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What Diffrent Beetween Meat of Beef and Cow

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Meat from cattle

Wagyu cattle are an case of a brood raised primarily for beefiness

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

In prehistoric times, humans hunted aurochs and later on domesticated them. Since that time, numerous breeds of cattle take been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the globe, after pork and poultry. As of 2018, the United States, Brazil, and Red china were the largest producers of beef.

Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, equally found in most hamburgers. Beef contains protein, fe, and vitamin B12. Along with other kinds of cherry-red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when candy. Beef has a high environmental impact, being a main 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 Heart English cou (both words have the same Indo-European root *gʷou- ).[ii] Later on 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, but the meat was called boef (ox) (Modern French bœuf) past the French nobles — who did not oft deal with the live animal — when it was served to them. This is ane example of the common English language 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 sus scrofa/pork, deer/venison, sheep/mutton and chicken/poultry (besides the less mutual caprine animal/chevon).[3] Beef 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 mankind 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 ready admission to beef, milk, and leather.[vii] Cattle have been domesticated at least twice over the form of evolutionary history. The first domestication event occurred around x,500 years ago with the evolution of Bos taurus. The second was more contempo, around 7,000 years ago, with the evolution of Bos indicus in the Indus Valley. There is a possible third domestication event 8,500 years ago, with a potential third species Bos africanus arising in Africa.[8] Most cattle originated in the Old 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.[ix]

In the United States, the growth of the beef business was largely due to expansion in the Southwest. Upon the conquering of grasslands through the Mexican–American State of 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 first to do good from these developments in their stockyards and in their meat markets.[10]

Production [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive fauna farming. Full-bodied Animate being Feeding Operations (CAFOs), commonly referred to as factory farms, are ordinarily used to encounter the demand of beefiness product. CAFOs supply 70.four% of cows in the US market and 99% of all meat in the United States supply.[xi] Cattle CAFOs can as well be a source of Eastward. coli contamination in the nutrient supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include one strain, E. coli O157:H7, which can exist toxic to humans, because cattle typically hold this strain in their digestive system.[13] Another issue of unsanitary conditions created by loftier-density confinement systems is increased use of antibiotics in order to forbid illness.[14] An analysis of FDA sales information by the Natural Resources Defense Council found 42% of medically of import antibiotic employ in the U.South. was on cattle, posing concerns near the development of antibiotic resistant bacteria.[fifteen]

Environmental impact [edit]

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

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

62

Recirculating Aquaculture

30

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

ten

Poultry

10

Dairy

9.1

Non-trawling Fishery

8.6

Eggs

6.viii

Starchy Roots

1.7

Wheat

one.2

Maize

1.ii

Legumes

0.25

Mean country use of unlike foods[17]
Food Types Country Utilize (k2twelvemonth per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

xi

Poultry

7.ane

Eggs

5.7

Farmed Fish

three.7

Groundnuts

3.v

Peas

3.four

Tofu

ii.ii

The consumption of beef poses numerous threats to the natural surroundings. Of all agricultural products, beef requires some of the most land and h2o, and its product results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[19] A 2021 study added up GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beef contributed about 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all state on Earth, not including the large agricultural fields that are used to grow cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is ane of the main causes of loss of some unique establish and animal species in the tropical rainforests of Central and Due south America besides every bit carbon release in the atmosphere."[23] Beef is besides the primary driver of deforestation in the Amazon, with around 80% of all converted state being used to rear cattle.[24] [25] [26] 91% of Amazon land 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 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 than three pounds for a pound of pork and less than two pounds for a pound of chicken.[30] Withal, assumptions about feed quality are implicit in such generalizations. For instance, production of a pound of beefiness cattle live weight may require between four and v pounds of feed high in protein and metabolizable energy content, or more 20 pounds of feed of much lower quality.[29] A uncomplicated substitution of beefiness to soy beans (a common feed source for cattle) in Americans' diets would, co-ordinate to one estimate, result in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the United states every bit pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a iii% diet of the seaweed Asparagopsis taxiformis could reduce the marsh gas component of their emissions by 80%.[32] [33]

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

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their brood (Certified Angus Beef,[forty] Certified Hereford Beef), origin (Kobe beefiness,[41] Carne de Ávila, Belgian Bluish[42]), or the mode the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beefiness[43]). Some countries regulate the marketing and sale of beefiness by observing criteria post-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United States, Brazil, and China produced the most beefiness with 12.22 1000000 tons, 9.9 million tons, and half dozen.46 million tons respectively.[44] The elevation iii beef exporting countries in 2019 were Commonwealth of australia (fourteen.viii% of total exports), the United States (13.4% of total exports), and Brazil (12.6% of full exports).[45] Beef production is besides of import to the economies of Japan, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Acme 5 cattle and beef exporting countries (2016)

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

As per 2020 (Metric tons), Brazil was the largest beefiness exporter in the earth in 2020 followed by Australia, Us, India (Includes Carabeef but) and Argentine republic[47]

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

Rank State 2020 % of the World[49] State 2016 % of the World
i Brazil ii,539,000 23.50% Brazil ane,850,000 19.60%
2 Australia ane,476,000 xiii.66% India 1,850,000 19.60%
three The states 1,341,000 12.41% Australia 1,385,000 fourteen.67%
iv India one,284,000 11.88% United States 1,120,000 11.87%
5 Argentine republic 819,000 7.58% New Zealand 580,000 half dozen.xiv%

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

Beef production (1000 Metric Tons CWE) (2009)

The globe produced 60.57 one thousand thousand metric tons of beefiness in 2020, downwards 950K metric tons from the prior year.

Major reject for production of beef was from Republic of india up to 510k and Australia down to 309K metric tons from the prior year[51]

Rank Country 2009 2010 % Chg Country 2019 2020 Modify %Chg
1 United States 11,889 11,789 −0.8% Us 12,384 12,379 -5,000 -0.04%
ii Brazil 8,935 9,300 4% Brazil 10,200 10,100 -100,000 -one%
iii European union-27 seven,970 7,920 −0.six% European union- 27 7,878 7,810 -68,000 -0.9%
iv Cathay 5,764 5,550 −4% China half dozen,670 six,720 fifty,000 0.8%
5 Argentina iii,400 ii,800 −18% India 4,270 3,760 -510,000 -12%
vi India 2,610 2,760 6% Argentine republic iii,125 3,230 105,000 3%
seven Commonwealth of australia 2,100 ii,075 −1% Australia 2,432 2,123 -309,000 -12%
8 United mexican states 1,700 ane,735 2% Mexico 2,027 2,079 52,000 3%
9 Russia i,285 i,260 −2% Pakistan 1,820 1,820 Zip NIL
10 Pakistan 1,226 1,250 2% Russia 1,374 one,378 4,000 0.3%

National cattle herds (Per 1000 Caput)

Rank Country 2009 2010 % Chg
1 Bharat 57,960 58,300 0.vi%
2 Brazil 49,150 49,400 0.v%
iii Prc 42,572 41,000 −4%
4 Usa 35,819 35,300 −1.4%
v EU-27 xxx,400 xxx,150 −0.8%
6 Argentina 12,300 13,200 7%
7 Australia ix,213 ten,158 x%
8 Russia 7,010 6,970 −0.half-dozen%
ix United mexican states six,775 6,797 0.3%
10 Colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Most beef can be used equally is by but cutting into sure parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, 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 chosen blood sausage. Other parts that are eaten include other muscles and offal, such every bit the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the encephalon (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, ordinarily referred to as mad moo-cow disease), the kidneys, and the tender testicles of the bull (known in the United States every bit calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten every bit is,[52] but are more often cleaned and used as natural sausage casings. The bones are used for making beefiness 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 "key cut" is quite different from "prime cut", used to characterize cuts considered to exist of higher quality. Since the animal'due south legs and neck muscles do the about 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 proper noun for a different cut; for example, the cutting described equally "brisket" in the U.s. is from a significantly different part of the carcass than British brisket.[ commendation needed ]

Aging and tenderization [edit]

To better tenderness of beef, it is often aged (i.e., stored refrigerated) to permit 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 (ordinarily ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and tin support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavour intensity; the molds can contribute a nut-like flavour. After two to 3 days there are significant furnishings. The bulk of the tenderizing issue occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in upshot, moisture aged during distribution. Premium steakhouses dry age for 21 to 28 days or moisture age up to 45 days for maximum effect on flavor and tenderness.

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

Cooking methods [edit]

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

Dry out heat [edit]

Method Description
Grilling Cooking the beefiness over or under a high radiant heat source, by and large 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 Holland, grilling, especially over charcoal, is sometimes known equally barbecuing, frequently shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling.
Charcoal-broil A technique of cooking that involves cooking meat for long periods of fourth dimension at low temperatures with fume from a wood fire.
Broiling A term used in North America. Information technology is like to grilling, merely with the estrus source always above the meat. Elsewhere this is considered a style 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 A way of cooking meat in a hot oven, producing roast beefiness. Liquid is non usually added; the beef may be basted by fat on the top, or past spooning hot fat from the oven pan over the top. A gravy may exist made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are normally for steaks and like cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beef can exist cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the gauge center of the meat, which can exist measured with a meat thermometer. Beef tin be cooked using the sous-vide method, which cooks the unabridged 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 heart" of doneness, with the least done (coolest) at the centre and the near washed (warmest) at the exterior.

Frying [edit]

Meat can be cooked in humid oil, typically past shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such every bit steaks may be cooked this way, or meat may exist cutting 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 melt more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

Moist rut [edit]

Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are ofttimes 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 afterward cooking.

  • Stewing or simmering
simmering meat, whole or cut into seize with teeth-size pieces, in a water-based liquid with flavorings. This technique may exist used as office of pressure cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven step.
  • 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 fourth dimension—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 control of cooking. Although water is used in the method, simply wet in or added to the food bags is in contact with the food.

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

Meat has normally been cooked in h2o which is just simmering, such as in stewing; higher temperatures make meat tougher past 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 enough to catechumen the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.

With the adequate combination of temperature and cooking time, pathogens, such every bit leaner will be killed, and pasteurization can be achieved. Because browning (Maillard reactions) tin can only occur at college temperatures (above the boiling point of water), these moist techniques do non 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 later on).

Thermostatically controlled methods, such as sous-vide, tin can also prevent overcooking past bringing the meat to the exact caste of doneness desired, and belongings it at that temperature indefinitely. The combination of precise temperature command and long cooking duration makes it possible to be bodacious 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 tin be cooked chop-chop at the tabular array 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.

Raw beef [edit]

Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as non to allow even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh basis pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is also made of finely chopped footing beef, though it is seasoned differently, and either eaten every bit a main dish or can be used equally a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Federal democratic republic of 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. Ofttimes, the beef is partially frozen before slicing to let very thin slices to be cut.

Yukhoe is a diverseness of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with diverse spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, carbohydrate, table 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 beefiness [edit]

Bresaola is an air-dried, salted beefiness that has been aged about 2 to iii months until it becomes difficult and a dark cherry-red, almost royal, color. It is lean, has a sweet, musty scent and is tender. Information technology originated in Valtellina, a valley in the Alps of northern Italia's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef product, described by ane of its manufacturers every bit being "like to bresaola, just non equally tasty."[54]

Beef jerky is stale, salted, smoked beefiness popular in the United states of america.

Biltong is a cured, salted, air dried beef pop in Southward Africa.

Pastrami is often made from beef; raw beef is salted, then partly stale 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 tin denote different styles of alkali-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and oft 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 menstruation after.[55] There are diverse other recipes for pickled beef. Sauerbraten is a German variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beef fifteen% fat, broiled
Nutritional value per 100 g (iii.five oz)
Free energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 chiliad
Dietary cobweb 0 1000

Fat

fifteen k
Saturated 5.887 g
Monounsaturated 6.662 g
Polyunsaturated 0.485 1000

Protein

26 yard
Vitamins Quantity

%DV †

Thiamine (Bone)

iv%

0.046 mg
Riboflavin (B2)

xv%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin Bvi

29%

0.383 mg
Folate (B9)

two%

ix μg
Vitamin B12

110%

ii.64 μg
Choline

17%

82.4 mg
Vitamin D

one%

7 IU
Vitamin E

three%

0.45 mg
Vitamin G

1%

ane.two μg
Minerals Quantity

%DV †

Calcium

2%

18 mg
Copper

43%

0.85 mg
Atomic number 26

xx%

2.six mg
Magnesium

six%

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 U.s. recommendations for adults.
Source: USDA FoodData Fundamental

Beef is a source of consummate protein and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Cherry meat is the most 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 impact [edit]

Cancer [edit]

Consumption of red meat, and especially processed red meat, is known to increment the risk of bowel cancer and some other cancers.[60] [61] [62]

Coronary heart disease [edit]

A 2010 meta-assay found that processed red meat (and all processed meat) was correlated with a higher chance of coronary center affliction, although based on the express studies that separated the two, no such association was found for unprocessed blood-red meat.[63] Equally of 2020, in that location is substantial show for a link between high consumption of ruddy meat and coronary centre disease.[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]

Eastward. coli recalls [edit]

Ground beef has been subject to recalls in the Usa, due to Escherichia coli (E. coli) contamination:

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

Mad cow illness [edit]

In 1984, the apply of meat and os meal in cattle feed resulted in the world'southward first 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, subsequently a cow with BSE was discovered in Alberta, Canada, the American edge was closed to alive Canadian cattle, only was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinary officer for the United States Department of Agriculture creature 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-old brute was alive at the time when Oprah Winfrey raised concerns nearly cannibalistic feeding practices on her show[81] which aired 16 Apr 1996.

In 2010, the EU, through the European Food 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 establish-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 reject the killing and eating of cows. Hinduism prohibits cow beef known equally Go-Maans in Sanskrit. Bovines have a sacred condition in Bharat specially the moo-cow, due to their provision of sustenance for families. Bovines are mostly considered to be integral to the mural. However, they practice not consider the cow to exist a god.[85]

Many of India'southward rural economies depend on cattle farming; hence they have been revered in society.[86] [87] Since the Vedic period, cattle, especially cows, were venerated every bit a source of milk, and dairy products, and their relative importance in transport services and farming like ploughing, row planting, ridging. Veneration grew with the advent of Jainism and the Gupta period.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping moo-cow slaughter. Conflicts over cow slaughter often accept sparked religious riots that have led to loss of human life and in 1 1893 riot alone, more 100 people were killed for the crusade.[89]

For religious reasons, the ancient Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are likewise confronting wrongful slaughtering of animals, merely they don't have a wrongful eating doctrine.[90] In the Indigenous American tradition a white buffalo calf is considered sacred; they phone call it Pte Ska Win (White Buffalo Calf Woman).[ citation needed ]

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

During the flavour of Lent, Orthodox Christians and Catholics periodically give up meat and poultry (and sometimes dairy products and eggs) equally a religious human activity. Observant Jews[92] and Muslims may not consume whatever meat or poultry which has non been slaughtered and treated in conformance with religious laws.[ commendation needed ]

Legal prohibition [edit]

Bharat [edit]

Nigh of the North Indian states[93] prohibit the killing of cow and consumption of beefiness 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. Article 47 of the Constitution of Bharat provides states must raise the level of diet and the standard of living and to better public wellness as among its primary duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to exist capable of convenance, providing milk, or serving as draught animals. The overall mismanagement of Republic of india's common cattle is dubbed in academic fields as "India's bovine burden."[101] [102] In 2017, a rule against the slaughter of cattle and the eating of beefiness was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Human activity, 1960. The original human action, however, did permit the humane slaughter of animals for use as food.[103] [104] Existing meat export policy in India prohibits the export of beef (meat of moo-cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Just 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 pct shortage of beefiness and a thirteen percent shortage of leather in the world market.[107]

Nepal [edit]

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

Cuba [edit]

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

Run across besides [edit]

  • Argentine beefiness
  • Beef Australia
  • Beefiness hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Environmental impact of meat production
  • List of beef dishes
  • Listing of meat animals
  • Pink slime
  • Veal

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External links [edit]

  • Beefiness at the Wikibooks Cookbook subproject
  • USDA beefiness grading standards (PDF)
  • Beef Country Documentary produced by Nebraska Educational Telecommunication

bierhadly1979.blogspot.com

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

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