Beef is the culinary name for meat from
bovines, especially domestic cattle. Beef is one of the
principal meats used in the Cuisine of Australia,
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 Buddhists.
Beef can be cut into steaks, 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 sandwiches in Western cooking; tripe from the stomach; various glands—particularly the pancreas and thymus—referred to as sweetbreads; the heart, the brain, the
liver, the kidneys; and the tender testicles 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 grasslands, 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 [citation needed]. The worlds largest exporters of beef are Australia, Brazil, Argentina and
Canada [citation needed]. Beef production is also important to the economies of Uruguay, Nicaragua,
Russia and Mexico.
A History of Beef's Genetic Ancestry
Most cattle originated in the Old World
with the exception of bison hybrids. Examples include the
Wagyu from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from Pakistan and India.[1] Cattle were widely used for meat across the Old World except in religious or draft uses. Some breeds were
specifically bred to increase meat yield or improve texture like the Murray Grey,
Angus or Wagyu.
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
supermarkets 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.
Inspected carcasses tagged by the USDA
- Prime — highest in intramuscular fat. Currently, only three percent of the steaks sold are USDA certified Prime.
- Choice
- Select — the leanest grade commonly sold
- Standard
- Commercial
- Utility
- Cutter
- Canner
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 black angus [2][3]
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 progressively more tender as
distance from "hoof and horn" increases. The closer to the middle back, the more tender the meat. There are different systems of
naming for cuts in America, Britain and France.
See the external links section below for links to more beef cut charts and diagrams.
American Primal cuts
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
Lower Half
- Brisket — often associated with barbecue beef brisket.
- Shank — used primarily for stews and soups, but is not usually served another way, due to
it being the toughest of the cuts.
- Plate — produces types of steak such as the skirt steak. It is typically a cheap, tough,
and fatty meat.
- 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.
British Primal cuts
- Neck & Clod
- Chuck & Blade
- Rib
- Sirloin
- Rump
- Silverside
- Topside
- Thick Rib
- Thin Rib
- Brisket
- Shin
- Flank
- Thick Flank
- Leg
Special beef designations
-
Spain;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
France; Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine
Portugal;Carnalentejana ,Carne rouquesa, Carne Barrosã, Carne Cachena da Peneda, Carne da Charneca, Carne de
Bovino Cruzado dos Lameiros do Barroso,Carne dos Açores, Carne Marinhoa, Carne Maronesa, Carne
Mertolenga, Carne Mirandesa
United Kingdom; Orkney Beef, Scotch Beef, Welsh Beef
Cooking 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.[5]
Dry heat cooking methods
Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as grilling, broiling, roasting, and
sautéing.[5]
- Grilling: Grilling is characterized by cooking the beef over a high heat source;
generally in excess of 650°F (343°C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the
Australia, US, Canada and the UK also grilling is known as "Barbecuing".
- Broiling: Broiling is similar to grilling, except where grilling is performed with
the heat source under the beef, broiling is usually performed in an oven with the heat source above the beef.
[6] In the UK and Australia, broiling is known as
"grilling".
- Roasting: Roasting is a particularly British way of cooking meat which produces the
iconic British dish - Roast beef. British roasting is very similar to American
broiling, although the heating is from hot air and the meat is cooked all around. Little if any liquid is added. The liquid
produced during cooking is decanted from the fat and usually made into a gravy to serve with the
sliced beef.[7]
- Carpaccio: Raw beef from the finest cuts may be prepared with the option of
searing the sides of the fillet for a few seconds before thinly slicing. This may be served with
lemon slices, which when squeezed over the raw beef 'cooks' it.[8]
- Stirfry: Mainly a Chinese way of cooking. Cooking oil with agents such as garlic,
ginger and onions are added to the wok which are brought to high heat. Then slices of beef (or any other type of meat) which
generally cooks longer are added in. Finally the side ingredients of mixed vegetables are added in to cook for a few minutes.
This method of cooking emphasizes on the timing of cooking where the result would be both the meat and vegetables 'just
cook'.[9]
Moist heat cooking methods
Tougher cuts of beef from the round, brisket, flank, plate, shank, and chuck are best cooked by moist heat cooking methods,
such as braising, pot-roasting, and stewing. (Some of the tougher cuts may be prepared by dry heat methods given they are
tenderized first with a marinade).[5]
- Stewing: Stewing involves immersing the entire cut of beef in a liquid. [10]
- Braising: Braising involves cooking meats, covered, with small amounts of liquids
(usually seasoned or flavored). Unlike stewing, meat cooked via braising is not fully immersed in liquid.
Cooking temperature
-
Beef is cooked (roughly) on the following scale, based on the internal temperature of the meat[11]:
| Cooked |
Traditional Temp. (USA) |
Description |
| Very rare |
115 – 125°F (46 – 52°C) |
Blood-red meat, soft, very juicy |
| Rare |
125 – 130°F (52 – 54°C) |
Red center, gray surface, soft, juicy |
| Medium rare |
130 – 140°F (54 – 60°C) |
Pink center, gray-brown surface, often remains juicy |
| Medium |
140 – 150°F (60 – 66°C) |
Slightly pink center, becomes gray-brown towards surface |
| Medium well |
150 – 160°F (66 – 71°C) |
Mostly gray center, firm texture. |
| Well done |
>160°F (>71°C) |
Gray-brown throughout, tough texture. |
Raw beef
Steak tartare is a 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.
Mad cow disease
-
In 1984, intensive farming of beef resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the
United Kingdom[12].
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 spines).
The perception of beef as potentially lethal damaged the UK beef industry. Attempts to wipe out BSE in the UK by a
kill-and-burn campaign further damaged the beef industry.
Since then, other countries have had outbreaks of BSE:
- In May 2003, due to a BSE scare (after a single cow with BSE was discovered in Alberta) the American border was closed to
live Canadian cows in May 2003 and reopened in early 2005.[1]
- Japan along with many other countries stopped importing United States beef and beef products, but since July 27, 2006 Japan
has reopened itself to imports.
See also
External links
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