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What Size Does Ground Beef Meat Do Super Markets Sell

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Meat from cattle

Wagyu cattle are an example of a breed 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 most widely consumed meat in the world, subsequently pork and poultry. As of 2018, the United States, Brazil, and Mainland china were the largest producers of beef.

Beefiness tin be prepared in diverse ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef 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, especially when processed. Beef has a high environmental bear on, existence a primary commuter of deforestation with the highest greenhouse gas emissions of whatsoever agronomical product.

Etymology [edit]

The discussion beef is from the Latin bōs,[i] in contrast to moo-cow which is from Center English cou (both words have the same Indo-European root *gʷou- ).[two] After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, diverse Anglo-Saxon words were used for the creature (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Modern French bœuf) by the French nobles — who did not often deal with the alive creature — when it was served to them. This is one example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is likewise constitute in such English word-pairs as pig/pork, deer/venison, sheep/mutton and craven/poultry (also the less common caprine animal/chevon).[three] Beef is cognate with bovine through the Tardily Latin bovīnus.[4] The rarely used plural form of beef is beeves.[5]

History [edit]

People accept eaten the mankind of bovines since prehistoric times; some of the earliest known cave paintings, such as those of Lascaux, show aurochs in hunting scenes.[6] People domesticated cattle to provide ready access to beef, milk, and leather.[7] Cattle accept been domesticated at to the lowest degree twice over the course of evolutionary history. The first domestication issue occurred around 10,500 years ago with the development of Bos taurus. The 2d was more recent, around vii,000 years ago, with the evolution of Bos indicus in the Indus Valley. In that location is a possible tertiary domestication event eight,500 years agone, with a potential 3rd species Bos africanus arising in Africa.[8] Most 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.[ix]

In the United states of america, the growth of the beef business was largely due to expansion in the Southwest. Upon the conquering 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 industry began, starting primarily with the taming of wild longhorn cattle. Chicago and New York City were the start to do good from these developments in their stockyards and in their meat markets.[x]

Production [edit]

Beef cattle are raised and fed using a multifariousness of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as manufacturing plant farms, are ordinarily used to encounter the demand of beef production. CAFOs supply seventy.4% of cows in the US market and 99% of all meat in the United states of america supply.[eleven] Cattle CAFOs can also exist a source of East. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include ane strain, E. coli O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive arrangement.[13] Another consequence of unsanitary weather created past high-density solitude systems is increased employ of antibiotics in order to preclude illness.[xiv] An assay of FDA sales data by the Natural Resources Defense Council plant 42% of medically important antibiotic use in the U.Due south. was on cattle, posing concerns about the development of antibiotic resistant bacteria.[fifteen]

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 different food types[16]
Nutrient Types Greenhouse Gas Emissions (g COii-Ceq per k protein)
Ruminant Meat

62

Recirculating Aquaculture

30

Trawling Fishery

26

Not-recirculating Aquaculture

12

Pork

ten

Poultry

ten

Dairy

nine.1

Non-trawling Fishery

8.half dozen

Eggs

half dozen.8

Starchy Roots

1.7

Wheat

1.2

Maize

i.ii

Legumes

0.25

Mean land use of dissimilar foods[17]
Food Types Land Use (yardtwoyear per 100g protein)
Lamb and Mutton

185

Beefiness

164

Cheese

41

Pork

11

Poultry

7.ane

Eggs

5.7

Farmed Fish

3.vii

Groundnuts

iii.5

Peas

three.4

Tofu

2.2

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beef requires some of the virtually land and water, and its production results in the greatest amount of greenhouse gas emissions (GHG),[eighteen] 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 beefiness contributed nigh iv billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all state on World, not including the large agricultural 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 fauna species in the tropical rainforests of Central and S America likewise as carbon release in the atmosphere."[23] Beefiness is also the principal 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 college ratio of internet energy of gain to net energy of maintenance where metabolizable energy intake is higher.[29] Information technology 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] Still, assumptions about feed quality are implicit in such generalizations. For instance, product of a pound of beef cattle live weight may require between four and 5 pounds of feed high in protein and metabolizable energy content, or more twenty pounds of feed of much lower quality.[29] A unproblematic substitution of beefiness to soy beans (a common feed source for cattle) in Americans' diets would, co-ordinate to ane estimate, result in meeting betwixt 46 and 74 percent of the reductions needed to see 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 three% diet of the seaweed Asparagopsis taxiformis could reduce the methyl hydride component of their emissions by eighty%.[32] [33]

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

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their breed (Certified Angus Beefiness,[40] Certified Hereford Beef), origin (Kobe beefiness,[41] Carne de Ávila, Belgian Blue[42]), or the way the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beefiness[43]). Some countries regulate the marketing and sale of beef 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 million tons, 9.9 1000000 tons, and 6.46 meg tons respectively.[44] The acme 3 beef exporting countries in 2019 were Commonwealth of australia (fourteen.8% of full exports), the United States (13.4% of total exports), and Brazil (12.vi% of full exports).[45] Beef production is also important to the economies of Nippon, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Elevation 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 earth in 2020 followed by Australia, Usa, India (Includes Carabeef only) and Argentina[47]

Brazil, Commonwealth of australia, the Usa and India deemed for roughly 61% of the world'south beef exports[48]

Rank Country 2020 % of the Earth[49] Country 2016 % of the World
1 Brazil 2,539,000 23.50% Brazil ane,850,000 nineteen.60%
2 Australia i,476,000 xiii.66% India 1,850,000 19.lx%
iii U.s.a. one,341,000 12.41% Australia 1,385,000 14.67%
4 India ane,284,000 11.88% United states 1,120,000 11.87%
5 Argentina 819,000 vii.58% New Zealand 580,000 6.fourteen%

Top ten cattle and beef producing countries (2009, 2010)[l]

Beefiness production (grand Metric Tons CWE) (2009)

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

Major refuse for production of beef was from India up to 510k and Australia down to 309K metric tons from the prior twelvemonth[51]

Rank Country 2009 2010 % Chg State 2019 2020 Alter %Chg
1 United States 11,889 xi,789 −0.eight% United states 12,384 12,379 -5,000 -0.04%
2 Brazil 8,935 9,300 iv% Brazil 10,200 x,100 -100,000 -ane%
3 Eu-27 7,970 vii,920 −0.6% Eu- 27 7,878 7,810 -68,000 -0.ix%
four China 5,764 5,550 −4% People's republic of china 6,670 half-dozen,720 50,000 0.8%
5 Argentine republic 3,400 2,800 −18% Republic of india iv,270 three,760 -510,000 -12%
6 India two,610 2,760 half dozen% Argentina 3,125 iii,230 105,000 3%
vii Australia 2,100 ii,075 −1% Commonwealth of australia 2,432 ii,123 -309,000 -12%
eight Mexico one,700 1,735 ii% Mexico two,027 2,079 52,000 3%
9 Russia one,285 1,260 −2% Islamic republic of pakistan ane,820 i,820 Nada NIL
x Pakistan ane,226 ane,250 2% Russia 1,374 i,378 4,000 0.iii%

National cattle herds (Per 1000 Head)

Rank Country 2009 2010 % Chg
ane India 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.five%
iii China 42,572 41,000 −4%
four United states 35,819 35,300 −1.4%
v European union-27 30,400 30,150 −0.eight%
vi Argentine republic 12,300 13,200 7%
seven Australia 9,213 10,158 10%
eight Russia seven,010 half dozen,970 −0.6%
9 Mexico 6,775 six,797 0.3%
10 Colombia v,675 five,675 0.0%

Grooming [edit]

Cuts [edit]

Most beefiness can be used as is past merely cutting into certain parts, such every bit roasts, curt ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib centre 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 footing, minced or used in sausages. The claret is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, natural language, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the middle, the encephalon (although forbidden where in that location is a danger of bovine spongiform encephalopathy, BSE, commonly referred to every bit mad cow disease), the kidneys, and the tender testicles of the balderdash (known in the United States every bit calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten equally is,[52] merely 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 fauna initially separated past butchering. These are basic sections from which steaks and other subdivisions are cut. The term "cardinal cut" is quite different from "prime cut", used to characterize cuts considered to exist of college quality. Since the animal's legs and neck muscles exercise the nigh 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 employ the aforementioned proper noun for a different cutting; for example, the cut described every bit "brisket" in the U.s.a. is from a significantly dissimilar part of the carcass than British brisket.[ commendation needed ]

Aging and tenderization [edit]

To meliorate tenderness of beefiness, it is often anile (i.eastward., 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 crumbling involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage leaner, if too humid), resulting in trim and evaporative losses.

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

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

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 beefiness over or under a loftier radiant heat source, mostly in excess of 340 °C (650 °F). This leads to searing of the surface of the beefiness, which creates a flavorsome crust. In Australia, New Zealand, the United States, Canada, the United kingdom of great britain and northern ireland, Frg and The Netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can also be chosen charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a woods fire.
Broiling A term used in North America. Information technology is like to grilling, but with the heat source always in a higher place the meat. Elsewhere this is considered a fashion of grilling.
Griddle Meat may exist 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-divers.
Roasting A way of cooking meat in a hot oven, producing roast beef. Liquid is not unremarkably added; the beef may be basted past fat on the superlative, or by spooning hot fat from the oven pan over the summit. A gravy may be made from the cooking juices, afterward skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are commonly for steaks and similar cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beef can be cooked to diverse degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can exist measured with a meat thermometer. Beef tin can exist cooked using the sous-vide method, which cooks the entire steak to the aforementioned temperature, only when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls centre" of doneness, with the least done (coolest) at the middle and the nigh done (warmest) at the outside.

Frying [edit]

Meat tin be cooked in boiling oil, typically past shallow frying, although deep frying may be used, ofttimes for meat enrobed with breadcrumbs every bit in milanesas or finger steaks. Larger pieces such every bit steaks may be cooked this way, or meat may be cutting smaller equally in stir frying, typically an Asian mode of cooking: cooking oil with flavorings such every bit 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 every bit mixed vegetables. The dish is ready when the ingredients are 'simply cooked'.

Moist heat [edit]

Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beefiness that are tougher, every bit 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 seize with teeth-size pieces, in a water-based liquid with flavorings. This technique may be used as office of force per unit area 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 earlier the oven step.
  • Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking nutrient 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 usually used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although h2o is used in the method, only moisture in or added to the food numberless is in contact with the food.

Beef roasted with vinegar and sliced with spiced paste, often called "common cold beefiness"

Meat has usually been cooked in h2o which is just simmering, such as 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 ninety °C (194 °F) (tedious cooking), for prolonged periods has become possible; this is simply hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.

With the adequate combination of temperature and cooking time, pathogens, such as bacteria will be killed, and pasteurization can exist achieved. Because browning (Maillard reactions) tin simply occur at higher temperatures (above the boiling point of h2o), 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 after).

Thermostatically controlled methods, such every bit sous-vide, can also prevent overcooking past bringing the meat to the verbal caste of doneness desired, and property information technology at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to exist bodacious that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be bodacious with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable caste.)

Beef tin be cooked quickly at the table through several techniques. In hot pot cooking, such every bit shabu-shabu, very thinly sliced meat is cooked by the diners at the table past immersing it in a heated pot of h2o or stock with vegetables. In fondue bourguignonne, diners dip pocket-size 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 (oftentimes beef). More accurately, it is scraped and so as non to allow fifty-fifty the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such every bit fresh footing pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is also made of finely chopped ground beef, though information technology is seasoned differently, and either eaten equally a main dish or can exist 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 piece of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut.

Yukhoe is a diversity of hoe, raw dishes in Korean cuisine which is commonly fabricated from raw ground 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 beefiness is more often than not topped with the yolk of a raw egg.

Cured, smoked, and stale beef [edit]

Bresaola is an air-dried, salted beef that has been aged about two to three months until it becomes hard and a nighttime red, about purple, colour. Information technology is lean, has a sweetness, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italian republic's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-stale beef production, described by one of its manufacturers as being "like to bresaola, but not as tasty."[54]

Beef jerky is dried, salted, smoked beefiness popular in the United States.

Biltong is a cured, salted, air dried beef popular in South Africa.

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

Corned beefiness 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 beefiness can denote different styles of alkali-cured beef, depending on the region. Some, similar American-way corned beefiness, are highly seasoned and often considered delicatessen fare.

Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. Information technology is a class of salt beefiness, cured with spices and saltpetre, intended to exist boiled or broiled in Guinness or a similar stout, and then optionally roasted for a flow after.[55] In that location are various other recipes for pickled beef. Sauerbraten is a German language variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beef 15% fat, broiled
Nutritional value per 100 g (3.5 oz)
Energy 1,047 kJ (250 kcal)

Carbohydrates

0 grand
Starch 0 g
Dietary fiber 0 g

Fat

15 g
Saturated 5.887 g
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (Btwo)

fifteen%

0.176 mg
Niacin (Biii)

36%

5.378 mg
Vitamin B6

29%

0.383 mg
Folate (B9)

ii%

nine μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.iv mg
Vitamin D

1%

7 IU
Vitamin East

3%

0.45 mg
Vitamin K

1%

ane.2 μg
Minerals Quantity

%DV †

Calcium

2%

18 mg
Copper

43%

0.85 mg
Iron

twenty%

2.6 mg
Magnesium

vi%

21 mg
Manganese

i%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.6 μg
Sodium

5%

72 mg
Zinc

66%

half-dozen.31 mg
Other constituents Quantity
H2o 58 yard
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Cardinal

Beef is a source of consummate poly peptide and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Ruddy meat is the most significant dietary source of carnitine and, like 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 reddish meat, is known to increase the risk of bowel cancer and some other cancers.[threescore] [61] [62]

Coronary middle disease [edit]

A 2010 meta-analysis institute that processed red meat (and all candy meat) was correlated with a college chance of coronary heart disease, although based on the limited studies that separated the two, no such association was constitute for unprocessed red meat.[63] As of 2020, there is substantial evidence for a link between high consumption of cherry-red meat and coronary middle illness.[64] [65] [66]

Dioxins [edit]

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

E. coli recalls [edit]

Ground beef has been discipline 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 1,440 kg (iii,170 lb) of fresh ground beef patties and other bulk packages of ground beef products that may exist contaminated with Eastward. coli O157:H7.[69]
  • March 2011, half-dozen,400 kg (14,000 lb) beef recalled by Creekstone Farms Premium Beefiness due to E. coli concerns.[70]
  • April 2011, National Beef Packaging recalled more than than 27,000 kg (lx,000 lb) of ground beef due to East. coli contamination.[71]
  • May 2011, Irish gaelic Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 410 kg (900 lb) of ground beef 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 Due east. coli contamination.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (forty,000 lb) of basis beefiness due to East. coli contagion.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or before.[75]
  • September 2012, XL Foods recalled more than than 1800 products believed to be contaminated with E. coli 0157:H7. The recalled products were produced at the visitor'due south plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad cow affliction [edit]

In 1984, the use of meat and bone meal in cattle feed resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow affliction) in the United Kingdom.[78]

Since and so, other countries take had outbreaks of BSE:

  • In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American edge was airtight to live Canadian cattle, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinary officer for the United states Department of Agriculture animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would non identify the ranch, calling that "privileged information."[80] The 12-yr-old animate being was alive at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her testify[81] which aired xvi April 1996.

In 2010, the European union, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually elevator 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 institute-fed farm fauna products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet confronting the exercise of cow slaughter

Most Indic religions reject the killing and eating of cows. Hinduism prohibits cow beef known as Get-Maans in Sanskrit. Bovines have a sacred condition in Republic of india especially the cow, due to their provision of sustenance for families. Bovines are more often than not considered to be integral to the mural. However, they practice non consider the cow to be a god.[85]

Many of India's rural economies depend on cattle farming; hence they have been revered in lodge.[86] [87] Since the Vedic period, cattle, especially 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 period.[88] In medieval Republic of india, Maharaja Ranjit Singh issued a announcement on stopping moo-cow slaughter. Conflicts over cow slaughter often have sparked religious riots that have led to loss of human life and in one 1893 riot alone, more 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 confronting wrongful slaughtering of animals, but they don't have a wrongful eating doctrine.[ninety] In the Ethnic American tradition a white buffalo dogie is considered sacred; they telephone call information technology Pte Ska Win (White Buffalo Calf Woman).[ citation needed ]

In ancient China, the killing of cattle and consumption of beef was prohibited, equally they were valued for their office in agriculture. This custom is still followed past a few Chinese families beyond the world.[91]

During the season 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 consume any meat or poultry which has non been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

Republic of india [edit]

Virtually of the N Indian states[93] prohibit the killing of cow and consumption of beef for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects continue to avert beef from their diets.[99] [100] Article 48 of the Constitution of India mandates the state may have 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 heighten the level of nutrition and the standard of living and to ameliorate public health as among its main 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 as draught animals. The overall mismanagement of India's mutual cattle is dubbed in academic fields equally "India's bovine burden."[101] [102] In 2017, a rule against the slaughter of cattle and the eating of beef was signed into police by presidential assent every bit a modified version of Prevention of Cruelty to Animals Act, 1960. The original human action, however, did permit the humane slaughter of animals for apply as food.[103] [104] Existing meat consign policy in Bharat prohibits the export of beef (meat of moo-cow, oxen and calf). Os-in meat, a carcass, or one-half carcass of buffalo is as well prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, India 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 percentage shortage of beef and a thirteen percent shortage of leather in the world market place.[107]

Nepal [edit]

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

Cuba [edit]

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

See also [edit]

  • Argentine beef
  • Beef Commonwealth of australia
  • Beef hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Environmental affect of meat production
  • List of beef dishes
  • List of meat animals
  • Pink slime
  • Veal

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External links [edit]

  • Beefiness at the Wikibooks Cookbook subproject
  • USDA beef grading standards (PDF)
  • Beef State Documentary produced by Nebraska Educational Telecommunications

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

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