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For other uses, see Beef (disambiguation).
An uncooked rib roast
An uncooked rib roast

Beef is the culinary name for meat from bovines, especially domestic cattle. Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food as opposed to their names in Agriculture or In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The biological Subfamily bovines includes a diverse group of 10 species of medium to large sized Ungulates including domestic Cattle, Bison, Water Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family Beef is one of the principal meats used in the cuisine of Australia, Europe and the Americas, and is also important in Africa, East Asia, and Southeast Asia. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Historically Australian cuisine was based on traditional British cooking brought to the country by the first settlers European cuisine, or alternatively Western cuisine is a generalized term collectively referring to the Cuisines of Europe and other Western countries The Americas are the lands of the Western hemisphere or New World, consisting of the Continents of North America and South America In the Middle East, lamb is usually preferred over beef. The Middle East is a Subcontinent with no clear boundaries often used as a synonym to Near East, in opposition to Far East. Lamb, hogget, and mutton are the meat of Domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget Beef is not normally eaten by the Hindu population in India as it is not allowed for religious reasons. A Hindu ( Devanagari: हिन्दू is an adherent of the philosophies and scriptures of Hinduism, a set of religious, Philosophical It is also discouraged among some Buddhists. Buddhism is a family of beliefs and practices

Beef muscle meat can be cut into steaks, pot roasts or short ribs, or it can be ground/minced. Muscle (from Latin musculus, diminutive of mus "mouse" is contractile tissue of the body and is derived from the A steak (from Old Norse steik, "roast" is a slice of meat typically Beef. Pot roast is a Braised Beef dish Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut Short ribs are a popular cut of Beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart pork Spare ribs. Ground beef, beef mince or hamburger meat (in North America) or mince or mince(d meat (in the rest of the English speaking The blood is used in some varieties of blood sausage. Blood is a specialized Bodily fluid that delivers necessary substances to the body's cells such as nutrients and oxygen—and transports Waste products Black pudding or (less often blood pudding is a British English term for Sausage made by cooking blood with a filler until it is thick enough to congeal Other parts which are eaten include the meaty tail, tongue, tripe from the stomach, various glands—particularly the pancreas and thymus—referred to as sweetbreads, the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, the tender testicles of the bull (known in the US as "calf fries", "prairie oysters", or "Rocky Mountain oysters"), intestines, and the udder. The tail is the section at the rear end of an Animal 's Body; in general the term refers to a distinct flexible Appendage to the Torso. The tongue is the large bundle of Skeletal muscles on the floor of the Mouth that manipulates Food for chewing and swallowing (deglutition Tripe is a type of edible Offal from the Stomachs of various Domestic animals. In Human anatomy, the stomach is a J-shaped hollow muscular organ of the Gastrointestinal tract involved in the second phase of Digestion, following A gland is an organ in an animal's body that synthesizes a substance for release such as Hormones or Breast milk, often into the Bloodstream The pancreas is a Gland organ in the digestive and Endocrine system of Vertebrates. In Human anatomy, the thymus is an organ located in the upper Anterior portion of the chest cavity just behind the Sternum. Sweetbreads are the thymus glands of lamb, Beef, or Pork. There are two different connected Glands one set in the neck and the The heart is a muscular organ in all Vertebrates responsible for pumping Blood through the Blood vessels by repeated rhythmic The brain is the center of the Nervous system in animals All Vertebrates and the majority of Invertebrates have a brain Bovine Spongiform Encephalopathy ( BSE) commonly known as Mad-Cow Disease ( MCD) is a fatal Neurodegenerative disease in Cattle The liver is a vital organ in the human body and is present in Vertebrates and some other animals The kidneys are complicated organs that have numerous biological roles The testicle (from Latin testiculus, diminutive of testis, meaning "witness" virility plural testes) is the male thumb|right|150px|Raw bovine testicles in an Italian market Rocky Mountain oysters (sometimes called prairie oysters is a North American culinary name for edible Offal In Anatomy, the intestine is the segment of the alimentary canal extending from the Stomach to the Anus and in humans and other mammals consists An Udder is the mammary organ of Female Cattle and some other Mammals including Goats and Sheep. Beef bones are used for making soup stock. Stock is a flavoured liquid It forms the basis of many dishes particularly Soups and Sauces Stock is prepared by simmering various ingredients in water including

The better cuts are usually obtained from the steer; the heifer tends to be kept for breeding. Reproduction is the Biological process by which new individual Organisms are produced Older animals are used for beef when they are past their reproductive prime. Reproduction is the Biological process by which new individual Organisms are produced The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). British English or UK English ( BrE, BE, en-GB) is the broad term used to distinguish the forms of the English language used in the Ground beef, beef mince or hamburger meat (in North America) or mince or mince(d meat (in the rest of the English speaking Phonology North American English regional phonology In many ways compared to English English, North American English is conservative in its Phonology. 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. Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family Grasslands (also called greenswards) are areas where the Vegetation is dominated by Grasses ( Poaceae) and other Herbaceous (non-woody A feedlot or feedyard is a type of Confined Animal Feeding Operation (CAFO (also known as " Factory farming " which is used for finishing livestock

The United States, Brazil, Japan and the People's Republic of China are the world's four largest consumers of beef [1]. The United States of America —commonly referred to as the |utc_offset = -2 to -4 |time_zone_DST = BRST |utc_offset_DST = -2 to -5 |cctld For a topic outline on this subject see List of basic Japan topics. Talk People's Republic of China) PEOPLE'S REPUBLIC OF CHINA ARTICLE GUIDELINES The world's largest exporters of beef are Australia, Brazil, Argentina and Canada [2]. For a topic outline on this subject see List of basic Australia topics. |utc_offset = -2 to -4 |time_zone_DST = BRST |utc_offset_DST = -2 to -5 |cctld For a topic outline on this subject see List of basic Argentina topics. Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page Beef production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico. Economics is the social science that studies the production distribution, and consumption of goods and services. Uruguay.(official full name in República Oriental del Uruguay;, Oriental Republic of Uruguay) is a country located in the southeastern part of South America Nicaragua (ˌnɪkəˈrɑgwə officially the Republic of Nicaragua () is a representative democratic republic and the largest nation in Central America Russia (Россия Rossiya) or the Russian Federation ( Rossiyskaya Federatsiya) is a transcontinental Country extending The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America.

Contents

History

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. The biological Subfamily bovines includes a diverse group of 10 species of medium to large sized Ungulates including domestic Cattle, Bison, Water Cave paintings are Paintings on Cave walls and ceilings and the term is used especially for those dating to Prehistoric times Lascaux is the setting of a complex of Caves in southwestern France famous for its prehistoric Cave paintings The original caves are located near The aurochs or urus ( Bos taurus primigenius) was a very large type of cattle that was prevalent in Europe until its Extinction in 1627 Domestication of cattle occurred around 8000 BC [3], providing ready access to beef, milk and leather. Domestication (from Latin domesticus) refers to the process whereby a Population of Animals Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Leather is a material created through the Tanning of hides and Skins of Animals primarily Cattlehide The Tanning process Most cattle originated in the Old World with the exception of bison hybrids. The following is a list of breeds of cattle. Over 800 The Old World consists of those parts of Earth known to Europeans Asians and Africans in the 15th century This is an article about an animal For other uses see Bison (disambiguation. In Biology, hybrid has two meanings The first meaning is the result of interbreeding between two animals or plants of different taxa. Examples include the Wagyu from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent . refers to several breeds of Cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous Unsaturated fat. For a topic outline on this subject see List of basic Japan topics. Ankole-Watusi cattle are a breed of Cattle native to Africa. They have very large distinctive horns similar to a Texas Longhorn. This article is about the country of Egypt For a topic outline on this subject see List of basic Egypt topics. Zebus ( Bos primigenius indicus) sometimes known as 'humped Cattle ' or 'indicus' cattle are a type of cattle better-adapted to tropical environments [4] Cattle were widely used for meat across the Old World. The Old World consists of those parts of Earth known to Europeans Asians and Africans in the 15th century Some breeds were specifically bred to increase meat yield or improve texture like the Murray Grey, Angus or Wagyu, etc. Beef cattle are Cattle raised for Meat production (as distinguished from Dairy cattle) Murray Grey is a breed of Australian Beef cattle. The Murray Grey breed was developed from an initial chance mating of roan Shorthorn cow and black Angus cattle is a term that refers in much of the world (though not in the United States) to either or both (collectively of two types of naturally hornless Cattle refers to several breeds of Cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous Unsaturated fat.

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 more tender as distance from "hoof and horn" increases. Different countries have different cuts and names.

See the external links section below for links to more beef cut charts and diagrams.

American primal cuts

American cuts of beef.
American cuts of beef. The United States of America —commonly referred to as the

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

British Primal Cuts

British cuts of beef.
British cuts of beef. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located
Beef rump steak on grill pan, cooked to medium rare
Beef rump steak on grill pan, cooked to medium rare

Special beef designations

Flag of Spain 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
Flag of France France - Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine
Flag of Portugal 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
Flag of the United Kingdom United Kingdom - Orkney Beef, Scotch Beef, Welsh Beef

USDA beef grades

In the United States, the USDA operates a voluntary beef grading program. The European Union ( EU) is a political and economic union of twenty-seven member states, located primarily in Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. This article is about the Spanish city For other uses see Avila Ávila de los Caballeros ( Latin: Abila and Óbila Cantabria is a Spanish province and Autonomous community with Santander as its capital city The Sierra de Guadarrama (for Spanish: Guadarrama mountain range) is a mountain chain spanning half of the Sistema Central (a Mountain range Geography The city lies on a mountain by the Tormes River which is crossed by a bridge 150 m long built on 26 arches fifteen of which are of Roman origin, while This article is about the country For a topic outline on this subject see List of basic France topics. The Camargue ( Occitan: Camarga in classical norm or Camargo in Mistralian norm is located south of Arles, France, between the Bourbonnais ( Occitan: Borbonés / Barbonés) was a historic province in the centre of France that corresponded to the modern département Maine is one of the traditional provinces of France. It corresponds to the old county of Maine centered around the city of Le Mans. Portugal, officially the Portuguese Republic (República Portuguesa is a country on the Iberian Peninsula. The Azores ( Açores ɐˈsoɾɨʃ or) is a Portuguese Archipelago in the Atlantic Ocean, about 1500 km (950  mi) from The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located Orkney (also known as the Orkney Islands or incorrectly the Orkneys) is an Archipelago in northern Scotland, situated 10 miles (16 km north Scotland ( Gaelic: Alba) is a Country in northwest Europethat occupies the northern third of the island of Great Britain. The meat processor pays for a trained USDA meat grader to grade whole carcasses at the abattoir. A slaughterhouse, also called an abattoir (from the French verb abattre, "to strike down" or freezing works ( New Zealand Users are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The United States Department of Agriculture 's (USDA's Food Safety and Inspection Service ( FSIS) is charged with ensuring that all Meat, Poultry 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. Intramuscular fat or Intramuscular triglycerides (IMTG is located throughout Skeletal muscle and is responsible for the marbling seen in certain cuts of 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. Customer divider barjpg|thumb|In supermarkets sellers periodically change prices for classes of goods in response to market conditions rather than negotiating the price of each good 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
Inspected carcasses tagged by the USDA

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]

Cooking and preparing beef

Roast beef
Roast beef

The method of cooking beef is largely determined by the cut of beef to be cooked. A brand is a collection of Images and ideas representing an economic producer more specifically it refers to the descriptive verbal attributes and concrete symbols such as a Angus cattle is a term that refers in much of the world (though not in the United States) to either or both (collectively of two types of naturally hornless Cattle 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.

Cooking with dry heat

Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as charcoal grilling, broiling, roasting, and sautéing

Internal temperature

Main article: Temperature (meat)

Grilled or roast beef can be cooked to various degrees, from very rare to well done. Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color juiciness and internal temperature when served The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer. A meat thermometer is a Thermometer used to measure the internal temperature of Meat and other cooked foods

Cooked: Temperature 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.

Cooking with moist heat

Tougher cuts of beef from the round, brisket, flank, plate, shank, shin, leg, and and chuck are best cooked by moist heat cooking methods, such as braising, pot roasting, and stewing. Braised_Baby_Artichokesjpg#file|thumb|right|100px|Braised baby artichokes]] Braising (from the French “braiser” is a combination cooking method using both moist and Pot roasting is a method of slowly cooking meat in a covered pot A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering Some of the tougher cuts may be prepared with dry heat if they are first tenderized with a marinade, or cooked for a long time at a low temperature. Marination, also known as marinating, is the process of soaking foods in a seasoned often acidic liquid before cooking

Meat has usually been cooked in water which is just simmering; higher temperatures make meat tougher. Simmering is a Cooking technique in which Foods are cooked in hot liquids kept at or just barely below the boiling point of Water (at average sea level Since thermostatic temperature control became available, cooking at temperatures well below boiling, 65 °C (149 °F) to 90 °C (194 °F), for prolonged periods has become possible; this is just hot enought to dissolve connective tissue and kill bacteria, with minimal toughening. A thermostat is a device for regulating the Temperature of a System so that the system's temperature is maintained near a desired setpoint The Bacteria ( singular: bacterium) are a large group of unicellular Microorganisms Typically a few Micrometres in length bacteria have

Raw beef

Sliced beef.
Sliced beef.

Steak tartare is a French dish made from finely chopped or ground raw meat (often beef). Steak tartare is a meat dish made from finely chopped or ground raw Beef or Horse meat. French cuisine is a style of cooking derived from the nation of France. 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. Kibbe nayyeh (also kibbee, kubba, Arabic كبة نية or كبة نيئة) is a common Mezze meal in Lebanon The Middle East is a Subcontinent with no clear boundaries often used as a synonym to Near East, in opposition to Far East. And, in Ethiopia, a ground raw meat dish called Kitfo is eaten. NOTE This intro is the result of careful NPOV work Please do not make potentially controversial edits to it without first discussing on the talk page Kitfo (sometimes ketfo) is a dish found in Ethiopian cuisine.

Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Carpaccio is a dish of raw Beef, Veal or Tuna traditionally thinly sliced or pounded thin served as an Appetizer. 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. Yukhoe refers to a variety of hoe, raw dishes in Korean cuisine which are usually made from raw ground beef seasoned with various spices or sauces Hoe (hwe may refer to various raw food dishes in Korean cuisine. Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change The beef part used for yukhoe is tender rump steak. A round steak is a Steak from the round section of a steer or heifer and may be known as a "rump steak" in the United Kingdom 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. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce Bae, also often spelled Pae or Pai, is a unique Korean family name. The nashi pear, Pyrus pyrifolia, is sometimes called the Asian pear. The yolk of a raw egg is mostly topped on the beef.

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. Bresaola is air-dried salted Beef that has been aged about 2-3 months until it becomes hard and a dark red almost purple colour Drying is a method of Food preservation that works by removing Water from the food which prevents the growth of Microorganisms and Decay. 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. Valtellina or the Valtelline Valley; (Valtellina Veltlin Vuclina is a valley in the Lombardy region of northern Italy, bordering Switzerland Italy (Italia officially the Italian Republic, (Repubblica Italiana is located on the Italian Peninsula in Southern Europe, and on the two largest Lombardy (Lombardia Latin: Langobardia, Western Lombard: Lumbardìa, Eastern Lombard: Lombardia) is one of the

Pastrami is often made from beef, the raw beef is salted, then partly dried and seasoned with various herbs and spices and smoked. Pastrami is a popular Delicatessen meat made from lean Red meat, chiefly Brisket. Salting is the preservation of Food with salt. It is related to Pickling (preparing food with brine rather than dry salt Smoking is the process of flavoring, Cooking, or preserving Food by exposing it to the Smoke from burning or smoldering plant materials

Corned beef is a cut of beef cured or pickled in a seasoned brine. In the US and Canada Corned beef has two meanings One refers to a cut of Beef (usually Brisket, but sometimes round or silverside) Brine (lat saltus) is Water saturated or nearly saturated with Salt (NaCl 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. Brine (lat saltus) is Water saturated or nearly saturated with Salt (NaCl Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare. Delicatessen is a term meaning "delicacies" or "fine foods"

Religious prohibitions

Bovine cattle are considered sacred in Hinduism, and hence beef is not generally consumed by Hindus. Cattle, colloquially referred to as cows, are domesticated Ungulates a member of the Subfamily Bovinae of the family Hinduism is a religious tradition that originated in the Indian subcontinent. Beef eating among Hindus is not considered a taboo in some parts of India like Kerala, and Coorg. India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Kerala ( Malayalam: {{Kerala in Malayalam}}; Kodagu ( Kannada:ಕೊಡಗು is a district of Karnataka State in Southern India. Some historians, most notably Dr D N Jha, have argued that beef eating was never forbidden in Hindu societies starting with early Rig Vedic societies; the prohibition was introduced later for various socio-political motives. Dwijendra Narayan Jha is an Indian historian specializing in Ancient and Medieval India, Professor of History at Delhi University, and member

Nutrition and health

Beef is rich in zinc, especially its shank and chuck parts. Zinc (ˈzɪŋk from Zink is a Metallic Chemical element with the symbol Zn and Atomic number 30 [1]

Health concerns

A study released in 2007 by the World Cancer Research Fund reported “strong evidence that red meat and processed meats are causes of bowel cancer” and recommends that people eat less than 500 grams (18 oz) of cooked red meat weekly, and as little processed meat as possible. The World Cancer Research Fund ( WCRF) also known as World Cancer Research Fund International is a Cancer research Umbrella organization based in Colorectal cancer, also called colon cancer or large bowel cancer, includes Cancerous growths in the colon, Rectum and In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The report also recommends that average consumption in populations should not exceed 300 grams (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. Colorectal cancer, also called colon cancer or large bowel cancer, includes Cancerous growths in the colon, Rectum and "[8]

The Harvard School of Public Health recommends that consumers eat red meat sparingly as it has high levels of undesirable saturated fats. The Harvard School of Public Health is ( Colloquially HSPH) is one of the professional Graduate schools of Harvard University. Saturated fat is Fat that consists of Triglycerides containing only saturated Fatty acids Explanation Fat that occurs [9]

"Mad cow disease"

Main article: Bovine spongiform encephalopathy

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. Bovine Spongiform Encephalopathy ( BSE) commonly known as Mad-Cow Disease ( MCD) is a fatal Neurodegenerative disease in Cattle Meat and bone meal (MBM is a product of the rendering industry Bovine Spongiform Encephalopathy ( BSE) commonly known as Mad-Cow Disease ( MCD) is a fatal Neurodegenerative disease in Cattle The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located [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. Creutzfeldt-Jakob disease ( CJD) is a very rare and incurable degenerative neurological disorder ( Brain Disease) that is ultimately This article is about the country For a topic outline on this subject see List of basic France topics. BSE is an illness that cattle can contract when they are fed infected animals (especially the brains and spinal cords). The spinal cord is a long thin tubular bundle of Nerves that is an extension of the Central nervous system from the brain and is enclosed in and protected The perception of beef as potentially lethal damaged the UK beef industry. Attempts to wipe out BSE in the UK by a slaughter-and-burn campaign further damaged the beef industry.

Since then, other countries have had outbreaks of BSE:

See also

References

  1. ^ Major Countries Beef Production and Consumption. Argentina is one of the world's largest producers of beef. It is also the third-largest exporter (after Brazil and Australia) and has the world's Beef is a key component of traditional Argentine cuisine. Current situation Argentina has the world's highest consumption rate of Jerky is Meat that has been cut into strips trimmed of fat Marinated in a spicy salty or sweet liquid and then dried with low heat (usually under 70°C/160°F In French the word entrecôte denotes a premium cut of beef used for steaks and roasts Retrieved on 2008-05-03. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 1491 - Kongo monarch Nkuwu Nzinga is baptised by Portuguese missionaries adopting the baptismal name of João USDA PDF
  2. ^ World Beef Overview. Retrieved on 2008-05-03. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 1491 - Kongo monarch Nkuwu Nzinga is baptised by Portuguese missionaries adopting the baptismal name of João USDA
  3. ^ Late Neolithic megalithic structures at Nabta Playa. Retrieved on 2008-02-27. 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common Events 1560 - The Treaty of Berwick, which would expel the French from Scotland, is signed by England and the Congregation
  4. ^ History of Cattle Breeds. Retrieved on 2007-04-17. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 69 - After the First Battle of Bedriacum, Vitellius becomes Roman Emperor.
  5. ^ Protected Designation of Origin (PDO) / Protected Geographical Indication (PGI). Retrieved on 2007-08-10. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 612 BC - Killing of Sinsharishkun, King of Assyrian Empire
  6. ^ "Branded Beef Booming", Denver Post, 2003-06-17. Year 2003 ( MMIII) was a Common year starting on Wednesday of the Gregorian calendar. Events 1462 - Vlad III the Impaler attempts to assassinate Mehmed II ( The Night Attack) forcing him to retreat Retrieved on 2007-04-17. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 69 - After the First Battle of Bedriacum, Vitellius becomes Roman Emperor.  
  7. ^ Michael Chu. USDA Beef Quality Grades. Cooking for Engineers. Retrieved on 2007-08-10. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 612 BC - Killing of Sinsharishkun, King of Assyrian Empire
  8. ^ 2007 report by the World Cancer Research Fund
  9. ^ Harvard School of Public Health – Healthy Eating Pyramid
  10. ^ Timeline: BSE and vCJD. NewScientist. com news service (13 December 2004). Events 1294 - Saint Celestine V abdicates the papacy after only five months Celestine hoped to return to his previous life "MMIV" redirects here For the Modest Mouse album see " Baron von Bullshit Rides Again " Retrieved on 2007-08-10. Year 2007 ( MMVII) was a Common year starting on Monday of the Gregorian calendar in the 21st century. Events 612 BC - Killing of Sinsharishkun, King of Assyrian Empire
  11. ^ Canadian beef industry loses patience over border dispute

External links

Dictionary

beef

-noun

  1. (uncountable) The meat from a cow, bull or other bovine.
  2. (countable) Would be "a side of beef". A chunk, cut or piece not being the whole piece, cf ham.
  3. (archaic, countable, plural: beef or beeves) A generic term for a cow or bull.
  4. (countable, plural: beefs) a complaint or disagreement

-verb

  1. (intransitive) To complain.
  2. (transitive) To add weight or strength to, usually as beef up.
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