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How Many Calories in 96 Percent Lean Ground Beef

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Meat from cattle

Wagyu cattle are an instance 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 afterward domesticated them. Since that fourth dimension, 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 globe, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beefiness.

Beefiness can be prepared in various ways; cuts are ofttimes used for steak, which can be cooked to varying degrees of doneness, while trimmings are ofttimes ground or minced, as institute in most hamburgers. Beef contains protein, fe, and vitamin B12. Along with other kinds of carmine meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beefiness has a loftier environmental bear upon, being a primary driver of deforestation with the highest greenhouse gas emissions of whatsoever agronomical product.

Etymology [edit]

The discussion beef is from the Latin bōs,[1] in dissimilarity to cow which is from Middle English language cou (both words have the same Indo-European root *gʷou- ).[2] 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) (Modern French bœuf) past the French nobles — who did not ofttimes deal with the live animal — when it was served to them. This is i instance of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and craven/poultry (also the less common goat/chevon).[3] Beefiness is cognate with bovine through the Late Latin bovīnus.[4] The rarely used plural class of beef is beeves.[five]

History [edit]

People have eaten the flesh of bovines since prehistoric times; some of the primeval known cave paintings, such as those of Lascaux, testify aurochs in hunting scenes.[half dozen] People domesticated cattle to provide ready access to beef, milk, and leather.[seven] Cattle have been domesticated at least twice over the course of evolutionary history. The kickoff domestication event occurred effectually 10,500 years ago with the development of Bos taurus. The second was more recent, around 7,000 years ago, with the development of Bos indicus in the Indus Valley. There is a possible tertiary domestication consequence viii,500 years ago, with a potential third species Bos africanus arising in Africa.[eight] Nigh cattle originated in the Sometime World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Nihon, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[nine]

In the Usa, the growth of the beefiness business organization 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 manufacture began, starting primarily with the taming of wild longhorn cattle. Chicago and New York Urban center were the first to benefit from these developments in their stockyards and in their meat markets.[ten]

Production [edit]

Beef cattle are raised and fed using a multifariousness of methods, including feedlots, free range, ranching, backgrounding and intensive creature farming. Concentrated Animal Feeding Operations (CAFOs), commonly referred to as factory farms, are usually used to meet the demand of beef production. CAFOs supply lxx.iv% of cows in the US market and 99% of all meat in the United states of america supply.[11] Cattle CAFOs tin also be a source of E. coli contamination in the nutrient supply[12] due to the prevalence of manure in CAFOs. These E. coli contaminations include i strain, Eastward. coli O157:H7, which can be toxic to humans, considering cattle typically concord this strain in their digestive organisation.[13] Some other consequence of unsanitary conditions created by loftier-density confinement systems is increased apply of antibiotics in guild to prevent disease.[xiv] An assay of FDA sales data by the Natural Resources Defense force Council found 42% of medically of import antibiotic use in the U.S. was on cattle, posing concerns about the development of antibody resistant bacteria.[15]

Environmental impact [edit]

The amount of globally needed agronomical land would exist reduced by almost one-half if no beefiness or mutton would exist eaten.

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

62

Recirculating Aquaculture

30

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

10

Poultry

x

Dairy

9.ane

Non-trawling Fishery

8.6

Eggs

six.8

Starchy Roots

1.vii

Wheat

1.two

Maize

1.2

Legumes

0.25

Mean land apply of unlike foods[17]
Food Types Land Use (chiliad2year per 100g protein)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

11

Poultry

7.1

Eggs

5.seven

Farmed Fish

3.seven

Groundnuts

3.5

Peas

3.4

Tofu

ii.two

The consumption of beef poses numerous threats to the natural environs. Of all agronomical products, beefiness 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.[xix] A 2021 study added upwardly GHG emissions from the entire lifecycle, including product, transportation, and consumption, and estimated that beef contributed about four billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[xx] : 728 Cattle populations graze around 26% of all land on Earth, non including the large agricultural fields that are used to grow cattle feed.[21] [22] Co-ordinate to FAO, "Ranching-induced deforestation is one of the primary causes of loss of some unique plant and animal species in the tropical rainforests of Primal and South America besides equally carbon release in the atmosphere."[23] Beef is also the master driver of deforestation in the Amazon, with effectually 80% of all converted country 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 product.[28] This is due to the higher ratio of net energy of proceeds to net energy of maintenance where metabolizable energy intake is higher.[29] It takes seven pounds of feed to produce a pound of beefiness (live weight), compared to more than 3 pounds for a pound of pork and less than two pounds for a pound of chicken.[30] However, assumptions well-nigh feed quality are implicit in such generalizations. For case, product of a pound of beef cattle live weight may crave betwixt 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 common feed source for cattle) in Americans' diets would, according to i estimate, result in coming together between 46 and 74 pct of the reductions needed to meet the 2020 greenhouse gas emission goals of the United States equally pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial ended that feeding cattle a iii% nutrition of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by 80%.[32] [33]

Some scientists merits that the need for beef is contributing to significant biodiversity loss equally information technology is a meaning driver of deforestation and habitat destruction; species-rich habitats, such every bit 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 likewise concurs that the beefiness industry plays a significant part in biodiversity loss.[37] [38] Around 25% to nearly xl% 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 Beef,[xl] 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 beef[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 Red china produced the most beefiness with 12.22 meg tons, 9.9 million tons, and six.46 one thousand thousand tons respectively.[44] The acme 3 beef exporting countries in 2019 were Australia (fourteen.8% of full exports), the U.s.a. (xiii.4% of total exports), and Brazil (12.6% of full exports).[45] Beef production is also important to the economies of Nippon, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Top 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 world in 2020 followed by Australia, United States, Bharat (Includes Carabeef only) and Argentina[47]

Brazil, Commonwealth of australia, the United states and Republic of india accounted for roughly 61% of the world'south beef exports[48]

Rank Country 2020 % of the World[49] State 2016 % of the World
ane Brazil two,539,000 23.fifty% Brazil i,850,000 19.60%
2 Australia 1,476,000 13.66% India 1,850,000 19.60%
three The states i,341,000 12.41% Australia 1,385,000 fourteen.67%
four India 1,284,000 11.88% United states i,120,000 11.87%
five Argentina 819,000 7.58% New Zealand 580,000 6.xiv%

Pinnacle 10 cattle and beef producing countries (2009, 2010)[fifty]

Beefiness product (thou Metric Tons CWE) (2009)

The earth produced threescore.57 million metric tons of beefiness in 2020, down 950K metric tons from the prior year.

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

Rank Country 2009 2010 % Chg Country 2019 2020 Modify %Chg
i United states 11,889 11,789 −0.8% United states of america 12,384 12,379 -5,000 -0.04%
2 Brazil 8,935 nine,300 4% Brazil ten,200 10,100 -100,000 -i%
three EU-27 7,970 7,920 −0.6% European union- 27 7,878 vii,810 -68,000 -0.ix%
4 China 5,764 5,550 −4% China 6,670 vi,720 50,000 0.8%
five Argentina 3,400 ii,800 −18% India iv,270 three,760 -510,000 -12%
six India 2,610 two,760 6% Argentina three,125 3,230 105,000 3%
7 Australia 2,100 2,075 −ane% Australia 2,432 ii,123 -309,000 -12%
viii Mexico ane,700 1,735 2% Mexico 2,027 2,079 52,000 3%
9 Russian federation 1,285 i,260 −2% Pakistan ane,820 1,820 NIL NIL
10 Pakistan i,226 1,250 2% Russia one,374 1,378 4,000 0.3%

National cattle herds (Per m Head)

Rank Country 2009 2010 % Chg
one India 57,960 58,300 0.six%
ii Brazil 49,150 49,400 0.5%
3 China 42,572 41,000 −iv%
4 Us 35,819 35,300 −i.4%
5 European union-27 30,400 30,150 −0.8%
6 Argentina 12,300 13,200 7%
vii Australia 9,213 10,158 10%
8 Russia 7,010 6,970 −0.6%
9 Mexico 6,775 6,797 0.3%
10 Colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Nearly beef can exist used as is by but cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other paw, which are normally mixed with meat from older, bacteria (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 equally the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to every bit sweetbread), the heart, the encephalon (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad moo-cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mount oysters). Some intestines are cooked and eaten every bit is,[52] just are more oftentimes cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal. Beef from steers and heifers is similar.[53]

Beef is start divided into key cuts, big pieces of the animate being initially separated by butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite dissimilar from "prime cut", used to characterize cuts considered to be of higher quality. Since the fauna'south legs and neck muscles do the most work, they are the toughest; the meat becomes more than tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes employ the same name for a different cut; for example, the cut described as "brisket" in the Us is from a significantly different office of the carcass than British brisket.[ citation needed ]

Crumbling and tenderization [edit]

To improve tenderness of beefiness, it is oft anile (i.e., 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 aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out out and can support growth of molds (and spoilage bacteria, if besides humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds tin contribute a nut-similar flavor. After two to iii days in that location are significant effects. The majority of the tenderizing effect occurs in the start ten days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, moisture aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.

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

Cooking methods [edit]

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

Dry heat [edit]

Method Clarification
Grilling Cooking the beefiness over or nether a high radiant rut source, generally 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 Usa, Canada, the UK, Germany and Holland, grilling, particularly over charcoal, is sometimes known as barbecuing, frequently shortened to "BBQ". When cooked over charcoal, this method tin can also exist chosen charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood burn.
Broiling A term used in North America. It is similar to grilling, but with the oestrus source always above the meat. Elsewhere this is considered a fashion of grilling.
Griddle Meat may exist cooked on a hot metal griddle. A trivial oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
Roasting A way of cooking meat in a hot oven, producing roast beefiness. Liquid is not commonly added; the beef may exist basted by fat on the top, or by spooning hot fatty from the oven pan over the top. A gravy may exist made from the cooking juices, subsequently 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]

Beef rump steak on grill pan, cooked medium rare

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

Frying [edit]

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

Moist rut [edit]

Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beef that are tougher, every bit these longer, lower-temperature cooking methods have time to deliquesce connecting tissue which otherwise makes meat remain tough after cooking.

  • Stewing or simmering
simmering meat, whole or cutting into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as part of force per unit area cooking.
  • Braising
cooking meats, in a covered container, with small amounts of liquids (normally seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and unremarkably is browned earlier the oven stride.
  • 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 determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and accomplish very precise command of cooking. Although h2o is used in the method, but wet in or added to the food bags is in contact with the food.

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

Meat has usually been cooked in water which is simply 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 ninety °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 acceptable combination of temperature and cooking fourth dimension, pathogens, such as leaner will be killed, and pasteurization tin can be 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 as sous-vide, can also forestall overcooking by bringing the meat to the exact degree 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 be assured that pasteurization has been achieved, both on the surface and the interior of fifty-fifty very thick cuts of meat, which can not be assured with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)

Beef can be cooked quickly at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked by the diners at the table by immersing it 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 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 beefiness). More accurately, information technology is scraped so every bit not to let even the slightest of the sinew fat go into the scraped meat. It is oftentimes served with onions, capers, seasonings such equally fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is likewise fabricated of finely chopped ground beefiness, though it is seasoned differently, and either eaten as a primary dish or can be used equally a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Ethiopia, a footing raw meat dish called tire siga or kitfo is eaten (upon availability).

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

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually fabricated from raw ground 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, dark-green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is more often than not topped with the yolk of a raw egg.

Cured, smoked, and stale beefiness [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, 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'due south Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beefiness is an American industrially produced air-dried beefiness product, described by one of its manufacturers as existence "similar to bresaola, only non as tasty."[54]

Beef hasty is stale, salted, smoked beefiness pop in the Usa.

Biltong is a cured, salted, air stale beef popular in Southward Africa.

Pastrami is frequently made from beefiness; raw beef is salted, then partly stale 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 grains of coarse salts (known as corns) used to cure it. The term corned beefiness tin denote different styles of brine-cured beef, depending on the region. Some, similar American-mode corned beef, are highly seasoned and oft considered delicatessen fare.

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

Consumption [edit]

Beef is the third most widely consumed meat in the earth, accounting for about 25% of meat production worldwide, afterward pork and poultry at 38% and 30% respectively.[56]

By land [edit]

In absolute numbers, the U.s., Brazil, and the People'due south Democracy of China are the earth'southward iii largest consumers of beef; Uruguay, even so, has the highest beef and veal consumption per capita, followed by Argentina and Brazil. According to the data from OECD, the average Uruguayan ate over 42 kg (93 lb) of beef or veal in 2014, representing the highest beef/veal consumption per capita in the world. In comparing, the average American consumed only well-nigh 24 kg (53 lb) beef or veal in the same year, while African countries, such as Mozambique, Ghana, and Nigeria, consumed the least beef or veal per capita.

Nutritional content [edit]

Ground Beefiness fifteen% fatty, broiled
Nutritional value per 100 g (three.5 oz)
Energy i,047 kJ (250 kcal)

Carbohydrates

0 k
Starch 0 thou
Dietary fiber 0 g

Fat

15 k
Saturated 5.887 1000
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Poly peptide

26 g
Vitamins Quantity

%DV †

Thiamine (B1)

4%

0.046 mg
Riboflavin (Btwo)

fifteen%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin Bhalf-dozen

29%

0.383 mg
Folate (B9)

2%

9 μg
Vitamin B12

110%

two.64 μg
Choline

17%

82.four mg
Vitamin D

1%

7 IU
Vitamin Eastward

3%

0.45 mg
Vitamin Grand

ane%

ane.2 μg
Minerals Quantity

%DV †

Calcium

ii%

xviii mg
Copper

43%

0.85 mg
Fe

20%

2.half dozen mg
Magnesium

vi%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

seven%

318 mg
Selenium

31%

21.6 μg
Sodium

5%

72 mg
Zinc

66%

6.31 mg
Other constituents Quantity
Water 58 one thousand
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Cardinal

Beefiness is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Red meat is the most meaning 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 reddish meat, and especially processed ruddy meat, is known to increment the risk of bowel cancer and some other cancers.[threescore] [61] [62]

Coronary heart disease [edit]

A 2010 meta-analysis found that processed red meat (and all candy meat) was correlated with a higher adventure of coronary heart affliction, although based on the limited studies that separated the two, no such association was constitute for unprocessed red meat.[63] As of 2020, at that place is substantial evidence for a link between high consumption of scarlet meat and coronary heart disease.[64] [65] [66]

Dioxins [edit]

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

E. coli recalls [edit]

Ground beef has been subject to recalls in the United States, due to Escherichia coli (Due east. coli) contamination:

  • Jan 2011, 1 Cracking Burger expands recall.[68]
  • February 2011, American Nutrient Service, a Pico Rivera, Calif. establishment, is recalling approximately 1,440 kg (3,170 lb) of fresh ground beef patties and other majority packages of footing beefiness products that may exist contaminated with East. coli O157:H7.[69]
  • March 2011, 6,400 kg (14,000 lb) beef recalled by Creekstone Farms Premium Beef due to East. coli concerns.[70]
  • April 2011, National Beef Packaging recalled more than 27,000 kg (lx,000 lb) of ground beef due to East. coli contamination.[71]
  • May 2011, Irish Hills Meat Visitor of Michigan, a Tipton, Mich., establishment is recalling approximately 410 kg (900 lb) of ground beef products that may be contaminated with Due east. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of ground beefiness due to Eastward. coli contagion.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (40,000 lb) of ground beef due to E. coli contamination.[74]
  • January 2012, Hannaford Supermarkets recalled all footing beefiness with sell past dates 17 Dec 2011 or earlier.[75]
  • September 2012, XL Foods recalled more than 1800 products believed to exist contaminated with Due east. coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest retrieve of its kind in Canadian History.[76] [77]

Mad moo-cow disease [edit]

In 1984, the use of meat and bone repast in cattle feed resulted in the earth'south first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad moo-cow disease) in the United kingdom.[78]

Since then, 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, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinary officer for the United states of america Department of Agronomics animal wellness inspection service, confirmed a fully domestic instance of BSE in Texas. Clifford would non place the ranch, calling that "privileged information."[80] The 12-year-old animal was alive at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her show[81] which aired sixteen April 1996.

In 2010, the European union, through the European Food Rubber Authorization (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 plant-fed farm creature products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet confronting the do of cow slaughter

Near Indic religions reject the killing and eating of cows. Hinduism prohibits moo-cow beef known equally Become-Maans in Sanskrit. Bovines take a sacred status in India especially the moo-cow, due to their provision of sustenance for families. Bovines are by and large considered to be integral to the landscape. However, they practise not consider the cow to exist a god.[85]

Many of India'due south rural economies depend on cattle farming; hence they take been revered in society.[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 flow.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over cow slaughter ofttimes take sparked religious riots that have led to loss of human life and in 1 1893 riot alone, more than 100 people were killed for the cause.[89]

For religious reasons, the ancient Egyptian priests too refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals, simply they don't have a wrongful eating doctrine.[90] In the Indigenous American tradition a white buffalo calf is considered sacred; they call it Pte Ska Win (White Buffalo Calf Adult female).[ citation needed ]

In ancient China, the killing of cattle and consumption of beef was prohibited, as they were valued for their role in agriculture. This custom is yet followed by 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 human activity. Observant Jews[92] and Muslims may non eat whatsoever meat or poultry which has not been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

India [edit]

Most of the Due north Indian states[93] prohibit the killing of moo-cow and consumption of beef for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects go on to avoid beef from their diets.[99] [100] Article 48 of the Constitution of Bharat mandates the country may take 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 enhance the level of nutrition and the standard of living and to improve public health every bit among its primary duties, based on this a reasonableness in slaughter of mutual cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving equally draught animals. The overall mismanagement of Bharat's common cattle is dubbed in bookish fields equally "Republic of 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 as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, still, did permit the humane slaughter of animals for use every bit food.[103] [104] Existing meat export policy in Republic of india prohibits the consign of beefiness (meat of cow, oxen and dogie). Os-in meat, a carcass, or half carcass of buffalo is as well prohibited from export. Just the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[105] [106] In 2017, Bharat sought a total "beef ban" and Australian market analysts predicted that this would create market opportunities for leather traders and meat producers at that place and elsewhere. Their prediction estimated a twenty percentage shortage of beef and a thirteen percentage shortage of leather in the earth marketplace.[107]

Nepal [edit]

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

Cuba [edit]

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

See also [edit]

  • Argentine beef
  • Beef Australia
  • Beef 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 State Documentary produced by Nebraska Educational Telecommunication

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

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