Information AboutBeef |
| CATEGORIES ABOUT BEEF | |
| british cuisine | |
| american cuisine | |
| beefbritish cuisine | |
| american cuisine | |
| beef | |
| bovines | |
| cattle | |
| meat | |
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Beef is the Culinary Name for Meat from Bovine s, especially domestic Cattle . Beef is one of the principal Meats used in European Cuisine and Cuisine of The Americas , and is also important in Africa , East Asia , and Southeast Asia . In the Middle East , Lamb is usually preferred over beef. Beef is Taboo for Hindus and is discouraged among some Buddhist s. Beef can be cut into Steak s, Pot Roasts or short ribs, or it can be Ground . The Blood is also used in some varieties of Blood Sausage . Other beef varieties include the Tongue , which is usually sliced for Sandwich es in Western Cooking ; Tripe from the Stomach ; various Gland s—particularly the Pancreas and Thymus —referred to as Sweetbread s; the Heart , the Brain , the Liver , the Kidney s; and the tender Testicle s of the bull popularly known as "calf fries", "prairie oysters", or " Rocky Mountain Oysters ." Beef bones are essential for making certain varieties of Soup Stock . The better cuts are usually obtained from the Steer ; the Heifer tends to be kept for Breeding . Older animals are used for beef when they are past their Reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for Mince ( UK )/ Ground Beef ( US ). Cattle raised for beef may be allowed to roam free on 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 . The worlds largest exporters of beef are Australia , Brazil , Argentina and Canada . Beef production is also important to the Economies of Uruguay , Nicaragua , Russia and Mexico . A HISTORY OF BEEF'S GENETIC ANCESTRY USDA BEEF GRADES In the United States, the USDA operates a voluntary beef grading program. The meat processor pays for a trained USDA meat grader to grade whole carcasses at the Abattoir . The carcass grade is bean stamped on each primal cut (six stamps) and applied with roller stamp to each side as well. Traces of the USDA grading stamp are sometimes visible on boxed primal cuts. The grades are based on two main criteria: the degree of marbling ( Intramuscular Fat ) in the beef rib eye (at the 12th rib cross-section), 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.
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