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Ground Beef Is a High Risk of Being Contaminated With

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Meat from cattle

Wagyu cattle are an example of a breed raised primarily for beefiness

Beef is the culinary name for meat from cattle (Bos taurus).

In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle take been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the globe, after pork and poultry. As of 2018, the The states, Brazil, and China were the largest producers of beef.

Beef can be prepared in various ways; cuts are oft used for steak, which can be cooked to varying degrees of doneness, while trimmings are often basis or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary centre disease, particularly when processed. Beef has a high environmental impact, being a principal driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Etymology [edit]

The word beef is from the Latin bōs,[1] in contrast to cow which is from Middle 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 animal (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Mod French bœuf) past the French nobles — who did not ofttimes deal with the live animal — when it was served to them. This is one instance of the common English language dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also institute in such English language word-pairs every bit sus scrofa/pork, deer/venison, sheep/mutton and chicken/poultry (also the less mutual goat/chevon).[3] Beef is cognate with bovine through the Late Latin bovīnus.[iv] The rarely used plural class 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 admission to beefiness, milk, and leather.[seven] Cattle accept been domesticated at least twice over the course of evolutionary history. The starting time domestication consequence occurred around ten,500 years ago with the evolution of Bos taurus. The second was more than recent, effectually 7,000 years ago, with the evolution of Bos indicus in the Indus Valley. There is a possible 3rd domestication event viii,500 years ago, with a potential third species Bos africanus arising in Africa.[8] Near cattle originated in the Old World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[ix]

In the U.s., the growth of the beef business was largely due to expansion in the Southwest. Upon the acquisition of grasslands through the Mexican–American War of 1848, and afterwards the expulsion of the Plains Indians from this region and the Midwest, the American livestock manufacture began, starting primarily with the taming of wild longhorn cattle. Chicago and New York City were the first to do good from these developments in their stockyards and in their meat markets.[ten]

Production [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, gratis range, ranching, backgrounding and intensive animal farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as manufactory farms, are normally used to see the demand of beef product. CAFOs supply 70.four% of cows in the U.s.a. market and 99% of all meat in the United States supply.[11] Cattle CAFOs tin also be a source of Eastward. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include 1 strain, Due east. coli O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive system.[thirteen] Another consequence of unsanitary conditions created by high-density confinement systems is increased apply of antibiotics in order to prevent disease.[14] An analysis of FDA sales data by the Natural Resources Defense Council found 42% of medically important antibiotic use in the U.S. was on cattle, posing concerns most the development of antibiotic resistant bacteria.[fifteen]

Environmental impact [edit]

The amount of globally needed agricultural state would be reduced by almost half if no beef or mutton would exist eaten.

Hateful greenhouse gas emissions for different nutrient types[16]
Food Types Greenhouse Gas Emissions (1000 CO2-Ceq per g protein)
Ruminant Meat

62

Recirculating Aquaculture

30

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

10

Poultry

10

Dairy

9.ane

Not-trawling Fishery

8.6

Eggs

6.eight

Starchy Roots

1.7

Wheat

one.two

Maize

ane.2

Legumes

0.25

Mean state use of unlike foods[17]
Food Types Country Use (miiyear per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

xi

Poultry

7.1

Eggs

5.seven

Farmed Fish

3.seven

Groundnuts

3.five

Peas

3.4

Tofu

ii.two

The consumption of beef poses numerous threats to the natural environment. Of all agricultural products, beef requires some of the most land and water, and its production results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and h2o pollution.[19] A 2021 study added up GHG emissions from the entire lifecycle, including product, transportation, and consumption, and estimated that beef contributed about 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all land on Earth, non including the big agricultural fields that are used to grow cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is one of the chief causes of loss of some unique establish and animal species in the tropical rainforests of Central and Southward America likewise every bit carbon release in the atmosphere."[23] Beef is also the primary commuter of deforestation in the Amazon, with around 80% of all converted land existence 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 higher ratio of net energy of gain to net energy of maintenance where metabolizable energy intake is higher.[29] It takes seven pounds of feed to produce a pound of beef (alive weight), compared to more than three pounds for a pound of pork and less than two pounds for a pound of chicken.[30] However, assumptions about feed quality are implicit in such generalizations. For example, production of a pound of beefiness cattle live weight may require between 4 and 5 pounds of feed high in protein and metabolizable energy content, or more than than 20 pounds of feed of much lower quality.[29] A simple exchange of beef to soy beans (a mutual feed source for cattle) in Americans' diets would, according to 1 guess, result in meeting between 46 and 74 percent of the reductions needed to encounter the 2020 greenhouse gas emission goals of the United States as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a 3% diet of the seaweed Asparagopsis taxiformis could reduce the marsh gas component of their emissions by 80%.[32] [33]

Some scientists claim that the need for beef is contributing to pregnant biodiversity loss as it is a pregnant driver of deforestation and habitat destruction; species-rich habitats, such as significant portions of the Amazon region, are beingness converted to agronomics for meat production.[34] [35] [36] The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services also concurs that the beef industry plays a significant role in biodiversity loss.[37] [38] Around 25% to nearly 40% of global land surface is beingness 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 Beef,[twoscore] Certified Hereford Beefiness), origin (Kobe beef,[41] Carne de Ávila, Belgian Bluish[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 auction of beef past observing criteria post-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the U.s., Brazil, and Communist china produced the almost beef with 12.22 million tons, nine.nine million tons, and half-dozen.46 million tons respectively.[44] The top 3 beef exporting countries in 2019 were Australia (14.eight% of total exports), the Usa (13.iv% of full exports), and Brazil (12.6% of full exports).[45] Beef production is also of import to the economies of Japan, Argentine republic, Uruguay, Canada, Paraguay, United mexican states, Republic of belarus and Nicaragua.

Summit 5 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 beefiness exporter in the world in 2020 followed past Australia, United states, India (Includes Carabeef only) and Argentina[47]

Brazil, Australia, the United States and Bharat deemed for roughly 61% of the world's beef exports[48]

Rank State 2020 % of the World[49] Country 2016 % of the Earth
ane Brazil 2,539,000 23.l% Brazil 1,850,000 xix.60%
2 Commonwealth of australia 1,476,000 13.66% India ane,850,000 nineteen.60%
3 U.s.a. 1,341,000 12.41% Commonwealth of australia one,385,000 14.67%
iv India ane,284,000 11.88% United States i,120,000 xi.87%
five Argentine republic 819,000 7.58% New Zealand 580,000 6.14%

Meridian x cattle and beef producing countries (2009, 2010)[50]

Beef production (1000 Metric Tons CWE) (2009)

The world produced 60.57 1000000 metric tons of beef in 2020, down 950K metric tons from the prior yr.

Major pass up for production of beefiness was from India upwardly to 510k and Australia downwardly to 309K metric tons from the prior year[51]

Rank Country 2009 2010 % Chg Land 2019 2020 Change %Chg
1 The states 11,889 11,789 −0.eight% The states 12,384 12,379 -5,000 -0.04%
2 Brazil 8,935 nine,300 4% Brazil 10,200 10,100 -100,000 -1%
three Eu-27 7,970 7,920 −0.vi% EU- 27 7,878 7,810 -68,000 -0.nine%
4 China v,764 5,550 −4% China half-dozen,670 6,720 50,000 0.8%
five Argentina three,400 2,800 −18% India 4,270 three,760 -510,000 -12%
6 Republic of india two,610 2,760 vi% Argentina 3,125 3,230 105,000 3%
7 Australia 2,100 2,075 −one% Australia two,432 2,123 -309,000 -12%
8 United mexican states i,700 one,735 2% Mexico 2,027 2,079 52,000 3%
ix Russian federation 1,285 1,260 −2% Pakistan 1,820 i,820 NIL NIL
10 Pakistan 1,226 1,250 2% Russia 1,374 1,378 4,000 0.3%

National cattle herds (Per 1000 Head)

Rank Country 2009 2010 % Chg
1 India 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.5%
3 Red china 42,572 41,000 −4%
four U.s.a. 35,819 35,300 −1.iv%
5 Eu-27 30,400 xxx,150 −0.viii%
6 Argentine republic 12,300 xiii,200 7%
vii Australia nine,213 x,158 10%
8 Russian federation seven,010 6,970 −0.6%
9 Mexico six,775 6,797 0.3%
10 Colombia five,675 5,675 0.0%

Training [edit]

Cuts [edit]

Nigh beef can be used equally is by only cutting into certain parts, such equally roasts, brusque ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib middle 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 ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (specially the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow affliction), the kidneys, and the tender testicles of the bull (known in the U.s. as dogie fries, prairie oysters, or Rocky Mount oysters). Some intestines are cooked and eaten as is,[52] just are more than often cleaned and used every bit natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is chosen veal. Beef from steers and heifers is similar.[53]

Beef is first divided into primal cuts, large pieces of the animate being initially separated by butchering. These are basic sections from which steaks and other subdivisions are cut. The term "central cut" is quite different from "prime cut", used to narrate cuts considered to be of higher quality. Since the brute's legs and cervix muscles practise the near work, they are the toughest; the meat becomes more tender equally distance from hoof and horn increases. Different countries and cuisines have dissimilar cuts and names, and sometimes use the same name for a different cut; for example, the cut described as "brisket" in the United states is from a significantly different part of the carcass than British brisket.[ commendation needed ]

Aging and tenderization [edit]

To better tenderness of beef, it is often aged (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 (ordinarily ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can back up growth of molds (and spoilage leaner, if also humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like season. After two to three days in that location are significant effects. The majority of the tenderizing outcome occurs in the first 10 days. Boxed beefiness, stored and distributed in vacuum packaging, is, in consequence, moisture aged during distribution. Premium steakhouses dry age for 21 to 28 days or moisture historic period up to 45 days for maximum effect on season and tenderness.

Meat from less tender cuts or older cattle can exist mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) can be injected to broaden the endogenous enzymes. Similarly, solutions of common salt and sodium phosphates can be injected to soften and bully the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.

Cooking methods [edit]

These methods are applicable to all types of meat and some other foodstuffs.

Dry out heat [edit]

Method Clarification
Grilling Cooking the beef over or under a high radiant oestrus source, by and large in excess of 340 °C (650 °F). This leads to searing of the surface of the beef, which creates a flavorsome chaff. In Australia, New Zealand, the United States, Canada, the Britain, Deutschland and The Netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, ofttimes shortened to "BBQ". When cooked over charcoal, this method can as well be called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.
Broiling A term used in Due north America. It is similar to grilling, but with the oestrus source always above the meat. Elsewhere this is considered a mode of grilling.
Griddle Meat may be cooked on a hot metal griddle. A trivial oil or fatty may be added to inhibit sticking; the dividing line when the method becomes shallow frying is non well-defined.
Roasting A fashion of cooking meat in a hot oven, producing roast beef. Liquid is not unremarkably added; the beef may be basted by fat on the peak, or by spooning hot fat from the oven pan over the acme. A gravy may exist made from the cooking juices, after skimming off excess fatty. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and like cuts.
Internal temperature [edit]

Beefiness rump steak on grill pan, cooked medium rare

Beefiness can exist 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 exist measured with a meat thermometer. Beefiness can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, simply when cooked using a method such as broiling or roasting it is typically cooked such that information technology has a "bulls heart" of doneness, with the least washed (coolest) at the heart and the most washed (warmest) at the outside.

Frying [edit]

Meat tin can be cooked in boiling oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas or finger steaks. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in stir frying, typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed past ingredients which cook more than speedily, such as mixed vegetables. The dish is set up when the ingredients are 'just cooked'.

Moist heat [edit]

Moist estrus cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beefiness that are tougher, as 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 bite-size pieces, in a water-based liquid with flavorings. This technique may be used as part of pressure cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (ordinarily seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and ordinarily is browned before the oven step.
  • Sous-vide
Sous-vide, French for "nether vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is non unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, simply moisture in or added to the nutrient numberless is in contact with the food.

Beef roasted with vinegar and sliced with spiced paste, often chosen "cold beef"

Meat has usually been cooked in h2o which is only simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (dull cooking), for prolonged periods has become possible; this is just 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 tin exist achieved. Because browning (Maillard reactions) can merely occur at college temperatures (above the boiling point of water), these moist techniques do not 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 afterward).

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

Beef can exist cooked quickly at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked past the diners at the table by immersing information technology in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the tabular array. 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 (often beefiness). More accurately, information technology is scraped so every bit not to let fifty-fifty the slightest of the sinew fat get into the scraped meat. Information technology is oftentimes served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is also made of finely chopped ground beefiness, though it is seasoned differently, and either eaten every bit a principal dish or can exist used equally a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability).

Carpaccio of beef is a sparse piece of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very sparse slices to be cutting.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is ordinarily made from raw footing beef seasoned with various spices or sauces. The beef role 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 beef is mostly topped with the yolk of a raw egg.

Cured, smoked, and dried beefiness [edit]

Bresaola is an air-dried, salted beef that has been aged well-nigh ii to iii months until it becomes hard and a night blood-red, almost purple, colour. It is lean, has a sweet, musty olfactory property and is tender. It originated in Valtellina, a valley in the Alps of northern Italian republic'southward Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef production, described past i of its manufacturers as existence "like to bresaola, but not as tasty."[54]

Beefiness jerky is dried, salted, smoked beef popular in the United states of america.

Biltong is a cured, salted, air stale beefiness 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 beef is a cut of beef cured or pickled in a seasoned brine. The corn in corned beefiness refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef tin denote unlike styles of brine-cured beef, depending on the region. Some, like American-manner corned beef, are highly seasoned and oft considered delicatessen fare.

Spiced beefiness is a cured and salted articulation of circular, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of table salt beef, cured with spices and saltpetre, intended to be boiled or baked in Guinness or a similar stout, so optionally roasted for a period after.[55] There are various other recipes for pickled beef. Sauerbraten is a German variant.

Consumption [edit]

Beef is the third nigh widely consumed meat in the world, accounting for near 25% of meat production worldwide, subsequently pork and poultry at 38% and 30% respectively.[56]

Past land [edit]

In absolute numbers, the The states, Brazil, and the People'south Democracy of Red china are the world's three largest consumers of beefiness; Uruguay, yet, has the highest beefiness and veal consumption per capita, followed by Argentine republic and Brazil. According to the data from OECD, the average Uruguayan ate over 42 kg (93 lb) of beefiness or veal in 2014, representing the highest beef/veal consumption per capita in the world. In comparison, the boilerplate American consumed but nigh 24 kg (53 lb) beef or veal in the same year, while African countries, such as Mozambique, Ghana, and Nigeria, consumed the least beefiness or veal per capita.

Nutritional content [edit]

Basis Beef 15% fat, broiled
Nutritional value per 100 k (iii.5 oz)
Energy one,047 kJ (250 kcal)

Carbohydrates

0 m
Starch 0 one thousand
Dietary cobweb 0 chiliad

Fat

15 1000
Saturated 5.887 g
Monounsaturated vi.662 g
Polyunsaturated 0.485 g

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (Bii)

15%

0.176 mg
Niacin (B3)

36%

five.378 mg
Vitamin Bhalf-dozen

29%

0.383 mg
Folate (B9)

2%

9 μg
Vitamin B12

110%

ii.64 μg
Choline

17%

82.four mg
Vitamin D

1%

7 IU
Vitamin E

three%

0.45 mg
Vitamin K

ane%

one.2 μg
Minerals Quantity

%DV †

Calcium

two%

18 mg
Copper

43%

0.85 mg
Atomic number 26

20%

two.6 mg
Magnesium

6%

21 mg
Manganese

1%

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
Water 58 k
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using The states recommendations for adults.
Source: USDA FoodData Primal

Beef is a source of complete poly peptide and information technology is a rich source (xx% or more of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Blood-red meat is the nigh significant dietary source of carnitine and, like whatever other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Wellness impact [edit]

Cancer [edit]

Consumption of red meat, and especially candy red meat, is known to increase the adventure of bowel cancer and another cancers.[threescore] [61] [62]

Coronary heart disease [edit]

A 2010 meta-analysis institute that processed red meat (and all processed meat) was correlated with a higher risk of coronary heart disease, although based on the limited studies that separated the two, no such clan was found for unprocessed cherry meat.[63] As of 2020, there is substantial evidence for a link betwixt high consumption of red meat and coronary center disease.[64] [65] [66]

Dioxins [edit]

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

E. coli recalls [edit]

Basis beef has been subject to recalls in the United States, due to Escherichia coli (E. coli) contamination:

  • Jan 2011, One Great Burger expands recall.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately ane,440 kg (3,170 lb) of fresh basis beef patties and other majority packages of ground beefiness products that may be contaminated with East. coli O157:H7.[69]
  • March 2011, half dozen,400 kg (14,000 lb) beef recalled by Creekstone Farms Premium Beef due to E. coli concerns.[lxx]
  • April 2011, National Beefiness Packaging recalled more than 27,000 kg (60,000 lb) of footing beef due to E. coli contamination.[71]
  • May 2011, Irish 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 East. coli contamination.[73]
  • Dec 2011, Tyson Fresh Meats recalled eighteen,000 kg (twoscore,000 lb) of ground beef due to E. coli contamination.[74]
  • Jan 2012, Hannaford Supermarkets recalled all basis beef with sell past dates 17 December 2011 or earlier.[75]
  • September 2012, XL Foods recalled more than 1800 products believed to be contaminated with E. coli 0157:H7. The recalled products were produced at the company'due south establish in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad cow disease [edit]

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

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

  • In May 2003, after a moo-cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle, only was reopened in early on 2005.[79]
  • In June 2005, Dr. John Clifford, primary veterinary officer for the United States Department of Agriculture animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged information."[80] The 12-year-old animal was alive at the time when Oprah Winfrey raised concerns almost cannibalistic feeding practices on her prove[81] which aired sixteen April 1996.

In 2010, the European union, through the European Food Safety Authorisation (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban.[82] In 2013, the ban on feeding mammal-based products to cattle,[83] was amended to permit for certain milk, fish, eggs, and institute-fed farm animal products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practice of moo-cow slaughter

Most Indic religions pass up the killing and eating of cows. Hinduism prohibits moo-cow beef known as Become-Maans in Sanskrit. Bovines have a sacred status in 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 Republic of india's rural economies depend on cattle farming; hence they take been revered in society.[86] [87] Since the Vedic menstruum, cattle, specially cows, were venerated as a source of milk, and dairy products, and their relative importance in send services and farming like ploughing, row planting, ridging. Veneration grew with the appearance of Jainism and the Gupta period.[88] In medieval Republic of india, Maharaja Ranjit Singh issued a announcement on stopping cow slaughter. Conflicts over cow slaughter oft accept sparked religious riots that accept led to loss of homo life and in i 1893 riot alone, more than 100 people were killed for the cause.[89]

For religious reasons, the aboriginal Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals, but they don't have a wrongful eating doctrine.[xc] In the Indigenous American tradition a white buffalo calf is considered sacred; they call information technology Pte Ska Win (White Buffalo Calf Woman).[ citation needed ]

In aboriginal Prc, the killing of cattle and consumption of beef was prohibited, as they were valued for their role in agriculture. This custom is even so followed by a few Chinese families across the world.[91]

During the season of Lent, Orthodox Christians and Catholics periodically surrender meat and poultry (and sometimes dairy products and eggs) as a religious act. Observant Jews[92] and Muslims may not eat whatsoever meat or poultry which has not been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

India [edit]

Nearly of the North 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 keep to avoid beef from their diets.[99] [100] Commodity 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 raise the level of nutrition and the standard of living and to improve public health as amidst its primary 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 Bharat's common cattle is dubbed in bookish fields equally "India'due south bovine brunt."[101] [102] In 2017, a rule against the slaughter of cattle and the eating of beef was signed into law by presidential assent every bit a modified version of Prevention of Cruelty to Animals Act, 1960. The original deed, even so, did permit the humane slaughter of animals for utilise every bit food.[103] [104] Existing meat export policy in India prohibits the export of beefiness (meat of cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is too prohibited from export. But the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, Republic of india sought a total "beef ban" and Australian market analysts predicted that this would create market place opportunities for leather traders and meat producers in that location and elsewhere. Their prediction estimated a twenty percentage shortage of beef and a thirteen per centum shortage of leather in the world market.[107]

Nepal [edit]

The cow is the national brute of Nepal, and slaughter of cattle is prohibited by law.[108] [109]

Cuba [edit]

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

Run across as well [edit]

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

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External links [edit]

  • Beef at the Wikibooks Cookbook subproject
  • USDA beefiness grading standards (PDF)
  • Beef Land Documentary produced by Nebraska Educational Telecommunications

westeingthishe.blogspot.com

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

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