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Beef is the culinary name of meat, especially skeletal muscle. People have been eating beef since prehistoric times. [1] Beef is a high quality protein and nutrient source.Most beef skeletal muscle meat can be used to cut certain parts such as roast, short ribs or steak (phylt mignon, sirline steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed. Corned beef or beef shake). On the other hand, pruning is usually mixed with the meat of old, fatty (so hard) cattle, it is used in soil, kachi or sausage. Blood Some types of blood are used as sausages. Parts that are eaten include other muscles and the offal, such as the asterisk, liver, tongue, trip from the reticulum or rumen, glands (especially the pancreas and thymus, known as sweetbread), the heart, the brain (although forbidden where bovine spongiform encephalopathy, , Commonly known as mad cow disease), kidneys and soft testicles of bulls (known in the United States as calf fry, prairie oysters or Rocky Mountain oysters). Some intestines are cooked and eaten as such, [3] but are often cleaned and used as natural sausage casings. The bones are used to make beef stock. Meat from young cows (calves) is called veal.





The number of heifers kept for breeding varies depending on the economics of Steers and Heffer’s beef. The meat of older bulls, because it is usually stiffer, is often used for minced meat (known in the United States as ground beef). Cattle raised for beef may be allowed to roam freely on grassland, or may be confined to a pen stage as part of a larger feeding operation called a feedlot (or frequent animal feeding operation), where they are usually given a grain ration, protein , Ragweed and a vitamin / mineral presenter

Beef is the third most consumed meat in the world, producing about 25% of the world’s meat, followed by pork and poultry at 38% and 30%, respectively. [5] In absolute numbers, the United States, Brazil, and the People’s Republic of China are the three largest consumers of beef in the world; Uruguay has the highest per capita consumption of beef and veal, followed by Argentina and Brazil. According to data from the OECD, an average of 42 kg (93 pounds) of Uruguayan beef was consumed in 2014, representing the highest per capita beef / veal consumption in the world. In comparison, the average American consumes only 24 kg (53 lb) of beef or veal in the same year, whereas African countries, such as Mozambique, Ghana and Nigeria, consume at least beef or veal per capita.
In 2018, the United States, Brazil, and China produced the most beef at 12.22 million tons, 9.9 million tons, and 6.46 million tons, respectively. [[]] 13.4% of total exports) and Brazil (12.6% of total exports). []] Beef production is also important for the economies of Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Beef production has a high environmental impact of protein per gram. 


The word beef comes from the Latin bis, [10] in contrast to beef which comes from the Middle English co (both words have Indo-European origins * gau -). [11] After the Norman Convent, English-speaking French-speaking elites used the French word to refer to the meat they served. Thus, various Anglo-Saxon terms were used by farmers for animals (such as nuts, or ku for adult females), but the meat was referred to by the French aristocracy as buff (calf) (modern French buff) – who often did not deal with the living animal. – When they were served.

This is an example of the common English dichotomy between the word animal (originally of Germanic origin) and their meat (including Romanian origin) which is also found in English word pairs like pork / pork, deer / Venice, sheep / mutton and chicken / Poultry (less common goat / shevono) [12] Beef is fragrant through the late Latin bovanas [13] The less commonly used plural form of beef is bee.


From prehistoric times man has eaten the flesh of bovines; Some of the oldest cave paintings, such as those in Las Vegas, show a different view of the hunting scene. People raise cattle to provide ready access to beef, milk and leather [14] Cattle have been domesticated at least twice in the course of evolutionary history. The first domesticated event occurred about 10,500 years ago with the evolution of the Bose bull. The second was most recent with the evolution of the Boss formula in the Indus Valley about 7,000 years ago. With the birth of the third possible species of boss africanas in Africa, there is a possibility of a third domestication even eight and a half thousand years ago. [15] Most cattle originated in the Old World, except for the bison hybrid, which originated in the Americas. Examples include Wagi of Japan, Ankol-Watusi from Egypt, and Jebu of the Indian subcontinent.

It is not known exactly when people started cooking beef. Cattle were used all over the world as draft animals (bulls) for milk, or especially for human consumption. With the mechanization of agriculture, several breeds were specifically bred to increase meat yields, resulting in the development of Chianina and Charolais cattle or meat structures resulting in the birth of Murray Gray, Angus and Wagiye. Some species have been chosen for the production of both meat and milk, such as the Brown Swiss (Branvih).

The growth of the beef business in the United States was largely due to its expansion to the southwest. After the acquisition of grassland through the Mexican-American War of 184 and the subsequent expulsion of the plains Indians from the region and the Midwest, the American livestock industry began largely with the training of wild long-lived cattle. Chicago and New York City were the first to benefit from these developments in their stockyards and their meat markets. [1 []

Eating beef poses a number of threats to the natural environment. Of all agricultural products, beef requires the most land and water, and its production results in the greatest amounts of greenhouse gas emissions, air pollution, and water pollution. [20] About 24% of the world’s land, including large farms used for livestock farming According to the Occupy FAO, one of the main reasons for the loss of some unique plant and animal species in some atmospheric carbon emissions, along with the tropical rain forests of Central and South America, is that beef seeds are also deforested on the Amazon to raise about 80% of all converted land. Primary Driver [[22] [23] 91% of the land cleared in the Amazon since 1970 has been converted to livestock. [24] [25] This is due to the higher ratio of net energy to maintenance fuel where metabolic energy is more acceptable. [22] It takes seven pounds of feed to produce one pound of beef (live weight), more than three pounds for one pound of pork, and less than two pounds for one pound of chicken. [27] 70 percent of all grains produced in the United States About 80% of them are used as cattle feed. [26] However, ideas about feed quality are included in these nationalizations. For example, one pound of live beef production may require more than 4 to 5 pounds of protein and metabolic energy, or less than 20 pounds of low-quality feed.

[26] Soybeans (a common food for cattle) Sources) With a typical meat exchange, states could meet between the 46% and 74 percent reductions needed to meet United’s 2020 greenhouse gas emissions targets, as promised in 2009. Australian scientists have discovered that adding seaweed asparagopsis taciformes to the cow’s diet can reduce methane by up to 99%, and 3% marine organic food has reduced methane by 80%. [30]

Some scientists claim that the demand for beef is significantly contributing to the decline in biodiversity as it is a significant driver of deforestation and habitat destruction; Species-rich habitats, such as significant parts of the Amazon region, are being converted to agriculture for meat production. [31] [32] [] 3] The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services also agrees that the beef industry plays an important role in reducing biodiversity. [[34] [35] About 25% to about 40% of the world’s land area is used for livestock farming, which is mostly cattle. [34] [3 36]

Beef cattle

Beef is reared and fed using a variety of methods including feedlots, free range, ranching, background and intensive animal husbandry. Concentrated animal feeding operations (CAFOs), commonly known as factory firms, are commonly used to meet the demand for factory meat production. CAFOs supply .40.4% of beef to the U.S. market and 99% of all meat supplied to the United States. [337] Cattle CAFOs can also be a source of E. coli contamination in food supply due to the spread of fertilizers in CAFOs. These E. coli contaminants include a strain, E. coli O157: H7, which can be toxic to humans, as cattle usually carry this strain in their digestive tract. [[39]


Main article: Beef cut











The beef is first cut early, the pieces of meat are first divided into kosirite. These are the basic sections from which Stix and other subdivisions are deducted. The term “prime cut” is used to identify cuts that are considered high quality, quite different from “prime cuts”. Since the muscles of the animal’s legs and neck work the most, they are the toughest; As the distance between the hooves and the horns increases, the flesh becomes softer. Different countries and cuisines have different cuts and names and sometimes it uses the same name for different cuts; For example, the cut described as “brisket” in the United States is from a significant part of the carcass rather than the British brisket.

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