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| [[Image:Standing-rib-roast.jpg|thumb|250px|An uncooked [[Standing rib roast|rib roast]]]] | |
| [[File:Glanrind 1.jpg|thumb|200px|Beef is the meat of cattle, such as [[Glan Cattle]].]]
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| '''Beef''' is the [[culinary name]] for [[meat]] from [[bovinae|bovine]]s, especially [[cattle]]. Beef can be harvested from cows, bulls, heifers or steers.
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| Beef [[muscle]] meat can be cut into [[steak]], [[pot roast (beef)|roasts]] or [[short ribs]]. Some cuts are processed ([[corned beef]] or [[beef jerky]]), and trimmings, usually mixed with [[meat]] from older, leaner cattle, are [[Ground beef|ground]], [[minced]] or used in [[sausage]]s. The blood is used in some varieties of [[blood sausage]]. Other parts that are eaten include the [[oxtail]], liver, [[Beef tongue|tongue]], [[tripe]] from the [[reticulum (anatomy)|reticulum]] or [[rumen]], [[gland]]s (particularly the [[pancreas]] and [[thymus]], referred to as [[sweetbread]]), the [[heart]], the [[brain]] (although forbidden where there is a danger of [[bovine spongiform encephalopathy]], BSE), the [[liver]], the [[kidney]]s, and the tender [[testicle]]s of the bull (known in the US as ''calf fries'', ''prairie oysters'', or ''[[Rocky Mountain oysters]]''). Some [[intestine]]s are cooked and eaten as-is, but are more often cleaned and used as natural [[sausage]] casings. The bones are used for making [[Stock (food)|beef stock]].
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| Beef from [[Cattle#Terminology|steer]]s and [[:wikt:heifer|heifer]]s is very similar, (all treatments being equal), except steers have slightly less fat and more muscle. Depending on economics, the number of heifers kept for [[biological reproduction|breeding]] varies. Older animals are used for beef when they are past their [[reproduction|reproductive]] prime. The meat from older cows and bulls is usually tougher, so it is frequently used for [[mince]] ([[British English|UK]])/[[ground beef]] ([[American English|US]]). [[Cattle]] raised for beef may be allowed to roam free on [[grassland]]s, or may be confined at some stage in pens as part of a large feeding operation called a [[feedlot]] (or [[concentrated animal feeding operation]]), where they are usually fed a ration of [[grain]], protein, [[roughage]] and a vitamin/mineral preblend.
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| Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after [[pork]] and [[poultry]] at 38% and 30% respectively.<ref name="sciencenews.org">Raloff, Janet. [http://www.sciencenews.org/articles/20030531/food.asp Food for Thought: Global Food Trends]. Science News Online. 31 May 2003.</ref> In absolute numbers, the [[United States]], [[Brazil]], and the [[People's Republic of China]] are the world's three largest consumers of beef. On a per capita basis in 2009, [[Argentina|Argentines]] ate the most beef at 64.6 kg per person; people in the US ate 40.2 kg, while those in the EU ate 16.9 kg.<ref name="usda-lpwmt">{{cite web|url=http://www.fas.usda.gov/dlp/circular/2009/livestock_poultry_10-2009.pdf|format=PDF|title=Livestock and Poultry: World Markets and Trade (October 2009)| accessdate =20 April 2010| archiveurl= http://web.archive.org/web/20100413192636/http://www.fas.usda.gov/dlp/circular/2009/livestock_poultry_10-2009.pdf| archivedate= 13 April 2010 <!--DASHBot-->| deadurl= no}} USDA PDF</ref>
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| The world's largest exporters of beef are [[India]], [[Brazil]], [[Australia]] and the [[United States]].<ref>[http://www.indexmundi.com/agriculture/?commodity=beef-and-veal-meat&graph=exports Beef and Veal Meat Exports by Country in 1000 MT CWE]. 25 March 2013</ref> Beef production is also important to the [[Economics|economies]] of [[Uruguay]], [[Canada]], [[Paraguay]], [[Mexico]], [[Argentina]], [[Belarus]] and [[Nicaragua]].
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| ==Etymology==
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| The word ''beef'' is from the Latin ''bōs'', in contrast to ''cow'', which is from Middle English "cou" (both words have the same [[Indo-European vocabulary#Animals|Indo-European]] root {{PIE|*gʷou-}}).<ref>{{cite web|url=http://www.thefreedictionary.com/beef |title=''Beef'' |work=The Free Online Dictionary, Thesaurus and Encyclopedia |publisher=Thefreedictionary.com |date= |accessdate=18 December 2011}}</ref>
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| 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 animal (such as ''[[wikt:neat|nēat]]'', or ''[[wikt:cu#Old English|cu]]'' for adult females) by the peasants, but the meat was called ''[[wikt:boef#Old French|boef]]'' (ox) (Modern French ''[[wikt:bœuf#French|bœuf]]'') by the French nobles —who did not often deal with the live animal— when it was served to them.
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| This is one example of the common English dichotomy between the words for animals (with largely [[Germanic languages|Germanic]] origins) and their meat (with [[Romance languages|Romanic]] origins) that is also found in such English word-pairs as pig/pork, sheep/mutton and chicken/poultry.<ref>''The American Heritage Dictionary of the English Language, Fourth Edition, 2000: beef.</ref>
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| ''Beef'' is cognate with ''bovine'' through the [[Late Latin]] ''bovīnus''.<ref>{{cite book |title=The American Heritage College Dictionary, 4th ed. |chapter=''Beef''}}</ref>
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| ==History==
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| People have eaten the flesh of [[bovine]]s from prehistoric times; some of the earliest known [[cave painting]]s, such as those of [[Lascaux]] show [[aurochs]] in hunting scenes. People [[domestication|domesticated]] cattle around 8000 BC to provide ready access to beef, [[milk]], and [[leather]].<ref>{{cite web| title = Late Neolithic megalithic structures at Nabta Playa | accessdate =27 February 2008| url = http://www.comp-archaeology.org/WendorfSAA98.html| archiveurl= http://web.archive.org/web/20080213184210/http://www.comp-archaeology.org/WendorfSAA98.html| archivedate= 13 February 2008 <!--DASHBot-->| deadurl= no}}</ref>
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| Most [[List of breeds of cattle|cattle]] originated in the [[Old World]], with the exception of [[beefalo|bison hybrids]]. Examples include the [[Wagyū]] from [[Japan]], [[Ankole-Watusi (cattle)|Ankole-Watusi]] from [[Egypt]], and longhorn [[Zebu]] from the Indian subcontinent.<ref>{{cite web
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| | title = History of Cattle Breeds
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| | accessdate =17 April 2007
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| | url = http://www.bovinebazaar.com/history.htm
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| | archiveurl= http://web.archive.org/web/20070427082025/http://www.bovinebazaar.com/history.htm| archivedate= 27 April 2007 <!--DASHBot-->| deadurl= no}}</ref>
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| It is unknown exactly when people started [[cooking]] beef. Cattle were widely used across the [[Old World]] as [[draft animal]]s ([[oxen]]), for milk, or specifically for meat. With mechanization of farming, [[Beef cattle|some breeds]] were specifically bred to increase meat yield, resulting in [[Chianina]] and [[Charolais cattle|Charolais]], or to improve texture, as the [[Murray Grey]], [[Angus cattle|Angus]] or Wagyū. Some breeds have been selected for both meat and milk production, e.g. Brown Swiss ([[Braunvieh]]).
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| ==Cuts==
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| {{main|Cut of beef}}
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| Beef is first divided into [[primal cut]]s, pieces of meat initially separated from the carcass during butchering. These are basic sections from which [[steak]]s and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterise cuts considered to be of higher quality. 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 and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket.
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| ==Special beef designations==
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| [[Image:Rump steak.jpg|thumb|right|250px|Beef rump steak on grill pan, cooked to medium rare]]
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| *[[Certified Angus Beef]] (CAB) in Canada and the USA is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms ''Angus Beef'' or ''Black Angus Beef'' are loosely and commonly misused and/or confused with CAB; this is especially common in the food service industry. The brand or name Certified Angus Beef cannot be legally used by an establishment that is not licensed to do so. In the UK the equivalent is [[Aberdeen Angus]], marketed as higher quality and associated with stricter animal welfare rules. Notable for the herd being free of BSE during the [[Bovine Spongiform Encephalopathy|BSE epidemic]] in the UK. Similar schemes are used elsewhere as in Certified Angus Beef in Ireland.<ref>[http://www.angusproducergroup.com/html/certification.html Certified Angus Beef in Ireland]</ref>
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| *[[Certified Hereford Beef]] is beef certified to have come from [[Hereford cattle]].
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| *[[Grass-fed beef]] cattle have been raised exclusively on forage. Grain-fed beef cattle are raised primarily on forage, but are "finished" in a [[feedlot]].
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| *[[Kobe beef]] is pure Tajima-gyu breed bull or virgin cow, born raised and slaughtered solely within [[Hyogo]] prefecture.<ref>{{cite news| url=http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/ | work=Forbes | first=Larry | last=Olmsted}}</ref> Kobe beef has not been available in the US since early 2010.<ref>{{cite news| url=http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/2/ | work=Forbes | first=Larry | last=Olmsted}}</ref>
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| *[[Halal]] beef has been certified to have been processed in a prescribed manner in accordance with [[Islam|Muslim]] dietary laws. Such as the animal not facing undue stress up until it is slaughtered. The slaughter must be performed by a Muslim. <ref>{{cite web|title=Is a Halal food market boom on its way?|url=http://www.cnbc.com/id/101068709|accessdate=3 October 2013}}</ref>
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| *[[Kashrut|Kosher]] beef has been certified to have been processed in a prescribed manner in accordance with [[Judaism|Jewish]] dietary laws.
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| *[[Organic beef]] is produced without added [[hormone]]s, [[pesticide]]s, or other chemicals, though requirements for labeling it ''organic'' vary widely.
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| * The EU recognises the following [[Protected Designation of Origin]] beef brands:<ref>{{cite web
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| |url=http://ec.europa.eu/agriculture/qual/en/1bbab_en.htm
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| |title=Protected Designation of Origin (PDO) / Protected Geographical Indication (PGI)
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| |publisher=European Commission — Agriculture and Rural Development
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| |accessdate=10 August 2007| archiveurl= http://web.archive.org/web/20070818062130/http://ec.europa.eu/agriculture/qual/en/1bbab_en.htm| archivedate= 18 August 2007 <!--DASHBot-->| deadurl= no}}</ref>
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| ::Spain – Carne de [[Ávila, Spain|Ávila]], Carne de [[Cantabria]], Carne de la [[Sierra de Guadarrama]], Carne de Morucha de [[Salamanca]], Carne de Vacuno del País o Euskal Okela, Ternera Galega
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| ::France – Taureau de [[Camargue]], Boeuf charolais du [[Bourbonnais]], Boeuf de Chalosse, Boeuf du [[Maine (province)|Maine]]
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| ::Portugal – Carne Alentejana, Carne [[Arouquesa]], Carne Barrosã, [[Cachena Cattle|Carne Cachena da Peneda]], Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso, Carne dos [[Azores|Açores]], Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa
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| ::United Kingdom – [[Orkney]] Beef, [[Scotland|Scotch]] Beef, [[Wales|Welsh]] Beef
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| ::Belgium – [[Belgian Blue]]
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| ===USDA beef grades===
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| {{Seealso|Food grading}}
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| [[Image:Beef inspection USDA.jpg|thumb|250px|Inspected carcasses tagged by the USDA]]
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| In the United States, the [[United States Department of Agriculture|USDA]] Agricultural Marketing Service (AMS) operates a voluntary beef grading program.<ref>{{cite book|title=United States Standards for Grades of carcass Beef|year=1997|publisher=United States Department of Agriculture}}</ref> The meat processor pays for a trained AMS meat grader to grade whole carcasses at the [[abattoir]]. Users are required to comply with Food Safety and Inspection Service ([[FSIS]]) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade.
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| 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 maturity (estimated age of the animal at [[Animal slaughter|slaughter]]). Some [[meat science|meat scientists]] {{Who|date=September 2010}} object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in [[supermarket]]s is graded US Choice or Select. US Prime beef is sold to hotels and upscale restaurants, and usually marketed as such. Beef that would rate as US Standard or less is almost never offered for grading.
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| *U.S. Prime – Highest in quality and intramuscular fat, limited supply. Currently, about 2.9% of carcasses grade as Prime.<ref>Salvage, B. 2009 "Leading the Herd", Meat Processing, June 2009, p. 61</ref>
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| *U.S. Choice – High quality, widely available in foodservice industry and retail markets. Choice carcasses are 53.7% of the fed cattle total. The difference between Choice and Prime is largely due to the fat content in the beef. Prime typically has a higher fat content (more and well distributed intramuscular "marbling") than Choice.
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| *U.S. Select (formerly ''Good'') – lowest grade commonly sold at retail, acceptable quality, but is less juicy and tender due to leanness.
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| *U.S. Standard – Lower quality, yet economical, lacking marbling.
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| *U.S. Commercial – Low quality, lacking tenderness, produced from older animals.
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| *U.S. Utility
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| *U.S. Cutter
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| *U.S. Canner
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| Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners.
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| Beef grading service began in 1917 as a way to determine both the quality and the quantity of beef that would come from each carcass. Stamping the grades began in May 1927. Each carcass can be stamped with a yield or quality stamp, or a combination of both. The standards have been revised many times since the original standards were formulated. A few notable changes include combining Prime and choice grades into Prime, and changing the Good grade to choice, this change occurred in 1950. In 1980 conditions were set forth to establish guidance on grading protocol. This included a 10 minute bloom time before the grader evaluates the carcass. Most beef plants will allow a longer time for bloom depending on the speed of the grading chain. In 1997, the official standards were revised to restrict the Select grade to A maturity carcasses, and to raise the minimum marbling score to qualify for Choice to modest for B maturity cattle. These changes were implemented to improve the uniformity and consistency of the grading system.
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| Yield grades are intended to estimate the pounds of boneless closely trimmed retail cuts from the carcass. Closely trimmed refers to approximately ¼ inch of external fat. The yield grade is determined by considering 4 carcass characteristics: external fat, Kidney Pelvic and heart fat, Ribeye area, and Hot carcass weight. The amount of external fat is measured at the ribbed surface between the 12th-13th ribs. The ribbing of carcasses is described in the US standards for beef grading. External fat is measured at a distance of ¾ the length of the ribeye from the chine bone end. This initial number can be adjusted up or down depending on any abnormal fat deposits. As the amount of external fat increases, the percent of retail cuts decreases. Kidney fat is measured subjectively and is expressed as a percentage of the carcass weight. As the percentage of KPH increases, the percent of retail cuts decreases. The ribeye area is measured at the ribbed surface, it can be estimated subjectively or measured with a device approved by the AMS. As ribeye area increase, percent retail cuts increases. Hot carcass weight is used to determine yield grade. As carcass weight increases, percent retail cuts decrease. The following equation is used to determine yield grade:
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| :<math>{\text{YG} = 2.5
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| + \left(2.5 \times \text{adjusted fat thickness}\right)
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| + \left(0.2 \times \text{percent KPH}\right)
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| + \left(0.0038 \times \text{HCW}\right)
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| - \left(0.32 \times \text{REA}\right)}</math>
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| There are five grades, 1-5. Yield grade one carcasses are of the highest cutability, while yield grade 5 yields the lowest cutability.
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| Beef sold in US restaurants and supermarkets is usually described by its USDA grade; however, in the early twenty-first century many restaurants and retailers began selling beef on the strength of [[brand name]]s and the reputation of a specific breed of cattle, such as [[Angus cattle|black Angus]].<ref>{{Cite news
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| | title = Branded Beef Booming
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| | work = Denver Post
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| | accessdate =17 April 2007
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| | date = 17 June 2003
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| | url = http://www.cattlefacts.com.au/ArticleEditor_Preview.asp?AID=610
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| | archiveurl= http://web.archive.org/web/20070311110804/http://www.cattlefacts.com.au/ArticleEditor_Preview.asp?AID=610| archivedate= 11 March 2007 <!--DASHBot-->| deadurl= no}}</ref><ref>{{cite web
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| |url=http://www.cookingforengineers.com/article.php?id=30&title=USDA+Beef+Quality+Grades
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| |title=USDA Beef Quality Grades
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| |author=Michael Chu
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| |publisher=Cooking for Engineers
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| |accessdate=10 August 2007| archiveurl= http://web.archive.org/web/20070711113209/http://www.cookingforengineers.com/article.php?id=30&title=USDA+Beef+Quality+Grades| archivedate= 11 July 2007 <!--DASHBot-->| deadurl= no}}</ref>
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| ==Aging and tenderization==
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| {{Main|Beef aging}}
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| :''Further information: [[Meat#Conditioning]], [[Meat preservation]]''
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| To improve tenderness of beef, it often is aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.
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| Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.
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| Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp 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 can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.
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| ==Cooking and preparation==
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| These methods are applicable to all types of meat and some other foodstuffs.
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| ===Dry heat===
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| [[Image:Roast beef.jpg|thumb|250px|Roast beef cooked under high heat]]
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| {| class="wikitable"
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| |-
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| !Method
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| !Description
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| |-
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| |[[Grilling]]
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| |is cooking the beef over or under a high radiant heat source, generally in excess of {{convert|650|F|C}}. This leads to searing of the surface of the beef, which creates a flavoursome crust. In Australia, New Zealand, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as ''barbecuing'', often shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling.
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| |-
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| |[[Barbecue in the United States|Barbecue]]
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| |refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.
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| |-
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| |[[Broiling]]
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| |is 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 way of ''grilling''.
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| |-
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| |[[Griddle]]
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| |Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
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| |-
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| |[[Roasting]]
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| |is a way of cooking meat in a hot [[oven]], producing [[roast beef]]. Liquid is not usually added; the beef may be [[basting (cooking)|basted]] by fat on the top, or by spooning hot fat from the oven pan over the top. A [[gravy]] may be made 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.
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| |}
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| ====Internal temperature====
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| {{Main|Temperature (meat)}}
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| Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a [[meat thermometer]]. Beef can 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 center and the most done (warmest) at the outside.
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| While searing and the [[Maillard Reaction]] are important to the final flavor of a piece of beef, the degree of doneness is also important. A chef can judge the degree of doneness of steak using the finger touch test,<ref>{{cite web |url=http://www.exploratorium.edu/cooking/meat/activity-fingertest.html |title=Finger Test For Doneness |publisher=Exploratorium |accessdate=18 August 2011}}</ref> without a meat thermometer. Temperature ranges can be found at [[Temperature (meat)]].
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| ===Frying===
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| Meat can be cooked in boiling oil, typically by [[shallow frying]], although [[deep frying]] may be used, often for meat enrobed with [[breadcrumbs]] as in [[milanesa]]s. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in [[stir frying]], typically an Asian way of cooking: cooking oil with flavourings such as garlic, ginger and onions is put in a very hot [[wok]]. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.
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| ===Moist heat===
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| Moist heat cooking methods include [[braising]], [[pot roast]]ing, [[stew]]ing and [[sous vide]]. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.
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| *[[Stewing]]
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| :simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavourings. This technique may be used as part of [[pressure cooking]].
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| *[[Braising]]
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| :cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven step.
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| *[[Sous Vide]]
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| :Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food.
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| [[File:Beef Roasted with Vinegar.jpg|thumb|250px|Beef roasted with [[vinegar]] and sliced with spiced paste, often called "cold beef".]]
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| Meat has usually been cooked in water which is just [[simmer]]ing, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since [[thermostat]]ic temperature control became available, cooking at temperatures well below boiling, {{convert|52|C|F}} (sous-vide) to {{convert|90|C|F}} ([[slow 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.
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| With the adequate combination of temperature and cooking time, [[pathogen]]s, such as [[bacteria]] will be killed, and [[Pasteurization]] can be achieved. Because browning ([[Maillard reaction]]s) can only occur at higher temperatures (above the boiling point 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).
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| Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by 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 achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)
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| Beef can be cooked quickly at the table through several techniques. In [[hot pot]] cooking, such as [[shabu-shabu]], very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water 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 feature accompanying flavorful [[sauce]]s to complement the meat.
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| ===Raw beef===
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| [[Image:Raw beef slices.jpg|thumb|250px|Sliced beef.]]
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| [[Steak tartare]] is a [[French cuisine|French]] dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.
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| The [[Belgian cuisine|Belgian]] dish ''[[Steak tartare|filet américain]]'' is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. ''[[Kibbeh nayyeh]]'' is a similar [[Lebanese cuisine|Lebanese]] dish. And in [[Ethiopia]], a ground raw meat dish called ''tire siga'' or ''[[kitfo]]'' is eaten (upon availability).
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| ''[[Carpaccio]]'' of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut.
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| ''[[Yukhoe]]'' is a variety of ''[[hoe (dish)|hoe]]'', raw dishes in [[Korean cuisine]] which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for ''yukhoe'' is tender [[rump steak]]. For the seasoning, [[soy sauce]], sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of ''bae'' ([[Korean pear]]) are used. The beef is mostly topped with the yolk of a raw egg.
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| ===Cured, smoked, and dried beef===
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| ''[[Bresaola]]'' is an [[Drying (food)|air-dried]], salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in [[Valtellina]], a valley in the [[Alps]] of northern [[Italy]]'s [[Lombardy]] region. [[Bündnerfleisch]] is a similar product from neighbouring [[Switzerland]].
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| [[Beef jerky]] is dried, salted, smoked beef popular in the United States.
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| [[Biltong]] is a cured, salted, air dried beef popular in South Africa.
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| [[Pastrami]] is often made from beef; raw beef is [[Salt-cured meat|salted]], then partly dried and seasoned with various herbs and spices, and [[Smoked meat|smoked]].
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| [[Image:Beef Curry in Bangladesh.jpg|right|thumb|Beef [[curry]] in [[Dhaka]], [[Bangladesh]]]]
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| [[Corned beef]] is a cut of beef cured or pickled in a seasoned [[brine]]. The corn in ''corned beef'' refers to the grains of coarse salts (known as corns) used to cure it. The term ''corned beef'' can denote different styles of [[brine]]-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered [[delicatessen]] fare.
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| [[Spiced beef]] is a cured and salted joint of round, topside, or silverside, traditionally served at [[Christmas]] in [[Ireland]]. It is a form of [[salt beef]], cured with spices and [[Potassium nitrate|saltpetre]], intended to be boiled or broiled in [[Guinness]] or a similar [[stout (beer)|stout]], and then optionally roasted for a period after.<ref name="bordbia">[http://www.bordbia.ie/aboutfood/recipes/beef/pages/traditionaldryspicedbeef.aspx Recipe for traditional dry spiced beef] – An Bord Bia</ref> There are various other recipes for [[pickled]] beef. [[Sauerbraten]] is a German variant.
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| ==Religious prohibitions==
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| {{Main|Cattle in religion}}
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| [[Hindu]]s consider killing cattle and eating beef a sin, and [[Jain]]s are forbidden to eat any kind of meat. Similarly, [[Vaishnavism]] sect of Hinduism considers eating meat to be an act against the virtue of mercy and compassion towards animals, and hence strictly prohibits eating meat of any kind. Killing of cows and bulls (including calves) is considered to be an extremely great sin by Hindus. Bovines have been highly revered as sacred to mankind in [[culture of India|Indian culture]] <ref>http://absolutetruth.in/forums/topic/the-importance-of-the-cow-in-vedic-culture</ref><ref>http://hinduism.about.com/od/vegetarianism/a/holycows.htm</ref> due to the critical role of cattle, especially cows, as a source of milk, and dairy products, and their relative importance to the pastoral Vedic people allowed this special status; and this rose to prominence with the advent of the [[Jainism|Jain]] tradition and Hindu Golden-age during the [[Gupta Empire|Gupta period]].<ref>{{Cite book| last = Chatterjee| first = Suhas| title = Indian Civilization and Culture| publisher = M.D. Publications Pvt. Ltd.| year = 1998| page = 232| url = http://books.google.co.in/books?id=KItocaxbibUC| isbn = 978-81-7533-083-2}}</ref> The [[Cattle_in_religion#Puranas|slaughter of cattle]] has been likened to the [[matricide]] in these cultures, due to the idealisation of the cow providing milk and sustenance for society. Cow's milk is again used as curd, butter, cheese, milk sweets and a wide range of other items. That is why Hindus consider killing cow similar to killing one's mother.
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| Cow slaughter is currently banned in many [[states of India]] - [[Gujarat]] passed the Animal Preservation Act in October 2011 that prohibits killing of cows along with buying, selling and transport of beef. [[Orissa]] and [[Andhra Pradesh]] states allow butchering of cattle other than cows if the animal carries a "fit-for-slaughter" certificate. But in [[West Bengal]], [[Kerala]], [[Goa]], etc. consumption of beef is not deemed an offence. Many people of Kerala and Goa, including Hindus, consume beef.<ref>{{cite news| url=http://blogs.wsj.com/indiarealtime/2012/05/21/is-it-legal-for-restaurants-in-india-to-serve-beef | work=The Wall Street Journal | title=Can Restaurants in India Legally Serve Beef? | date=21 May 2012}}</ref><ref>{{cite news| url=http://articles.baltimoresun.com/2003-10-18/news/0310180194_1_hindu-eat-beef-cattle | work=The Baltimore Sun | title=Across India, a beef over beef | date=October 18, 2003}}</ref> In Kerala, beef is either curried or made as a stir fry called beef fry.<ref>{{cite news| url=http://www.hindu.com/2001/08/14/stories/13140833.htm | location=Chennai, India | work=The Hindu | date=14 August 2001}}</ref>
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| During the season of [[Lent]], [[Orthodox Christians]] give up all meat and poultry (as well as dairy products and eggs) as a religious act. Observant [[Jews]]<ref>Maimonodies, Yad Hachazaka; Kedusha; Hilchos Shechita 1:1</ref> and [[Islam|Muslims]] may not eat any meat or poultry which has not been [[Ritual slaughter#Jewish and Islamic ritual slaughter|slaughtered and treated in conformance with religious laws]].
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| ==Nutrition and health==
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| {{nutritionalvalue
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| | name=Ground Beef 15% fat, broiled
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| | kJ=1047
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| | protein=26 g
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| | water=58 g
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| | fat=15 g
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| | satfat=5.887 g
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| | monofat = 6.662 g
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| | polyfat = 0.485 g
| |
| | carbs=0 g
| |
| | fiber=0 g
| |
| | starch=0 g
| |
| <!--minerals-->
| |
| | calcium_mg=18
| |
| | copper_mg =0.85
| |
| | iron_mg=2.6
| |
| | magnesium_mg=21
| |
| | manganese_mg=0.012
| |
| | phosphorus_mg=198
| |
| | potassium_mg=318
| |
| | selenium_ug=21.6
| |
| | sodium_mg=72
| |
| | zinc_mg=6.31
| |
| <!--vitamins-->
| |
| | choline_mg=82.4
| |
| | folate_ug=9
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| | niacin_mg=5.378
| |
| | riboflavin_mg=0.176
| |
| | thiamin_mg=0.046
| |
| | vitB6_mg=0.383
| |
| | vitB12_ug=2.64
| |
| | vitD_iu=7
| |
| | vitE_mg=0.45
| |
| | vitK_ug=1.2
| |
| | right=1
| |
| | source_usda=1}}
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| Beef is an excellent source of complete protein and minerals such as [[zinc]], [[selenium]], [[phosphorus]] and [[iron]], and [[B vitamin]]s.<ref name="whfoods">{{cite web|url=http://whfoods.org/genpage.php?pfriendly=1&tname=foodspice&dbid=141 |title=Beef, lean organic |publisher=WHFoods |date=18 October 2004 |accessdate=18 December 2011}}</ref> 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. <ref>{{cite web|title=Eating Cooked Meat Can Distort CKD Stage in Diabetes|url=http://www.medscape.com/viewarticle/811968?src=rss|accessdate=3 October 2013}}</ref>
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| ===Health concerns===
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| {{see also|Red meat#Potential health risks}}
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| '''Cardiovascular disease and coronary heart disease'''
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| The [[Harvard School of Public Health]] recommends consumers eat red meat sparingly as it has high levels of undesirable [[saturated fat]].<ref>{{cite web|url=http://www.hsph.harvard.edu/nutritionsource/pyramids.html |title=Harvard School of Public Health – Healthy Eating Pyramid |publisher=Hsph.harvard.edu |date=14 September 2011 |accessdate=18 December 2011}}</ref> This recommendation is not without controversy, though. Another study from The [[Harvard School of Public Health]] appearing in [[Circulation (journal)]] found "Consumption of processed meats, but not red meats, is associated with higher incidence of coronary heart disease and diabetes mellitus."<ref>{{cite web|url=http://circ.ahajournals.org/content/121/21/2271.long |title=Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis |publisher=Circulation |date=17 May 2010 |accessdate=4 May 2012}}</ref>
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| This finding tended to confirm an earlier meta-analysis of the nutritional effects of saturated fat in [[The American Journal of Clinical Nutrition]] which found "[P]rospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of coronary heart disease or cardiovascular disease. More data are needed to elucidate whether cardiovascular disease risks are likely to be influenced by the specific nutrients used to replace saturated fat."<ref>{{cite web|url=http://www.ajcn.org/content/91/3/535.full.pdf |title=Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease |publisher=The American Journal of Clinical Nutrition |date=13 January 2010 |accessdate=4 May 2012}}</ref>
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| '''Dioxins'''
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| Some cattle raised in the [[United States]] feed on pastures fertilized with [[sewage sludge]]. Elevated [[Dioxins and dioxin-like compounds|dioxins]] may be present in meat from these cattle.<ref>{{cite web|title=USDA Emerging Issues|url=http://www.aphis.usda.gov/animal_health/emergingissues/downloads/dioxins.pdf}}</ref><ref>{{cite book|title=Cadimum and mercury contamination in beef grown on sewage sludge|url=http://books.google.com/books?id=DtEonRzF1R8C&pg=PA79&lpg=PA79&dq=beef+liver+sewage+sludge&source=bl&ots=rqhm-NVwqd&sig=x2IRVunE9o162KtfDAfNvA_EtOI&hl=en&sa=X&ei=YQMDT-_OGYS5twfY4NinDQ&ved=0CEIQ6AEwBg#v=onepage&q=beef%20liver%20sewage%20sludge&f=false}}</ref>
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| === Recalls ===
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| Ground beef has been subject to recalls in the [[United States]], due to [[Escherichia coli|E. coli]] contamination:
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| *January 2011, One Great Burger expands recall.<ref>{{cite web|title=One Great Burger expands ground beef recall|url=http://www.fsis.usda.gov/News_&_Events/Recall_003_2011_Expanded/index.asp}}</ref>
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| *February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately 3,170 pounds of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with E. coli O157:H7 <ref>{{cite web|title=California firm recalls ground beef|url=http://www.fsis.usda.gov/News_&_Events/Recall_008-2011_Release/index.asp}}</ref>
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| *March 2011, 14,000 pounds of beef recalled by Creekstone Farms Premium Beef due to E. coli concerns.<ref>{{cite news|title=Kansas City firm recalls beef products|url=http://www.cnn.com/2011/HEALTH/03/10/kansas.beef.recall/index.html | work=CNN | date=10 March 2011}}</ref>
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| *April 2011, National Beef Packaging recalled more than 60,000 of ground beef due to E, coli contamination.<ref>{{cite web|title=E. coli in Southeastern US|url=http://www.webmd.com/food-recipes/food-poisoning/news/20110815/ground-beef-recalled-due-to-e-coli}}</ref>
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| *May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 900 pounds of ground beef products that may be contaminated with E. coli O157:H7.<ref>{{cite web|title=Michigan firm recalls ground beef|url=http://www.fsis.usda.gov/News_&_Events/recall_039_2011_release/index.asp}}</ref>
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| *September 2011, Tyson Fresh Meats recalled 131,100 pounds of ground beef due to E. coli contamination.<ref>{{cite news|title=Tyson recalls beef over E. coli concerns|url=http://www.reuters.com/article/2011/09/28/us-tyson-beef-recall-idUSTRE78R3HJ20110928 | work=Reuters | date=28 September 2011}}</ref>
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| *December 2011, Tyson Fresh Meats recalled 40,000 pounds of ground beef due to E. coli contamination.<ref>{{cite news|title=Tyson recalls beef due to E. coli contamination|url=http://online.wsj.com/article/APc2c84ba3f2374dba99be7df1024c1490.html | work=The Wall Street Journal}}</ref>
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| *January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier.<ref>{{cite web|title=Hannaford Supermarket recalls hamburger|url=http://www.wickedlocal.com/norwell/news/x1468791409/Hannaford-announces-ground-beef-recall#axzz1ivNjoWuw}}</ref>
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| *September 2012, XL Foods recalled more than 1800 products believed to be contaminated with E. coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.
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| ===Mad cow disease===
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| {{Main|Bovine spongiform encephalopathy}}
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| 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]].<ref>{{cite web
| |
| |url=http://www.newscientist.com/channel/health/dn9926-timeline-bse-and-vcjd.html
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| |title=Timeline: BSE and vCJD
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| |publisher=NewScientist.com news service
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| |date=13 December 2004
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| |accessdate=10 August 2007}}</ref>
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| Since then, other countries have had outbreaks of BSE:
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| *In May 2003, after a cow with BSE was discovered in [[Alberta]], [[Canada]], the American border was closed to live Canadian cattle, but was reopened in early 2005.<ref>{{cite web|url=http://www.foodproductiondaily.com/news/ng.asp?id=59810-canadian-beef-industry |title=Canadian beef industry loses patience over border dispute |publisher=Foodproductiondaily.com |date= |accessdate=18 December 2011}}</ref>
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| *In June 2005 Dr. John Clifford, chief veterinary officer for the [[United States Department of Agriculture]] animal health inspection service, confirmed a fully domestic case of BSE in [[Texas]]. Clifford would not identify the ranch, calling that "privileged information."<ref>{{cite news|last=Mcneil |first=Donald G. |url=http://www.nytimes.com/2005/06/30/national/30cow.html |title=reported "Case of Mad Cow in Texas Is First to Originate in U.S. – New York Times" |publisher=Nytimes.com |date=30 June 2005 |accessdate=18 December 2011}}</ref> The 12-year-old animal was alive at the time when [[Oprah Winfrey]] raised concerns about cannibalistic feeding practices on her show<ref>{{cite web|url=http://www.mcspotlight.org/media/television/oprah_transcript.html |title=Oprah transcript from recording 15 April 1996 |publisher=Mcspotlight.org |date=15 April 1996 |accessdate=18 December 2011}}</ref> which aired 16 April 1996.
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| In 2010, more than 20 years after the disease emerged, the EU tentatively decided to relax a ban on feeding meat to animals, introduced to prevent the transmission of BSE by that route.<ref>{{cite web|title=Meat back on the menu for animal feed|url=http://www.organicconsumers.org/articles/article_21563.cfm}}</ref>
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| ==World Producers==
| |
| Top 10 cattle and beef producing countries<ref>Daily Livestock Report – Vol. 8, No. 126/ 30 June 2010</ref>
| |
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| Beef production (1000 MT CWE)
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| {| class="wikitable"
| |
| |-
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| ! Rank !! Country !! 2009!! 2010 !! %Chg
| |
| |-
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| | 1 || United States || 11,889 || 11,789 || −0.8%
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| |-
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| | 2 || Brazil || 8,935 || 9,300 || 4.1%
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| |-
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| | 3 || EU-27 || 7,970 || 7,920 || −0.6%
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| |-
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| | 4 || China || 5,764 || 5,550 || −3.7%
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| |-
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| | 5 || Argentina || 3,400 || 2,800 || −17.6%
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| |-
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| | 6 || India || 2,610 || 2,760 || 5.7%
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| |-
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| | 7 || Australia || 2,100 || 2,075 || −1.2%
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| |-
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| | 8 || Mexico || 1,700 || 1,735 || 2.1%
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| |-
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| | 9 || Russia || 1,285 || 1,260 || −1.9%
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| |-
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| | 10|| Pakistan || 1,226 || 1,250 || 2.0%
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| |}
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| National cattle herds (1000 Head)
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| {| class="wikitable"
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| |-
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| ! Rank !! Country !! 2009!! 2010 !! %Chg
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| |-
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| | 1 || India || 57,960 || 58,300 || 0.6%
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| |-
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| | 2 || Brazil || 49,150 || 49,400 || 0.5%
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| |-
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| | 3 || China || 42,572 || 41,000 || −3.7%
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| |-
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| | 4 || United States|| 35,819 || 35,300 || −1.4%
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| |-
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| | 5 || EU-27 || 30,400 || 30,150 || −0.8%
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| |-
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| | 6 || Argentina || 12,300 || 13,200 || 7.3%
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| |-
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| | 7 || Australia || 9,213 || 10,158 || 10.3%
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| |-
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| | 8 || Russia || 7,010 || 6,970 || −0.6%
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| |-
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| | 9 || Mexico || 6,775 || 6,797 || 0.3%
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| |-
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| | 10|| Colombia|| 5,675 || 5,675 || 0.0%
| |
| |}
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| ==See also==
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| {{portal|Food}}
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| {{div col|colwidth=30em}}
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| * [[Argentine beef]]
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| * [[Barbecue]]
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| * [[Beef hormone controversy]]
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| * [[Entrecôte]]
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| * [[List of meat animals]]
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| * [[Pink slime]]
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| * [[Pork]]
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| {{div col end}}
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| ==References==
| |
| {{Reflist|30em}}
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| | |
| ==External links==
| |
| {{Sister project links}}
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| {{cookbook}}
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| * [http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3002979 USDA beef grading standards] (PDF)
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| * [http://www.whichcountry.co/top-ten-beef-producing-countries-in-the-world Top beef producing countries]
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| * [http://www.healthaliciousness.com/nutritionfacts/nutrition-comparison.php?o=23044&t=13290&h=13097&s=100&e=100&r=100 Nutrition Facts for Various Cuts of Beef]
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| * [http://www.virtualweberbullet.com/meatcharts.html Many different meat cut charts]
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| * [http://nebraskastudies.org/0500/stories/0507_0100.html The Story of Beef in Nebraska, the Beef State] with videos, history, life cycle, issues, and culture
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| * [http://video.netnebraska.org/video/1687564588 Beef State] Documentary produced by [[Nebraska Educational Telecommunications]]
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| {{Beef}}
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| {{Meat}}
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| [[Category:Beef| ]]
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| [[Category:Meat]]
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| [[Category:Japanese cuisine]]
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| [[Category:Animal welfare]]
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| [[ml:മാട്ടിറച്ചി]]
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