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Usda List of Top Beef Producers

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Meat from cattle

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

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

In prehistoric times, humans hunted aurochs and after 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 third nigh widely consumed meat in the world, after pork and poultry. Every bit of 2018, the U.s., Brazil, and Mainland china were the largest producers of beefiness.

Beefiness can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are frequently footing or minced, as found in nearly hamburgers. Beefiness contains protein, fe, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, specially when processed. Beefiness has a loftier environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Etymology [edit]

The word beef is from the Latin bōs,[1] in contrast to cow which is from Middle English cou (both words have the same Indo-European root *gʷou- ).[ii] 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) past the peasants, merely the meat was called boef (ox) (Mod French bœuf) past the French nobles — who did not oft deal with the live animate being — when it was served to them. This is ane example of the mutual English language dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is as well found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (also the less common goat/chevon).[3] Beef is cognate with bovine through the Tardily Latin bovīnus.[4] The rarely used plural form of beef is beeves.[5]

History [edit]

People take eaten the flesh of bovines since prehistoric times; some of the earliest known cavern paintings, such equally those of Lascaux, evidence aurochs in hunting scenes.[6] People domesticated cattle to provide ready access to beef, milk, and leather.[seven] Cattle have been domesticated at to the lowest degree twice over the grade of evolutionary history. The first domestication event occurred around ten,500 years ago with the evolution of Bos taurus. The second was more recent, around 7,000 years agone, with the evolution of Bos indicus in the Indus Valley. At that place is a possible third domestication result 8,500 years ago, with a potential tertiary species Bos africanus arising in Africa.[8] Virtually cattle originated in the Old Earth, 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.[nine]

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 manufacture began, starting primarily with the taming of wild longhorn cattle. Chicago and New York City were the showtime to benefit from these developments in their stockyards and in their meat markets.[ten]

Production [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animate being farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as mill farms, are usually used to meet the demand of beef production. CAFOs supply 70.4% of cows in the The states market place and 99% of all meat in the United States supply.[11] Cattle CAFOs can also be a source of E. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include one strain, Due east. coli O157:H7, which tin can be toxic to humans, because cattle typically concur this strain in their digestive system.[13] Another consequence of unsanitary weather condition created by loftier-density confinement systems is increased use of antibiotics in order to preclude illness.[14] An analysis of FDA sales data by the Natural Resources Defense Council found 42% of medically important antibiotic use in the U.S. was on cattle, posing concerns near the development of antibiotic resistant leaner.[xv]

Environmental touch [edit]

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

Hateful greenhouse gas emissions for dissimilar food types[16]
Food Types Greenhouse Gas Emissions (yard COtwo-Ceq per g poly peptide)
Ruminant Meat

62

Recirculating Aquaculture

30

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

10

Poultry

10

Dairy

9.i

Non-trawling Fishery

8.6

Eggs

6.viii

Starchy Roots

one.7

Wheat

1.two

Maize

i.ii

Legumes

0.25

Mean land utilize of different foods[17]
Food Types Land Use (m2year per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

eleven

Poultry

seven.1

Eggs

v.7

Farmed Fish

iii.7

Groundnuts

three.5

Peas

3.iv

Tofu

ii.2

The consumption of beef poses numerous threats to the natural environs. Of all agricultural products, beefiness requires some of the most land and h2o, and its production 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 nigh 4 billion tonnes (ix%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze effectually 26% of all state on Earth, non including the big agronomical fields that are used to grow cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is one of the main causes of loss of some unique plant and beast species in the tropical rainforests of Cardinal and South America equally well as carbon release in the atmosphere."[23] Beef is also the primary driver of deforestation in the Amazon, with effectually fourscore% of all converted state 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 beef production.[28] This is due to the higher ratio of net energy of gain to net free energy of maintenance where metabolizable energy intake is higher.[29] It takes seven pounds of feed to produce a pound of beef (live weight), compared to more three pounds for a pound of pork and less than two pounds for a pound of chicken.[30] Nonetheless, assumptions nigh feed quality are implicit in such generalizations. For example, production of a pound of beefiness cattle live weight may require betwixt four and five pounds of feed high in poly peptide and metabolizable free energy content, or more 20 pounds of feed of much lower quality.[29] A simple exchange of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one gauge, event 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 3% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by lxxx%.[32] [33]

Some scientists merits that the demand for beef is contributing to pregnant biodiversity loss as it is a significant driver of deforestation and habitat destruction; species-rich habitats, such every bit pregnant portions of the Amazon region, are beingness converted to agronomics for meat production.[34] [35] [36] The 2019 IPBES Global Cess Report on Biodiversity and Ecosystem Services as well concurs that the beef manufacture plays a significant function in biodiversity loss.[37] [38] Around 25% to about twoscore% of global land surface is being used for livestock farming, which is generally cattle.[37] [39]

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their breed (Certified Angus Beef,[40] Certified Hereford Beefiness), 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 sale of beef by observing criteria mail-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United States, Brazil, and Red china produced the well-nigh beef with 12.22 million tons, nine.ix 1000000 tons, and six.46 million tons respectively.[44] The top 3 beef exporting countries in 2019 were Australia (xiv.8% of total exports), the United States (13.4% of total exports), and Brazil (12.six% of total exports).[45] Beef production is also important to the economies of Japan, Argentine republic, Uruguay, Canada, Paraguay, Mexico, Republic of belarus and Nicaragua.

Top five 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, The states, India (Includes Carabeef only) and Argentina[47]

Brazil, Commonwealth of australia, the United States and India accounted for roughly 61% of the earth's beef exports[48]

Rank State 2020 % of the World[49] Country 2016 % of the Globe
1 Brazil 2,539,000 23.fifty% Brazil 1,850,000 19.60%
2 Commonwealth of australia i,476,000 13.66% Republic of india i,850,000 nineteen.60%
iii Us 1,341,000 12.41% Australia ane,385,000 fourteen.67%
4 India 1,284,000 11.88% United states of america 1,120,000 11.87%
v Argentina 819,000 7.58% New Zealand 580,000 6.fourteen%

Height 10 cattle and beefiness producing countries (2009, 2010)[50]

Beef production (k Metric Tons CWE) (2009)

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

Major reject for production of beef was from India upwardly to 510k and Australia downwards to 309K metric tons from the prior year[51]

Rank State 2009 2010 % Chg Country 2019 2020 Change %Chg
1 The states xi,889 11,789 −0.8% Us 12,384 12,379 -5,000 -0.04%
ii Brazil 8,935 9,300 iv% Brazil 10,200 10,100 -100,000 -1%
3 European union-27 vii,970 7,920 −0.6% Eu- 27 7,878 seven,810 -68,000 -0.9%
iv Prc 5,764 five,550 −4% Cathay 6,670 half dozen,720 50,000 0.8%
5 Argentina three,400 2,800 −18% India 4,270 3,760 -510,000 -12%
half-dozen India 2,610 2,760 6% Argentina 3,125 3,230 105,000 3%
vii Australia 2,100 ii,075 −1% Australia ii,432 2,123 -309,000 -12%
eight Mexico 1,700 one,735 2% United mexican states two,027 ii,079 52,000 3%
9 Russia 1,285 1,260 −2% Islamic republic of pakistan ane,820 1,820 NIL NIL
10 Pakistan one,226 i,250 2% Russia 1,374 one,378 4,000 0.iii%

National cattle herds (Per 1000 Head)

Rank Land 2009 2010 % Chg
i India 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.v%
iii Red china 42,572 41,000 −four%
4 Usa 35,819 35,300 −1.4%
five EU-27 30,400 thirty,150 −0.8%
half dozen Argentina 12,300 thirteen,200 7%
7 Australia ix,213 x,158 x%
eight Russia 7,010 6,970 −0.6%
ix Mexico half dozen,775 half dozen,797 0.3%
10 Colombia 5,675 v,675 0.0%

Training [edit]

Cuts [edit]

Well-nigh beefiness can be used equally is by only cutting into sure parts, such as roasts, brusque ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib middle steak, hanger steak, etc.), while other cuts are candy (corned beef or beef hasty). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties chosen blood sausage. Other parts that are eaten include other muscles and offal, such equally the oxtail, liver, natural language, tripe from the reticulum or rumen, glands (specially the pancreas and thymus, referred to every bit sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, unremarkably referred to as mad moo-cow affliction), the kidneys, and the tender testicles of the bull (known in the U.s. as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten equally is,[52] simply are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is chosen veal. Beef from steers and heifers is similar.[53]

Beefiness is first divided into primal cuts, large pieces of the animal initially separated past butchering. These are bones sections from which steaks and other subdivisions are cut. The term "fundamental cut" is quite different from "prime cut", used to narrate cuts considered to be of higher quality. Since the animal's legs and cervix muscles exercise the most work, they are the toughest; the meat becomes more than tender as distance from hoof and horn increases. Unlike countries and cuisines have different cuts and names, and sometimes use the same proper name for a different cut; for case, the cut described as "brisket" in the United States is from a significantly different office of the carcass than British brisket.[ citation needed ]

Crumbling and tenderization [edit]

To amend tenderness of beef, it is oft 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 (commonly ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can back up growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds tin contribute a nut-like flavor. Afterwards two to three days there are pregnant effects. The bulk of the tenderizing result occurs in the outset 10 days. Boxed beefiness, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry out age for 21 to 28 days or wet age up to 45 days for maximum effect on flavour 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 broaden the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can exist injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can meliorate 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 out heat [edit]

Method Description
Grilling Cooking the beef over or under a high radiant estrus source, generally in backlog of 340 °C (650 °F). This leads to searing of the surface of the beef, which creates a flavorsome chaff. In Australia, New Zealand, the United States, Canada, the United kingdom of great britain and northern ireland, Federal republic of germany and The netherlands, grilling, particularly over charcoal, is sometimes known every bit barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can also exist called charbroiling.
Charcoal-broil A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood burn.
Broiling A term used in North America. It is like to grilling, but 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 petty oil or fatty may be added to inhibit sticking; the dividing line when the method becomes shallow frying is non well-defined.
Roasting A style of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beef may be basted by fatty on the tiptop, or past spooning hot fat from the oven pan over the acme. A gravy may exist made from the cooking juices, afterwards skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar 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 done. The caste of cooking corresponds to the temperature in the judge center of the meat, which tin 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, merely when cooked using a method such equally 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 about done (warmest) at the exterior.

Frying [edit]

Meat can exist cooked in humid oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such as steaks may be cooked this way, or meat may exist 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. 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 'merely 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, equally these longer, lower-temperature cooking methods have 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 role of pressure cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is non fully immersed in liquid, and usually is browned before the oven pace.
  • Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unknown—at an accurately adamant temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and attain very precise command of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the nutrient.

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

Meat has usually been cooked in h2o which is just simmering, such every bit in stewing; higher temperatures brand meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well beneath boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (slow cooking), for prolonged periods has become possible; this is just hot plenty to catechumen the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.

With the acceptable combination of temperature and cooking time, pathogens, such equally leaner will be killed, and pasteurization tin be accomplished. Considering browning (Maillard reactions) can merely occur at higher temperatures (in a higher place the humid point of h2o), these moist techniques do non 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 later).

Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the exact degree of doneness desired, and property it at that temperature indefinitely. The combination of precise temperature command and long cooking duration makes information technology 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 nearly other cooking techniques. (Although extremely long-duration cooking tin break down the texture of the meat to an undesirable degree.)

Beef tin be cooked quickly at the tabular array through several techniques. In hot pot cooking, such every bit 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 pocket-sized pieces of beefiness into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat.

Raw beef [edit]

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

The Belgian or Dutch dish filet américain is too made of finely chopped ground beef, though it is seasoned differently, and either eaten as a primary 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 chosen 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 beefiness is partially frozen before slicing to allow very sparse slices to be cut.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is ordinarily made from raw footing 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 more often than not topped with the yolk of a raw egg.

Cured, smoked, and dried beef [edit]

Bresaola is an air-stale, salted beefiness that has been anile nearly 2 to three months until it becomes hard and a nighttime red, almost purple, colour. It is lean, has a sugariness, musty scent and is tender. It originated in Valtellina, a valley in the Alps of northern Italia'south Lombardy region. Bündnerfleisch is a similar production from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef production, described by one of its manufacturers every bit being "similar 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 dried beef popular in Southward Africa.

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

Corned beef is a cutting of beef cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of fibroid salts (known as corns) used to cure it. The term corned beef can denote different styles of alkali-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 circular, 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 like stout, and then optionally roasted for a period after.[55] There are diverse other recipes for pickled beef. Sauerbraten is a German language variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beefiness 15% fat, broiled
Nutritional value per 100 one thousand (3.5 oz)
Free energy i,047 kJ (250 kcal)

Carbohydrates

0 grand
Starch 0 yard
Dietary fiber 0 g

Fat

15 g
Saturated v.887 thou
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 yard
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (Btwo)

fifteen%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin Bhalf-dozen

29%

0.383 mg
Folate (B9)

2%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.4 mg
Vitamin D

one%

7 IU
Vitamin E

iii%

0.45 mg
Vitamin K

ane%

1.2 μg
Minerals Quantity

%DV †

Calcium

2%

eighteen mg
Copper

43%

0.85 mg
Iron

20%

2.vi mg
Magnesium

6%

21 mg
Manganese

ane%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.six μg
Sodium

5%

72 mg
Zinc

66%

6.31 mg
Other constituents Quantity
Water 58 thou
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using United states of america recommendations for adults.
Source: USDA FoodData Central

Beef is a source of complete protein and information technology is a rich source (xx% or more of the Daily Value, DV) of Niacin, Vitamin B12, atomic number 26 and zinc.[57] [58] Ruddy meat is the near pregnant dietary source of carnitine and, similar any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Health bear on [edit]

Cancer [edit]

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

Coronary heart disease [edit]

A 2010 meta-analysis found that candy ruby-red meat (and all processed meat) was correlated with a higher 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] Every bit of 2020, at that place is substantial prove for a link between loftier consumption of carmine meat and coronary heart illness.[64] [65] [66]

Dioxins [edit]

Some cattle raised in the United States feed on pastures fertilized with sewage sludge. Elevated dioxins may be nowadays in meat from these cattle.[67]

E. coli recalls [edit]

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

  • January 2011, One Great Burger expands recall.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately one,440 kg (3,170 lb) of fresh footing beefiness patties and other majority packages of footing beefiness products that may exist contaminated with E. coli O157:H7.[69]
  • March 2011, 6,400 kg (14,000 lb) beef recalled by Creekstone Farms Premium Beef due to Due east. coli concerns.[70]
  • Apr 2011, National Beefiness Packaging recalled more than 27,000 kg (threescore,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 basis 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 ground beef due to Eastward. coli contamination.[73]
  • December 2011, Tyson Fresh Meats recalled eighteen,000 kg (40,000 lb) of ground beef due to E. coli contagion.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beef with sell past dates 17 December 2011 or earlier.[75]
  • September 2012, Forty Foods recalled more than 1800 products believed to be contaminated with East. coli 0157:H7. The recalled products were produced at the visitor's establish in Brooks, Alberta, Canada; this was the largest call up of its kind in Canadian History.[76] [77]

Mad moo-cow affliction [edit]

In 1984, the utilise of meat and os meal in cattle feed resulted in the world'southward beginning outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow affliction) in the United kingdom.[78]

Since then, other countries have had outbreaks of BSE:

  • In May 2003, afterwards a moo-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 veterinary officer for the U.s.a. Department of Agriculture fauna health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged information."[80] The 12-year-former fauna was alive at the fourth dimension when Oprah Winfrey raised concerns virtually cannibalistic feeding practices on her evidence[81] which aired 16 April 1996.

In 2010, the EU, through the European Food Condom 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 found-fed farm beast products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the do of cow slaughter

Near Indic religions reject the killing and eating of cows. Hinduism prohibits cow beef known as Go-Maans in Sanskrit. Bovines take a sacred status in India specially the cow, due to their provision of sustenance for families. Bovines are by and large considered to be integral to the landscape. However, they do non consider the cow to exist a god.[85]

Many of India's rural economies depend on cattle farming; hence they have been revered in society.[86] [87] Since the Vedic period, cattle, peculiarly cows, were venerated as 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 menstruum.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over cow slaughter frequently accept sparked religious riots that have led to loss of homo life and in one 1893 riot alone, more than 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 also against wrongful slaughtering of animals, but they don't take a wrongful eating doctrine.[90] In the Indigenous American tradition a white buffalo calf is considered sacred; they call it Pte Ska Win (White Buffalo Calf Woman).[ citation needed ]

In aboriginal China, the killing of cattle and consumption of beefiness was prohibited, as they were valued for their role in agronomics. This custom is however followed by a few Chinese families beyond the world.[91]

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

Legal prohibition [edit]

India [edit]

Most of the North Indian states[93] prohibit the killing of cow and consumption of beefiness for religious reasons.[94] [95] [96] [97] [98] Sure Hindu castes and sects continue to avoid beefiness from their diets.[99] [100] Article 48 of the Constitution of India mandates the country 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 amend public wellness equally among its chief 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's mutual cattle is dubbed in bookish fields as "India'southward bovine burden."[101] [102] In 2017, a dominion against the slaughter of cattle and the eating of beef was signed into constabulary by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, however, did permit the humane slaughter of animals for use every bit food.[103] [104] Existing meat consign policy in India prohibits the export of beefiness (meat of moo-cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is likewise prohibited from consign. But the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, Bharat sought a total "beef ban" and Australian market 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 beefiness and a thirteen per centum shortage of leather in the world 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]

See also [edit]

  • Argentine beefiness
  • Beefiness Australia
  • Beefiness hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Ecology impact of meat production
  • List of beef dishes
  • List of meat animals
  • Pinkish 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

huiepropis.blogspot.com

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

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