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Does Hormel Still Make Beef Tenderloin

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Meat from cattle

Wagyu cattle are an example of a brood raised primarily for beef

Beef is the culinary proper name for meat from cattle (Bos taurus).

In prehistoric times, humans hunted aurochs and later 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 3rd most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and Mainland china were the largest producers of beefiness.

Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, every bit found in about hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of cherry meat, high consumption is associated with an increased risk of colorectal cancer and coronary eye disease, particularly when processed. Beef has a loftier environmental impact, beingness a master driver of deforestation with the highest greenhouse gas emissions of any agronomical product.

Etymology [edit]

The word beef is from the Latin bōs,[1] in contrast to cow which is from Middle English language cou (both words take 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, various Anglo-Saxon words were used for the creature (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Modern French bœuf) by the French nobles — who did not oftentimes deal with the alive animal — when it was served to them. This is ane instance of the mutual 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 every bit pig/pork, deer/venison, sheep/mutton and chicken/poultry (as well the less common goat/chevon).[3] Beef is cognate with bovine through the Late Latin bovīnus.[4] The rarely used plural course of beef is beeves.[v]

History [edit]

People take eaten the flesh of bovines since prehistoric times; some of the earliest known cavern paintings, such as those of Lascaux, show aurochs in hunting scenes.[vi] People domesticated cattle to provide set up access to beef, milk, and leather.[seven] Cattle have been domesticated at least twice over the class of evolutionary history. The first domestication event occurred around 10,500 years agone with the evolution of Bos taurus. The second was more contempo, effectually seven,000 years agone, with the development of Bos indicus in the Indus Valley. There is a possible tertiary domestication outcome eight,500 years agone, with a potential third species Bos africanus arising in Africa.[viii] Most cattle originated in the Old Globe, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[9]

In the United states, the growth of the beef business was largely due to expansion in the Southwest. Upon the acquisition 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 industry began, starting primarily with the taming of wild longhorn cattle. Chicago and New York City were the first to benefit from these developments in their stockyards and in their meat markets.[10]

Production [edit]

Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming. Concentrated Brute Feeding Operations (CAFOs), ordinarily referred to as factory farms, are ordinarily used to encounter the demand of beef production. CAFOs supply 70.4% of cows in the U.s. marketplace and 99% of all meat in the United States supply.[11] Cattle CAFOs tin as well exist a source of Due east. coli contamination in the nutrient supply[12] due to the prevalence of manure in CAFOs. These Eastward. coli contaminations include one strain, E. coli O157:H7, which can be toxic to humans, considering cattle typically hold this strain in their digestive system.[13] Some other consequence of unsanitary conditions created by high-density confinement systems is increased use of antibiotics in society to prevent illness.[14] An analysis of FDA sales data by the Natural Resources Defense force Council found 42% of medically important antibiotic use in the U.South. was on cattle, posing concerns nigh the development of antibiotic resistant bacteria.[xv]

Environmental impact [edit]

The amount of globally needed agricultural state would be reduced by almost half if no beef or mutton would be eaten.

Mean greenhouse gas emissions for different food types[sixteen]
Food Types Greenhouse Gas Emissions (g COtwo-Ceq per g protein)
Ruminant Meat

62

Recirculating Aquaculture

thirty

Trawling Fishery

26

Not-recirculating Aquaculture

12

Pork

x

Poultry

ten

Dairy

ix.1

Non-trawling Fishery

8.half dozen

Eggs

vi.eight

Starchy Roots

1.7

Wheat

1.2

Maize

i.2

Legumes

0.25

Mean country utilize of different foods[17]
Food Types Land Apply (m2yr per 100g protein)
Lamb and Mutton

185

Beefiness

164

Cheese

41

Pork

11

Poultry

7.i

Eggs

five.7

Farmed Fish

3.7

Groundnuts

3.5

Peas

three.4

Tofu

2.ii

The consumption of beef poses numerous threats to the natural surroundings. Of all agricultural products, beefiness requires some of the most country and h2o, and its product results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[19] A 2021 report added up GHG emissions from the unabridged lifecycle, including production, transportation, and consumption, and estimated that beef contributed about 4 billion tonnes (9%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all land on Earth, not 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 principal causes of loss of some unique plant and animal species in the tropical rainforests of Primal and South America equally well as carbon release in the atmosphere."[23] Beef is too the chief driver of deforestation in the Amazon, with effectually 80% of all converted land being used to rear cattle.[24] [25] [26] 91% of Amazon state 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 college ratio of net energy of proceeds to internet energy of maintenance where metabolizable free energy intake is college.[29] It takes seven pounds of feed to produce a pound of beef (live weight), compared to more than than three pounds for a pound of pork and less than two pounds for a pound of craven.[30] However, assumptions most feed quality are implicit in such generalizations. For example, production of a pound of beef cattle live weight may crave between iv and 5 pounds of feed high in protein and metabolizable energy content, or more than 20 pounds of feed of much lower quality.[29] A simple substitution of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to 1 gauge, issue in meeting between 46 and 74 percent 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 concluded that feeding cattle a 3% diet of the seaweed Asparagopsis taxiformis could reduce the methyl hydride component of their emissions past 80%.[32] [33]

Some scientists claim that the demand for beefiness is contributing to significant biodiversity loss as information technology is a significant driver of deforestation and habitat devastation; species-rich habitats, such as significant portions of the Amazon region, are being converted to agriculture for meat product.[34] [35] [36] The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services as well concurs that the beefiness industry plays a significant role in biodiversity loss.[37] [38] Effectually 25% to nearly forty% of global land surface is being used for livestock farming, which is by and large cattle.[37] [39]

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their brood (Certified Angus Beef,[40] Certified Hereford Beef), origin (Kobe beef,[41] Carne de Ávila, Belgian Blue[42]), or the manner the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beefiness[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 China produced the most beefiness with 12.22 million tons, nine.nine million tons, and six.46 one thousand thousand tons respectively.[44] The superlative 3 beef exporting countries in 2019 were Commonwealth of australia (14.viii% of total exports), the U.s. (thirteen.4% of total exports), and Brazil (12.6% of total exports).[45] Beef production is besides of import to the economies of Japan, Argentine republic, Uruguay, Canada, Paraguay, United mexican states, Belarus and Nicaragua.

Elevation 5 cattle and beef exporting countries (2016)

Beef exports, including buffalo meat, in metric tons (2016)[46]

Equally per 2020 (Metric tons), Brazil was the largest beef exporter in the world in 2020 followed by Australia, United States, India (Includes Carabeef only) and Argentina[47]

Brazil, Commonwealth of australia, the Usa and India accounted for roughly 61% of the world'south beef exports[48]

Rank Country 2020 % of the World[49] State 2016 % of the World
one Brazil 2,539,000 23.fifty% Brazil 1,850,000 19.60%
2 Commonwealth of australia 1,476,000 13.66% Bharat one,850,000 19.threescore%
3 United States 1,341,000 12.41% Commonwealth of australia 1,385,000 14.67%
4 India 1,284,000 11.88% U.s. 1,120,000 11.87%
five Argentina 819,000 seven.58% New Zealand 580,000 half-dozen.14%

Top 10 cattle and beef producing countries (2009, 2010)[50]

Beef product (1000 Metric Tons CWE) (2009)

The world produced 60.57 million metric tons of beef in 2020, down 950K metric tons from the prior yr.

Major reject for production of beef was from India upwards to 510k and Commonwealth of australia down to 309K metric tons from the prior year[51]

Rank Land 2009 2010 % Chg Country 2019 2020 Modify %Chg
1 United States 11,889 11,789 −0.eight% U.s.a. 12,384 12,379 -5,000 -0.04%
2 Brazil viii,935 9,300 four% Brazil 10,200 ten,100 -100,000 -1%
3 EU-27 7,970 vii,920 −0.6% European union- 27 7,878 seven,810 -68,000 -0.nine%
4 China 5,764 5,550 −four% Communist china 6,670 vi,720 50,000 0.viii%
5 Argentina 3,400 ii,800 −18% Republic of india 4,270 3,760 -510,000 -12%
six India two,610 2,760 6% Argentine republic three,125 3,230 105,000 iii%
7 Australia 2,100 2,075 −1% Australia two,432 2,123 -309,000 -12%
viii Mexico 1,700 i,735 two% Mexico 2,027 2,079 52,000 3%
9 Russian federation ane,285 1,260 −2% Pakistan 1,820 1,820 Cipher Null
10 Pakistan i,226 ane,250 2% Russia 1,374 1,378 4,000 0.3%

National cattle herds (Per 1000 Head)

Rank State 2009 2010 % Chg
1 Bharat 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.5%
3 China 42,572 41,000 −4%
4 United States 35,819 35,300 −1.iv%
five EU-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.half-dozen%
9 Mexico 6,775 6,797 0.3%
10 Colombia five,675 5,675 0.0%

Grooming [edit]

Cuts [edit]

Most beef can be used as is by but cutting into sure parts, such as roasts, brusk 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 beefiness hasty). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are basis, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to equally sweetbread), the centre, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to equally mad cow disease), the kidneys, and the tender testicles of the bull (known in the The states equally calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is,[52] merely are more than 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]

Beefiness is first divided into primal cuts, large pieces of the animal initially separated by butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime number cut", used to narrate cuts considered to be of higher quality. Since the creature's legs and neck muscles practise the near work, they are the toughest; the meat becomes more tender as altitude from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for example, the cut described as "brisket" in the United States is from a significantly dissimilar part of the carcass than British brisket.[ citation needed ]

Aging and tenderization [edit]

To improve tenderness of beef, it is often anile (i.e., stored refrigerated) to let endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry out crumbling involves hanging primals (unremarkably ribs or loins) in humidity-controlled coolers. Outer surfaces dry and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds tin can contribute a nut-similar flavour. Afterward two to three days there are significant furnishings. The bulk of the tenderizing issue occurs in the first x days. Boxed beef, stored and distributed in vacuum packaging, is, in result, wet anile during distribution. Premium steakhouses dry age for 21 to 28 days or wet historic period up to 45 days for maximum effect on season and tenderness.

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

Cooking methods [edit]

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

Dry heat [edit]

Method Description
Grilling Cooking the beefiness over or under a high radiant heat source, mostly 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 United States, Canada, the UK, Germany and The Netherlands, grilling, peculiarly over charcoal, is sometimes known as barbecuing, ofttimes shortened to "BBQ". When cooked over charcoal, this method can also exist called charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a forest burn down.
Broiling A term used in North America. It is similar to grilling, but with the heat source always above the meat. Elsewhere this is considered a mode of grilling.
Griddle Meat may be cooked on a hot metal griddle. A footling oil or fatty may exist added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
Roasting A style of cooking meat in a hot oven, producing roast beefiness. Liquid is non usually added; the beefiness may be basted past fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be fabricated from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beef tin can be cooked to various 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 same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the centre and the virtually done (warmest) at the outside.

Frying [edit]

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

Moist heat [edit]

Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are frequently used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods take time to dissolve connecting tissue which otherwise makes meat remain tough later cooking.

  • Stewing or simmering
simmering meat, whole or cutting into seize with teeth-size pieces, in a water-based liquid with flavorings. This technique may be used as office of pressure cooking.
  • Braising
cooking meats, in a covered container, with modest amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned earlier the oven step.
  • Sous-vide
Sous-vide, French for "nether vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long fourth dimension—72 hours is not unknown—at an accurately determined temperature much lower than commonly used for other types of cooking. The intention is to maintain the integrity of ingredients and accomplish very precise control of cooking. Although water is used in the method, just moisture in or added to the food numberless is in contact with the food.

Beefiness roasted with vinegar and sliced with spiced paste, often called "common cold beefiness"

Meat has ordinarily been cooked in h2o which is just simmering, such every bit in stewing; college temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well beneath boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (tiresome 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 adequate combination of temperature and cooking time, pathogens, such as bacteria volition be killed, and pasteurization tin can be achieved. Because browning (Maillard reactions) can only occur at higher temperatures (above the boiling betoken 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 after).

Thermostatically controlled methods, such as sous-vide, tin besides preclude overcooking past bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that pasteurization has been accomplished, both on the surface and the interior of even very thick cuts of meat, which can not exist assured with about other cooking techniques. (Although extremely long-duration cooking can break downwardly the texture of the meat to an undesirable caste.)

Beef can be cooked chop-chop at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked past the diners at the table by immersing it in a heated pot of h2o 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 characteristic accompanying flavorful sauces to complement the meat.

Raw beefiness [edit]

Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beefiness). More accurately, information technology is scraped and so as not to allow even the slightest of the sinew fatty get into the scraped meat. Information technology is often served with onions, capers, seasonings such every bit fresh footing pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is also made of finely chopped ground beef, though it is seasoned differently, and either eaten equally a primary dish or tin be used every bit a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability).

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

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with diverse spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, common salt, sesame oil, green onion, and basis garlic, sesame seed, blackness pepper and juice of bae (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg.

Cured, smoked, and dried beef [edit]

Bresaola is an air-stale, salted beef that has been aged almost two to three months until it becomes hard and a night ruby-red, nearly regal, colour. It is lean, has a sweetness, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italian republic'south Lombardy region. Bündnerfleisch is a similar production from neighbouring Switzerland. Chipped beefiness is an American industrially produced air-dried beef production, described past one of its manufacturers every bit being "like to bresaola, but not as tasty."[54]

Beefiness jerky is stale, salted, smoked beefiness pop in the United States.

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

Pastrami is frequently made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and smoked.

Corned beefiness is a cut of beef cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of fibroid salts (known equally corns) used to cure information technology. The term corned beef tin announce different styles of brine-cured beef, depending on the region. Some, similar American-mode corned beef, are highly seasoned and often considered delicatessen fare.

Spiced beef is a cured and salted articulation of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and and then optionally roasted for a period subsequently.[55] There are various other recipes for pickled beef. Sauerbraten is a German variant.

Consumption [edit]

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

Nutritional content [edit]

Ground Beef 15% fat, broiled
Nutritional value per 100 thousand (iii.five oz)
Energy 1,047 kJ (250 kcal)

Carbohydrates

0 k
Starch 0 thou
Dietary fiber 0 1000

Fat

xv yard
Saturated five.887 k
Monounsaturated 6.662 g
Polyunsaturated 0.485 g

Protein

26 thou
Vitamins Quantity

%DV †

Thiamine (Bi)

four%

0.046 mg
Riboflavin (B2)

15%

0.176 mg
Niacin (B3)

36%

5.378 mg
Vitamin Bhalf dozen

29%

0.383 mg
Folate (B9)

ii%

9 μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

7 IU
Vitamin E

3%

0.45 mg
Vitamin One thousand

1%

1.ii μg
Minerals Quantity

%DV †

Calcium

2%

18 mg
Copper

43%

0.85 mg
Fe

20%

2.half dozen mg
Magnesium

6%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

7%

318 mg
Selenium

31%

21.6 μg
Sodium

five%

72 mg
Zinc

66%

six.31 mg
Other constituents Quantity
Water 58 g
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using The states recommendations for adults.
Source: USDA FoodData Central

Beef is a source of complete protein and it is a rich source (xx% or more of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Blood-red meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Health impact [edit]

Cancer [edit]

Consumption of red meat, and especially processed red meat, is known to increment the risk of bowel cancer and some other cancers.[60] [61] [62]

Coronary heart disease [edit]

A 2010 meta-analysis constitute that processed ruby-red meat (and all processed meat) was correlated with a higher take a chance of coronary heart disease, although based on the limited studies that separated the two, no such association was institute for unprocessed scarlet meat.[63] As of 2020, in that location is substantial evidence for a link betwixt loftier consumption of red 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 present in meat from these cattle.[67]

Due east. coli recalls [edit]

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

  • Jan 2011, One Keen Burger expands recollect.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. institution, is recalling approximately ane,440 kg (3,170 lb) of fresh ground beef patties and other bulk packages of footing beef products that may be contaminated with Due east. coli O157:H7.[69]
  • March 2011, half dozen,400 kg (14,000 lb) beefiness recalled by Creekstone Farms Premium Beef due to E. coli concerns.[lxx]
  • April 2011, National Beef Packaging recalled more than than 27,000 kg (60,000 lb) of footing beef due to E. coli contamination.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., institution is recalling approximately 410 kg (900 lb) of ground beef products that may be contaminated with E. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of basis beefiness due to Due east. coli contamination.[73]
  • December 2011, Tyson Fresh Meats recalled 18,000 kg (40,000 lb) of ground beef due to East. coli contamination.[74]
  • January 2012, Hannaford Supermarkets recalled all footing beef with sell by dates 17 December 2011 or before.[75]
  • September 2012, Twoscore Foods recalled more than 1800 products believed to exist contaminated with East. coli 0157:H7. The recalled products were produced at the visitor's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad moo-cow disease [edit]

In 1984, the use of meat and bone meal in cattle feed resulted in the globe's get-go outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the U.k..[78]

Since so, other countries have had outbreaks of BSE:

  • In May 2003, later on a cow with BSE was discovered in Alberta, Canada, the American border was airtight to live Canadian cattle, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinarian officer for the U.s. Department of Agriculture animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would non identify the ranch, calling that "privileged information."[lxxx] The 12-year-old animate being was alive at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her bear witness[81] which aired xvi April 1996.

In 2010, the EU, through the European Food Safety Potency (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 allow for certain milk, fish, eggs, and plant-fed farm animal products to be used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practise of cow slaughter

Most Indic religions refuse the killing and eating of cows. Hinduism prohibits cow beefiness known equally Go-Maans in Sanskrit. Bovines have a sacred status in India especially the cow, due to their provision of sustenance for families. Bovines are mostly considered to be integral to the landscape. However, they practise not consider the moo-cow to exist a god.[85]

Many of Bharat'south rural economies depend on cattle farming; hence they accept been revered in order.[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 appearance of Jainism and the Gupta period.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping moo-cow slaughter. Conflicts over moo-cow slaughter oftentimes have sparked religious riots that have led to loss of homo life and in one 1893 riot lone, more than 100 people were killed for the crusade.[89]

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

In ancient Mainland china, the killing of cattle and consumption of beef was prohibited, every bit they were valued for their part in agriculture. This custom is still followed by a few Chinese families across the earth.[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 act. Observant Jews[92] and Muslims may not eat any meat or poultry which has not been slaughtered and treated in conformance with religious laws.[ citation needed ]

Legal prohibition [edit]

India [edit]

Nigh of the Northward Indian states[93] prohibit the killing of 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 Republic of india mandates the state 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 raise the level of nutrition and the standard of living and to meliorate public health every bit amidst its main duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving every bit draught animals. The overall mismanagement of Bharat's common cattle is dubbed in academic fields as "India's bovine burden."[101] [102] In 2017, a dominion against the slaughter of cattle and the eating of beefiness was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Deed, 1960. The original deed, however, did permit the humane slaughter of animals for use as food.[103] [104] Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and dogie). Bone-in meat, a carcass, or half carcass of buffalo is also prohibited from consign. Just the boneless meat of buffalo, meat of goat and sheep and birds is permitted for consign.[105] [106] In 2017, India sought a full "beef ban" and Australian market analysts predicted that this would create marketplace opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen percent shortage of leather in the globe market.[107]

Nepal [edit]

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

Cuba [edit]

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

Encounter also [edit]

  • Argentine beefiness
  • Beefiness Australia
  • Beefiness hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Environmental bear upon of meat production
  • List of beef dishes
  • Listing 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 past Nebraska Educational Telecommunications

camachothatted1966.blogspot.com

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

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