Description

Beef refers to the meat or flesh of mature cattle, about 2 years old. It is different from the veal, which is the meat of young calves. Beef has a firm and velvety texture and is bright red in colour. The beef fat is either ingrained in the meat giving a marbled look or is found on the side of the meat prominently. It is smooth and white in appearance. The consumption of beef has been existent since prehistoric times. Around 8000 BC people started to domesticate cows to avail beef, milk, and leather. There are many breeds of cattle but the most popular ones for beef production are Angus, Hereford, Charolais, and Brahman. There are various cuts of beef used for cooking which include : Chuck: Cut from the shoulder area; which is tough in texture. Shank: Cut from the leg area and is very tough and chewy. Brisket: Cut from the breast part; it's tough but turns soft on cooking. Rib: Cut from the rib section, it's quite tender and flavorful. Short plate: Cut from the belly area of the cow, it's quite tough and chewy. Flank: Cut from the muscles of the cow’s abdomen, it’s the toughest cut. Loin: Cut from the back of the cow area but above the ribs, and is very tender. Sirloin: Cut from the back of the cow after loin, it is very tender and flavorful. The round: Cut from the back of the cow right above the legs, it is quite tough and chewy. Now-a-days beef is termed based on how the cattle is fed, treated, and/or slaughtered. Some common terms associated with this are: Grass-fed beef –here the cattle have been fed only on forage. Grain-fed beef the cattle fed on forage but later fed grains in a feedlot. Halal beef – this is a certification to indicate that the beef has been processed in the manner in accordance with Muslim dietary laws. Kosher beef –this is also a certification that the beef has been processed in accordance with Jewish dietary laws. Organic beef- it indicates that the beef is produced without any hormones, pesticides, or any chemicals. Beef ranks third as the most consumed meat in the world. The primary beef-consuming countries in the world are Uruguay, Argentina, New Zealand, Australia, and the United States of America.

Health benefits

• Beef is abundant in iron especially heme iron which the body absorbs easily as compared to non-heme iron from plant sources which the body does not absorb readily. Consuming beef increases the red blood cells in the body quite quickly. Moreover, it is rich in vitamin B12. Consuming iron and vitamin B12 together helps prevent anaemia.⁽¹⁾
• The quality of protein in beef is excellent and helps build and maintain muscle mass.⁽¹⁾
• It is a powerhouse of the antioxidant, Glutathione which has numerous benefits in the body like strengthening the immune system, lowering the risk of chronic diseases along with increasing longevity.⁽¹⁾
• Beef is a good source of many minerals apart from iron like phosphorus, copper, selenium, and zinc. Deficiency of these minerals is quite common, thus consuming beef does supply these minerals.⁽¹⁾

Selection Guide

  While buying beef avoid if it has turned dark brown, has a strong bad odour and on touching either feel tough or slimy. Also avoid if the packaging is damaged, is puffed up or is leaking, as it indicates that the beef has been exposed to the air, harmful bacteria and has decomposed.