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Beef & Pork Meatballs With Chipotle Adobo Marinara

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Meat from cattle

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

Beefiness is the culinary name for meat from cattle (Bos taurus).

In prehistoric times, humans hunted aurochs and later on 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 third nigh widely consumed meat in the world, afterwards pork and poultry. As of 2018, the United states of america, Brazil, and Red china were the largest producers of beef.

Beef can be prepared in various ways; cuts are oft used for steak, which can be cooked to varying degrees of doneness, while trimmings are ofttimes ground or minced, as found in most hamburgers. Beefiness contains protein, iron, and vitamin B12. Along with other kinds of cherry meat, high consumption is associated with an increased risk of colorectal cancer and coronary centre illness, especially when processed. Beef has a loftier ecology touch, being a primary driver of deforestation with the highest greenhouse gas emissions of whatever agricultural production.

Etymology [edit]

The give-and-take beef is from the Latin bōs,[1] in dissimilarity to cow which is from Center 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, various Anglo-Saxon words were used for the creature (such as nēat, or cu for developed females) by the peasants, only the meat was called boef (ox) (Mod French bœuf) past the French nobles — who did non often deal with the live fauna — 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 word-pairs as pig/pork, deer/venison, sheep/mutton and craven/poultry (also the less common goat/chevon).[3] Beefiness is cognate with bovine through the Belatedly Latin bovīnus.[4] The rarely used plural form of beef is beeves.[5]

History [edit]

People accept eaten the flesh of bovines since prehistoric times; some of the earliest known cave paintings, such every bit those of Lascaux, prove aurochs in hunting scenes.[6] People domesticated cattle to provide ready access to beef, milk, and leather.[7] Cattle have been domesticated at least twice over the form of evolutionary history. The outset domestication effect occurred around ten,500 years ago with the evolution of Bos taurus. The second was more recent, around 7,000 years ago, with the development of Bos indicus in the Indus Valley. In that location is a possible tertiary domestication event viii,500 years ago, with a potential third species Bos africanus arising in Africa.[eight] Most cattle originated in the Quondam World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Nippon, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[9]

In the United States, the growth of the beefiness 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 manufacture began, starting primarily with the taming of wild longhorn cattle. Chicago and New York City were the outset to do good from these developments in their stockyards and in their meat markets.[10]

Production [edit]

Beef cattle are raised and fed using a diverseness of methods, including feedlots, costless range, ranching, backgrounding and intensive animal farming. Concentrated Animate being Feeding Operations (CAFOs), commonly referred to as factory farms, are unremarkably used to run into the need of beefiness production. CAFOs supply lxx.4% of cows in the Usa marketplace and 99% of all meat in the United States supply.[xi] Cattle CAFOs can besides be a source of E. coli contagion in the food supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include one strain, Eastward. coli O157:H7, which tin can exist toxic to humans, because cattle typically hold this strain in their digestive system.[13] Some other consequence of unsanitary conditions created by high-density confinement systems is increased use of antibiotics in club to prevent illness.[xiv] An assay of FDA sales data by the Natural Resources Defence force Quango found 42% of medically important antibody apply in the U.S. was on cattle, posing concerns about the evolution of antibody resistant bacteria.[15]

Environmental impact [edit]

The amount of globally needed agricultural land would exist reduced by almost half if no beef or mutton would exist eaten.

Mean greenhouse gas emissions for different food types[16]
Food Types Greenhouse Gas Emissions (k COtwo-Ceq per g protein)
Ruminant Meat

62

Recirculating Aquaculture

30

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

ten

Poultry

10

Dairy

9.1

Non-trawling Fishery

8.vi

Eggs

6.viii

Starchy Roots

1.7

Wheat

ane.2

Maize

one.2

Legumes

0.25

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

185

Beef

164

Cheese

41

Pork

xi

Poultry

7.one

Eggs

v.7

Farmed Fish

3.seven

Groundnuts

3.five

Peas

3.4

Tofu

2.2

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beefiness requires some of the most land and water, and its product results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[19] A 2021 study added up GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beef contributed about 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all land on Earth, not including the large agricultural fields that are used to grow cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is ane of the main causes of loss of some unique plant and creature species in the tropical rainforests of Cardinal and Southward America as well every bit carbon release in the atmosphere."[23] Beef is also the master commuter of deforestation in the Amazon, with around 80% of all converted land being used to rear cattle.[24] [25] [26] 91% of Amazon country 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 college ratio of net energy of gain to cyberspace energy of maintenance where metabolizable energy intake is college.[29] It takes seven pounds of feed to produce a pound of beef (alive weight), compared to more than 3 pounds for a pound of pork and less than 2 pounds for a pound of chicken.[30] However, assumptions well-nigh feed quality are implicit in such generalizations. For case, product of a pound of beefiness cattle live weight may crave betwixt four and 5 pounds of feed high in protein and metabolizable free energy content, or more than 20 pounds of feed of much lower quality.[29] A simple commutation of beef to soy beans (a common feed source for cattle) in Americans' diets would, co-ordinate to ane 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 as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a iii% diet of the seaweed Asparagopsis taxiformis could reduce the marsh gas component of their emissions past fourscore%.[32] [33]

Some scientists claim that the demand for beefiness is contributing to meaning biodiversity loss as it is a significant driver of deforestation and habitat destruction; species-rich habitats, such equally significant portions of the Amazon region, are being converted to agriculture for meat product.[34] [35] [36] The 2019 IPBES Global Cess Written report on Biodiversity and Ecosystem Services also concurs that the beef manufacture plays a significant office in biodiversity loss.[37] [38] Around 25% to nearly 40% of global land surface is being used for livestock farming, which is by and large cattle.[37] [39]

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their breed (Certified Angus Beef,[twoscore] 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 auction of beef by observing criteria mail service-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the U.s.a., Brazil, and Prc produced the most beef with 12.22 1000000 tons, 9.9 meg tons, and vi.46 million tons respectively.[44] The acme 3 beef exporting countries in 2019 were Australia (xiv.8% of full exports), the United States (13.4% of total exports), and Brazil (12.vi% of total exports).[45] Beef production is also important to the economies of Nihon, Argentina, Uruguay, Canada, Paraguay, United mexican states, Republic of belarus and Nicaragua.

Top 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 beef exporter in the world in 2020 followed by Australia, United States, India (Includes Carabeef only) and Argentina[47]

Brazil, Australia, the United States and India accounted for roughly 61% of the world'south beef exports[48]

Rank Land 2020 % of the World[49] Country 2016 % of the World
1 Brazil two,539,000 23.50% Brazil ane,850,000 19.lx%
ii Commonwealth of australia one,476,000 xiii.66% Bharat ane,850,000 nineteen.sixty%
iii United states of america 1,341,000 12.41% Australia one,385,000 14.67%
four Republic of india one,284,000 11.88% United States 1,120,000 11.87%
5 Argentina 819,000 7.58% New Zealand 580,000 6.fourteen%

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

Beef production (m Metric Tons CWE) (2009)

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

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

Rank Country 2009 2010 % Chg State 2019 2020 Change %Chg
1 Us 11,889 eleven,789 −0.8% Usa 12,384 12,379 -5,000 -0.04%
ii Brazil viii,935 9,300 iv% Brazil 10,200 10,100 -100,000 -1%
three Eu-27 7,970 7,920 −0.6% European union- 27 7,878 vii,810 -68,000 -0.9%
4 China v,764 v,550 −4% China 6,670 6,720 fifty,000 0.viii%
5 Argentine republic 3,400 two,800 −18% India iv,270 3,760 -510,000 -12%
6 India two,610 2,760 6% Argentina 3,125 3,230 105,000 3%
vii Commonwealth of australia 2,100 2,075 −ane% Australia two,432 2,123 -309,000 -12%
8 Mexico ane,700 1,735 2% Mexico 2,027 2,079 52,000 3%
9 Russia 1,285 1,260 −ii% Pakistan ane,820 1,820 Zero NIL
10 Pakistan 1,226 1,250 two% Russia i,374 1,378 four,000 0.3%

National cattle herds (Per 1000 Head)

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

Training [edit]

Cuts [edit]

Almost beefiness can be used as 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 jerky). Trimmings, on the other paw, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The claret 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 center, the encephalon (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, ordinarily referred to as mad moo-cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is,[52] merely are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is similar.[53]

Beef is first divided into cardinal cuts, large pieces of the creature 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 be of college quality. Since the animal'southward legs and neck muscles practise the most work, they are the toughest; the meat becomes more tender equally distance from hoof and horn increases. Different countries and cuisines have dissimilar cuts and names, and sometimes apply the same name for a different cut; for instance, the cutting described equally "brisket" in the United States is from a significantly dissimilar function of the carcass than British brisket.[ commendation needed ]

Crumbling and tenderization [edit]

To better tenderness of beefiness, it is oft anile (i.due east., 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 (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if besides humid), resulting in trim and evaporative losses.

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

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

Cooking methods [edit]

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

Dry heat [edit]

Method Description
Grilling Cooking the beef over or under a high radiant rut 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 Us, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to "BBQ". When cooked over charcoal, this method tin can besides be called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of fourth dimension at depression temperatures with smoke from a wood fire.
Broiling A term used in North America. It is similar to grilling, merely with the heat source e'er above the meat. Elsewhere this is considered a way of grilling.
Griddle Meat may be cooked on a hot metal griddle. A picayune oil or fat may exist added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
Roasting A way of cooking meat in a hot oven, producing roast beefiness. Liquid is not usually added; the beef may be basted by fatty on the pinnacle, or by spooning hot fat from the oven pan over the pinnacle. A gravy may be made from the cooking juices, after skimming off excess fatty. Roasting is suitable for thicker pieces of meat; the other methods listed are commonly for steaks and like cuts.
Internal temperature [edit]

Beefiness rump steak on grill pan, cooked medium rare

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

Frying [edit]

Meat can be cooked in humid oil, typically by shallow frying, although deep frying may exist used, oftentimes for meat enrobed with breadcrumbs every bit in milanesas or finger steaks. Larger pieces such as steaks may be cooked this way, or meat may exist cutting smaller every bit in stir frying, typically an Asian style of cooking: cooking oil with flavorings such equally garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed by ingredients which cook more than quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

Moist heat [edit]

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

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

Beef roasted with vinegar and sliced with spiced paste, often chosen "common cold beefiness"

Meat has ordinarily 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 ninety °C (194 °F) (slow cooking), for prolonged periods has become possible; this is simply 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 fourth dimension, pathogens, such equally bacteria will be killed, and pasteurization can be achieved. Because browning (Maillard reactions) tin only occur at higher temperatures (to a higher place the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will frequently undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes subsequently).

Thermostatically controlled methods, such as sous-vide, can also foreclose overcooking past bringing the meat to the exact degree of doneness desired, and property information technology at that temperature indefinitely. The combination of precise temperature command and long cooking duration makes it possible to exist bodacious that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can non be assured with most other cooking techniques. (Although extremely long-duration cooking can break downward the texture of the meat to an undesirable degree.)

Beef tin be cooked quickly at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of h2o or stock with vegetables. In fondue bourguignonne, diners dip pocket-size 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 ground (minced) raw meat (ofttimes beefiness). More accurately, it is scraped so equally not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such equally fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.

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

Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Oft, the beefiness 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 usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, blackness pepper and juice of bae (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg.

Cured, smoked, and dried beefiness [edit]

Bresaola is an air-dried, salted beefiness that has been anile about two to iii months until it becomes hard and a dark scarlet, almost regal, colour. Information technology is lean, has a sugariness, musty scent and is tender. It originated in Valtellina, a valley in the Alps of northern Italian republic's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef production, described by one of its manufacturers every bit existence "like to bresaola, merely not as tasty."[54]

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

Biltong is a cured, salted, air stale beefiness popular in Southward Africa.

Pastrami is often made from beefiness; raw beefiness is salted, then partly dried and seasoned with diverse 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 fibroid salts (known as corns) used to cure it. The term corned beefiness can denote different styles of brine-cured beefiness, depending on the region. Some, like 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 grade of salt beef, cured with spices and saltpetre, intended to be boiled or baked in Guinness or a similar stout, and so optionally roasted for a flow afterward.[55] There are various other recipes for pickled beef. Sauerbraten is a German variant.

Consumption [edit]

Beef is the third nearly widely consumed meat in the globe, accounting for about 25% of meat production worldwide, later on pork and poultry at 38% and thirty% respectively.[56]

Past state [edit]

In accented numbers, the U.s.a., Brazil, and the People'southward Republic of Mainland china are the world'south three largest consumers of beef; Uruguay, notwithstanding, has the highest beefiness and veal consumption per capita, followed by Argentina and Brazil. According to the data from OECD, the average Uruguayan ate over 42 kg (93 lb) of beefiness or veal in 2014, representing the highest beef/veal consumption per capita in the world. In comparison, the average American consumed only about 24 kg (53 lb) beefiness or veal in the aforementioned twelvemonth, while African countries, such as Mozambique, Ghana, and Nigeria, consumed the least beef or veal per capita.

Nutritional content [edit]

Ground Beef 15% fatty, broiled
Nutritional value per 100 m (3.5 oz)
Free energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 g
Dietary fiber 0 g

Fat

15 thou
Saturated 5.887 g
Monounsaturated half dozen.662 thou
Polyunsaturated 0.485 g

Protein

26 chiliad
Vitamins Quantity

%DV †

Thiamine (Bi)

4%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (Bthree)

36%

5.378 mg
Vitamin Bsix

29%

0.383 mg
Folate (B9)

2%

ix μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

seven IU
Vitamin East

three%

0.45 mg
Vitamin K

one%

1.ii μg
Minerals Quantity

%DV †

Calcium

2%

eighteen mg
Copper

43%

0.85 mg
Iron

twenty%

2.6 mg
Magnesium

half dozen%

21 mg
Manganese

i%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.6 μg
Sodium

5%

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 U.s.a. recommendations for adults.
Source: USDA FoodData Primal

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] Ruby meat is the near 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 impact [edit]

Cancer [edit]

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

Coronary heart disease [edit]

A 2010 meta-analysis plant that processed ruby meat (and all processed meat) was correlated with a higher run a risk of coronary center disease, although based on the limited studies that separated the two, no such association was constitute for unprocessed red meat.[63] As of 2020, in that location is substantial testify 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 present in meat from these cattle.[67]

E. coli recalls [edit]

Ground beefiness has been subject to recalls in the United States, due to Escherichia coli (E. coli) contamination:

  • January 2011, I Great Burger expands think.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beefiness patties and other bulk packages of ground beef products that may exist contaminated with E. coli O157:H7.[69]
  • March 2011, 6,400 kg (14,000 lb) beef recalled past Creekstone Farms Premium Beefiness due to E. coli concerns.[70]
  • April 2011, National Beefiness Packaging recalled more than than 27,000 kg (lx,000 lb) of ground beef due to E. coli contamination.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., institution is recalling approximately 410 kg (900 lb) of footing beef products that may be contaminated with East. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of basis beef due to East. coli contagion.[73]
  • Dec 2011, Tyson Fresh Meats recalled 18,000 kg (40,000 lb) of ground beefiness due to E. coli contagion.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or before.[75]
  • September 2012, Twoscore 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 recollect of its kind in Canadian History.[76] [77]

Mad cow disease [edit]

In 1984, the use of meat and os meal in cattle feed resulted in the world'south kickoff outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United kingdom of great britain and northern ireland.[78]

Since then, other countries have had outbreaks of BSE:

  • In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinary officer for the U.s.a. Department of Agronomics animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged data."[fourscore] The 12-yr-old animate being was alive at the time when Oprah Winfrey raised concerns near cannibalistic feeding practices on her bear witness[81] which aired 16 April 1996.

In 2010, the Eu, through the European Food Safe 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 animal products to exist 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 cow beefiness known as Become-Maans in Sanskrit. Bovines have a sacred condition in Republic of india especially the cow, due to their provision of sustenance for families. Bovines are more often than not considered to exist integral to the landscape. However, they exercise not consider the moo-cow to be a god.[85]

Many of India'south rural economies depend on cattle farming; hence they have been revered in society.[86] [87] Since the Vedic menstruation, 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 period.[88] In medieval India, Maharaja Ranjit Singh issued a announcement on stopping moo-cow slaughter. Conflicts over cow slaughter often accept sparked religious riots that have led to loss of human life and in one 1893 anarchism alone, more 100 people were killed for the cause.[89]

For religious reasons, the aboriginal Egyptian priests besides refrained from consuming beef. Buddhists and Sikhs are too against wrongful slaughtering of animals, simply they don't accept a wrongful eating doctrine.[xc] In the Indigenous American tradition a white buffalo dogie is considered sacred; they call it Pte Ska Win (White Buffalo Dogie Woman).[ citation needed ]

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

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

Legal prohibition [edit]

India [edit]

Most of the Due north Indian states[93] prohibit the killing of cow and consumption of beef for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects continue to avoid beef from their diets.[99] [100] Commodity 48 of the Constitution of Republic of india mandates the state may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of India provides states must enhance the level of diet 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 every bit draught animals. The overall mismanagement of Republic of india's common cattle is dubbed in academic fields as "India's bovine burden."[101] [102] In 2017, a dominion against the slaughter of cattle and the eating of beefiness was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original human activity, however, did permit the humane slaughter of animals for use as food.[103] [104] Existing meat consign policy in Bharat prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or one-half carcass of buffalo is also prohibited from consign. Just the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, India sought a total "beefiness ban" and Australian market place analysts predicted that this would create market 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 globe 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]

Run across also [edit]

  • Argentine beef
  • Beef 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 Telecommunications

careymeld1956.blogspot.com

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

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