Beef
From Wikipedia, the free encyclopedia
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 not eaten by the Hindu population in India. It is also 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 [1]. The world's largest exporters of beef are Australia, Brazil, Argentina and Canada [2]. Beef production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico.
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[edit] A History of Beef
The flesh of bovines 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 the cow occurred around 8000 BC [3], providing ready access to beef and the other products of cattle, milk and leather . 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 & Bangladesh .[4] Cattle were widely used for meat across the Old World. Some breeds were specifically bred to increase meat yield or improve texture like the Murray Grey, Angus or Wagyu, etc.
[edit] 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 making and naming of the cuts in America, Britain and France.
See the external links section below for links to more beef cut charts and diagrams.
[edit] 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.
[edit] Upper Half
- Chuck — one of the most common sources for hamburgers.
- Rib — Short ribs, rib eye steak.
- Short Loin — from which porterhouse steaks are cut.
- Sirloin — less tender than short loin, but more flavorful.
- Tenderloin — the most tender, from which filet mignon is served.
- Top sirloin
- Round — lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.
[edit] 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 and hanger 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.
[edit] British Primal Cuts
- Neck & Clod
- Chuck & Blade
- Rib
- Sirloin
- Rump
- Silverside
- Topside
- Thick Rib
- Thin Rib
- Brisket
- Shin
- Flank
- Thick Flank
- Leg
[edit] Special Beef Designations
- 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 consistent, high-quality beef with superior taste which is cut from registered Angus cattle. 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 has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws.
- Kosher beef has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.
- Organic beef is produced without hormones, pesticides, or other chemicals though requirements for labeling something "organic" vary widely.
- The
European Union recognises the following Protected Designation of Origin beef brands[5]
-
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
[edit] 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. 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 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.
- U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, only four percent of cuts sold are USDA certified Prime.
- U.S. Choice - High quality, widely available in foodservice industry and retail markets.
- U.S. Select - 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 black angus[6][7]
[edit] Consuming and Cooking Beef
[edit] 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.
[edit] Dry Heat Cooking Methods
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: 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 U.S.A., Australia, Canada, and the UK grilling is also known as "Barbecuing" or shorter term of "BBQ."
- 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
- 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
- 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 cooked'
[edit] 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).
- Stewing: Stewing involves immersing the entire cut of beef in a liquid.
- 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.
[edit] Cooking Temperature
Beef is cooked (roughly) on the following scale, based on the internal temperature of the meat:
| 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 throughout, gray-brown surface, often remains juicy |
| Medium | 140 – 150°F (60 – 66°C) | Pink center, becomes gray-brown towards surface |
| Medium well | 150 – 160°F (66 – 71°C) | Thin line of pink, firm texture. |
| Well done | >160°F (>71°C) | Gray-brown throughout, tough texture. |
[edit] 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.
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, 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.
[edit] Cured or smoked beef
Bresaola is an 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.
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.
[edit] Religious Prohibitions
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 Dr D N Jha, have argued that beef eating was never a taboo among Hindu societies starting with early Rig Vedic societies and the taboo was only proliferated later for various socio-political motives.
[edit] Nutrition and Health
Beef is rich in zinc, especially its shank and chuck parts. [1]
[edit] Health Concerns
A study released in 2007 by the World Cancer Research Fund indicated “strong evidence that red meat and processed meats are causes of bowel cancer” and recommends that individuals consume less than 500 g (18 oz) of cooked red meat weekly, and as little processed meat as possible. The report also recommends that average consumption in populations be below 300 g (11 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."[8]
The Harvard School of Public Health recommends that consumers use red meat sparingly due to high levels of saturated fats.[9]
[edit] "Mad Cow" Disease
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.[10] 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.[11]
- 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.
[edit] See also
[edit] References
- ^ Major Countries Beef Production and Consumption. Retrieved on 2008-05-03. USDA PDF
- ^ World Beef Overview. Retrieved on 2008-05-03. USDA
- ^ Late Neolithic megalithic structures at Nabta Playa. Retrieved on 2008-02-27.
- ^ History of Cattle Breeds. Retrieved on 2007-04-17.
- ^ Protected Designation of Origin (PDO) / Protected Geographical Indication (PGI). Retrieved on 2007-08-10.
- ^ "Branded Beef Booming", Denver Post, 2003-06-17. Retrieved on 2007-04-17.
- ^ Michael Chu. USDA Beef Quality Grades. Cooking for Engineers. Retrieved on 2007-08-10.
- ^ 2007 report by the World Cancer Research Fund
- ^ Harvard School of Public Health – Healthy Eating Pyramid
- ^ Timeline: BSE and vCJD. NewScientist.com news service (13 December 2004). Retrieved on 2007-08-10.
- ^ Canadian beef industry loses patience over border dispute
[edit] External links
