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| {{Infobox food | | {{Infobox food |
| |name = Beef | | |name = Beef |
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| |main_ingredient = Cattle meat | | |main_ingredient = Cattle meat |
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| | '''Beef''' is a type of [[meat]] derived from full-grown [[cattle]] typically around two years old. It is a highly consumed and versatile protein source used in many [[cuisine|cuisines]] around the world. Beef is rich in [[protein]], [[iron]], and other essential [[nutrient]]s, and can be prepared through various [[cooking technique]]s such as [[grilling]], [[roasting]], [[braising]], and [[stewing]]. |
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| '''Beef''' is a popular meat that comes from cattle. It is a versatile ingredient that is used in many different cuisines around the world. Beef is rich in protein, iron, and other essential nutrients, and can be prepared in a variety of ways, including grilling, roasting, and stewing.
| | == History == |
| | The domestication of cattle for food dates to around 6500 BCE in the [[Middle East]]. [[Cattle farming]] was introduced to the [[Americas]] by European [[colonization|colonists]]. The widespread consumption of fresh beef in the [[United States]] began in the late 19th century, boosted by developments such as the cattle car and refrigerated transport on railroads. |
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| == Cuts of Beef == | | == Cuts of Beef == |
| | | Beef is divided into various [[cut of meat|cuts]] from different parts of the animal. Each has its own texture, flavor, and best use: |
| [[File:Beef cuts.svg|thumb|right|300px|Cuts of beef]] | | * '''[[Ribeye steak|Ribeye]]''': A juicy cut from the rib section. |
| | | * '''[[Filet mignon]]''': A tender and lean cut from the tenderloin. |
| Beef is typically divided into several cuts, each of which is used for a specific type of dish. Some common cuts of beef include:
| | * '''[[Sirloin steak|Sirloin]]''': Lean and flavorful, from the lower back. |
| | | * '''[[Flank steak]]''': Long and thin, ideal for stir-fries and fajitas. |
| '''Ribeye''': A flavorful cut that comes from the rib section of the cow. | | * '''[[Chuck roast]]''': From the shoulder, used in slow-cooked dishes. |
| '''Filet Mignon''': A tender, lean cut that comes from the cow's tenderloin. | |
| '''Sirloin''': A lean cut that comes from the cow's lower back. | |
| '''Flank Steak''': A long, thin cut that is used for fajitas and other dishes. | |
| '''Chuck Roast''': A flavorful cut that comes from the cow's shoulder. | |
| Each cut of beef has its own unique flavor and texture, and can be prepared in a variety of ways.
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| == Nutritional Information == | | == Nutritional Information == |
| | | A 3-ounce serving of cooked beef typically provides: |
| Beef is a good source of protein, iron, and other essential nutrients. A 3-ounce serving of cooked beef contains approximately:
| | * 22g of [[protein]] |
| | | * 3mg of [[iron]] |
| 22 grams of protein
| | * ~200 [[calorie]]s |
| 3 milligrams of iron
| | Beef is high in [[saturated fat]] and [[cholesterol]], so moderation is recommended. |
| 200 calories | |
| However, beef is also high in saturated fat and cholesterol, so it is important to consume it in moderation.
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| == Production == | | == Production == |
| | [[Beef cattle]] are raised in stages: breeding, feeding (on [[grass]] or [[grain]]), and processing. [[Feedlot]]s finish cattle before slaughter. Concerns about [[environmental impact]] include deforestation, [[greenhouse gas emissions]], and water use. |
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| Beef production involves several stages, including breeding, raising, and processing. In many countries, cattle are raised on large farms or ranches, where they are fed a diet of grass, hay, and other feed. They are then slaughtered and processed into various cuts of meat.
| | == Raising Cattle == |
| | | All cattle begin by grazing on grass. About 75% are later moved to feedlots and fed grain-based diets to accelerate weight gain before slaughter. |
| The environmental impact of beef production is a concern for many people, as it can be a significant contributor to deforestation, greenhouse gas emissions, and water pollution. Some consumers choose to reduce their beef consumption or to choose beef from sustainable sources.
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| == Culinary Uses == | |
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| Beef is a versatile ingredient that can be used in many different types of dishes. Some popular beef dishes include:
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| '''Steak''': Beef steak is a classic dish that is often grilled or broiled and served with a side of vegetables or potatoes.
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| '''Roast Beef''': Roast beef is a large cut of beef that is roasted in the oven and served with gravy or other sauces.
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| '''Beef Stew''': Beef stew is a hearty dish that is made by simmering beef with vegetables, herbs, and spices.
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| '''Hamburger''': Ground beef is often used to make hamburgers, which can be grilled, broiled, or fried.
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| Beef can also be used as an ingredient in many other dishes, including tacos, stir-fries, and casseroles.
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| '''Beef''' meat from full-grown [[cattle]] about two years old.
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| [[File:Hoengseong hanu beef.jpg|alt=Beef|thumb|Beef]]
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| * Baby beef and [[calf]] are interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on [[milk]] and [[grass]].
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| == History ==
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| The domestication of cattle for food dates to about 6500 B.C. in the Middle East. Cattle were not native to America, but brought to the New World on ships by European colonists. Americans weren't big eaters of fresh beef until about 1870, due to the enormous growth of the cattle industry in the West. The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef.
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| [[File:Beef (4), Illustration from The Encyclopedia of Food by Artemas Ward.jpg|alt=Beef illustration from The Encyclopedia of Food by Artemas Ward|thumb|Beef illustration from The Encyclopedia of Food by Artemas Ward]]
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| == Beef and meat related terms ==
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| "Beef" is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman.
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| "Baby beef" and "calf" are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass.
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| "Veal" is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are less than 3 months old. The difference between "veal" and "calf" is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef.
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| == Raising cattle ==
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| All cattle start out eating grass; three-fourths of them are "finished" (grown to maturity) in feedlots where they are fed specially formulated feed based on corn or other grains.
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| == Antibiotic use ==[[File:Beef with broccoli.JPG|alt=Beef with broccoli|thumb|Beef with broccoli]]
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| Antibiotics may be given to prevent or treat disease in cattle. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system. FSIS randomly samples cattle at slaughter and tests for residues. Data from this Monitoring Plan have shown a very low percentage of residue violations. Not all antibiotics are approved for use in all classes of cattle. However, if there is a demonstrated therapeutic need, a veterinarian may prescribe an antibiotic that is approved in other classes for an animal in a non-approved class. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at slaughter.
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| == Hormomes ==
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| Hormones may be used to promote efficient growth. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear. The hormone is time released, and is effective for 90 to 120 days. In addition, melengesterol acetate, which can be used to suppress estrus, or improve weight gain and feed efficiency, is approved for use as a feed additive. Not all combinations of hormones are approved for use in all classes of cattle. Hormones are approved for specific classes of animals only, and cannot be used in non-approved classes.
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| [[File:Ambewela farm (Cattle).jpg|alt=Cattle farm|thumb|Cattle farm]]
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| == Inspection of beef ==
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| Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Retail stores may use other terms which must be different from USDA grades.
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| USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it is higher in fat content. Most of the graded beef sold in supermarkets is USDA Choice or USDA Select. The protein, vitamin, and mineral content of beef are similar regardless of the grade.
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| == USDA Certified Tender” and “USDA Certified Very Tender” Program == | | == Hormones and Antibiotics == |
| | * Hormones like [[estradiol]], [[progesterone]], and [[testosterone]] may be used for growth. |
| | * [[Antibiotics]] are used to treat or prevent disease. USDA requires withdrawal periods before slaughter. |
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| USDA Certified Tender ShieldIn connection with the USDA Beef Carcass Quality Grading Program under the Agricultural Marketing Service (AMS) and grades such as USDA Prime, Choice and Select, this program provides retailers with a new tool to help their customers identify what specific cuts of beef are consistently tender or very tender. | | == Inspection and Grading == |
| | * [[USDA]] inspection is mandatory. |
| | * [[Grading]] is voluntary (e.g., [[USDA Prime]], [[Choice]], [[Select]]). |
| | * Higher grades have more [[marbling]] (intramuscular fat) and are more tender and flavorful. |
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| Companies wishing to use this designation must meet the International tenderness standard and be reviewed by AMS’ Livestock and Poultry Program prior to final use by the approved program. Once the program has been approved, label claims for "USDA Tender" or "USDA Very Tender" must also be approved by USDA's Food Safety and Inspection Service (FSIS), Office of Policy and Program Development (OPPD), Labeling and Program Delivery Division (LPDD). For more information, go to https://www.ams.usda.gov/services/auditing/tender
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| [[File:Beef (2), Illustration from The Encyclopedia of Food by Artemas Ward.jpg|alt=Beef 2 illustration from The Encyclopedia of Food by Artemas Ward|thumb|Beef 2 illustration from The Encyclopedia of Food by Artemas Ward]]
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| == Marbling == | | == Marbling == |
| Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy. | | Marbling is the white flecks of fat within beef muscle. More marbling generally means more flavor, tenderness, and juiciness. |
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| == Retail Cuts of Fresh Beef == | | == Retail Cuts == |
| There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as "chuck roast" or "round steak." This helps consumers know what type of heat is best for cooking the product. Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling.
| | Four primal cuts: [[Chuck]], [[Loin]], [[Rib]], and [[Round]]. |
| | * Chuck and round require [[moist heat]] cooking. |
| | * Loin and rib are suitable for [[dry heat]] methods like [[grilling]]. |
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| Unfortunately, names for various cuts can vary regionally in stores, causing confusion over the choice of cooking method. For example, a boneless top loin steak is variously called: strip steak, Kansas City Steak, N.Y. strip steak, hotel cut strip steak, ambassador steak, or club sirloin steak.
| | == Culinary Uses == |
| [[File:A-chunk-of-beef-2.jpg|alt=A-chunk-of-beef|thumb|A-chunk-of-beef]] | | [[File:Beef with broccoli.JPG|thumb|[[Beef with broccoli]]]] |
| == Nutrition Labeling ==
| | Popular beef dishes include: |
| Nutrition claims such as "lean" and "extra lean" are sometimes seen on beef products. Here are their definitions:
| | * '''[[Steak]]''' |
| | | * '''[[Roast beef]]''' |
| "Lean" - 100 grams of beef with less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol.
| | * '''[[Beef stew]]''' |
| | | * '''[[Hamburger]]''' |
| "Extra Lean" - 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol.
| | * '''[[Beef Stroganoff]]''' |
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| == Natural beef ==
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| All fresh meat qualifies as "natural." Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."
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| Some companies promote their beef as "natural" because they claim their cattle weren't exposed to antibiotics or hormones and were totally raised on a range instead of being "finished" in a feedlot.
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| == Red meat == | | == Natural and Lean Beef == |
| Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are veal, lamb, and pork.
| | * "[[Natural food|Natural]]" beef contains no artificial ingredients. |
| | * "Lean" = <10g fat, <4.5g saturated fat, <95mg cholesterol per 100g. |
| | * "Extra Lean" = <5g fat, <2g saturated fat, <95mg cholesterol per 100g. |
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| Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red. | | == Red Meat Classification == |
| | Beef is classified as [[red meat]] due to its high [[myoglobin]] content, giving it a dark red color. Other red meats include [[veal]], [[lamb]], and [[pork]]. |
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| After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch.
| | == Roast Beef and Iridescence == |
| [[File:Roasted Beef Strip Loin.jpg|alt=Roasted Beef Strip Loin|thumb|'''Roasted Beef Strip Loin''']]
| | Cooked beef may appear iridescent due to light diffraction. This is not an indication of spoilage unless accompanied by off-odors or stickiness. |
| == Roast Beef == | |
| Sliced cooked beef or lunch meat can have an iridescent color. Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn't spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-odor.
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| == Additives == | | == Additives == |
| Additives are not allowed on fresh beef. If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label.
| | Fresh beef may not contain additives. Processed beef must list all [[food additive]]s used (e.g., [[monosodium glutamate|MSG]], [[sodium erythorbate]]). |
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| == Foodborne organisms associated with beef ==
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| [[Escherichia coli]] can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. E. coli O157:H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea. E. coli O157:H7 is easily destroyed by thorough cooking. | |
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| [[Salmonella]] may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. There are about 2,000 Salmonella bacterial species. Freezing doesn't kill this microorganism, but it is destroyed by thorough cooking. Salmonella must be eaten to cause illness. They cannot enter the body through a skin cut. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad. | |
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| [[Staphylococcus aureus]] can be carried on human hands, nasal passages, or throats. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness. | | == Food Safety == |
| | * [[E. coli O157:H7]] can cause [[Hemorrhagic colitis]]. |
| | * [[Salmonella]], [[Listeria monocytogenes]], and [[Staphylococcus aureus]] are potential contaminants. |
| | * Safe handling, cooking, and storage are essential to prevent [[foodborne illness]]. |
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| [[Listeria monocytogenes]] is destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. FSIS has a zero tolerance for Listeria monocytogenes in cooked and ready-to-eat products such as beef franks or lunchmeat. Observe handling information such as "Keep Refrigerated" and "Use-By" dates on labels.
| | == Storage and Handling == |
| | * Refrigerate raw beef at 40°F (4.4°C); use within 3–5 days. |
| | * Freeze at 0°F (-17.8°C) for long-term storage. |
| | * Use cooked beef within 3–4 days. |
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| == Rinsing Beef == | | == Defrosting and Cooking == |
| It isn't necessary to wash raw beef before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.
| | * Defrost using a [[refrigerator]], [[cold water]], or a [[microwave oven]]. |
| [[File:Ground beef USDA.jpg|alt=Ground beef|thumb|Ground beef]] | | * Cook ground beef to 160°F (71.1°C); steaks and roasts to 145°F (62.8°C) with a 3-minute rest. |
| '''Raw Beef:''' Select beef just before checking out at the register. Put packages of raw beef in disposable plastic bags, if available, to contain any leakage which could cross-contaminate cooked foods or produce. Beef, a perishable product, is kept cold during store distribution to retard the growth of bacteria.
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| Take beef home immediately and refrigerate it at 40 °F (4.4 °C); use within 3 to 5 days—1 or 2 days for ground beef and variety meats such as liver, kidneys, tripe, sweetbreads, or tongue—or at freeze at 0 °F (-17.8 °C). If kept frozen continuously, it will be safe indefinitely.
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| It is safe to freeze beef in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with aluminum foil, freezer paper, or freezer-weight plastic wrap or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the beef. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use steaks and roasts within 9 to 12 months.
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| [[File:Hosseini kabab.jpg|alt=Hosseini kabab|thumb|Hosseini kabab]]
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| '''Ready-Prepared Beef:''' For fully-cooked, take-out beef dishes such as Chinese food, barbecued ribs, or fast food hamburgers, be sure they are hot at pickup. Use cooked beef within 2 hours—1 hour if the air temperature is above 90 °F (32.2 °C) or refrigerate it at 40 °F (4.4 °C) in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (73.9 °C)--hot and steaming. It is safe to freeze ready-prepared beef dishes. For best quality, use within 4 months.
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| == Safe Defrosting ==
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| There are three safe ways to defrost beef: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations.
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| [[Refrigerator]]:. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground beef, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first.
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| Cold Water:. To defrost beef in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.
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| [[File:Beef Sushi.jpg|alt=Beef Sushi|thumb|Beef Sushi]] | |
| [[Microwave]]:. When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.
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| Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may have been held at temperatures above 40 °F (4.4 °C).
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| It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen beef in a slow cooker.
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| [[Marination|Marinating]]
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| Marinate beef in the refrigerator up to 5 days. Boil used marinade before brushing on cooked beef. Discard any uncooked leftover marinade.
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| '''Partial Cooking'''
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| Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.
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| '''Liquid in Package'''
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| Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.
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| '''Safe Cooking'''
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| For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F (71.1 °C) as measured with a food thermometer. Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F (71.1 °C).
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| Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
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| [[File:Beef in pack.jpg|alt=Beef in pack - Conned Beef|thumb|Beef in pack - Conned Beef]]
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| For approximate cooking times for use in meal planning, see the following chart compiled from various resources.Times are based on beef at refrigerator temperature—40 °F (4.4 °C). Remember that appliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of beef.
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| '''Microwave Directions:'''
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| * When microwaving unequal size pieces of beef, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center; cook on medium-high or medium power.
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| * Place a roast in an oven cooking bag or in a covered pot.
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| * Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times.
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| * Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached.
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| == Storage Times ==
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| Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
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| Purchase the product before the date expires.
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| Follow handling recommendations on product.
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| Keep beef in its package until using.
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| It is safe to freeze beef in its original packaging. If freezing longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper or place the package inside a plastic bag.
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| == Health Concerns ==
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| Beef is a high-protein food that contains several essential nutrients, but it is also high in saturated fat and cholesterol. Consuming too much beef can increase the risk of heart disease, stroke, and other health problems. Some studies have also linked the consumption of red meat, including beef, to an increased risk of certain types of cancer.
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| To reduce the risk of these health problems, it is important to consume beef in moderation and to choose lean cuts of meat. It is also important to prepare beef in a healthy way, such as by grilling, broiling, or baking instead of frying.
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| == Environmental Impact == | | == Environmental Impact == |
| | | Beef production contributes to: |
| Beef production can have a significant impact on the environment. Cattle farming requires large amounts of land, water, and feed, and can contribute to deforestation, soil erosion, and water pollution. Additionally, cattle emit large amounts of methane, a greenhouse gas that contributes to climate change. | | * [[Methane]] emissions |
| | | * [[Deforestation]] |
| Some consumers choose to reduce their beef consumption or to choose beef from sustainable sources to reduce their environmental impact. Others choose to avoid beef entirely and opt for plant-based protein sources. | | * [[Water pollution]] |
| | Some consumers choose [[grass-fed beef]], local, or certified sustainable sources. |
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| == Cultural Significance == | | == Cultural Significance == |
| | * In the [[United States]], beef is associated with [[barbecue]] culture. |
| | * In [[Argentina]], beef is central to the traditional [[asado]] (grill). |
| | * In [[India]], cows are sacred in [[Hinduism]], and beef consumption is taboo. |
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| Beef has played a significant role in many cultures around the world. In the United States, beef is a staple food and is often associated with barbecues and other outdoor gatherings. In Argentina, beef is a central component of the national cuisine and is often served as an asado, a traditional barbecue.
| | == Health Concerns == |
| | | Excessive consumption may increase the risk of: |
| In Hinduism, cows are considered sacred, and beef is not consumed. In some other cultures, beef is only consumed on special occasions or by certain social classes.
| | * [[Heart disease]] |
| | | * [[Stroke]] |
| == Conclusion ==
| | * Certain [[cancers]] |
| | | Choose lean cuts, avoid [[processed meat]], and use healthy cooking methods. |
| Beef is a versatile and widely consumed meat that has played a significant role in human diets for thousands of years. It is a good source of protein and other essential nutrients, but it is also high in saturated fat and cholesterol. The environmental impact of beef production is a concern for many people, and some consumers choose to reduce their beef consumption or to choose beef from sustainable sources. Overall, beef can be a healthy and delicious part of a balanced diet when consumed in moderation and prepared in a healthy way.
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| == See also == | | == See also == |
| | | * [[Cattle]] |
| [[Cattle]] | | * [[Meat]] |
| [[Meat]] | | * [[Veal]] |
| [[Veal]] | | * [[Burger]] |
| [[Burger]] | | * [[Barbecue]] |
| [[Barbecue]] | | * [[Steak]] |
| [[Steak]] | | * [[Roast beef]] |
| [[Roast beef]] | | * [[Beef Stroganoff]] |
| [[Beef Stroganoff]] | |
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| {{food-stub}}
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| {{beef}}
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| == References ==
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| {{Reflist}}
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| == External links == | | == External links == |
| | | * [https://www.ams.usda.gov/grades-standards/beef USDA beef grading standards] |
| {{Sister project links}}
| | * [http://video.netnebraska.org/video/1687564588 Beef State Documentary] |
| *{{cookbook-inline}}
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| * [http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3002979 USDA beef grading standards] (PDF) | |
| * [http://video.netnebraska.org/video/1687564588 Beef State] Documentary produced by [[Nebraska Educational Telecommunications]] | |
| {{Beef}} | | {{Beef}} |
| {{Meat}} | | {{Meat}} |
| {{Authority control}} | | {{Food-stub}} |
| [[Category:Beef| ]] | | [[Category:Beef]] |
| [[Category:Cattle products]] | | [[Category:Cattle products]] |
| [[Category:Meat by animal]] | | [[Category:Meat by animal]] |
