Beef

Beef

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An uncooked rib roast
Beef is the meat of cattle, such as Glan Cattle.

Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world.

Beef muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak...). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, and the tender testicles of the bull (known in the US as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as-is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.

Beef from steers and heifers is very similar, (all treatments being equal), except steers have slightly less fat and more muscle. Depending on economics, the number of heifers kept for breeding varies. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot (or concentrated animal feeding operation), where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend.

Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. In absolute numbers, the United States, Brazil, and the People's Republic of China are the world's three largest consumers of beef. On a per capita basis in 2009, Argentines ate the most beef at 64.6 kg per person; people in the US ate 40.2 kg, while those in the EU ate 16.9 kg.

The world's largest exporters of beef are Brazil, India, Australia and the United States in that order (in 2014). Beef production is also important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus and Nicaragua. [...]

Recipes With Ingredient: Beef

brisket01
meatloaf01

Homemade Meat Loaf

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This recipe comes from my friend’s mother, Mrs. Houghton, from Chicoutimi, Quebec. My kids love it. This is a double ...

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meatballs

Italian Meatballs

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A hearty classic Italian family recipe.

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pho_01

Faux Pho Bo (Vietnamese Noodle Soup)

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I love eating Pho at restaurants, so I tried making it at home. I called it “faux” pho, because I ...

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romaniancabbagerolls

Romanian Style Cabbage Rolls

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This is a different dish than the tomato sauce one that most people prepare. I got this recipe from my dear ...

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gravy02

Beef Gravy

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This is my favorite Beef Gravy, just wanted to share it with everyone. I started making this a few years ago ...

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PotChili2

Matthew’s Almost Famous Chili

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This is a really great chili that you can make if your friends drop by and you want to impress ...

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