Beef 36968 226098870 2008-07-16T20:36:45Z GameKeeper 733794 /* History */ move ref after period, per [[WP:MoS]] {{Otheruses}} [[Image:Standing-rib-roast-MCB.jpg|thumb|250px|An uncooked rib roast]] '''Beef''' is the [[culinary name]] for [[meat]] from [[bovine]]s, especially domestic [[cattle]] (cows). Beef is one of the principal [[meats]] used in the [[cuisine of Australia]], [[European cuisine|Europe]] and [[the Americas]], and is also important in [[Africa]], [[East Asia]], and [[Southeast Asia]]. In the [[Middle East]], [[lamb (food)|lamb]] is usually preferred over beef. Beef is not normally eaten by the [[Hindu]] population in India as it is not allowed for religious reasons. It is also discouraged among some [[Buddhist]]s. Beef [[muscle]] meat can be cut into [[steak]]s, [[pot roast (beef)|pot roasts]] or [[short ribs]], or it can be [[Ground beef|ground]]/minced. The [[blood]] is used in some varieties of [[blood sausage]]. Other parts which are eaten include the meaty [[tail]], [[tongue]], [[tripe]] from the [[stomach]], various [[gland]]s—particularly the [[pancreas]] and [[thymus]]—referred to as [[sweetbread]]s, the [[heart]], the [[brain]] (although forbidden where there is a danger of [[bovine spongiform encephalopathy]], BSE), the [[liver]], the [[kidney]]s, the tender [[testicle]]s of the bull (known in the US as "calf fries", "prairie oysters", or "[[Rocky Mountain oysters]]"), [[intestine]]s, and the [[udder]]. Beef bones are used for making [[Stock (food)|soup stock]]. The better cuts are usually obtained from the [[steer]]; the [[heifer]] tends to be kept for [[biological reproduction|breeding]]. Older animals are used for beef when they are past their [[reproduction|reproductive]] prime. The meat from older cows and bulls is usually tougher, so it is frequently used for [[mince]] ([[British English|UK]])/[[ground beef]] ([[American English|US]]). [[Cattle]] raised for beef may be allowed to roam free on [[grassland]]s, or may be confined at some stage in pens as part of a large feeding operation called a [[feedlot]], where they are usually fed [[grain]]. The [[United States]], [[Brazil]], [[Japan]] and the [[People's Republic of China]] are the world's four largest consumers of beef.<ref>{{cite web|url=http://www.fas.usda.gov/dlp/circular/2005/05-11LP/production.pdf|title=Major Countries Beef Production and Consumption| accessdate = 2008-05-03}} USDA PDF</ref> The world's largest exporters of beef are [[Australia]], [[Brazil]], [[Argentina]] and [[Canada]].<ref>{{cite web|url=http://www.fas.usda.gov/info/circular/2004/04-03LP/beefoverview.html|title=World Beef Overview| accessdate = 2008-05-03}} USDA</ref> Beef production is also important to the [[Economics|economies]] of [[Uruguay]], [[Nicaragua]], [[Russia]] and [[Mexico]]. == History == The flesh of [[bovine]]s has been eaten by hunters from prehistoric times, some of the earliest known [[cave paintings]] such as those of [[Lascaux]] show [[Aurochs]] in hunting scenes. [[Domestication]] of cattle occurred around 8000 BC,providing ready access to beef, [[milk]] and [[leather]].<ref>{{Cite web| title = Late Neolithic megalithic structures at Nabta Playa | accessdate = 2008-02-27| url = http://www.comp-archaeology.org/WendorfSAA98.html}}</ref> Most [[List of breeds of cattle|cattle]] originated in the [[Old World]] with the exception of [[bison]] [[Hybrid (biology)|hybrids]]. Examples include the [[Wagyu]] from [[Japan]], [[Ankole-Watusi (cattle)|Ankole-Watusi]] from [[Egypt]], and longhorn [[Zebu]] from the Indian subcontinent.<ref>{{Cite web | title = History of Cattle Breeds | accessdate = 2007-04-17 | url = http://www.bovinebazaar.com/history.htm }}</ref> Cattle were widely used for meat across the [[Old World]]. [[Beef cattle|Some breeds]] were specifically bred to increase meat yield or improve texture like the [[Murray Grey]], [[Angus cattle|Angus]] or [[Wagyu]], etc. ==Etymology== After the [[Norman Conquest]], the French nobles who ruled England naturally used French words to refer to the meats they were served, so the animal called ''cu'' (cow) by the Anglo-Saxon peasants—who, it seems, rarely got to eat one—was called ''boeuf'' (cow) by the French nobles—who did not often deal with the live animal—when it was served to them for dinner. This is one example of the common English dichotomy between the words for animals (with largely [[Germanic languages|Germanic]] origins) and their meat (with [[Romance languages|Romanic]] origins) that is also found in such English word-pairs swine/pork and sheep/mutton.<ref>''The American Heritage Dictionary of the English Language, Fourth Edition, 2000: beef.</ref> == Cuts of beef == Beef is first divided into ''primal cuts''. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from "hoof and horn" increases. Different countries have different cuts and names. See the [[#External links|external links]] section below for links to more beef cut charts and diagrams. === American primal cuts === [[Image:Beef cuts.svg|thumb|right|400px|[[United States|American]] cuts of beef.]] The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section. ==== Upper half ==== * [[Chuck steak|Chuck]] — one of the most common sources for [[hamburger]]s. * [[Standing rib roast|Rib]] — [[short ribs]], [[rib eye]] steak. * [[Short loin]] — from which [[porterhouse steak|porterhouse]] steaks are cut. * [[Sirloin]] — less tender than short loin, but more flavorful. **[[Beef tenderloin|Tenderloin]] — the most tender, from which [[filet mignon]] is served. **[[Top sirloin]] * [[Round steak|Round]] — lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly. ==== Lower half ==== * [[Brisket]] — often associated with barbecue beef brisket. * [[Beef shank|Shank]] — used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts. * [[Plate steak|Plate]] — produces types of steak such as the skirt steak and hanger steak. It is typically a cheap, tough, and fatty meat. * [[Flank steak|Flank]] — Long and flat, the flank steak's best known application is [[London broil]]. One of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. {{clear}} === British Primal Cuts === [[Image:British Beef Cuts.svg|thumb|right|400px|[[United Kingdom|British]] cuts of beef.]] * Neck & clod * Chuck & blade * Rib * Silver loin * Rump * [[Silverside (beef)|Silverside]] * Topside * Thick rib * Thin rib * [[Brisket]] * Shin * Flank * Thick flank * Leg == Special beef designations == [[Image:Rump steak.jpg|thumb|right|250px|Beef rump steak on grill pan, cooked to medium rare]] *[[Certified Angus Beef]] Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers in order to increase demand for their breed of cattle, by promoting the impression that Angus cattle has consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms "Angus Beef" or "Black Angus Beef" are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef can't be legally used by an establishment that is not licensed to do so. *[[Certified Hereford Beef]] is beef certified to have come from [[Hereford cattle]]. *[[Grass fed beef]] has been raised primarily on forage rather than in a [[feedlot]]. *[[Kobe beef]] : Cattle of the [[Wagyu]] breed raised and fattened in the hills above [[Kobe]], [[Hyōgo Prefecture]], [[Japan]]. During the fattening period, the cattle is hand-fed (using high-energy feed, including [[beer]] and beer mash) and hand-massaged for tenderness and high fat content. *[[Halal]] beef (and other food) has been certified to have been processed in a prescribed manner in accordance with [[Islam|Muslim]] dietary laws. *[[Kashrut|Kosher]] beef (and other food) has been certified to have been processed in a prescribed manner in accordance with [[Judaism|Jew]]ish dietary laws. *[[Organic beef]] is produced without [[hormone]]s, [[pesticide]]s, or other chemicals though requirements for labeling something "organic" vary widely. * The {{EU}} recognises the following [[Protected Designation of Origin]] beef brands<ref>{{cite web |url=http://ec.europa.eu/agriculture/qual/en/1bbab_en.htm |title=Protected Designation of Origin (PDO) / Protected Geographical Indication (PGI) |publishet=European Commission — Agriculture and Rural Development |accessdate=2007-08-10}}</ref> ::{{ESP}} - Carne de [[Ávila]], Carne de [[Cantabria]], Carne de la [[Sierra de Guadarrama]], Carne de Morucha de [[Salamanca]], Carne de Vacuno del País o Euskal Okela ::{{FRA}} - Taureau de [[Camargue]], Boeuf charolais du [[Bourbonnais]], Boeuf de Chalosse, Boeuf du [[Maine (province)|Maine]] ::{{PRT}} - Carnalentejana, Carne rouquesa, Carne Barrosã, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso,Carne dos [[Azores|Açores]], Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa ::{{UK}} - [[Orkney]] Beef, [[Scotland|Scotch]] Beef, [[Wales|Welsh]] Beef === USDA beef grades === [[Image:Beef inspection USDA.jpg|thumb|250px|Inspected carcasses tagged by the USDA]] In the United States, the [[United States Department of Agriculture|USDA]] operates a voluntary beef grading program. The meat processor pays for a trained USDA meat grader to grade whole carcasses at the [[abattoir]]. Users are required to comply with Food Safety and Inspection Service ([[FSIS]]) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade. There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling ([[intramuscular fat]]) in the beef, and the age of the animal prior to [[slaughter]]. Some meat scientists object to the current scheme of USDA grading since it does not take tenderness into account. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in [[supermarket]]s is graded ''choice'' or ''select''. Prime beef is sold to hotels and upscale restaurants. Beef that would rate as ''Standard'' or leaner is almost never offered for grading. *U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, only two percent of cuts sold are USDA certified Prime. *U.S. Choice - High quality, widely available in foodservice industry and retail markets. *U.S. Select (formerly "Good") - Leanest grade commonly sold, acceptable quality but less juicy and tender. *U.S. Standard - Lower quality yet economical, lacking marbling. *U.S. Commercial - Low quality, lacking tenderness, produced from older animals. *U.S. Utility *U.S. Cutter *U.S. Canner Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily obtained by processors and canners. Traditionally, beef sold in steakhouses and supermarkets has been advertised by its USDA grading; however, many restaurants and retailers have recently begun advertising beef on the strength of [[brand names]] and the reputation of a specific breed of cattle, such as [[Angus cattle|black angus]].<ref>{{Cite news | title = Branded Beef Booming | work = Denver Post | accessdate = 2007-04-17 | date = 2003-06-17 | url = http://www.cattlefacts.com.au/ArticleEditor_Preview.asp?AID=610 }}</ref><ref>{{cite web |url=http://www.cookingforengineers.com/article.php?id=30&title=USDA+Beef+Quality+Grades |title=USDA Beef Quality Grades |author=Michael Chu |publisher=Cooking for Engineers |accessdate=2007-08-10}}</ref> == Cooking and preparing beef == The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high-heat cooking while tough cuts benefit from a slower and longer cooking method. ===Cooking with dry heat=== [[Image:Roast beef.jpg|thumb|250px|Roast beef]] Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as charcoal grilling, broiling, roasting, and sautéing *'''[[Grilling]]''' is cooking the beef over or under a high radiant heat source, generally in excess of {{convert|650|F|C}}. This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A., Australia, Canada, and the UK grilling, particularly over charcoal, is sometimes known as "barbecuing", often shortened to "BBQ." *'''[[Broiling]]''' is similar to grilling, but specifically with the heat source ''above'' the meat. *'''[[Roasting]]''' is a particularly British way of cooking meat in a hot [[oven]], producing [[roast beef]]. Liquid is not usually added; the beef may be [[baste]]d by fat on the top, or by spooning hot fat from the oven pan over the top. A [[gravy]] may be made from the cooking juices, after skimming off excess fat. *'''[[Stirfry]]ing''' is a Chinese and oriental way of cooking. Cooking oil with flavourings such as garlic, ginger and onions are put in a very hot [[wok]]. Then slices of meat are added, followed by ingredients which cook quicker: mixed vegetables, etc. The dish is ready when the ingredients are 'just cooked'. ==== Internal temperature ==== {{Main|Temperature (meat)}} Grilled or roast beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a [[meat thermometer]]. {| class="wikitable" style="text-align: center;" |- ! Cooked: ! Temperature ! Description |- ! Very rare | 115 – 125°F (46 – 52°C) | style="text-align: left;" | Blood-red meat, soft, very juicy |- ! Rare | 125 – 130°F (52 – 54°C) | style="text-align: left;" | Red center, gray surface, soft, juicy |- ! Medium rare | 130 – 140°F (54 – 60°C) | style="text-align: left;" | Pink throughout, gray-brown surface, often remains juicy |- ! Medium | 140 – 150°F (60 – 66°C) | style="text-align: left;" | Pink center, becomes gray-brown towards surface |- ! Medium well | 150 – 160°F (66 – 71°C) | style="text-align: left;" | Thin line of pink, firm texture. |- ! Well done | >160°F (>71°C) | style="text-align: left;" | Gray-brown throughout, tough texture. |} ===Cooking with moist heat=== Tougher cuts of beef from the round, brisket, flank, plate, shank, shin, leg, and chuck are best cooked by moist heat cooking methods, such as [[braise|braising]], [[pot roast]]ing, and [[stew]]ing. Some of the tougher cuts may be prepared with dry heat if they are first tenderized with a [[marinade]], or cooked for a long time at a low temperature. *'''[[Stewing]]''' is simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavourings. *'''[[Braising]]''' is 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. Meat has usually been cooked in water which is just [[simmer]]ing; higher temperatures make meat tougher. Since [[thermostat]]ic temperature control became available, cooking at temperatures well below boiling, {{convert|65|C|F}} to {{convert|90|C|F}}, for prolonged periods has become possible; this is just hot enough to dissolve connective tissue and kill [[bacteria]], with minimal toughening. === Raw beef === [[Image:Raw beef slices.jpg|thumb|250px|Sliced beef.]] [[Steak tartare]] is a [[French cuisine|French]] dish made from finely chopped or ground raw meat (often beef). It is often served with onions, capers, seasonings like fresh ground pepper and Worcestershire sauce, and sometimes raw egg. [[Kibbeh nayyeh]] is a similar [[Middle-Eastern]] dish. And, in [[Ethiopia]], a ground raw meat dish called [[Kitfo]] is eaten. [[Carpaccio]] of beef is a thin slice 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 variety of ''[[hoe (dish)|hoe]]'', raw dishes in [[Korean cuisine]] which is usually made 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 yolk of a raw egg is mostly topped on the beef. === Cured or smoked beef === [[Bresaola]] is an [[Drying (food)|air-dried]] salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is lean, has a sweet, musty smell and is tender. It originated in [[Valtellina]], a valley in the [[Alps]] of northern [[Italy]]'s [[Lombardy]] region. [[Bündnerfleisch]] is a similar product from neighbouring [[Switzerland]]. [[Pastrami]] is often made from beef, the raw beef is [[salted]], then partly dried and seasoned with various herbs and spices and [[smoked]]. [[Corned beef]] is a cut of beef cured or pickled in a seasoned [[brine]]. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The term "corned beef" can denote different styles of [[brine]]-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered [[delicatessen]] fare. ==Religious prohibitions== [[Cattle|Bovine cattle]] are considered sacred in [[Hinduism]], and hence beef is not generally consumed by Hindus. Beef eating among Hindus is not considered a taboo in some parts of [[India]] like [[Kerala]], and [[Coorg]]. Some historians, most notably [[D N Jha|Dr D N Jha]], have argued that beef eating was never forbidden in Hindu societies starting with early Rig Vedic societies; the prohibition was introduced later for various socio-political motives. == Nutrition and health == Beef is rich in [[zinc]], especially its shank and chuck parts. [http://dietary-supplements.info.nih.gov/factsheets/cc/zinc.html#3] === Health concerns === A study released in 2007 by the [[World Cancer Research Fund]] reported “strong evidence that red meat and processed meats are causes of [[bowel cancer]]” and recommends that people eat less than {{convert|500|g|oz}} of cooked red meat weekly, and as little [[processed meat]] as possible. The report also recommends that average consumption in populations should not exceed {{convert|300|g|oz}} per week, stating that this goal "corresponds to the level of consumption of red meat at which the risk of [[colorectal cancer]] can clearly be seen to rise."<ref> [http://www.dietandcancerreport.org/?p=ER 2007 report by the World Cancer Research Fund]</ref> The [[Harvard School of Public Health]] recommends that consumers eat red meat sparingly as it has high levels of undesirable [[saturated fats]].<ref>[http://www.hsph.harvard.edu/nutritionsource/pyramids.html Harvard School of Public Health – Healthy Eating Pyramid]</ref> === "Mad cow disease" === {{Main|Bovine spongiform encephalopathy}} 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 disease), in the [[United Kingdom]].<ref>{{cite web |url=http://www.newscientist.com/channel/health/dn9926-timeline-bse-and-vcjd.html |title=Timeline: BSE and vCJD |publisher=NewScientist.com news service |date=[[13 December]], [[2004]] |accessdate=2007-08-10}}</ref> Eating beef from cattle with BSE is thought to have caused the new variant of [[Creutzfeldt-Jakob disease]] (nvCJD) in about 131 cases (2003 June data) in the United Kingdom and a few in [[France]]. BSE is an illness that cattle can contract when they are fed infected animals (especially the brains and [[spinal cord]]s). The perception of beef as potentially lethal damaged the UK beef industry. Attempts to wipe out BSE in the UK by a slaughter-and-burn campaign further damaged the beef industry. Since then, other countries have had outbreaks of BSE: *In May 2003, after a cow with BSE was discovered in [[Alberta]], [[Canada]], the American border was closed to live Canadian cattle in May 2003 and reopened in early 2005.<ref>[http://www.foodproductiondaily.com/news/ng.asp?id=59810-canadian-beef-industry Canadian beef industry loses patience over border dispute<!-- Bot generated title -->]</ref> *Many countries stopped importing United States beef and beef products. On July 27, 2006 Japan allowed imports again. == See also == * [[2006 Argentine restriction of beef exports]] * [[Argentine beef]] * [[Jerky (food)|Beef Jerky]] * [[Entrecôte]] * [[Beef tracking system]] == References == <references/> == External links == {{cookbook}} {{commons}} *[http://www.ams.usda.gov/lsg/stand/standards/beef-car.pdf USDA beef grading standards] (PDF) * *[http://www.gueldner.net/BEEF%20CUTS.pdf Extensive list of different (international) beef cut systems] (PDF) * [[Category:British cuisine]] [[Category:American cuisine]] [[Category:Beef| ]] [[br:Bevin]] [[cs:Hovězí maso]] [[de:Rindfleisch]] [[eo:Bovaĵo]] [[fr:Bœuf]] [[hak:Ngiù-ngiuk]] [[ko:쇠고기]] [[id:Daging sapi]] [[he:בשר בקר]] [[ms:Daging lembu]] [[nl:Rundvlees]] [[ja:牛肉]] [[pl:Wołowina]] [[qu:Waka aycha]] [[ru:Говядина]] [[simple:Beef]] [[fi:Naudanliha]] [[sv:Nötkött]] [[ta:மாட்டிறைச்சி]] [[th:เนื้อวัว]] [[tr:Dana eti]] [[zh:牛肉]]