Beef

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Beef
Cuts of beef
Alternative names Cow meat
Type
Course
Place of origin Worldwide
Region or state Various
Associated national cuisine Various
Created by
Invented
Cooking time minutes to minutes
Serving temperature
Main ingredients Cattle meat
Ingredients generally used
Variations
Food energy kcal
Nutritional value Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website [ Official website]


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 cuisines around the world. Beef is rich in protein, iron, and other essential nutrients, and can be prepared through various cooking techniques such as grilling, roasting, braising, and stewing.

History[edit | edit source]

The domestication of cattle for food dates to around 6500 BCE in the Middle East. Cattle farming was introduced to the Americas by European 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.

Cuts of Beef[edit | edit source]

Beef is divided into various cuts from different parts of the animal. Each has its own texture, flavor, and best use:

  • Ribeye: A juicy cut from the rib section.
  • Filet mignon: A tender and lean cut from the tenderloin.
  • Sirloin: Lean and flavorful, from the lower back.
  • Flank steak: Long and thin, ideal for stir-fries and fajitas.
  • Chuck roast: From the shoulder, used in slow-cooked dishes.

Nutritional Information[edit | edit source]

A 3-ounce serving of cooked beef typically provides:

Beef is high in saturated fat and cholesterol, so moderation is recommended.

Production[edit | edit source]

Beef cattle are raised in stages: breeding, feeding (on grass or grain), and processing. Feedlots finish cattle before slaughter. Concerns about environmental impact include deforestation, greenhouse gas emissions, and water use.

Raising Cattle[edit | edit source]

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.

Hormones and Antibiotics[edit | edit source]

Inspection and Grading[edit | edit source]

Marbling[edit | edit source]

Marbling is the white flecks of fat within beef muscle. More marbling generally means more flavor, tenderness, and juiciness.

Retail Cuts[edit | edit source]

Four primal cuts: Chuck, Loin, Rib, and Round.

Culinary Uses[edit | edit source]

Popular beef dishes include:

Natural and Lean Beef[edit | edit source]

  • "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.

Red Meat Classification[edit | edit source]

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.

Roast Beef and Iridescence[edit | edit source]

Cooked beef may appear iridescent due to light diffraction. This is not an indication of spoilage unless accompanied by off-odors or stickiness.

Additives[edit | edit source]

Fresh beef may not contain additives. Processed beef must list all food additives used (e.g., MSG, sodium erythorbate).

Food Safety[edit | edit source]

Storage and Handling[edit | edit source]

  • 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.

Defrosting and Cooking[edit | edit source]

Environmental Impact[edit | edit source]

Beef production contributes to:

Some consumers choose grass-fed beef, local, or certified sustainable sources.

Cultural Significance[edit | edit source]

Health Concerns[edit | edit source]

Excessive consumption may increase the risk of:

Choose lean cuts, avoid processed meat, and use healthy cooking methods.

See also[edit | edit source]

External links[edit | edit source]


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