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Meat from cattle

Wagyu cattle are an case of a breed raised primarily for beef

Beefiness is the culinary proper noun 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, beefiness is the 3rd most widely consumed meat in the world, after pork and poultry. Every bit of 2018, the United States, Brazil, and China were the largest producers of beef.

Beefiness tin can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, every bit found in most hamburgers. Beef contains poly peptide, iron, and vitamin B12. Along with other kinds of scarlet meat, loftier consumption is associated with an increased risk of colorectal cancer and coronary eye disease, particularly when processed. Beef has a high environmental touch, beingness a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Etymology [edit]

The word beef is from the Latin bōs,[ane] in contrast to cow which is from Middle English cou (both words accept the same Indo-European root *gʷou- ).[2] Later on 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 as nēat, or cu for developed females) past the peasants, but the meat was called boef (ox) (Modern French bœuf) by the French nobles — who did not often deal with the live creature — when it was served to them. This is 1 example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also constitute in such English language discussion-pairs as squealer/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 beefiness is beeves.[v]

History [edit]

People accept eaten the flesh of bovines since prehistoric times; some of the earliest known cavern paintings, such as those of Lascaux, show aurochs in hunting scenes.[6] People domesticated cattle to provide gear up access to beefiness, milk, and leather.[seven] Cattle have been domesticated at to the lowest degree twice over the class of evolutionary history. The first domestication issue occurred around 10,500 years ago with the evolution of Bos taurus. The second was more recent, around vii,000 years agone, with the evolution of Bos indicus in the Indus Valley. There is a possible third domestication event 8,500 years ago, with a potential third species Bos africanus arising in Africa.[8] Near cattle originated in the Old 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 organisation 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 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, free range, ranching, backgrounding and intensive animal farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as manufactory farms, are commonly used to see the demand of beef product. CAFOs supply 70.four% of cows in the The states market and 99% of all meat in the United States supply.[eleven] Cattle CAFOs tin can likewise be a source of E. coli contamination in the nutrient 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 concord this strain in their digestive system.[13] Some other consequence of unsanitary conditions created by high-density solitude systems is increased use of antibiotics in gild to prevent affliction.[fourteen] An assay of FDA sales information by the Natural Resources Defense Quango found 42% of medically important antibiotic use in the U.S. was on cattle, posing concerns about the development of antibiotic resistant bacteria.[15]

Environmental impact [edit]

The amount of globally needed agronomical state would exist reduced by most half if no beefiness or mutton would be eaten.

Hateful greenhouse gas emissions for unlike food types[16]
Nutrient Types Greenhouse Gas Emissions (chiliad CO2-Ceq per thou protein)
Ruminant Meat

62

Recirculating Aquaculture

xxx

Trawling Fishery

26

Not-recirculating Aquaculture

12

Pork

10

Poultry

10

Dairy

9.1

Non-trawling Fishery

8.6

Eggs

6.8

Starchy Roots

i.7

Wheat

1.2

Maize

1.2

Legumes

0.25

Mean land use of different foods[17]
Food Types Country Use (m2yr per 100g poly peptide)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

11

Poultry

7.1

Eggs

five.seven

Farmed Fish

three.7

Groundnuts

3.5

Peas

3.4

Tofu

two.2

The consumption of beef poses numerous threats to the natural environment. Of all agronomical products, beef requires some of the about state and water, and its production results in the greatest amount of greenhouse gas emissions (GHG),[eighteen] air pollution, and h2o pollution.[nineteen] A 2021 study added up GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beef contributed nearly 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[xx] : 728 Cattle populations graze around 26% of all land on World, not including the large agricultural fields that are used to abound cattle feed.[21] [22] Co-ordinate to FAO, "Ranching-induced deforestation is ane of the main causes of loss of some unique plant and animal species in the tropical rainforests of Central and Southward America likewise as carbon release in the temper."[23] Beef is besides the primary commuter of deforestation in the Amazon, with effectually fourscore% 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 beefiness production.[28] This is due to the higher ratio of net energy of proceeds to net 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 iii pounds for a pound of pork and less than two pounds for a pound of chicken.[30] However, assumptions about feed quality are implicit in such generalizations. For example, production of a pound of beefiness cattle live 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 simple exchange of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to 1 estimate, event in meeting between 46 and 74 percent of the reductions needed to run into the 2020 greenhouse gas emission goals of the U.s. equally pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a iii% nutrition of the seaweed Asparagopsis taxiformis could reduce the methyl hydride component of their emissions by fourscore%.[32] [33]

Some scientists claim that the demand for beef is contributing to pregnant biodiversity loss as information technology is a meaning driver of deforestation and habitat destruction; species-rich habitats, such as significant portions of the Amazon region, are being converted to agriculture for meat product.[34] [35] [36] The 2019 IPBES Global Cess Report on Biodiversity and Ecosystem Services also concurs that the beef industry plays a significant role in biodiversity loss.[37] [38] Around 25% to nearly forty% of global land surface is existence 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 brood (Certified Angus Beefiness,[twoscore] Certified Hereford Beefiness), 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 People's republic of china produced the most beef with 12.22 million tons, 9.nine million tons, and 6.46 million tons respectively.[44] The height three beef exporting countries in 2019 were Australia (14.viii% of total exports), the The states (thirteen.4% of total exports), and Brazil (12.6% of total exports).[45] Beef production is besides important to the economies of Nihon, Argentine republic, 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 past Australia, United States, India (Includes Carabeef only) and Argentina[47]

Brazil, Australia, the U.s.a. and India deemed for roughly 61% of the earth's 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 nineteen.60%
2 Australia 1,476,000 13.66% Bharat i,850,000 19.60%
3 The states i,341,000 12.41% Australia ane,385,000 fourteen.67%
4 India one,284,000 11.88% United States 1,120,000 11.87%
5 Argentina 819,000 7.58% New Zealand 580,000 half dozen.fourteen%

Height x cattle and beefiness producing countries (2009, 2010)[50]

Beef production (k Metric Tons CWE) (2009)

The world produced sixty.57 1000000 metric tons of beef in 2020, downwardly 950K metric tons from the prior year.

Major pass up for production of beef was from India up to 510k and Commonwealth of australia downwardly to 309K metric tons from the prior year[51]

Rank Country 2009 2010 % Chg Country 2019 2020 Change %Chg
1 United States 11,889 11,789 −0.eight% U.s.a. 12,384 12,379 -v,000 -0.04%
2 Brazil eight,935 9,300 four% Brazil 10,200 10,100 -100,000 -1%
3 EU-27 7,970 7,920 −0.vi% EU- 27 vii,878 seven,810 -68,000 -0.9%
iv People's republic of china 5,764 five,550 −4% China half-dozen,670 half dozen,720 50,000 0.8%
5 Argentina iii,400 2,800 −xviii% India four,270 3,760 -510,000 -12%
6 India 2,610 ii,760 half dozen% Argentina iii,125 3,230 105,000 3%
vii Australia 2,100 2,075 −ane% Australia 2,432 ii,123 -309,000 -12%
viii Mexico 1,700 1,735 ii% Mexico 2,027 ii,079 52,000 3%
9 Russian federation i,285 one,260 −2% Pakistan 1,820 1,820 NIL NIL
10 Pakistan 1,226 1,250 2% Russian federation one,374 1,378 4,000 0.three%

National cattle herds (Per 1000 Head)

Rank Country 2009 2010 % Chg
1 Bharat 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.5%
iii China 42,572 41,000 −iv%
4 U.s.a. 35,819 35,300 −i.4%
5 EU-27 30,400 thirty,150 −0.viii%
6 Argentina 12,300 thirteen,200 7%
7 Commonwealth of australia 9,213 10,158 10%
8 Russia 7,010 6,970 −0.6%
nine Mexico 6,775 6,797 0.3%
ten Republic of colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Most beef can be used equally is by merely cutting into sure parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib centre steak, hanger steak, etc.), while other cuts are processed (corned beef or beef hasty). Trimmings, on the other hand, which are usually mixed with meat from older, bacteria (therefore tougher) cattle, are footing, minced or used in sausages. The blood is used in some varieties called claret 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 encephalon (although forbidden where at that place is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad moo-cow disease), the kidneys, and the tender testicles of the bull (known in the United states as dogie fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten equally is,[52] but are more often cleaned and used every bit natural sausage casings. The bones are used for making beefiness stock. Meat from younger cows (calves) is called veal. Beefiness from steers and heifers is similar.[53]

Beefiness is showtime divided into cardinal cuts, large pieces of the animal initially separated by butchering. These are basic sections from which steaks and other subdivisions are cutting. The term "primal cut" is quite unlike from "prime cutting", used to characterize cuts considered to be of higher quality. Since the animal'southward legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for example, the cut described equally "brisket" in the United States is from a significantly different role of the carcass than British brisket.[ citation needed ]

Aging and tenderization [edit]

To amend tenderness of beef, it is often anile (i.eastward., stored refrigerated) to permit endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry out aging involves hanging primals (commonly ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and tin 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 tin can contribute a nut-like flavour. After ii to three days there are significant furnishings. The majority of the tenderizing result occurs in the get-go 10 days. Boxed beefiness, stored and distributed in vacuum packaging, is, in consequence, wet anile during distribution. Premium steakhouses dry age for 21 to 28 days or wet historic period up to 45 days for maximum outcome on flavor and tenderness.

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

Cooking methods [edit]

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

Dry estrus [edit]

Method Description
Grilling Cooking the beefiness over or under a high radiant heat source, mostly in excess of 340 °C (650 °F). This leads to searing of the surface of the beef, which creates a flavorsome crust. In Australia, New Zealand, the Usa, Canada, the UK, Germany and Kingdom of the netherlands, grilling, peculiarly over charcoal, is sometimes known as barbecuing, often 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 burn.
Broiling A term used in N America. It is similar to grilling, but with the estrus source always to a higher place the meat. Elsewhere this is considered a fashion of grilling.
Griddle Meat may be cooked on a hot metal griddle. A fiddling oil or fatty may exist added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-divers.
Roasting A manner of cooking meat in a hot oven, producing roast beef. Liquid is non commonly added; the beef may be basted by fatty on the height, or by spooning hot fat from the oven pan over the top. 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 can be cooked to various degrees, from very rare to well washed. The degree of cooking corresponds to the temperature in the guess center of the meat, which tin can be measured with a meat thermometer. Beef tin can be cooked using the sous-vide method, which cooks the entire steak to the aforementioned temperature, just when cooked using a method such equally broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most washed (warmest) at the outside.

Frying [edit]

Meat tin be cooked in boiling oil, typically past 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 exist 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. And so small pieces of meat are added, followed by ingredients which cook more quickly, such equally mixed vegetables. The dish is ready when the ingredients are 'merely cooked'.

Moist oestrus [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, equally these longer, lower-temperature cooking methods accept time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.

  • Stewing or simmering
simmering meat, whole or cutting into bite-size pieces, in a water-based liquid with flavorings. This technique may exist used equally 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 non fully immersed in liquid, and usually 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 bathroom 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 reach very precise control of cooking. Although water is used in the method, but moisture in or added to the food bags is in contact with the food.

Beef roasted with vinegar and sliced with spiced paste, oft chosen "cold beef"

Meat has usually been cooked in water which is just simmering, such as in stewing; college temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 52 °C (126 °F) (sous-vide) to xc °C (194 °F) (tiresome 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 acceptable combination of temperature and cooking time, pathogens, such as bacteria volition be killed, and pasteurization tin can be accomplished. Because browning (Maillard reactions) tin can merely occur at college temperatures (above the boiling point 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 as sous-vide, can also 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 control and long cooking duration makes it possible to be bodacious that pasteurization has been accomplished, both on the surface and the interior of even very thick cuts of meat, which can not exist assured with nearly other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)

Beef can exist 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 by immersing it in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip modest pieces of beef into a pot of hot oil at the 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 beef). More accurately, it is scraped and so equally not to allow fifty-fifty the slightest of the sinew fat get into the scraped meat. It 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 also fabricated of finely chopped basis beef, though it is seasoned differently, and either eaten as a chief dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Ethiopia, a basis raw meat dish called tire siga or kitfo is eaten (upon availability).

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

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw basis beef seasoned with various spices or sauces. The beef role used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, common salt, sesame oil, dark-green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is more often than not topped with the yolk of a raw egg.

Cured, smoked, and dried beef [edit]

Bresaola is an air-dried, salted beefiness that has been anile about two to three months until information technology becomes hard and a dark blood-red, virtually purple, colour. It is lean, has a sweet, musty aroma and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beefiness product, described by ane of its manufacturers as being "like to bresaola, but not as tasty."[54]

Beef jerky is dried, salted, smoked beefiness popular in the Usa.

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

Pastrami is often fabricated from beef; raw beef is salted, and so partly dried and seasoned with various herbs and spices, and smoked.

Corned beef is a cutting 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 tin can denote dissimilar styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.

Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Republic of ireland. It 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 menses subsequently.[55] At that place are diverse other recipes for pickled beef. Sauerbraten is a High german variant.

Consumption [edit]

Beefiness is the third about widely consumed meat in the world, accounting for nigh 25% of meat production worldwide, later on pork and poultry at 38% and 30% respectively.[56]

Nutritional content [edit]

Ground Beef xv% fat, broiled
Nutritional value per 100 thousand (3.5 oz)
Free energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 g
Dietary fiber 0 g

Fatty

fifteen thou
Saturated 5.887 chiliad
Monounsaturated half-dozen.662 g
Polyunsaturated 0.485 g

Poly peptide

26 chiliad
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (B2)

xv%

0.176 mg
Niacin (Bthree)

36%

v.378 mg
Vitamin Bhalf-dozen

29%

0.383 mg
Folate (Bix)

2%

9 μg
Vitamin B12

110%

ii.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

7 IU
Vitamin E

3%

0.45 mg
Vitamin K

i%

1.2 μg
Minerals Quantity

%DV †

Calcium

2%

18 mg
Copper

43%

0.85 mg
Iron

xx%

2.half-dozen mg
Magnesium

6%

21 mg
Manganese

one%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.six μg
Sodium

5%

72 mg
Zinc

66%

6.31 mg
Other constituents Quantity
Water 58 one thousand
  • 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 of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Red meat is the nearly significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Health bear upon [edit]

Cancer [edit]

Consumption of red meat, and especially processed cherry-red meat, is known to increment the adventure of bowel cancer and another cancers.[threescore] [61] [62]

Coronary heart affliction [edit]

A 2010 meta-analysis found that processed ruddy meat (and all processed meat) was correlated with a higher risk of coronary heart disease, although based on the limited studies that separated the two, no such association was constitute for unprocessed red meat.[63] As of 2020, there is substantial prove for a link betwixt high consumption of red meat and coronary center 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 field to recalls in the United States, due to Escherichia coli (E. coli) contamination:

  • January 2011, One Great Burger expands recall.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beef patties and other bulk packages of ground beef products that may exist contaminated with E. coli O157:H7.[69]
  • March 2011, six,400 kg (14,000 lb) beef recalled past 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 basis beefiness due to Due east. coli contagion.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., institution 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 ground beefiness due to E. coli contagion.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (xl,000 lb) of ground beef due to East. coli contagion.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier.[75]
  • September 2012, Twoscore Foods recalled more than 1800 products believed to be contaminated with Due east. coli 0157:H7. The recalled products were produced at the company's found in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad cow affliction [edit]

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

Since then, other countries have had outbreaks of BSE:

  • In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle, only was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinarian officeholder for the United states Department of Agriculture animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would non identify the ranch, calling that "privileged information."[eighty] The 12-year-old creature 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 European union, through the European Food Safety Say-so (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban.[82] In 2013, the ban on feeding mammal-based products to cattle,[83] was amended to allow for certain milk, fish, eggs, and plant-fed farm creature products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practice of cow slaughter

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

Many of Republic of india'due south rural economies depend on cattle farming; hence they have been revered in social club.[86] [87] Since the Vedic flow, cattle, particularly 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 period.[88] In medieval India, Maharaja Ranjit Singh issued a annunciation on stopping cow slaughter. Conflicts over cow slaughter oftentimes take sparked religious riots that have led to loss of human life and in i 1893 riot alone, more than 100 people were killed for the crusade.[89]

For religious reasons, the ancient Egyptian priests also refrained from consuming beefiness. Buddhists and Sikhs are also against wrongful slaughtering of animals, simply they don't have a wrongful eating doctrine.[90] In the Ethnic American tradition a white buffalo dogie is considered sacred; they telephone call it Pte Ska Win (White Buffalo Calf Adult female).[ commendation needed ]

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

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

Legal prohibition [edit]

India [edit]

Almost of the Northward 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 beef from their diets.[99] [100] Article 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 amidst its main 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'south common cattle is dubbed in bookish fields as "India'south bovine brunt."[101] [102] In 2017, a rule against the slaughter of cattle and the eating of beef was signed into constabulary by presidential assent equally a modified version of Prevention of Cruelty to Animals Act, 1960. The original human activity, yet, did permit the humane slaughter of animals for employ equally nutrient.[103] [104] Existing meat export policy in India prohibits the consign of beef (meat of moo-cow, oxen and calf). Os-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for consign.[105] [106] In 2017, Republic of india sought a total "beef ban" and Australian market place analysts predicted that this would create market opportunities for leather traders and meat producers at that place and elsewhere. Their prediction estimated a twenty pct shortage of beef and a thirteen pct shortage of leather in the world market place.[107]

Nepal [edit]

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

Republic of cuba [edit]

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

Come across likewise [edit]

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

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External links [edit]

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

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

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