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American Wagyu Kobe Beef Style Ground Beef Nutrition

Written By Monday 30 May 2022 Add Comment Edit

Meat from cattle

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

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, beef is the 3rd most widely consumed meat in the world, after pork and poultry. Equally of 2018, the United States, Brazil, and Cathay were the largest producers of beef.

Beefiness can exist prepared in various ways; cuts are often used for steak, which tin be cooked to varying degrees of doneness, while trimmings are often basis or minced, as found in most hamburgers. Beef contains poly peptide, iron, and vitamin B12. Along with other kinds of cherry meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart illness, peculiarly when processed. Beef has a loftier environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agronomical product.

Etymology [edit]

The discussion beefiness is from the Latin bōs,[1] in contrast to cow which is from Centre English cou (both words have the same Indo-European root *gʷou- ).[2] Subsequently the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, diverse Anglo-Saxon words were used for the brute (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 bargain with the live fauna — when it was served to them. This is one case of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is likewise establish in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (also the less common goat/chevon).[3] Beefiness is cognate with bovine through the Late Latin bovīnus.[4] The rarely used plural class of beefiness is beeves.[5]

History [edit]

People have eaten the flesh of bovines since prehistoric times; some of the primeval known cave paintings, such as those of Lascaux, bear witness aurochs in hunting scenes.[6] People domesticated cattle to provide fix admission to beefiness, milk, and leather.[7] Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication event occurred around 10,500 years ago with the evolution of Bos taurus. The 2d was more than recent, around 7,000 years ago, with the evolution of Bos indicus in the Indus Valley. In that location is a possible third domestication event 8,500 years ago, with a potential third species Bos africanus arising in Africa.[8] About cattle originated in the Former Globe, 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.[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 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 diversity of methods, including feedlots, free range, ranching, backgrounding and intensive creature farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to equally factory farms, are commonly used to meet the demand of beef product. CAFOs supply 70.4% of cows in the Us market and 99% of all meat in the Usa supply.[11] Cattle CAFOs can also exist a source of E. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These East. coli contaminations include one strain, Eastward. coli O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive arrangement.[13] Another event of unsanitary conditions created by high-density solitude systems is increased use of antibiotics in order to prevent illness.[14] An analysis of FDA sales data by the Natural Resources Defense Council constitute 42% of medically of import antibiotic use in the U.Southward. was on cattle, posing concerns almost the evolution of antibody resistant bacteria.[15]

Environmental touch [edit]

The corporeality of globally needed agricultural country would be reduced past almost one-half if no beef or mutton would be eaten.

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

62

Recirculating Aquaculture

30

Trawling Fishery

26

Not-recirculating Aquaculture

12

Pork

10

Poultry

10

Dairy

9.1

Non-trawling Fishery

8.vi

Eggs

6.8

Starchy Roots

one.7

Wheat

1.2

Maize

one.2

Legumes

0.25

Mean land utilize of unlike foods[17]
Food Types State Apply (mtwoyear per 100g protein)
Lamb and Mutton

185

Beefiness

164

Cheese

41

Pork

xi

Poultry

7.one

Eggs

5.seven

Farmed Fish

3.7

Groundnuts

3.5

Peas

3.4

Tofu

2.2

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beef requires some of the most land and h2o, and its production results in the greatest amount of greenhouse gas emissions (GHG),[eighteen] air pollution, and water pollution.[nineteen] A 2021 written report added up GHG emissions from the unabridged lifecycle, including product, transportation, and consumption, and estimated that beefiness contributed about four billion tonnes (ix%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze effectually 26% of all land on Earth, non including the large agronomical fields that are used to grow cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is one of the primary causes of loss of some unique plant and animal species in the tropical rainforests of Central and South America as well as carbon release in the atmosphere."[23] Beef is too the primary driver of deforestation in the Amazon, with around 80% of all converted land existence 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 beef production.[28] This is due to the higher ratio of net free energy of gain to net energy of maintenance where metabolizable energy intake is higher.[29] It takes 7 pounds of feed to produce a pound of beefiness (alive weight), compared to more than iii pounds for a pound of pork and less than 2 pounds for a pound of craven.[30] However, assumptions about feed quality are implicit in such generalizations. For example, product of a pound of beef cattle alive weight may require betwixt iv and 5 pounds of feed high in protein and metabolizable energy content, or more than than xx pounds of feed of much lower quality.[29] A simple exchange of beef to soy beans (a mutual feed source for cattle) in Americans' diets would, co-ordinate to one approximate, consequence in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the U.s.a. as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a 3% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions past eighty%.[32] [33]

Some scientists merits that the need for beef is contributing to meaning biodiversity loss as information technology is a significant driver of deforestation and habitat destruction; species-rich habitats, such equally pregnant portions of the Amazon region, are existence converted to agriculture for meat production.[34] [35] [36] The 2019 IPBES Global Assessment Study on Biodiversity and Ecosystem Services as well concurs that the beef industry plays a significant part in biodiversity loss.[37] [38] Around 25% to nearly xl% of global land surface is being used for livestock farming, which is mostly cattle.[37] [39]

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their breed (Certified Angus Beef,[40] Certified Hereford Beef), origin (Kobe beefiness,[41] Carne de Ávila, Belgian Bluish[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 sale of beefiness past observing criteria postal service-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United states of america, Brazil, and Cathay produced the most beef with 12.22 1000000 tons, 9.nine meg tons, and 6.46 meg tons respectively.[44] The superlative 3 beef exporting countries in 2019 were Australia (14.8% of full exports), the United States (13.4% of total exports), and Brazil (12.6% of full exports).[45] Beefiness production is also important to the economies of Japan, Argentine republic, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Pinnacle 5 cattle and beef exporting countries (2016)

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

Every bit per 2020 (Metric tons), Brazil was the largest beef exporter in the world in 2020 followed by Australia, Us, Republic of india (Includes Carabeef only) and Argentine republic[47]

Brazil, Commonwealth of australia, the Usa and India accounted for roughly 61% of the world'due south beef exports[48]

Rank Land 2020 % of the World[49] State 2016 % of the World
1 Brazil 2,539,000 23.50% Brazil one,850,000 19.threescore%
two Australia 1,476,000 13.66% India ane,850,000 19.60%
3 United States 1,341,000 12.41% Australia 1,385,000 14.67%
4 Republic of india ane,284,000 eleven.88% Us 1,120,000 xi.87%
5 Argentina 819,000 7.58% New Zealand 580,000 6.14%

Top x cattle and beefiness producing countries (2009, 2010)[l]

Beefiness production (1000 Metric Tons CWE) (2009)

The world produced lx.57 million metric tons of beef in 2020, down 950K metric tons from the prior year.

Major decline for production of beef was from Bharat up to 510k and Australia down to 309K metric tons from the prior yr[51]

Rank Country 2009 2010 % Chg Land 2019 2020 Change %Chg
ane United States 11,889 11,789 −0.8% United States 12,384 12,379 -v,000 -0.04%
2 Brazil 8,935 9,300 4% Brazil 10,200 10,100 -100,000 -i%
three Eu-27 7,970 7,920 −0.6% EU- 27 7,878 seven,810 -68,000 -0.nine%
iv China 5,764 five,550 −4% China half dozen,670 6,720 l,000 0.8%
v Argentina 3,400 2,800 −xviii% India 4,270 3,760 -510,000 -12%
6 India 2,610 2,760 six% Argentina 3,125 3,230 105,000 3%
vii Australia ii,100 two,075 −ane% Australia 2,432 ii,123 -309,000 -12%
8 Mexico i,700 1,735 2% United mexican states 2,027 2,079 52,000 three%
nine Russian federation 1,285 one,260 −ii% Pakistan 1,820 1,820 NIL NIL
10 Pakistan 1,226 1,250 2% Russia ane,374 ane,378 4,000 0.3%

National cattle herds (Per 1000 Caput)

Rank Country 2009 2010 % Chg
i India 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.5%
3 China 42,572 41,000 −four%
4 Us 35,819 35,300 −1.4%
5 Eu-27 xxx,400 30,150 −0.8%
half-dozen Argentine republic 12,300 13,200 vii%
vii Australia 9,213 x,158 10%
8 Russia vii,010 6,970 −0.half dozen%
nine Mexico six,775 vi,797 0.3%
10 Republic of colombia 5,675 five,675 0.0%

Preparation [edit]

Cuts [edit]

About beef can be used as is by merely cut into certain parts, such as roasts, brusque ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib center 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 basis, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to equally sweetbread), the eye, the brain (although forbidden where in that location is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow affliction), the kidneys, and the tender testicles of the bull (known in the The states as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is,[52] just are more than frequently 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 primal cuts, large pieces of the animal initially separated by 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 exist of college quality. Since the animal's legs and neck muscles exercise the most work, they are the toughest; the meat becomes more than tender equally altitude from hoof and horn increases. Unlike countries and cuisines accept different cuts and names, and sometimes utilise the aforementioned name for a unlike cut; for instance, the cutting described as "brisket" in the Usa is from a significantly different part of the carcass than British brisket.[ citation needed ]

Aging and tenderization [edit]

To improve tenderness of beef, information technology is often aged (i.e., stored refrigerated) to let 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 iii days in that location are meaning 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 historic period up to 45 days for maximum upshot on season and tenderness.

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

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 nether 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 U.s.a., Canada, the Great britain, Germany and The Netherlands, grilling, especially over charcoal, is sometimes known as barbecuing, ofttimes shortened to "BBQ". When cooked over charcoal, this method tin also exist called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with fume from a wood fire.
Broiling A term used in North America. It is similar to grilling, merely 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 piffling oil or fatty may exist added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-divers.
Roasting A way of cooking meat in a hot oven, producing roast beef. Liquid is not ordinarily added; the beefiness may be basted by fat on the top, or past 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 commonly for steaks and similar cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beef tin can be cooked to various degrees, from very rare to well washed. The degree of cooking corresponds to the temperature in the estimate 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, simply 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 washed (coolest) at the center and the most done (warmest) at the outside.

Frying [edit]

Meat can be cooked in boiling oil, typically by shallow frying, although deep frying may exist used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such every bit steaks may exist cooked this way, or meat may be cut smaller as in stir frying, typically an Asian manner of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. And 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 [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 accept time to dissolve connecting tissue which otherwise makes meat remain tough later on cooking.

  • Stewing or simmering
simmering meat, whole or cut into seize with teeth-size pieces, in a h2o-based liquid with flavorings. This technique may be used as role of pressure cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (ordinarily seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven stride.
  • Sous-vide
Sous-vide, French for "nether vacuum", is a method of cooking food sealed in closed plastic bags in a water bath for a long time—72 hours is non 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 achieve very precise command of cooking. Although h2o is used in the method, only moisture in or added to the food bags is in contact with the food.

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

Meat has usually been cooked in water which is just simmering, such equally in stewing; higher temperatures brand meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well below humid, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (dull cooking), for prolonged periods has become possible; this is merely hot plenty 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. Considering 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 volition often undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes afterward).

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 exist assured that pasteurization has been achieved, both on the surface and the interior of fifty-fifty very thick cuts of meat, which can not be assured with near other cooking techniques. (Although extremely long-duration cooking can suspension downwards 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 equally shabu-shabu, very thinly sliced meat is cooked by the diners at the table past 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.

Raw beefiness [edit]

Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped then equally not to permit even the slightest of the sinew fatty go into the scraped meat. It is often served with onions, capers, seasonings such as fresh footing pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is too made of finely chopped basis beef, though it is seasoned differently, and either eaten every bit a principal dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Federal democratic republic of ethiopia, a footing raw meat dish called tire siga or kitfo is eaten (upon availability).

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

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is commonly fabricated 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, common salt, sesame oil, green onion, and basis 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.

Cured, smoked, and dried beef [edit]

Bresaola is an air-stale, salted beef that has been aged virtually two to three months until information technology becomes difficult and a dark red, almost purple, colour. It is lean, has a sweet, musty scent 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-stale beef product, described by one of its manufacturers as being "like to bresaola, but non as tasty."[54]

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

Biltong is a cured, salted, air dried beefiness popular in South Africa.

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

Corned beef is a cut of beef cured or pickled in a seasoned brine. The corn in corned beefiness 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-fashion corned beef, are highly seasoned and oftentimes considered delicatessen fare.

Spiced beefiness is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Republic of ireland. Information technology is a class 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 menstruation after.[55] There are various other recipes for pickled beefiness. Sauerbraten is a German language variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beef 15% fat, broiled
Nutritional value per 100 chiliad (3.five oz)
Free energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 thou
Dietary fiber 0 g

Fat

fifteen thou
Saturated v.887 one thousand
Monounsaturated vi.662 g
Polyunsaturated 0.485 g

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (B1)

four%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (Bthree)

36%

5.378 mg
Vitamin Bhalf dozen

29%

0.383 mg
Folate (Bix)

2%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.four mg
Vitamin D

i%

vii IU
Vitamin E

3%

0.45 mg
Vitamin Yard

1%

1.2 μg
Minerals Quantity

%DV †

Calcium

2%

18 mg
Copper

43%

0.85 mg
Iron

20%

2.6 mg
Magnesium

6%

21 mg
Manganese

1%

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
Water 58 g
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using Usa recommendations for adults.
Source: USDA FoodData Cardinal

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 most pregnant dietary source of carnitine and, similar whatsoever other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Health touch [edit]

Cancer [edit]

Consumption of cerise meat, and especially processed red meat, is known to increase the risk of bowel cancer and some other cancers.[sixty] [61] [62]

Coronary heart disease [edit]

A 2010 meta-assay constitute that processed red meat (and all processed meat) was correlated with a college run a risk of coronary heart disease, although based on the express studies that separated the 2, no such association was found for unprocessed red meat.[63] As of 2020, there is substantial bear witness for a link betwixt high consumption of scarlet meat and coronary middle illness.[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 beef has been field of study to recalls in the United States, due to Escherichia coli (E. coli) contamination:

  • January 2011, 1 Great Burger expands recall.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. institution, is recalling approximately ane,440 kg (three,170 lb) of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with E. coli O157:H7.[69]
  • March 2011, half dozen,400 kg (14,000 lb) beef recalled past Creekstone Farms Premium Beef due to Eastward. coli concerns.[70]
  • April 2011, National Beef Packaging recalled more than 27,000 kg (60,000 lb) of ground beefiness due to Due east. coli contamination.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 410 kg (900 lb) of ground beef products that may be contaminated with East. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of footing beefiness due to E. coli contagion.[73]
  • Dec 2011, Tyson Fresh Meats recalled eighteen,000 kg (40,000 lb) of ground beefiness due to E. coli contamination.[74]
  • Jan 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or before.[75]
  • September 2012, XL Foods recalled more than 1800 products believed to exist contaminated with E. coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad moo-cow disease [edit]

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

Since then, other countries take had outbreaks of BSE:

  • In May 2003, afterwards a cow with BSE was discovered in Alberta, Canada, the American border was airtight to alive Canadian cattle, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinarian officeholder for the The states Section of Agriculture animal health inspection service, confirmed a fully domestic example of BSE in Texas. Clifford would not identify the ranch, calling that "privileged data."[80] The 12-year-old fauna was alive at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her show[81] which aired 16 April 1996.

In 2010, the European union, through the European Nutrient Safety 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 certain milk, fish, eggs, and constitute-fed farm animal products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet confronting the practice of cow slaughter

Most Indic religions turn down the killing and eating of cows. Hinduism prohibits cow beef known every bit Get-Maans in Sanskrit. Bovines accept a sacred status in India especially the cow, due to their provision of sustenance for families. Bovines are generally considered to be integral to the landscape. Notwithstanding, they do 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 society.[86] [87] Since the Vedic menses, cattle, especially cows, were venerated as a source of milk, and dairy products, and their relative importance in ship services and farming like ploughing, row planting, ridging. Veneration grew with the 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 often accept sparked religious riots that take led to loss of human life and in 1 1893 anarchism alone, more than 100 people were killed for the cause.[89]

For religious reasons, the ancient Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are as well against wrongful slaughtering of animals, but they don't accept a wrongful eating doctrine.[xc] In the Indigenous American tradition a white buffalo calf is considered sacred; they phone call it Pte Ska Win (White Buffalo Dogie Adult female).[ citation needed ]

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

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

Legal prohibition [edit]

India [edit]

Nearly of the N Indian states[93] prohibit the killing of moo-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. Commodity 47 of the Constitution of India provides states must raise the level of diet and the standard of living and to improve public health equally amid 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'southward common cattle is dubbed in academic fields as "India's bovine burden."[101] [102] 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. The original human activity, however, did permit the humane slaughter of animals for apply as food.[103] [104] Existing meat consign policy in India prohibits the consign of beef (meat of cow, oxen and dogie). Bone-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Only the boneless meat of buffalo, meat of caprine animal and sheep and birds is permitted for export.[105] [106] In 2017, India sought a total "beef ban" and Australian market analysts predicted that this would create marketplace opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen percent shortage of leather in the world market place.[107]

Nepal [edit]

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

Cuba [edit]

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

Run into also [edit]

  • Argentine beef
  • Beef Australia
  • Beefiness hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Environmental 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)
  • Beefiness State Documentary produced by Nebraska Educational Telecommunications

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

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