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Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in European cuisine and cuisine of the Americas, and is important in Africa, East Asia, and Southeast Asia as well. In the Middle East, lamb is the usual meat preferred over beef. Beef is taboo to Hindus and its consumption is discouraged among some Buddhists.
Beef can be cut into steaks, pot roasts or short ribs, or it can be ground. Several Asian and European nationalities include the blood in their cuisine as well—it is used in some varieties of blood sausage. Other beef variety meats include the tongue, which is usually sliced for sandwiches in Western cooking; tripe from the stomach; various glands—particularly the pancreas and thymus—referred to as sweetbreads; the heart, the brain, the liver, the kidneys; and the tender testicles of the bull popularly known as "calf fries", "prairie oysters", or "Rocky Mountain oysters." Beef bones are essential for making certain varieties of soup stock.
The better cuts are usually obtained from the steer, as the heifer tends to be kept for breeding. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is generally tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed grain.
The United States, Brazil, the European Union, Japan and the People's Republic of China are the world's five largest consumers of beef [citation needed]. The worlds largest exporters of beef are Australia, Brazil, Argentina and Canada [citation needed]. Beef production is also important to the economies of Nicaragua, Russia and Mexico.
A History of Beef's Genetic Ancestry
Cattle have genetic ancestry dating back to Europe and the other Old World continents with the exception of bison hybrids. Cattle are not native to the American continents and come from such less obvious origins as Wagyu from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from Pakistan and India.[1] Cattle were widely used for meat across the Old World except in religious or draft uses. Some breeds were specifically bred to increase meat yield or texture like the Angus or Wagyu.
USDA Beef grades
In the United States, the USDA operates a voluntary beef grading program. The meat processor pays for the presence of a highly trained USDA meat grader at the abattoir who grades the whole carcass prior to fabrication. The carcass grade is stamped on each primal cut (six stamps) and applied with roller stamp to each side as well. Traces of the USDA grading stamp are sometimes visible on boxed primal cuts.
The grades are based on two main criteria, the degree of marbling (intramuscular fat) in the beef rib eye and the age of the animal prior to slaughter. Some meat scientists object to the current scheme of USDA grading since it does not take tenderness into account. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in supermarkets is graded choice or select. Prime beef is sold to hotels and upscale restaurants. Beef that would rate as Standard or leaner is almost never offered for grading.
- Prime — highest in intramuscular fat. Currently, only three percent of the steaks sold are USDA certified Prime.
- Choice
- Select — the leanest grade commonly sold
- Standard
- Commercial
- Utility
- Cutter
- Canner
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 [2][3].
Cuts of beef
Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. When looking at a diagrams such as the ones below, note that the closer to the middle back, the more tender the meat is. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes progressively more tender as distance from "hoof and horn" increases. There are different systems of naming for cuts in America, Britain and France.
See the external links section below for links to more beef cut charts and diagrams.
American Primal cuts
The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section.
Upper Half
- Chuck — one of the most common sources for hamburger.
- Rib — Short ribs, rib eye steak.
- Short Loin — from which porterhouse steaks, and filet mignon, the most tender, are cut.
- Sirloin — less tender than short loin, but more flavorful.
- Round — lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.
Lower Half
- Brisket — often associated with barbeque beef brisket.
- Shank — used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts.
- Plate — produces types of steak such as the skirt steak. It is typically a cheap, tough, and fatty meat.
- Flank — Long and flat, the flank steak's best known application is London Broil. One of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising.
British Primal cuts
- Neck & Clod
- Chuck & Blade
- Rib
- Sirloin
- Rump
- Silverside
- Topside
- Thick Rib
- Thin Rib
- Brisket
- Shin
- Flank
- Thick Flank
- Leg
Brazilian Primal cuts
- A. Aba do boi
- B. Fraldinha
- C. Ponta de agulha
- 1. Coxão duro
- 2. Patinho
- 3. Picanha
- 4. Alcatra
- 5. Maminha
- 6. Coxão mole
- 7. Contrafilé
- 8. Lagarto
- 9. Filé mignom
- 10. Filé de costela
- 11. Capa de filé
- 12. Acém
- 13. Braço
- 14. Peito
- 15. Pescoço
- 17. Ossobuco
Special beef designations
- Buccleuch Scotch beef originates in a designated area on and around the estate of the Duke of Buccleuch in Scotland.
- Certified Angus Beef is beef certified by the USDA to have come from Angus cattle or at least cattle containing 51% Black Coat and a Black Face, regardless of pure breed.
- Certified Hereford Beef is beef certified to have come from Hereford cattle.
- Grass fed beef has been raised primarily on forage rather than in a feedlot.
- Kobe beef : Cattle of the Wagyu breed raised and fattened in the hills above Kobe, Hyogo Prefecture, Japan. During the fattening period, the cattle is hand-fed (using high-energy feed, including beer and beer mash) and hand-massaged for tenderness and high fat content.
- Halal beef has been certified to have been processed in a prescribed manner in accordance with Muslim tradition.
- Kosher beef has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.
- Organic beef is produced without hormones, pesticides, or other chemicals though requirements for labeling something "organic" vary widely.
- The
European Union recognises the following Protected Designation of Origin beef brands[4]
Spain;Carne de Ávila, Carne de Cantabria, Carne de la Sierra de Guadarrama, Carne de Morucha de Salamanca, Carne de Vacuno del País o Euskal Okela
France; Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine
Portugal;Carnalentejana ,Carne rouquesa, Carne Barrosã, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso,Carne dos Açores, Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa
United Kingdom; Orkney Beef, Scotch Beef, Welsh Beef
Cooking Beef
The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high-heat cooking while tough cuts benefit from a slower and longer cooking method.[5]
Dry Heat Cooking Methods
Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as grilling, broiling, roasting, and sautéing.[5]
- Grilling: Grilling is characterized by cooking the beef over a high heat source; generally in excess of 650°F (343°C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the Australia, US, Canada and the UK grilling is known as "Barbequeing".
- Broiling: Broiling is similar to grilling, except where grilling is performed with the heat source under the beef, broiling is usually performed in an oven with the heat source above the beef. [6] In the UK and Australia, broiling is known as "grilling".
- Roasting: Roasting is a particularly British way of cooking meat which produces the iconic British dish - Roast beef. British roasting is very similar to American broiling, although the heating is from hot air and the meat is cooked all around. Little if any liquid is added. The liquid produced during cooking is decanted from the fat and usually made into a gravy to serve with the sliced beef.
- Carpaccio: Raw beef from the finest cuts may be prepared with the option of searing the sides of the fillet for a few seconds before thinly slicing. This is usually served with lemon slices, which when squeezed over the raw beef 'cook' it.
Moist Heat Cooking Methods
Tougher cuts of beef from the round, brisket, flank, plate, shank, and chuck are best cooked by moist heat cooking methods, such as braising, pot-roasting, and stewing. (Some of the tougher cuts may be prepared by dry heat methods given they are tenderized first with a marinade).[5]
- Stewing: Stewing involves immersing the entire cut of beef in a liquid. [7]
- Braising: Braising involves cooking meats, covered, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, meat cooked via braising is not fully immersed in liquid.
Cooking temperature
Beef is cooked (roughly) on the following scale, based on the internal temperature of the meat[8]:
| Cooked | Traditional Temp. (USA) | Description |
|---|---|---|
| Blue | 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 center, gray-brown surface |
| Medium | 140 – 150°F (60 – 66°C) | Slightly pink center, becomes gray-brown towards surface |
| Medium well | 150 – 160°F (66 – 71°C) | Mostly gray center, firm texture. |
| Well done | >160°F (>71°C) | Gray-brown throughout, tough texture. |
"Mad cow disease"
Intensive farming of beef resulted in the world's first recognised outbreak of bovine spongiform encephalopathy (BSE or, colloquially, "mad cow disease") in the United Kingdom in 1984 [9]. 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 some few in France. BSE is an illness that cattle can get by feeding them infected animals (especially their brains and spines).
The perception of beef as potentially lethal caused significant damage to the UK beef industry. The attempts to wipe out BSE in the UK by a kill-and-burn campaign, although ultimately successful, did further damage from which the beef industry is only recently recovering. Since then, a number of other countries have had outbreaks of BSE. Due to a BSE scare in 2004, the American border was briefly closed to live Canadian cows, but was reopened in early 2005. Japan along with many other countries stopped importing United States beef and beef products, but since July 27, 2006 Japan has reopened itself to imports.
References
- ^ "History of Cattle Breeds". Retrieved 2007-04-17.
- ^ "Branded Beef Booming". Denver Post. 2003-06-17. Retrieved 2007-04-17.
- ^ http://www.cookingforengineers.com/article.php?id=30&title=USDA+Beef+Quality+Grades
- ^ [1] Protected Designation of Origin (PDO) / Protected Geographical Indication (PGI)
- ^ a b c Beef Cooking Outline Cite error: The named reference "cooking" was defined multiple times with different content (see the help page).
- ^ Broiling Beef
- ^ Stewing Beef
- ^ Hormel Foods- Beef Doneness
- ^ http://www.newscientist.com/channel/health/dn9926-timeline-bse-and-vcjd.html
See also
External links
