% of all land on Globe, non including the large agricultural 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 found and animal species in the tropical rainforests of Fundamental and Due south America as well as carbon release in the atmosphere."[23] Beef is too the principal commuter of deforestation in the Amazon, with effectually 80% of all converted land beingness 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 internet energy of maintenance where metabolizable energy intake is higher.[29] It takes vii 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 craven.[30] All the same, assumptions about feed quality are implicit in such generalizations. For example, product of a pound of beefiness cattle live weight may require between four and 5 pounds of feed loftier in protein and metabolizable energy content, or more than 20 pounds of feed of much lower quality.[29] A unproblematic commutation of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one estimate, 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 3% nutrition of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by 80%.[32] [33]

Some scientists merits that the demand for beef is contributing to pregnant biodiversity loss every bit information technology is a significant 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 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 well-nigh 40% of global land surface is being used for livestock farming, which is generally 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 beef[43]). Some countries regulate the marketing and auction of beef by observing criteria post-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United States, Brazil, and China produced the most beefiness with 12.22 1000000 tons, 9.9 million tons, and six.46 1000000 tons respectively.[44] The top 3 beefiness exporting countries in 2019 were Australia (xiv.viii% of total exports), the U.s. (xiii.four% of full exports), and Brazil (12.6% of full exports).[45] Beef production is also important to the economies of Nihon, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Superlative 5 cattle and beef exporting countries (2016)

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

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

Brazil, Australia, the United states of america and India deemed for roughly 61% of the world'southward beef exports[48]

Rank Country 2020 % of the World[49] Country 2016 % of the World
1 Brazil 2,539,000 23.50% Brazil 1,850,000 19.60%
2 Australia 1,476,000 13.66% India 1,850,000 19.lx%
iii United States i,341,000 12.41% Australia i,385,000 14.67%
4 Republic of india i,284,000 11.88% United States 1,120,000 11.87%
5 Argentina 819,000 7.58% New Zealand 580,000 6.14%

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

Beef production (yard Metric Tons CWE) (2009)

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

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

Rank Land 2009 2010 % Chg State 2019 2020 Change %Chg
one United states of america 11,889 eleven,789 −0.eight% United States 12,384 12,379 -5,000 -0.04%
2 Brazil 8,935 nine,300 4% Brazil 10,200 ten,100 -100,000 -1%
3 Eu-27 7,970 seven,920 −0.6% EU- 27 7,878 7,810 -68,000 -0.9%
4 Communist china 5,764 5,550 −4% China 6,670 six,720 fifty,000 0.8%
five Argentina 3,400 2,800 −18% Republic of india 4,270 3,760 -510,000 -12%
6 India 2,610 2,760 6% Argentina 3,125 3,230 105,000 3%
seven Commonwealth of australia 2,100 ii,075 −1% Australia two,432 2,123 -309,000 -12%
8 Mexico i,700 one,735 ii% United mexican states ii,027 2,079 52,000 3%
9 Russia 1,285 ane,260 −two% Pakistan one,820 1,820 NIL NIL
ten Pakistan one,226 1,250 ii% Russia 1,374 i,378 four,000 0.3%

National cattle herds (Per thou Caput)

Rank Country 2009 2010 % Chg
one Bharat 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.five%
3 Mainland china 42,572 41,000 −4%
iv The states 35,819 35,300 −1.4%
five EU-27 30,400 30,150 −0.8%
6 Argentina 12,300 xiii,200 7%
vii Australia 9,213 10,158 10%
8 Russian federation 7,010 half-dozen,970 −0.half-dozen%
9 Mexico 6,775 6,797 0.3%
x Colombia v,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Most beef tin can be used as is past merely cutting into certain parts, such as roasts, curt ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib centre steak, hanger steak, etc.), while other cuts are candy (corned beef or beef jerky). Trimmings, on the other hand, 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 called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (specially the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where at that place is a danger of bovine spongiform encephalopathy, BSE, commonly referred to every bit mad cow disease), the kidneys, and the tender testicles of the balderdash (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 frequently cleaned and used as natural sausage casings. The bones are used for making beefiness stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is similar.[53]

Beef is first divided into fundamental cuts, large pieces of the fauna initially separated by butchering. These are bones sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to narrate cuts considered to exist of higher quality. Since the animate being's legs and neck muscles do the about work, they are the toughest; the meat becomes more tender every bit distance from hoof and horn increases. Different countries and cuisines have unlike cuts and names, and sometimes use the same proper name for a unlike cut; for case, the cut described as "brisket" in the The states is from a significantly dissimilar office of the carcass than British brisket.[ commendation needed ]

Aging and tenderization [edit]

To amend tenderness of beef, information technology is ofttimes aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (unremarkably ribs or loins) in humidity-controlled coolers. Outer surfaces dry out out and can back up 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 flavour. After 2 to three days there are significant effects. The majority of the tenderizing upshot occurs in the first ten 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 wet age up to 45 days for maximum effect on flavor and tenderness.

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

Cooking methods [edit]

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

Dry heat [edit]

Method Clarification
Grilling Cooking the beef over or under a high radiant rut source, mostly in backlog 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 United States, Canada, the Uk, Frg and The Netherlands, grilling, specially over charcoal, is sometimes known equally barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can as well be called charbroiling.
Charcoal-broil A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood burn down.
Broiling A term used in North America. It is like to grilling, but with the heat source always above the meat. Elsewhere this is considered a way of grilling.
Griddle Meat may exist cooked on a hot metal griddle. A piddling 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 beef. Liquid is non unremarkably added; the beef may be basted past fat on the summit, or by spooning hot fatty from the oven pan over the top. A gravy may be made from the cooking juices, afterwards 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

Beef tin exist cooked to various degrees, from very rare to well washed. The caste of cooking corresponds to the temperature in the approximate center of the meat, which can exist measured with a meat thermometer. Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, just when cooked using a method such as broiling or roasting information technology is typically cooked such that information technology has a "bulls eye" of doneness, with the least done (coolest) at the center and the most washed (warmest) at the exterior.

Frying [edit]

Meat tin can be cooked in boiling 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 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 by ingredients which melt more than quickly, such as mixed vegetables. The dish is prepare when the ingredients are 'just cooked'.

Moist rut [edit]

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

  • Stewing or simmering
simmering meat, whole or cut into seize with teeth-size pieces, in a water-based liquid with flavorings. This technique may be used as role 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 commonly is browned before the oven step.
  • 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 time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and attain 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 nutrient.

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

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

With the adequate combination of temperature and cooking time, pathogens, such as leaner will be killed, and pasteurization tin be achieved. Because browning (Maillard reactions) can only occur at college temperatures (to a higher place the humid indicate of water), these moist techniques do non 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 every bit sous-vide, tin as well foreclose overcooking by bringing the meat to the exact caste of doneness desired, and property it at that temperature indefinitely. The combination of precise temperature control and long cooking elapsing 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 tin not be assured with most other cooking techniques. (Although extremely long-elapsing cooking tin break downwards the texture of the meat to an undesirable caste.)

Beef can be 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 tabular array by immersing information technology in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the tabular array. 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 ground (minced) raw meat (often beef). More than accurately, it is scraped and then as non to let fifty-fifty 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 likewise fabricated of finely chopped ground beef, though it is seasoned differently, and either eaten as a primary dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a like Lebanese and Syrian dish. And in Federal democratic republic of ethiopia, a footing raw meat dish called tire siga or kitfo is eaten (upon availability).

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

Yukhoe is a multifariousness of hoe, raw dishes in Korean cuisine which is usually fabricated from raw footing 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, 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 beefiness [edit]

Bresaola is an air-dried, salted beef that has been aged about two to iii months until information technology becomes difficult and a dark red, almost purple, colour. It is lean, has a sugariness, musty scent and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bündnerfleisch is a like production from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef product, described by i of its manufacturers as beingness "like to bresaola, but not as tasty."[54]

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

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

Pastrami is oft made from beefiness; raw beefiness is salted, and so partly stale and seasoned with diverse herbs and spices, and smoked.

Corned beefiness 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 it. The term corned beef can denote different styles of brine-cured beef, depending on the region. Some, similar American-style corned beefiness, are highly seasoned and often considered delicatessen fare.

Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of common salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and and then optionally roasted for a period subsequently.[55] In that location 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 about 25% of meat production worldwide, later on pork and poultry at 38% and 30% respectively.[56]

Nutritional content [edit]

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

Carbohydrates

0 g
Starch 0 one thousand
Dietary fiber 0 g

Fat

fifteen yard
Saturated 5.887 g
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin Bvi

29%

0.383 mg
Folate (B9)

2%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.four mg
Vitamin D

one%

7 IU
Vitamin E

3%

0.45 mg
Vitamin K

1%

1.ii μg
Minerals Quantity

%DV †

Calcium

2%

18 mg
Copper

43%

0.85 mg
Atomic number 26

20%

two.6 mg
Magnesium

vi%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.half dozen μg
Sodium

5%

72 mg
Zinc

66%

vi.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 Central

Beefiness is a source of complete protein and information technology 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 most significant dietary source of carnitine and, similar any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Health touch [edit]

Cancer [edit]

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

Coronary heart affliction [edit]

A 2010 meta-analysis found that candy red meat (and all processed meat) was correlated with a higher risk of coronary heart affliction, although based on the limited studies that separated the ii, no such association was establish for unprocessed crimson meat.[63] Equally of 2020, there is substantial evidence for a link between high consumption of red meat and coronary heart disease.[64] [65] [66]

Dioxins [edit]

Some cattle raised in the United States feed on pastures fertilized with sewage sludge. Elevated dioxins may be nowadays 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 (E. coli) contamination:

  • January 2011, I Great Burger expands recollect.[68]
  • Feb 2011, American Food Service, a Pico Rivera, Calif. institution, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beef patties and other majority packages of ground beef products that may exist contaminated with 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]
  • April 2011, National Beef Packaging recalled more than 27,000 kg (threescore,000 lb) of ground beef due to East. 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 exist contaminated with E. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of ground beefiness due to E. coli contamination.[73]
  • Dec 2011, Tyson Fresh Meats recalled 18,000 kg (40,000 lb) of basis beef due to E. coli contagion.[74]
  • Jan 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier.[75]
  • September 2012, Forty Foods recalled more than 1800 products believed to be contaminated with East. coli 0157:H7. The recalled products were produced at the company's plant 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 bone meal in cattle feed resulted in the world'southward first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow illness) in the United Kingdom.[78]

Since and so, other countries have had outbreaks of BSE:

  • In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American edge was closed to live Canadian cattle, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinary officer for the United States Department of Agriculture animal health inspection service, confirmed a fully domestic example of BSE in Texas. Clifford would non identify the ranch, calling that "privileged data."[lxxx] The 12-year-former animal was alive at the time when Oprah Winfrey raised concerns nearly cannibalistic feeding practices on her prove[81] which aired 16 Apr 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 allow for certain milk, fish, eggs, and establish-fed farm beast products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practice of cow slaughter

About Indic religions reject the killing and eating of cows. Hinduism prohibits cow beefiness known as Become-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. Withal, they do not consider the cow to be a god.[85]

Many of Bharat'southward rural economies depend on cattle farming; hence they have been revered in society.[86] [87] Since the Vedic period, cattle, especially cows, were venerated as a source of milk, and dairy products, and their relative importance in ship 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 moo-cow slaughter. Conflicts over cow slaughter often 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 crusade.[89]

For religious reasons, the aboriginal Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are too confronting wrongful slaughtering of animals, merely 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 Woman).[ citation needed ]

In aboriginal China, the killing of cattle and consumption of beef was prohibited, as they were valued for their part in agriculture. This custom is nevertheless followed by a few Chinese families across the world.[91]

During the season 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 not swallow any meat or poultry which has non been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

Republic of india [edit]

Most of the North Indian states[93] prohibit the killing of cow and consumption of beefiness for religious reasons.[94] [95] [96] [97] [98] Sure Hindu castes and sects go on to avoid beefiness from their diets.[99] [100] Commodity 48 of the Constitution of Republic of india mandates the state may accept steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of India provides states must raise the level of nutrition and the standard of living and to improve public health equally amid its primary duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of convenance, providing milk, or serving as draught animals. The overall mismanagement of Bharat'south common cattle is dubbed in academic fields as "India'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 Human activity, 1960. The original human activity, even so, did allow the humane slaughter of animals for use as nutrient.[103] [104] Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is as well prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, Bharat sought a total "beef ban" and Australian market 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 beef and a thirteen percent shortage of leather in the world market.[107]

Nepal [edit]

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

Cuba [edit]

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

See too [edit]

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

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External links [edit]

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

munroeforrout.blogspot.com

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

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