Beef is the culinary name for meat from cows, especially skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high quality protein and nutrients.
Cow's skeletal muscles can be used as just cutting out certain parts of grilled meat, short ribs or steak (filet mignon, sirloin steak, butt steak, rib steak, rib steak, steak hanger, etc.), while other pieces are processed (Corned Beef or beef jerky). The ornaments, on the other hand, are usually mixed with meat from older, leaner (hardened) cows, milled, chopped or used in sausages. Blood is used in several varieties called blood sausages. Other parts to eat include muscles and other viscera, such as oxtail, liver, tongue, tripe of the reticulum or rumen, glands (especially pancreas and thymus, referred to as sweetbreads), heart, brain (though it is forbidden where there is danger of spongiform bovine encephalopathy , BSE, commonly referred to as mad cow disease), kidneys, and tender cotton testicles (known in the United States as fried dill , oyster oysters , or Rocky oysters Mountain ). Some of the intestines are cooked and eaten as is, but more often cleaned and used as a natural sausage casing. Bone is used to make beef broth.
Beef from bulls and cows is similar. Depending on the economy, the amount of heifer that is maintained to multiply varies. Meat from older bulls, as it is usually harder, is often used for minced meat (known as ground meat in the United States). Livestock raised for beef can be left to roam freely in pastures, or may be limited to several stages in the cage as part of a large feeding operation called fattening (or concentrated feeding operations), where they are usually given a quota of grains, protein , fiber and preblend vitamins/minerals.
Beef is the third most consumed meat in the world, accounting for 25% of meat production worldwide, after pork and poultry 38% and 30% respectively. In absolute numbers, the United States, Brazil, and the People's Republic of China are the three largest beef consumers in the world; Uruguay, however, has the highest consumption of beef and beef per capita, followed by Argentina and Brazil. According to data from the OECD, the average Uruguayan eats more than 42 kg (93 pounds) of beef or veal in 2014, representing the highest consumption of beef/beef per capita in the world. By comparison, the average American consumes only about 24 kg (53 pounds) of beef or veal in the same year, while African countries, such as Mozambique, Ghana, and Nigeria, consume beef or beef per capita at least.
Cows are considered sacred in Hinduism and most devout Hindus who eat meat almost always keep away from beef.
In 2015, the world's largest beef exporters are India, Brazil and Australia. Beef production is also important for the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus, and Nicaragua.
Video Beef
Etimologi
The word beef is from the Latin b? S , in contrast to cattle originating from Central English cou (both have the same Indo-European root * g? Ou - ). After the Norman Conquest, the French-speaking nobility who ruled England naturally used the French words to refer to the meat served. Thus, various Anglo-Saxon words are used for animals (such as n 'at , or cu for adult women) by farmers, but the flesh is called boef (ox) (French French boeuf ) by French nobles - who do not often deal with live animals - when it is presented to them. This is one example of a common English dichotomy between words for animals (with most German origins) and their meat (with Roman origins) also found in English pairs like pigs, deer/venison , sheep/goats and chicken/poultry. Beef cognate with bovine via Latin Late bov? nus .
Maps Beef
History
People have eaten prehistoric beef; some of the earliest known cave paintings, such as Lascaux paintings, show auroch in a hunting scene. People reared cattle around 8000 BC to provide ready access to beef, milk, and leather. Most of the animals are from the Old World, with the exception of bison hybrids, originating from America. Examples include Wagy? from Japan, Ankole-Watusi from Egypt, and the Zebu longhorn from the Indian subcontinent.
It is not known exactly when people started cooking beef. Livestock is widely used in the Old World as animals (cattle), for milk, or specifically for human consumption. With agricultural mechanization, some breeds are specifically bred to increase meat yield, which results in Chianina and Charolais cows, or to enhance the texture of the meat, causing Murray Gray, Angus, and Wagy. Several breeds have been selected for meat and dairy production, such as Brown Swiss (Braunvieh).
In the United States, beef business growth is largely due to expansion in the Southwest. After the acquisition of grasslands through the Mexican-American War of 1848, and then the expulsion of the Lowland Indians of this region and the Midwest, the American livestock industry began, beginning primarily by taming the wild longhorn cattle. Chicago and New York City were the first to benefit from developments in their storage areas and in their meat markets.
Cattle farming
Cattle are raised and fed using a variety of methods, including feedlots, free range, animal husbandry, background and animal husbandry intensive. Typically, the production of one pound (0.45 kg) of cooked beef requires 27 lb (12 kg) of feed, over 200 gallons (760 Â ± 170 gallons of water) and nearly three hundred square feet (28 m)> 2 ) from the ground.
Cuts
The first beef is divided into primal pieces, pieces of meat originally separated from the carcass at the time of cutting. This is the basic part of where the steak and other subdivisions are cut. The term "primal piece" is very different from the "prime cut", used to mark the pieces that are considered to be of higher quality. Because the animals' neck and legs do the most work, they are the most difficult; the meat becomes softer as the distance from nails and horn increases. Different countries and cuisines have different pieces and names, and sometimes use the same name for different pieces; for example, the piece described as "brisket" in the United States comes from a part of a carcass that is much different from that of a British brisket.
Specialties of beef
Share by type and origin
Certified Angus Beef (CAB) in Canada and the US is a beef-based beef program, established in 1978 by Angus cattle producers to increase demand for their livestock, by promoting the impression that Angus cattle have beef consistent and high quality with superior taste. This brand is owned by the American Angus Association and its 35,000 rancher farmers. The terms Angus Beef or Black Angus Beef are loose and often misused or confused with CAB; this is very common in the foodservice industry. The brand or the name of Angus Sapi Certified can not be legally used by companies that do not have permission to do so. In the UK, the equivalent is Aberdeen Angus, marketed to a higher quality and tied to the tougher animal welfare rules. Notable for BSE-free herds during the BSE epidemic in the UK. Similar schemes are used elsewhere such as in Angus Beef Certified in Ireland.-
- Spain - Carne de ÃÆ' vila, Carne de Cantabria, Carne de la Sierra de Guadarrama, Carne de Morucha de Salamanca, Carne de Vacuno del PaÃÆ's o Euskal Okela, Ternera Galega
- French - Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine
- Portugal - Carne Alentejana, Carne Arouquesa, Carne BarrosÃ,Â, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso, Carne dos AÃÆ'§ores, Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa
- English - Orkney Beef, Scotch Beef, Welsh Beef
- Belgium - Belgian Blue
Determination by process
Some certifications are based on the way cattle are fed and or slaughtered.
- Grass-fed cattle have been raised exclusively for foraging. Beef-fed cattle are raised primarily in forages, but are "finished" at feeding sites.
- Halal beef certified has been processed in the manner prescribed in accordance with Muslim dietary law.
- Halal beef certified has been processed in the manner prescribed in accordance with the Jewish dietary law.
- Organic beef is produced without adding hormones, pesticides, or other chemicals, although the requirements for labeling organic vary widely.
Output based standards
Some standards are based on the quality of the meat that is inspected after slaughter.
Beef grading
Countries govern the marketing and sale of Beef by observing post-slaughter criteria and classifying observed meat qualities. This classification, sometimes optionally, can suggest market demand for certain animal attributes and therefore prices owe to manufacturers.
Aging and softening
To improve the tenderness of beef, it is often aged (ie stored in refrigerators) to allow endogenous proteolytic enzymes to weaken myofibrillar structures and proteins. Wet aging is done using vacuum packaging to reduce decay and yield loss. Dry aging involves hanging primals (usually a rib or waist) in a moisture-controlled cooler. The outer surface dries and can support mold growth (and bacterial decay, if too moist), resulting in trim and evaporative loss.
Evaporation focuses on the remaining protein and increases the intensity of the flavor; molds can contribute to flavor like beans. After two to three days there is a significant effect. The majority of softening effects occur within the first 10 days. Box beef, stored and distributed in vacuum packaging, in essence, wet age during distribution. Steakhouse premium dry ages for 21 to 28 days or wet ages up to 45 days for maximum effect on taste and softness.
Meat from less soft pieces or older cattle can be mechanically softened by forcing a small, sharp knife through cutting to disrupt the protein. Also, exogenous proteolytic enzyme solutions (papain, bromelin or ficin) can be injected to increase endogenous enzymes. Similarly, saline and sodium phosphate solutions can be injected to soften and swell myofibrillar proteins. It improves juiciness and tenderness. Salt can increase the taste, but phosphate can contribute a sense of soap.
Cooking and preparation
This method applies to all types of meat and some other food ingredients.
Hot dry
Internal temperature
Beef can be cooked to varying degrees, from very rare to ripe. The cooking rate corresponds to the temperature around the center of the meat, which can be measured by a meat thermometer. Beef can be cooked using the sous-vide method, which cooks the whole steak to the same temperature, but when cooked using methods such as grilling or baking it is usually cooked in such a way that it has a "bull's eye" of maturity, with the least done (coolest) in the center and most often (warmest) outside.
Frying
Meat can be cooked with boiling oil, usually with a shallow frying pan, although frying may be used, often for meat processed with breadcrumbs like in milanesa. Bigger pieces such as steaks can be cooked this way, or meat can be cut smaller as in fried dough, usually Asian cooking methods: cooking oil with flavor like garlic, ginger, and onions placed in a very hot skillet. Then small pieces of meat are added, followed by ingredients cooked more quickly, such as mixed vegetables. This dish is ready when the ingredients are 'freshly cooked'.
Moist heat
Methods of hot humid cooking include cooking, grilling, boiling and sous-vide. These techniques are often used to cut the harder beef, because this is longer, the method of cooking with low temperatures has time to dissolve the connective tissue which otherwise keeps the meat stiff after cooking.
- boil or boil
- boil meat, whole or bite-sized pieces, in water-based liquid with flavor. This technique can be used as part of cooking pressure.
- Braising
- cook meat, in a sealed container, with a small amount of liquid (usually seasoned or seasoned). Unlike the stew, the braised meat is not fully immersed in the liquid, and is usually brown before the oven step.
- Sous-vide
- Sous-vide, French for "under vacuum", is a method of cooking food sealed in an airtight plastic bag in a bath water for a long time - 72 hours unknown - at temperatures determined accurately much lower than normally used for other types of cooking. The objective is to maintain the integrity of the material and achieve a very precise cooking control. Although water is used in this method, only steam or water is added to food pockets that are in contact with food.
Meat is usually cooked in boiling water, just like in boiled; Higher temperatures make the meat harder by causing the protein to contract. Since thermostatic temperature control becomes available, cooking at temperatures well below boiling, 52 ° C (126 ° F) (sous-vide) up to 90 ° C (194 ° F) (slow cooking), for long periods has become possible; it's just hot enough to turn the hard collagen in the connective tissue into gelatin through hydrolysis, with minimal toughness.
With sufficient combinations of temperature and cooking time, pathogens, such as bacteria will be killed, and pasteurization can be achieved. Because browning (Maillard reaction) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop a taste associated with browning. The meat will often burn in a very hot pan, grilling or browning with a torch before it is cooked moist (though sometimes after).
Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the proper level of maturity desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be sure that pasteurization has been achieved, both on the surface and inside and even very thick pieces of meat, which can not be guaranteed with most other cooking techniques. (Although cooking for a very long duration can break the texture of meat to an undesirable level.)
Beef can be cooked quickly on the table through several techniques. In cooking a hot pot, like shabu-shabu, very thin sliced ​​meat is cooked by visitors at the table by soaking it in a hot water pot or vegetable. In the bourguignonne fondue, visitors dipped small pieces of beef into a pan of hot oil on the table. Both of these techniques usually serve the accompanying sauce to complement the meat.
Raw beef
Steak tartare is a French dish made from raw meat finely chopped or ground (usually beef). More precisely, it is scraped off so as not to allow even the slightest of muscle fat into the scraped meat. Often served with onions, capers, seasonings such as fresh pepper and Worcestershire sauce, and sometimes raw egg yolks.
Belgian or Dutch dishes are also made of finely minced beef, although seasoned differently, and either eaten as a main dish or can be used as a sauce for sandwiches. Kibbeh nayyeh is the same Lebanese and Syrian dish. And in Ethiopia, raw raw meat dishes called tire syrup or kitfo are eaten (subject to availability).
Carpaccio beef is a thin slice of raw beef decorated with olive oil, lemon juice, and seasoning. Often, the beef is partially frozen before being cut to allow very thin slices to cut.
Yukhoe are various hoes , raw dishes in Korean dishes that are usually made from raw beef flavored with various herbs or sauces. The beef portion used for yukhoe is a tender butt steak. For condiments, soy sauce, sugar, salt, sesame oil, green onions, and garlic, sesame seeds, black pepper and juice bae (Korean pear) are used. The beef is mostly topped with raw egg yolks.
Bloated, smoked, and dried up
Beef jerky dried, salted, smoked meat is popular in the United States.
Biltong is dried, salted, and air dry beef popular in South Africa.
Pastrami is often made from beef; The raw beef is marinated, then dried and seasoned with various herbs and spices, and smoked.
Corned beef is a cut of beef that is cured or acidified in salted spiced water. Corn in corned beef refers to a grain of coarse salt (known as corn) used to cure it. The term corned beef can show various styles of preserved beef with salted water, depending on the region. Some, such as American corned beef, are very experienced and are often regarded as food store food.
Spiced beef is marinated and marinated from round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of salted beef, healed with spices and salt, intended to be boiled or baked in Guinness or similar strengths, and then optionally baked for the next period. There are various other recipes for pickled beef. Sauerbraten is a German variant.
Prohibition of religion
Most Indian religions do not value killing livestock and eating beef. However, they do not consider the cow as a god. Bovines have a holy status in India especially cows, from idealization due to the provision of food for the family. Bovines are generally considered an integral part of the landscape. In Hinduism, all cosmic creations are considered sacred and revered like celestial bodies such as the Sun, the Moon to the Fig Tree and rivers like Ganga, Saraswati... etc.
India as a developing country, many of its rural economies rely on cattle ranching, hence they are respected in the community. From the veda period the role of cows, especially cows, as a source of milk, and dairy products, and their relative importance in transport and agricultural services such as plowing, line planting, buffering, and weeding make people respect the importance of cows in their daily lives. life, and this increases with the advent of the period of Jainism and Gupta. In medieval India, Maharaja Ranjit Singh issued a proclamation to stop the cow slaughter as this is a sentimental problem. The lack of secular tolerance and caste politics has also given birth to guard groups of Hindu right-wing cow keepers. Conflicts over the slaughter of cows often trigger religious riots that have caused the loss of human life and in 1893 riots alone, more than 100 people were killed for the cause. A. N. Bose in Social and Rural Economy of Northern India says every taboo or cow worship is itself a relatively new development in India. The sacred white cow is considered the core residence of 33 types of Hindu deities. Cow's milk products such as buttermilk, butter, cheese, sweet milk are sold commercially and are used in religious rituals. Cow dung, cow dung is used to clean the household floors and Hindu hotels.
For religious reasons, the ancient Egyptian imam also refrained from consuming beef. Buddhists and Sikhs also oppose the slaughter of the wrong animals but they do not have the wrong eating doctrine. In Native American tradition, a white calf calf is considered sacred, they call it Pte Ska Win (White Buffalo Calf Woman).
During the Lent season, Orthodox Christians and Catholics hand over all meat and poultry (as well as milk and egg products) as a religious act. Obedient Jews and Muslims should not eat meat or poultry that have not been slaughtered and treated according to religious law.
Legal prohibitions
India
India is one of the largest beef exporters. While some Indian states impose various types of banning beef demanded by religious aspects triggered by Caste and Religion-based politics. Hindu manuscripts do not condemn the consumption of beef and experts agree. However certain caste and sect of Hindu continue to avoid the beef from their food. Article 48 of the Indian Constitution mandates that states may take measures to conserve and enhance cattle breeds, and prohibit slaughter, cattle and calves and other animals and beef cattle. Article 47 of the Indian Constitution gives countries the need to improve the level of nutrition and standard of living and to promote public health as one of its main tasks, based on this fairness in the slaughter of ordinary animals institutionalized, if the animals cease to be capable of breeding, providing milk, or serving as livestock. Mismanagement as a whole Indian ordinary livestock is dubbed in the academic field as "the burden of Indian cattle." In 2017 as part of the Hindutva movement (The way of life or state of mind rooted in the main beliefs of Hinduism.), The Rule against the slaughter of cattle and eating of beef was signed into law with the approval of the president as a modified version of Prevention of Cruelty against the Animal Act, 1960. The original act, however, permitted the slaughter of human animals to be used as food.
Existing meat export policies in India prohibit the export of beef (beef, cattle and oxen). Meat bones, carrion, or half carcass are also prohibited to be exported. Only boneless buffalo meat, mutton and sheep and birds are allowed to be exported. In 2017, India looks for a total "ban on beef" and Australian market analysts predict that this will create market opportunities for leather traders and meat producers there and elsewhere. Their prediction estimates a twenty percent shortage of beef and 13 percent skin shortage in the world market.
Cuban
In 2003, Cuba prohibited cattle slaughter due to lack of milk and milk products.
Nutrition and health
Beef is a complete source of protein and is a rich source (20% or more of Daily Value, DV) Niacin, Vitamin B6, Vitamin B12, iron, phosphorus and zinc. Red meat is the most significant food source of carnitine and, like other meats (pork, fish, veal, lamb etc.), is the source of creatine. Creatine is converted into creatinine during cooking.
Health issues
- Cancer
Excessive consumption of red meat is known to increase the risk of colon cancer and some other cancers.
- Cardiovascular disease and coronary heart disease
Harvard School of Public Health recommends that consumers eat red meat sparingly because it has unsaturated saturated fat levels. This recommendation is not without controversy. Another study from The Harvard School of Public Health that appears in Circulation (Journal) found "Processed meat consumption, but not red meat, is associated with high incidence of coronary heart disease and diabetes mellitus."
These findings are likely to confirm a previous meta-analysis of the nutritional effects of saturated fat in The American Journal of Clinical Nutrition who found "[P] rospective epidemiologic studies suggest that there is no significant evidence to conclude that saturated fat diets are associated with an increased risk of heart disease coronary or cardiovascular disease.More data are needed to explain whether the risk of cardiovascular disease tends to be influenced by special nutrients used to replace saturated fats. "
- Dioxins
Some cattle raised in the United States feed on pastures fostered with sewage sludge. Increased dioxins can be found in the flesh of these cows.
Call back
Meat has been subject to withdrawal in the United States, due to Escherichia coli ( E. Coli ) contamination:
- January 2011, One Great Burger expands memory.
- In February 2011, the American Food Service, the establishment of Pico Rivera, California, attracted approximately 3,170 pounds (1,440 kg) of fresh ground beef and other bulk packets of milled beef products that may be contaminated with E. coli O157: H7.
- In March 2011, 14,000 pounds (6,400 kg) of beef was withdrawn by Creekstone Farms Premium Beef due to E. coli worries.
- April 2011, National Beef Packaging attracts more than 60,000 pounds (27,000 kg) of ground beef due to contaminated E. coli.
- In May 2011, the Irish Hills Meat Company in Michigan, a Tipton, Mich., company, attracts about 900 pounds of milled beef products that may be contaminated with E. coli O157: H7.
- In September 2011, Tyson Fresh Meats attracted 131,100 pounds (59,500 kg) of ground meat due to contaminated E. coli.
- In December 2011, Tyson Fresh Meats recalled 40,000 pounds (18,000 kg) of ground meat due to contaminated E. coli.
- January 2012, Hannaford Supermarket withdraw all beef by selling on December 17, 2011 or earlier.
- September 2012, XL Foods withdrew over 1800 products believed to be contaminated with E. coli 0157: H7. Retractable products are manufactured at the company's plant in Brooks, Alberta, Canada; this is the largest withdrawal of its kind in Canadian History.
Mad cow disease
In 1984, the use of meat and bone meal in animal feed produced the world's first outbreak of bovine spongiform encephalopathy (BSE or mad cow disease) in the UK.
Since then, other countries have plagued BSE:
- In May 2003, after cattle with BSE were found in Alberta, Canada, the American border was closed for live Canadian cattle, but reopened in early 2005.
- In June 2005 Dr. John Clifford, head of veterinary services for the veterinary inspection service of the US Department of Agriculture, confirmed the BSE case in Texas. Clifford will not identify the farm, calling it "privileged information." The 12-year-old lived at a time when Oprah Winfrey voiced concern about the practice of cannibal feeding on her show aired April 16, 1996.
In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift restrictions on the ban on feed. EU Regulation No. 999/2001 has outlined an overall ban on feeding mammalian-based products to livestock. Regulations that modify Annex IV 999/2001, issued in 2013 allowing for animal, fish, egg, and animal feed products to be used.
Manufacturers of the world
5 best beef and cow exporting countries - 2016
Export of beef, including buffalo meat, in metric tons (2016)
10 countries producing livestock and cattle (2009, 2010)
Beef Production (1000 Metric Tons of CWE) (2009)
National herd (Per 1000 Head)
See also
References
External links
- Beef on Wikibook Cookbooks
- USDA beef rating standard (PDF)
- Nutritional Facts for Various Beef Cuts
- Many different pieces of meat
- The Beef Story in Nebraska, Cow State with video, history, life cycle, issues and culture
- The Beef State Documentary is produced by Nebraska Educational Telecommunications
Source of the article : Wikipedia
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