Beef - Cuts of beef

Beef is meat obtained from a bovine. 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, it is very rare to have lunch without beef. Beef can be cut into steak, pot roasts, short ribs, or ground into hamburger. Several Asian and European nationalities include the blood in their cuisine as well -- it is used in some varieties of blood sausage, and Filipinos use it to make a stew called dinuguan. Other beef ...

Including:

• Beef - USDA Beef grades
• Beef - Cuts of beef
• Beef - Primal cuts
• Beef - Special beef designations
• Beef - Religious proscription
• Beef - Mad cow disease
• Beef - Beef in the English Language

Read more here: » Beef: Encyclopedia - Beef

(This section denotes the American system of beef cutting. Other cultures have similar systems, but the exact cuts and terminology differ). Beef - Primal cuts. Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. The following is a list of the primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section. When looking at a diagram such as the one above, note that the closer ...

See also:

Beef, Beef - USDA Beef grades, Beef - Cuts of beef, Beef - Primal cuts, Beef - Special beef designations, Beef - Religious proscription, Beef - Mad cow disease, Beef - Beef in the English Language

Read more here: » Beef: Encyclopedia II - Beef - Cuts of beef

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 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. You can often see traces of the USDA grading stamp 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. ...

See also:

Beef, Beef - USDA Beef grades, Beef - Cuts of beef, Beef - Primal cuts, Beef - Special beef designations, Beef - Religious proscription, Beef - Mad cow disease, Beef - Beef in the English Language

Read more here: » Beef: Encyclopedia II - Beef - USDA Beef grades

Beef is a taboo meat in a number of religions, most notably Hinduism, whose adherents consider cows deserving of reverence. This taboo is believed to have arisen from the necessity of cattle for milk and draft labor preempting the slaughter of young cattle for veal. Also, consumption of beef (along with other meats) is frowned upon by many Buddhists, although it is not strictly taboo. In Judaism, Beef is one of the meats considered Kosher, if butchered and prepared in accordance with religious law, under the supervision of a Rabbi. Beef is also consid ...

See also:

Beef, Beef - USDA Beef grades, Beef - Cuts of beef, Beef - Primal cuts, Beef - Special beef designations, Beef - Religious proscription, Beef - Mad cow disease, Beef - Beef in the English Language

Read more here: » Beef: Encyclopedia II - Beef - Religious proscription