Beef is the "culinary name for "meat from "cattle, particularly "skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients.
Beef skeletal muscle meat can be cut into "roasts, "short ribs or "steak ("filet mignon, "sirloin steak, "rump steak, "rib steak, "rib eye steak, "hanger steak, etc.). Some cuts are processed ("corned beef or "beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are "ground, "minced or used in "sausages. The blood is used in some varieties of "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 (particularly the "pancreas and "thymus, referred to as "sweetbread), the "heart, the "brain (although forbidden where there is a danger of "bovine spongiform encephalopathy, BSE), 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, but are more often cleaned and used as natural sausage casings. The bones are used for making "beef stock.
Beef from "steers and heifers is very similar. According to the most recent National Beef Quality Audit,["when?] heifer carcasses had slightly more marbling than steer carcasses, but "USDA quality grade was not significantly different. Depending on economics, the number of heifers kept for "breeding varies. The meat from older bulls is usually tougher, so it is frequently used for "mince (known as "ground beef in the "United States). Cattle raised for beef may be allowed to roam free on "grasslands, or may be confined at some stage in pens as part of a large feeding operation called a "feedlot (or "concentrated animal feeding operation), where they are usually fed a ration of "grain, protein, "roughage and a vitamin/mineral preblend.
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after "pork and "poultry at 38% and 30% respectively. In absolute numbers, the United States, "Brazil, and the "People's Republic of China are the world's three largest consumers of beef; Uruguay, however, has the highest beef 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 beef 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) beef or veal in the same year, while African countries, such as Mozambique, Ghana, and Nigeria, consumed the least beef or veal per capita.
In 2015, the world's largest exporters of beef, (including "buffalo meat), were "India (buffalo meat only), "Brazil and "Australia. Beef production is also important to the "economies of "Uruguay, "Canada, "Paraguay, "Mexico, "Argentina, "Belarus and "Nicaragua.
The word beef is from the Latin bōs, in contrast to cow which is from Middle English cou (both words have the same "Indo-European root *gʷou-). After the "Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal (such 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 often deal with the live animal — when it was served to them. This is one example of the common English dichotomy between the words for animals (with largely "Germanic origins) and their meat (with "Romanic origins) that is also found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry. Beef is cognate with bovine through the "Late Latin bovīnus.
People have eaten the flesh of "bovines from prehistoric times; some of the earliest known "cave paintings, such as those of "Lascaux, show "aurochs in hunting scenes. People "domesticated cattle around 8000 BC to provide ready access to beef, "milk, and "leather. Most "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 "Egypt, and longhorn "Zebu from the Indian subcontinent.
It is unknown exactly when people started "cooking beef. Cattle were widely used across the "Old World as "draft animals ("oxen), for milk, or specifically for human consumption. With the mechanization of farming, "some breeds were specifically bred to increase meat yield, resulting in "Chianina and "Charolais cattle, or to improve the texture of meat, giving rise to the "Murray Grey, "Angus, and Wagyū. Some breeds have been selected for both meat and milk production, such as the Brown Swiss ("Braunvieh).
In the United States, the growth of the beef business was largely due to expansion in the Southwest. Upon the acquisition of grasslands through the "Mexican–American War of 1848, and 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.
"Beef cattle are raised and "fed using a variety of methods, including "feedlots, "free range, "ranching, "backgrounding and "Intensive animal farming. Typically, the production of one pound (0.45 kg) of cooked beef requires 27 lb (12 kg) of "fodder, over 200 US gal (760 l; 170 imp gal) of water and nearly three hundred square feet (28 m2) of land.
Beef is first divided into "primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which "steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's 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 as "brisket" in the United States is from a significantly different part of the carcass than British brisket.
Some certifications are based upon the way the cattle are treated fed and or slaughtered.
Some standards are based upon the inspected quality of the meat after slaughter.
Countries regulate the marketing and sale of Beef by observing criteria post slaughter and classifying the observed quality of the meat. This classification, sometimes optional, can suggest a market demand for a particular animal's attributes and therefore the price owed to the producer.
To improve "tenderness of beef, it is often aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is 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 too humid), resulting in trim and evaporative losses.
Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. 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 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 be mechanically tenderized by 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 swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.
These methods are applicable to all types of meat and some other foodstuffs.
|"Grilling||is cooking the beef over or under a high radiant heat source, generally 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 United States, 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 can also be called charbroiling.|
|"Barbecue||refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.|
|"Broiling||is a term used in North America. It is similar to grilling, but with the heat source always above the meat. Elsewhere this is considered a way of grilling.|
|"Griddle||Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.|
|"Roasting||is a way of cooking meat in a hot "oven, producing "roast beef. Liquid is not usually added; the beef may be "basted by fat on the top, or by spooning hot fat from the oven pan over the top. A "gravy may be made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.|
Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a "meat thermometer. Beef can be cooked using the "sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as "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 done (warmest) at the outside.
Meat 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. 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 cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.
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 have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.
Meat has usually been cooked in water which is just "simmering, such as 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 90 °C (194 °F) ("slow cooking), for prolonged periods has become possible; this is just hot enough to convert the tough "collagen in connective tissue into gelatin through "hydrolysis, with minimal toughening.
With the adequate combination of temperature and cooking time, "pathogens, such as "bacteria will be killed, and "pasteurization can be achieved. Because browning ("Maillard reactions) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo "searing in a very hot pan, "grilling or browning with a torch 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 assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)
Beef can 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 water or stock with vegetables. In "fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful "sauces to complement the meat.
"Steak tartare is a "French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.
The "Belgian or Dutch dish "filet américain is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. "Kibbeh nayyeh is a similar "Lebanese and "Syrian dish. And in "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. Often, 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 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, black pepper and juice of bae ("Korean pear) are used. The beef is mostly topped with the yolk of a raw egg.
"Bresaola is an "air-dried, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell 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 beef product, described by one of its manufacturers as being "similar to bresaola, but not as tasty."
"Beef jerky is dried, salted, smoked beef popular in the United States.
"Biltong is a cured, salted, air dried beef popular in South Africa.
"Corned beef is a cut of beef cured or pickled in a seasoned "brine. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can denote different 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 "Ireland. It is a form of "salt beef, cured with spices and "saltpetre, intended to be boiled or broiled in "Guinness or a similar "stout, and then optionally roasted for a period after. There are various other recipes for "pickled beef. "Sauerbraten is a German variant.
Most "Hindus consider killing cattle and eating beef a sin. Bovines have been highly revered as sacred to mankind in "Indian culture  due to the critical role of cattle, especially cows, as a source of milk, and dairy products, and their relative importance to the pastoral Vedic people allowed this special status; and this rose to prominence with the advent of the "Jain tradition and Hindu Golden-age during the "Gupta period. The "slaughter of cattle has been likened to the "matricide in these cultures, due to the idealisation of the cow providing milk and sustenance for society. Cow's milk is again used as curd, butter, cheese, milk sweets and a wide range of other items.
During the season of "Lent, "Orthodox Christians give up all meat and poultry (as well as dairy products and eggs) as a religious act. Observant "Jews and "Muslims may not eat any meat or poultry which has not been "slaughtered and treated in conformance with religious laws.
India is one of the biggest exporters of beef. Though some "states of India impose various types of prohibition on beef prompted by religious aspects that are fueled by "Caste And Religion based Politics. Hindu religious scripts do not condemn consumption of beef and experts conclude so.["dubious ] In 2017, a rule against the slaughter of cattle and the eating of beef was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. Though the original act permits the humane slaughter of animals for food. Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone in meat, carcass, half carcass of buffalo is also prohibited and is not permitted to be exported. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export. In 2017 India sought a total "beef ban" and Australian market analysts predicted that with the total ban of beef product export from India there would be market opportunities for leather traders and meat producers. They estimate there would be a twenty per cent shortage of beef and thirteen per cent shortage of leather in the world market.
|Nutritional value per 100 g (3.5 oz)|
|"Energy||1,047 kJ (250 kcal)|
|"Dietary fiber||0 g|
|Percentages are roughly approximated using "US recommendations for adults.
Source: USDA Nutrient Database
Beef is a source of complete protein and it is a rich source (20% or more of the "Daily Value, DV) of "Niacin, "Vitamin B6, "Vitamin B12, "iron, "phosphorus and "zinc. Red meat is the most 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.
The "Harvard School of Public Health recommends consumers eat red meat sparingly as it has high levels of undesirable "saturated fat. This recommendation is not without controversy, though. Another study from The "Harvard School of Public Health appearing in "Circulation (journal) found "Consumption of processed meats, but not red meats, is associated with higher incidence of coronary heart disease and diabetes mellitus."
This finding tended to confirm an earlier meta-analysis of the nutritional effects of saturated fat in "The American Journal of Clinical Nutrition which found "[P]rospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of coronary heart disease or cardiovascular disease. More data are needed to elucidate whether cardiovascular disease risks are likely to be influenced by the specific nutrients used to replace saturated fat."
Since then, other countries have had outbreaks of BSE:
In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban. EU Regulation No 999/2001 had outlined a complete ban on feeding mammal-based products to cattle. A regulation that modified Annex IV of 999/2001, was published in 2013 that allowed for certain milk, fish, eggs, and plant-fed farm animal products to be used.
Top 5 cattle and beef exporting countries – 2016
|Rank||Country||2015||%of the World|
Top 10 cattle and beef producing countries (2009,2010) 
Beef production (1000 Metric Tons CWE) (2009)
National cattle herds (Per 1000 Head)
In prehistoric times, our ancestors were known to have hunted aurochs, a type of wild—and rather ferocious—cattle that were the ancestor to modern livestock.
Beef is one of the main animal food resources providing high-quality protein and essential nutrients, including essential amino acids, unsaturated fatty acids, minerals, and vitamins, for human consumption.