Beef ?
Beef is the culinary name for meat from cattle. It is a popular source of protein and is used in a variety of dishes around the world.
Beef burger
Beef can be prepared in many different ways, including grilling, roasting, and stewing. It is often seasoned with herbs and spices to enhance its flavor.
However, it is important to note that the production of beef has a significant environmental impact due to the amount of land, water, and feed required to raise cattle. Additionally, some people choose not to eat beef for ethical or health reasons.
What is Beef ?
Beef is the culinary name for meat from cattle.
Beef burger
It is a popular source of protein and is used in a variety of dishes around the world. Beef can be prepared in many different ways, including grilling, roasting, and stewing. It is often seasoned with herbs and spices to enhance its flavor.
However, it is important to note that the production of beef has a significant environmental impact due to the amount of land, water, and feed required to raise cattle. Additionally, some people choose not to eat beef for ethical or health reasons.
Who is required Beef ?
Beef is a popular and widely consumed meat, but not everyone requires it in their diet. Here’s a breakdown of who might need or benefit from beef, and who might not:
People who might benefit from beef:
- People with iron deficiency: Beef is a rich source of heme iron, which is more easily absorbed by the body than iron from plant-based sources. People with iron deficiency anemia may benefit from including beef in their diet.
- People who need protein: Beef is a complete protein, meaning it contains all nine essential amino acids. People who need to build or maintain muscle mass, such as athletes or people recovering from injuries, may benefit from including beef in their diet.
- People who need vitamin B12: Beef is a good source of vitamin B12, which is essential for nerve function and red blood cell production. People who are deficient in vitamin B12 may benefit from including beef in their diet.
People who may not need beef:
- Vegetarians and vegans: People who follow a vegetarian or vegan diet do not eat meat, including beef. They can obtain the nutrients they need from plant-based sources.
- People with certain health conditions: People with certain health conditions, such as heart disease or high cholesterol, may need to limit their intake of red meat, including beef.
- People who are concerned about the environmental impact of beef production: The production of beef has a significant environmental impact. People who are concerned about this may choose to limit their beef consumption or avoid it altogether.
It’s important to note that:
- Beef is not an essential food. It is possible to obtain all the nutrients you need from a variety of other foods.
- If you choose to eat beef, it is important to choose lean cuts and limit your portion sizes.
- Eating a balanced diet that includes a variety of nutrient-rich foods is important for overall health.
Ultimately, whether or not you need beef is a personal decision. Consider your individual needs and preferences, as well as any health concerns or ethical considerations you may have.
When is required Beef ?
While beef can be a nutritious part of a balanced diet, it’s not something that’s “required” at any specific time. However, there are certain times in life when including beef in your diet might be particularly beneficial:
1. During periods of growth and development:
- Childhood and adolescence: Children and teenagers need adequate protein for growth and development. Beef can be a good source of protein, as well as iron and zinc, which are also important for growth.
- Pregnancy and breastfeeding: Pregnant and breastfeeding women need more protein and iron than usual. Beef can help meet these increased needs.
2. When you have specific nutritional needs:
- Iron deficiency: Beef is a rich source of heme iron, which is more easily absorbed by the body than iron from plant-based sources. People with iron deficiency anemia may benefit from including beef in their diet.
- Need for protein: Beef is a complete protein, containing all nine essential amino acids. People who need to build or maintain muscle mass, such as athletes or people recovering from injuries, may benefit from including beef in their diet.
- Vitamin B12 deficiency: Beef is a good source of vitamin B12, which is essential for nerve function and red blood cell production. People who are deficient in vitamin B12 may benefit from including beef in their diet.
3. When you’re looking for a convenient and versatile food:
- Beef is a versatile food that can be prepared in many different ways. It can be grilled, roasted, stewed, or used in ground form in a variety of dishes.
- Beef is also a relatively convenient food. It can be stored in the refrigerator for several days or frozen for longer periods.
Important Considerations:
- Moderation is key: While beef can be a nutritious food, it’s important to eat it in moderation as part of a balanced diet.
- Choose lean cuts: Opt for lean cuts of beef to reduce your intake of saturated fat.
- Consider the environmental impact: Beef production has a significant environmental impact. You may choose to limit your beef consumption or choose sustainably raised beef.
Ultimately, whether or not you include beef in your diet is a personal decision. Consider your individual needs and preferences, as well as any health concerns or ethical considerations you may have.
COURTESY : WILDERNESS COOKING
Where is required Beef ?
While beef is enjoyed in many parts of the world, there are certain regions and cultures where it is particularly important, either for dietary or cultural reasons:
1. South America:
- Argentina, Uruguay, and Brazil: These countries are known for their large beef production and exporting industries, and beef plays a significant role in their cuisines. Grilling and barbecuing are popular cooking methods, and beef is often a staple in traditional dishes.
2. North America:
- United States and Canada: Beef is widely consumed in these countries, and “meat and potatoes” is a common dietary pattern. Fast food culture has also contributed to the popularity of beef in the form of hamburgers and other dishes.
3. South Pacific:
- Australia and New Zealand: These countries are major producers and exporters of beef, and it is a significant part of their diets. Meat pies, often filled with ground beef, are a popular dish in Australia.
4. Israel:
- Despite religious dietary laws that prohibit pork, beef is widely consumed in Israel. Grilling and barbecuing are common, and beef is used in stews and other dishes.
5. Kazakhstan:
- This Central Asian country has a strong tradition of livestock herding, and beef is an important part of its cuisine.
Cultural and Religious Considerations:
- India: In Hinduism, cows are considered sacred, and the consumption of beef is widely prohibited.
- Other Religions: Some other religions may have dietary laws that restrict or prohibit the consumption of beef.
Important Note:
- While beef is a significant food in these regions, it’s important to remember that dietary needs and preferences vary greatly. Not everyone in these countries consumes beef, and many other cultures around the world have their own unique cuisines and dietary staples.
How is required Beef ?
Beef production is a complex process with several stages, from breeding and raising cattle to processing and packaging the meat. Here’s a simplified overview:
1. Breeding and Raising:
- Cow-calf operations: This is the first stage where cows are bred and give birth to calves. Calves typically stay with their mothers for 6-10 months, nursing and grazing on pasture.
- Backgrounding: After weaning, calves may go through a backgrounding phase where they continue to graze on pasture and may receive supplemental feed to grow larger.
- Feedlot: In some cases, cattle are moved to feedlots where they are fed a high-grain diet to gain weight quickly before slaughter.
2. Processing:
- Slaughter: Cattle are humanely slaughtered and their carcasses are processed. This includes removing the hide, head, and internal organs.
- Aging: Carcasses are often aged for a period of time to improve tenderness and flavor.
- Butchering: The carcasses are then broken down into smaller cuts of meat, which are packaged and sold.
3. Factors Affecting Beef Production:
- Breed: Different breeds of cattle are raised for beef, each with its own characteristics in terms of meat quality and yield.
- Feed: The type of feed cattle consume can affect the flavor and quality of the beef.
- Management practices: How cattle are raised and handled can also impact the quality of the beef.
4. Environmental Impact:
- Beef production can have a significant environmental impact due to the amount of land, water, and feed required to raise cattle.
- It also contributes to greenhouse gas emissions and deforestation.
5. Sustainable Practices:
- There is a growing focus on sustainable beef production practices that aim to reduce environmental impact and improve animal welfare.
Important Note:
- The beef industry is constantly evolving, with new technologies and practices being developed to improve efficiency and sustainability.
If you’re interested in learning more about a specific aspect of beef production, feel free to ask!
Case study is Beef ?
Yes, beef production can be a subject of case studies, often focusing on specific aspects of the industry. These case studies can be used to analyze different factors that influence beef production, from breeding and raising practices to processing and marketing strategies. Here are some common themes explored in beef case studies:
1. Sustainable Beef Production:
- Environmental impact: Case studies may examine the environmental footprint of beef production, including greenhouse gas emissions, land use, and water consumption. They may analyze different practices aimed at reducing this impact, such as improved grazing management, manure management, and feed efficiency.
- Animal welfare: Some case studies focus on animal welfare practices in beef production, examining different housing systems, handling methods, and strategies for reducing stress and improving animal health.
2. Economic Viability:
- Cost of production: Case studies may analyze the costs associated with different beef production systems, including feed costs, labor costs, and veterinary expenses. They may explore strategies for improving efficiency and profitability.
- Market access: Some case studies examine the challenges and opportunities related to market access for beef producers, including consumer preferences, pricing strategies, and supply chain dynamics.
3. Specific Production Systems:
- Grass-fed beef: Case studies may focus on the unique aspects of grass-fed beef production, including pasture management, animal nutrition, and the resulting meat quality.
- Organic beef: Some case studies explore the practices and challenges associated with organic beef production, including certification requirements, disease management, and market demand.
4. Technological Advancements:
- Precision agriculture: Case studies may analyze the use of technology in beef production, such as GPS tracking, data analytics, and automated feeding systems, and their impact on efficiency and sustainability.
- Genetic improvement: Some case studies examine the role of genetics in beef production, exploring different breeds and breeding strategies to improve meat quality, disease resistance, and other desirable traits.
Examples of Beef Case Studies:
- Heifer International: This organization has conducted case studies on beef production in developing countries, focusing on improving productivity and livelihoods for smallholder farmers.
- Meat & Livestock Australia (MLA): MLA has published case studies on various aspects of beef production in Australia, including cost of production, grazing management, and market analysis.
- FutureBeef: This website provides case studies on beef production in Queensland, Australia, covering topics such as drought preparedness, pasture management, and business resilience.
These are just a few examples of the many beef case studies available. They can provide valuable insights into the complexities of beef production and inform decision-making for producers, consumers, and policymakers.
COURTESY : Feast Hub
White paper on Beef ?
A white paper on beef could cover a wide range of topics, depending on the intended audience and purpose. Here are some potential areas a white paper might explore:
1. The Nutritional Value of Beef:
- Macronutrients: Protein content, fat composition (saturated vs. unsaturated), and calorie count. Discuss the role of protein in muscle building and overall health. Address concerns about saturated fat and its impact on cardiovascular health, emphasizing the importance of lean cuts and portion control.
- Micronutrients: Iron (heme vs. non-heme), zinc, vitamin B12, and other essential vitamins and minerals. Highlight the importance of these nutrients and how beef can contribute to meeting daily requirements. Discuss the bioavailability of nutrients from beef.
- Comparison to other protein sources: Compare beef’s nutritional profile to other meats (poultry, pork, fish) and plant-based protein sources. Discuss the advantages and disadvantages of each.
2. Sustainable Beef Production:
- Environmental impact: Address the environmental concerns associated with beef production, including greenhouse gas emissions (methane production), land use, water consumption, and manure management. Discuss the carbon footprint of beef.
- Sustainable practices: Explore different approaches to reducing the environmental impact of beef production, such as improved grazing management, feed efficiency, manure management, and carbon sequestration. Discuss the role of technology and innovation.
- Animal welfare: Discuss animal welfare considerations in beef production, including humane handling, housing conditions, and disease management. Explore different farming practices and their impact on animal well-being.
- Life cycle assessment: Present data from life cycle assessments comparing the environmental impact of different beef production systems.
3. The Economic Impact of the Beef Industry:
- Contribution to GDP: Quantify the economic contribution of the beef industry at local, regional, and national levels.
- Employment: Discuss the number of jobs supported by the beef industry, from ranchers and farmers to processors, distributors, and retailers.
- Trade: Analyze the role of beef in international trade, including import and export trends.
4. Consumer Perceptions and Trends:
- Consumer preferences: Explore consumer attitudes towards beef, including factors influencing purchasing decisions (price, quality, origin, sustainability).
- Dietary trends: Analyze how beef consumption patterns are changing in response to dietary trends and health recommendations.
- Marketing and labeling: Discuss the role of marketing and labeling in shaping consumer perceptions of beef.
5. The Future of Beef:
- Technological advancements: Explore emerging technologies that could transform beef production, such as precision agriculture, alternative protein sources (e.g., plant-based, lab-grown), and genetic improvement.
- Challenges and opportunities: Discuss the challenges facing the beef industry, such as climate change, resource constraints, and evolving consumer preferences. Identify opportunities for growth and innovation.
Target Audience:
The white paper’s content and tone would be tailored to the specific target audience. Potential audiences include:
- Consumers: Focus on nutritional information, food safety, and sustainable practices.
- Industry stakeholders: Emphasize economic data, market trends, and technological advancements.
- Policymakers: Provide data and analysis to inform policy decisions related to agriculture, environment, and trade.
- Researchers: Present scientific findings and identify areas for further research.
A well-researched and clearly written white paper can be a valuable resource for understanding the complex issues surrounding beef production and consumption.
Industrial application of Beef ?
While we primarily think of beef as a food source, various components of cattle have found applications in diverse industries beyond the dinner plate. Here are some key industrial uses of beef by-products:
1. Rendering Industry:
- Tallow: This rendered fat is used in various products:
- Soaps and detergents: Tallow contributes to lather and cleaning properties.
- Lubricants: It provides lubrication in industrial machinery and greases.
- Candles: Tallow was historically used for candle making.
- Biodiesel: It can be a feedstock for biodiesel production.
- Meat and bone meal: This protein-rich product is used in:
- Animal feed: It serves as a protein supplement for livestock and pet food.
- Fertilizers: It provides nutrients for plant growth.
2. Leather Industry:
- Hides: Cattle hides are processed into leather, used for:
- Clothing: Jackets, belts, shoes, etc.
- Furniture: Upholstery for sofas and chairs.
- Automotive: Car seats and interiors.
3. Pharmaceutical and Healthcare:
- Gelatin: Derived from bones and connective tissues, it’s used in:
- Capsules: For medications and supplements.
- Cosmetics: As a thickening agent and stabilizer.
- Photography: In film and photographic processes.
- Heparin: An anticoagulant extracted from intestines, used in:
- Medical procedures: To prevent blood clotting during surgery or dialysis.
- Insulin: Although primarily sourced from pigs, cattle pancreas can also be a source of insulin for diabetes treatment.
4. Other Industrial Uses:
- Bone char: Used in sugar refining to decolorize and purify sugar solutions.
- Bone china: A type of porcelain made using bone ash.
- Fertilizers: Bone meal and other by-products provide nutrients for agriculture.
- Industrial oils and lubricants: Some components of beef fat can be used in specialized lubricants.
Challenges and Considerations:
- Sustainability: The environmental impact of beef production, including resource use and greenhouse gas emissions, is a growing concern.
- Ethical considerations: Animal welfare and humane slaughter practices are important ethical considerations.
- Regulations: The use of beef by-products in various industries is subject to regulations to ensure safety and quality.
Looking Ahead:
- Research and innovation: Ongoing research explores new and innovative applications for beef by-products, aiming to maximize their value and minimize waste.
- Circular economy: The concept of a circular economy, where resources are used and reused efficiently, is increasingly relevant to the beef industry, encouraging the utilization of by-products.
By understanding the diverse industrial applications of beef, we can appreciate the full value of cattle beyond their role as a food source.
Research and development of Beef ?
The beef industry is constantly evolving, driven by research and development efforts aimed at improving efficiency, sustainability, and the quality of beef products. Here are some key areas of focus:
1. Animal Breeding and Genetics:
- Improved breeds: Research focuses on developing cattle breeds with desirable traits, such as increased meat yield, improved marbling, disease resistance, and adaptability to different environments.
- Genetic markers: Scientists are identifying genetic markers associated with specific traits, allowing for more precise selection of breeding animals.
- Genomics and bioinformatics: Advanced technologies are used to analyze the entire genome of cattle, providing insights into complex traits and enabling more efficient breeding programs.
2. Nutrition and Feed Efficiency:
- Optimized diets: Research explores different feed ingredients and feeding strategies to optimize cattle growth, health, and meat quality.
- Feed efficiency: Scientists are working to improve the efficiency with which cattle convert feed into meat, reducing production costs and environmental impact.
- Rumen microbiome: Research investigates the role of the rumen microbiome (the community of microorganisms in the cow’s stomach) in digestion and nutrient utilization, aiming to improve feed efficiency and reduce methane emissions.
3. Animal Health and Welfare:
- Disease resistance: Research focuses on developing cattle breeds that are more resistant to diseases, reducing the need for antibiotics and improving animal welfare.
- Early disease detection: Scientists are developing new tools and technologies for early detection of diseases, allowing for timely intervention and treatment.
- Stress reduction: Research explores ways to minimize stress in cattle, improving their well-being and productivity.
4. Sustainable Production Practices:
- Grazing management: Research investigates different grazing strategies to improve pasture utilization, soil health, and carbon sequestration.
- Manure management: Scientists are developing innovative methods for managing manure to reduce greenhouse gas emissions and nutrient runoff.
- Carbon footprint: Research aims to quantify and reduce the carbon footprint of beef production, from feed production to processing and transportation.
5. Meat Quality and Safety:
- Marbling and tenderness: Research explores factors that influence meat quality, such as marbling (intramuscular fat) and tenderness, aiming to improve consumer satisfaction.
- Food safety: Scientists are developing new technologies to ensure the safety of beef products, from farm to fork.
- Meat processing: Research focuses on improving meat processing techniques to enhance quality, extend shelf life, and reduce waste.
6. Technology and Innovation:
- Precision agriculture: Technologies such as GPS, sensors, and data analytics are used to monitor cattle and pastures, optimizing management practices and improving efficiency.
- Automation: Robots and other automated systems are being developed for tasks such as feeding, cleaning, and monitoring cattle, reducing labor costs and improving productivity.
- Data management: Advanced data management systems are used to collect, analyze, and interpret data from various sources, providing insights into cattle performance, health, and environmental impact.
Organizations Involved in Beef Research and Development:
- Universities: Many universities conduct research on various aspects of beef production, including animal science, nutrition, genetics, and meat science.
- Government agencies: Organizations such as the USDA (United States Department of Agriculture) and CSIRO (Commonwealth Scientific and Industrial Research Organisation) fund and conduct research on beef production.
- Industry associations: Groups such as the National Cattlemen’s Beef Association (NCBA) and Meat & Livestock Australia (MLA) support research and development efforts to improve the beef industry.
- Private companies: Companies involved in beef production, processing, and technology also invest in research and development to improve their products and practices.
By continuing to invest in research and development, the beef industry can address challenges, improve sustainability, and provide high-quality beef products to meet the growing global demand.
References
- ^ Harper, Douglas. “beef”. Online Etymology Dictionary.
- ^ “Beef“. The Free Online Dictionary, Thesaurus and Encyclopedia. Thefreedictionary.com. Retrieved 18 December 2011.
- ^ The American Heritage Dictionary of the English Language, Fourth Edition, 2000: beef.
- ^ “Beef“. The American Heritage College Dictionary, 4th ed.
- ^ “beeves”. Merriam-Webster.com Dictionary. Merriam-Webster.
- ^ Piatti-Farnell, Lorna (2013). Beef: A Global History. London: Reaktion Books. p. 7. ISBN 978-1780231174 – via EBL Reader.
- ^ “Late Neolithic megalithic structures at Nabta Playa”. Archived from the original on 13 February 2008. Retrieved 27 February 2008.
- ^ Hirst, K. Kris. “History of the Domestication of Cows and Yaks”. ThoughtCo.
- ^ Horowitz, Roger (2006). Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore: The Johns Hopkins University Press. ISBN 0801882419.
- ^ Reese, Jacy (11 April 2019). “US Factory Farming Estimates”.
- ^ “Why are CAFOs bad?”. Sierra Club. 24 February 2015.
- ^ Lim, Ji Youn; Yoon, Jang W.; Hovde, Carolyn J. (2010). “A Brief Overview of Escherichia coli O157:H7 and Its Plasmid O157”. Journal of Microbiology and Biotechnology. 20 (1): 5–14. doi:10.4014/jmb.0908.08007. PMC 3645889. PMID 20134227.
- ^ Evans, Judith (21 January 2021). “Overuse of antibiotics for meat production drives resistance in humans”. Financial Times. Archived from the original on 10 December 2022.
- ^ Dall, Chris (26 June 2020). “Report slams beef industry for overuse of antibiotics”. Center for Infectious Disease Research and Policy.
- ^ “Global climate policy forecast predicts ‘well below 2°C’ Paris Agreement climate goals will be met”.
- ^ Michael Clark; Tilman, David (November 2014). “Global diets link environmental sustainability and human health”. Nature. 515 (7528): 518–522. Bibcode:2014Natur.515..518T. doi:10.1038/nature13959. ISSN 1476-4687. PMID 25383533. S2CID 4453972.
- ^ Nemecek, T.; Poore, J. (1 June 2018). “Reducing food’s environmental impacts through producers and consumers”. Science. 360 (6392): 987–992. Bibcode:2018Sci…360..987P. doi:10.1126/science.aaq0216. ISSN 0036-8075. PMID 29853680.
- ^ “Meat accounts for nearly 60% of all greenhouse gases from food production, study finds”. the Guardian. 13 September 2021. Retrieved 14 October 2021.
- ^ Nemecek, T.; Poore, J. (1 June 2018). “Reducing food’s environmental impacts through producers and consumers”. Science. 360 (6392): 987–992. Bibcode:2018Sci…360..987P. doi:10.1126/science.aaq0216. ISSN 0036-8075. PMID 29853680.
- ^ Xu, Xiaoming; Sharma, Prateek; Shu, Shijie; Lin, Tzu-Shun; Ciais, Philippe; Tubiello, Francesco N.; Smith, Pete; Campbell, Nelson; Jain, Atul K. (September 2021). “Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods”. Nature Food. 2 (9): 724–732. doi:10.1038/s43016-021-00358-x. hdl:2164/18207. ISSN 2662-1355. PMID 37117472. S2CID 240562878.
- ^ Jump up to:a b Steinfeld, Henning; Gerber, Pierre; Wassenaar, T. D.; Castel, Vincent (2006). Livestock’s Long Shadow: Environmental Issues and Options. Food and Agriculture Organization of the United Nations. ISBN 978-92-5-105571-7. Retrieved 19 August 2008.
- ^ Ripple, William J.; Smith, Pete; Haberl, Helmut; Montzka, Stephen A.; McAlpine, Clive; Boucher, Douglas H. (January 2014). “Ruminants, climate change and climate policy”. Nature Climate Change. 4 (1): 2–5. Bibcode:2014NatCC…4….2R. doi:10.1038/nclimate2081.
- ^ “Cattle ranching is encroaching on forests in Latin America”. Fao.org. 8 June 2005. Archived from the original on 23 May 2020. Retrieved 30 March 2015.
- ^ “Cattle Ranching in the Amazon Region”. Global Forest Atlas. Yale School of the Environment. 2016. Archived from the original on 13 February 2021. Retrieved 25 October 2021.
- ^ Wang, George C. (9 April 2017). “Go vegan, save the planet”. CNN. Retrieved 25 August 2019.
- ^ Liotta, Edoardo (23 August 2019). “Feeling Sad About the Amazon Fires? Stop Eating Meat”. Vice. Retrieved 25 August 2019.
- ^ Margulis, Sergio (2004). Causes of Deforestation of the Brazilian Amazon (PDF). Washington D.C.: The World Bank. p. 9. ISBN 0-8213-5691-7. Archived (PDF) from the original on 10 September 2008. Retrieved 4 September 2008.
{{cite book}}:|work=ignored (help) - ^ Ritchie, Hannah (9 February 2021). “Drivers of Deforestation”. Our World in Data. Retrieved 20 March 2021.
- ^ Jump up to:a b National Research Council. 2000. Nutrient Requirements of Beef Cattle. National Academy Press.
- ^ Pieper, Maximilian; Michalke, Amelie; Gaugler, Tobias (15 December 2020). “Calculation of external climate costs for food highlights inadequate pricing of animal products”. Nature Communications. 11 (1): 6117. Bibcode:2020NatCo..11.6117P. doi:10.1038/s41467-020-19474-6. ISSN 2041-1723. PMC 7738510. PMID 33323933.
- ^ Pimentel, David; Pimentel, Marcia (1 September 2003). “Sustainability of meat-based and plant-based diets and the environment”. The American Journal of Clinical Nutrition. 78 (3): 660S – 663S. doi:10.1093/ajcn/78.3.660S. ISSN 0002-9165. PMID 12936963.
- ^ Adler, Jerry; Lawler, Andrew (June 2012). “How the Chicken Conquered the World”. Smithsonian. Retrieved 19 April 2015.
- ^ Hamblin, James (2 August 2017). “If Everyone Ate Beans Instead of Beef”. The Atlantic. Retrieved 26 September 2019.
- ^ McCarthy, Marty (20 April 2017). “Seaweed-fed cows could solve livestock industry’s methane problems”. ABC News (Australia). Archived from the original on 26 April 2017. Retrieved 5 August 2021.
- ^ Roque, Breanna M.; Venegas, Marielena; Kinley, Robert D.; Nys, Rocky de; Duarte, Toni L.; Yang, Xiang; Kebreab, Ermias (17 March 2021). “Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers”. PLOS ONE. 16 (3): e0247820. Bibcode:2021PLoSO..1647820R. doi:10.1371/journal.pone.0247820. ISSN 1932-6203. PMC 7968649. PMID 33730064.
- ^ Herrero, Mario; HavlÃk, Petr; Valin, Hugo; Notenbaert, An; Rufino, Mariana C.; Thornton, Philip K.; Blümmel, Michael; Weiss, Franz; Grace, Delia; Obersteiner, Michael (24 December 2013). “Biomass use, production, feed efficiencies, and greenhouse gas emissions from global livestock systems”. Proceedings of the National Academy of Sciences. 110 (52): 20888–20893. Bibcode:2013PNAS..11020888H. doi:10.1073/pnas.1308149110. ISSN 0027-8424. PMC 3876224. PMID 24344273.
- ^ Castonguay, Adam C.; Polasky, Stephen; H. Holden, Matthew; Herrero, Mario; Mason-D’Croz, Daniel; Godde, Cecile; Chang, Jinfeng; Gerber, James; Witt, G. Bradd; Game, Edward T.; A. Bryan, Brett; Wintle, Brendan; Lee, Katie; Bal, Payal; McDonald-Madden, Eve (2 January 2023). “Navigating sustainability trade-offs in global beef production”. Nature Sustainability. 6 (3): 284–294. Bibcode:2023NatSu…6..284C. doi:10.1038/s41893-022-01017-0. ISSN 2398-9629. S2CID 255638753.
- ^ Hance, Jeremy (20 October 2015). “How humans are driving the sixth mass extinction”. The Guardian. Retrieved 10 January 2017.
- ^ Morell, Virginia (2015). “Meat-eaters may speed worldwide species extinction, study warns”. Science. doi:10.1126/science.aad1607.
- ^ Machovina, B.; Feeley, K. J.; Ripple, W. J. (2015). “Biodiversity conservation: The key is reducing meat consumption”. Science of the Total Environment. 536: 419–431. Bibcode:2015ScTEn.536..419M. doi:10.1016/j.scitotenv.2015.07.022. PMID 26231772.
- ^ Jump up to:a b Watts, Jonathan (6 May 2019). “Human society under urgent threat from loss of Earth’s natural life”. The Guardian. Retrieved 18 May 2019.
- ^ McGrath, Matt (6 May 2019). “Nature crisis: Humans ‘threaten 1m species with extinction'”. BBC. Retrieved 1 July 2019.
- ^ Sutter, John D. (12 December 2016). “How to stop the sixth mass extinction”. CNN. Retrieved 10 January 2017.
- ^ “Certified Angus Beef in Ireland”. Angus producer group. Archived from the original on 15 February 2013. Retrieved 2 March 2014.
- ^ “Exported Beef”. Kobe Beef Marketing & Distribution Promotion Association. Archived from the original on 11 October 2014.
- ^ “Protected Designation of Origin (PDO)/Protected Geographical Indication (PGI)”. European Commission — Agriculture and Rural Development. Archived from the original on 18 August 2007. Retrieved 10 August 2007.
- ^ “Is a Halal food market boom on its way?”. CNBC. 27 September 2013. Retrieved 3 October 2013.
- ^ Ritchie, Hannah; Roser, Max (25 August 2017). “Meat and Dairy Production”. Our World in Data.
- ^ “Top Beef Exporting Countries”. World’s Top Exports. 1 April 2020.
- ^ “Ranking Of Countries That Export The Most Beef (USDA)”. beef2live.com. Archived from the original on 16 November 2015. Retrieved 7 February 2022.
- ^ “Ranking Of Countries That Export The Most Beef”. www.nationalbeefwire.com. Retrieved 17 May 2022.
- ^ “Ranking Of Countries That Export The Most Beef (USDA)”. beef2live.com. Archived from the original on 16 November 2015.
- ^ “Ranking Of Countries That Export The Most Beef”. www.nationalbeefwire.com. Retrieved 17 May 2022.
- ^ “World Beef Production By Country”. beef2live.com. Archived from the original on 27 July 2021. Retrieved 9 February 2022.
- ^ Daily Livestock Report – Vol. 8, No. 126/ 30 June 2010
- ^ Kerr R.B., Hasegawa T., Lasco R., Bhatt I., Deryng D., Farrell A., Gurney-Smith H., Ju H., Lluch-Cota S., Meza F., Nelson G., Neufeldt H., Thornton P., 2022: Chapter 5: Food, Fibre and Other Ecosystem Products. In Climate Change 2022: Impacts, Adaptation and Vulnerability [H.-O. Pörtner, D.C. Roberts, M. Tignor, E.S. Poloczanska, K. Mintenbeck, A. AlegrÃa, M. Craig, S. Langsdorf, S. Löschke,V. Möller, A. Okem, B. Rama (eds.)]. Cambridge University Press, Cambridge, United Kingdom and New York, NY, US, pp. 1457–1579 |doi=10.1017/9781009325844.012
- ^ Hamilton, Tucker W.; Ritten, John P.; Bastian, Christopher T.; Derner, Justin D.; Tanaka, John A. (10 November 2016). “Economic Impacts of Increasing Seasonal Precipitation Variation on Southeast Wyoming Cow-Calf Enterprises”. Rangeland Ecology & Management. 69 (6): 465–473. Bibcode:2016REcoM..69..465H. doi:10.1016/j.rama.2016.06.008. S2CID 89379400.
- ^ Arias, P.A., N. Bellouin, E. Coppola, R.G. Jones, G. Krinner, J. Marotzke, V. Naik, M.D. Palmer, G.-K. Plattner, J. Rogelj, M. Rojas, J. Sillmann, T. Storelvmo, P.W. Thorne, B. Trewin, K. Achuta Rao, B. Adhikary, R.P. Allan, K. Armour, G. Bala, R. Barimalala, S. Berger, J.G. Canadell, C. Cassou, A. Cherchi, W. Collins, W.D. Collins, S.L. Connors, S. Corti, F. Cruz, F.J. Dentener, C. Dereczynski, A. Di Luca, A. Diongue Niang, F.J. Doblas-Reyes, A. Dosio, H. Douville, F. Engelbrecht, V. Eyring, E. Fischer, P. Forster, B. Fox-Kemper, J.S. Fuglestvedt, J.C. Fyfe, et al., 2021: Technical Summary. In Climate Change 2021: The Physical Science Basis. Contribution of Working Group I to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change [Masson-Delmotte, V., P. Zhai, A. Pirani, S.L. Connors, C. Péan, S. Berger, N. Caud, Y. Chen, L. Goldfarb, M.I. Gomis, M. Huang, K. Leitzell, E. Lonnoy, J.B.R. Matthews, T.K. Maycock, T. Waterfield, O. Yelekçi, R. Yu, and B. Zhou (eds.)]. Cambridge University Press, Cambridge, United Kingdom and New York, NY, US, pp. 33–144. doi:10.1017/9781009157896.002.
- ^ Buddhika Patalee, M. A.; Tonsor, Glynn T. (9 July 2021). “Impact of weather on cow-calf industry locations and production in the United States”. Agricultural Systems. 193: 103212. Bibcode:2021AgSys.19303212P. doi:10.1016/j.agsy.2021.103212.
- ^ Fust, Pascal; Schlecht, Eva (30 March 2022). “Importance of timing: Vulnerability of semi-arid rangeland systems to increased variability in temporal distribution of rainfall events as predicted by future climate change”. Ecological Modelling. 468: 109961. Bibcode:2022EcMod.46809961F. doi:10.1016/j.ecolmodel.2022.109961. S2CID 247877540.
- ^ Emediegwu, Lotanna E.; Ubabukoh, Chisom L. (14 November 2022). “Re-examining the impact of annual weather fluctuations on global livestock production”. Ecological Economics. 204: 107662. doi:10.1016/j.ecolecon.2022.107662. S2CID 253544787.
- ^ Jump up to:a b Liu, Weihang; Zhou, Junxiong; Ma, Yuchi; Chen, Shuo; Luo, Yuchuan (3 February 2024). “Unequal impact of climate warming on meat yields of global cattle farming”. Communications Earth and Environment. 5 (1): 65. Bibcode:2024ComEE…5…65L. doi:10.1038/s43247-024-01232-x.
- ^ Rolla, Alfredo L.; Nuñez, Mario N.; Ramayón, Jorge J.; Ramayón, MartÃn E. (15 March 2019). “Impacts of climate change on bovine livestock production in Argentina”. Climatic Change. 153 (3): 439–455. Bibcode:2019ClCh..153..439R. doi:10.1007/s10584-019-02399-5. hdl:11336/123433. S2CID 159286875.
- ^ Dejohn, Irving (29 March 2011), You got the guts to try Argentinian chinchulini – cow intestine delicacy?, NY Daily News, archived from the original on 5 September 2017, retrieved 27 April 2018
- ^ Schweihofer, Jeannine and Buskirk, Dan (10 April 2014) Do steers or heifers produce better beef?. Michigan State University.
- ^ “Dried Beef Products”. Hormel. Archived from the original on 11 March 2007. Retrieved 3 September 2008.
- ^ Recipe for traditional dry spiced beef Archived 26 December 2008 at the Wayback Machine – An Bord Bia
- ^ Raloff, Janet (31 May 2003). Food for Thought: Global Food Trends. Science News.
- ^ United States Food and Drug Administration (2024). “Daily Value on the Nutrition and Supplement Facts Labels”. FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). “Chapter 4: Potassium: Dietary Reference Intakes for Adequacy”. In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
- ^ “Beef, lean organic”. WHFoods. 18 October 2004. Retrieved 18 December 2011.
- ^ Oh, Mirae; Kim, Eun-Kyung; Jeon, Byong-Tae; Tang, Yujiao (2016). “Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut”. Meat Science. 119: 16–21. doi:10.1016/j.meatsci.2016.04.016. PMID 27115864.
Beef is one of the main animal food resources providing protein and essential nutrients, including essential amino acids, unsaturated fatty acids, minerals, and vitamins, for human consumption.
- ^ “Eating Cooked Meat Can Distort CKD Stage in Diabetes”. Retrieved 3 October 2013.
- ^ “Bowel cancer risk factors”. Cancer Research UK. 17 December 2013. Retrieved 12 September 2016.
- ^ American Institute for Cancer Research (2007). Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. American Institute for Cancer Research. p. 116. ISBN 978-0-9722522-2-5.
- ^ Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J (2014). “Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies”. Int J Clin Exp Med (Meta-analysis). 7 (6): 1542–53. PMC 4100964. PMID 25035778.
- ^ Micha, R.; Wallace, S. K.; Mozaffarian, D. (2010). “Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis”. Circulation. 121 (21): 2271–83. doi:10.1161/CIRCULATIONAHA.109.924977. PMC 2885952. PMID 20479151.
- ^ Al-Shaar, Laila; Satija, Ambika; Wang, Dong D.; Rimm, Eric B.; Smith-Warner, Stephanie A.; Stampfer, Meir J.; Hu, Frank B.; Willett, Walter C. (2 December 2020). “Red meat intake and risk of coronary heart disease among US men: prospective cohort study”. BMJ. 371: m4141. doi:10.1136/bmj.m4141. ISSN 1756-1833. PMC 8030119. PMID 33268459.
- ^ “What’s the beef with red meat?”. Harvard Health. 1 February 2020.
- ^ “Increasing red meat consumption linked with higher risk of premature death”. Harvard T.H. Chan School of Public Health. 13 June 2019.
- ^ “USDA Emerging Issues” (PDF). Archived from the original (PDF) on 12 January 2012.
- ^ Cochran, Catherine (14 January 2011). “One Great Burger expands ground beef recall”. USDA.gov. Archived from the original on 31 May 2013.
- ^ McIntire, Richard J. (5 February 2011). “California firm recalls ground beef”. USDA.gov. Archived from the original on 31 May 2013.
- ^ “Kansas City firm recalls beef products”. CNN. 10 March 2011.
- ^ Warner, Jennifer (15 August 2011). “E. coli in Southeastern US”. WebMD.
- ^ Lindenberger, Joan (31 May 2011). “Michigan firm recalls ground beef”. USDA.gov. Archived from the original on 31 May 2013.
- ^ “Tyson recalls beef over E. coli concerns”. Reuters. 28 September 2011. Archived from the original on 24 September 2015. Retrieved 30 June 2017.
- ^ “Tyson recalls beef due to E. coli contamination”. The Wall Street Journal. 16 December 2011. Archived from the original on 3 January 2018. Retrieved 3 August 2017.
- ^ “Hannaford Supermarket recalls hamburger”. wickedlocal.com. 7 January 2012. Archived from the original on 14 January 2012.
- ^ “XL Foods recall was product of preventable errors, review finds”. Retrieved 30 January 2018.
- ^ Agency, Canadian Food Inspection (31 October 2011). “Food Safety – Independent Review of XL Foods Inc. Beef Recall 2012”. www.foodsafety.gc.ca. Archived from the original on 12 February 2018. Retrieved 30 January 2018.
- ^ “Timeline: BSE and vCJD”. NewScientist.com news service. 13 December 2004. Retrieved 10 August 2007.
- ^ Garske, Tini; Ghani, Azra C. (23 December 2010). “Uncertainty in the Tail of the Variant Creutzfeldt-Jakob Disease Epidemic in the UK”. PLOS ONE. 5 (12): e15626. Bibcode:2010PLoSO…515626G. doi:10.1371/journal.pone.0015626. PMC 3009744. PMID 21203419.
- ^ Fletcher, Anthony (4 May 2005). “Canadian beef industry loses patience over border dispute”. Foodproductiondaily.com. Retrieved 18 December 2011.
- ^ Mcneil, Donald G. (30 June 2005). “reported Case of Mad Cow in Texas Is First to Originate in U.S.” The New York Times.
- ^ “Oprah transcript from recording 15 April 1996”. Mcspotlight.org. 15 April 1996. Retrieved 18 December 2011.
- ^ “Food and Feed Safety, TSE/BSE”. Archived from the original on 5 March 2016. Retrieved 27 September 2015.
- ^ “Regulation No 999/2001”. EU. 22 May 2001. Retrieved 28 September 2015.
- ^ “EU Commission Regulation No 56/2013”. EU Commission. 16 January 2013. Retrieved 28 September 2015.
- ^ Bankim Chandra Chatterji (1940). Letters on Hinduism. M.M. Bose. p. 39.
- ^ “Holy Cows: Hinduism’s Blessed Bovines”. Hinduism.about.com. Archived from the original on 7 April 2014. Retrieved 2 March 2014.
- ^ “Switzerland loves its cows. But unlike India, there is no merging of the bovine and divine”. The Wire. Retrieved 2 April 2017.
- ^ Chatterjee, Suhas (1998). Indian Civilization and Culture. M.D. Publications Pvt. Ltd. p. 232. ISBN 978-81-7533-083-2.
- ^ “The cow keepers: Some cattle vigilante groups operating in Delhi and neighbouring states”. 11 October 2015.
- ^ Kenneth F. Kiple (30 April 2007). A Movable Feast: Ten Millennia of Food Globalization. Cambridge University Press. pp. 53+. ISBN 978-1-139-46354-6.
- ^ Benn, Charles. (2002). China’s Golden Age: Everyday Life in the Tang Dynasty. Oxford University Press. ISBN 0-19-517665-0. p. 122
- ^ Maimonodies, Yad Hachazaka; Kedusha; Hilchos Shechita 1:1
- ^ “The states where cow slaughter is legal in India”. Indian Express. 8 October 2015.
- ^ “Milking beef issue could tear social fabric”. Deccan Chronicle. 28 May 2017.
- ^ Safi, Michael (5 April 2017). “Muslim man dies in India after attack by Hindu ‘cow protectors'”. The Guardian.
- ^ “Women raped in fatal attack over beef”. BBC News. 12 September 2016.
- ^ Doshi, Vidhi (6 June 2017). “To protest Modi, these Indians are cooking beef in public”. The Washington Post.
- ^ “Holy cow: World’s 2nd-largest beef exporter may ban cattle slaughter”. independent.ie. 2 June 2017.
- ^ “Explained: Holiness of the Cow and Controversy Over Beef-Eating In Ancient India”. Indian Express. 8 June 2015.
- ^ “Beef eating: strangulating history”. The Hindu. 14 August 2001. Archived from the original on 17 October 2015.
- ^ John R. K. Robson (1980). Food, Ecology, and Culture: Readings in the Anthropology of Dietary Practices. Taylor & Francis. p. 126. ISBN 978-0-677-16090-0.
- ^ Kazmin, Amy (21 November 2017). “Modi’s India: the high cost of protecting holy cows”. Financial Times. Archived from the original on 10 December 2022. Retrieved 5 August 2018.
- ^ Prashad, Vijay. “A political stampede over India’s sacred cow”. The Washington Post. Retrieved 4 March 2017.
- ^ “Beef, ban and bloodshed”. India Today. 7 October 2015.
- ^ “Buffalo meat exports at over Rs 21K cr in 10 mths in FY’17”. 27 March 2017.
- ^ “Nirmala slams Akhilesh, says beef exports already banned”. 2 October 2015.
- ^ Long, Warwick (30 May 2017). “World’s second-largest beef exporter bans sale of slaughter cattle”. ABC News.
- ^ “Nepal declares Cow as its National animal”. IndiaToday. 22 September 2015.
- ^ “Law banning cow slaughter infringe Indigenous Peoples’ rights in Nepal”. Indigenous Voice. 20 March 2015. Archived from the original on 4 February 2021. Retrieved 4 October 2020.
- ^ Cuba bans cow slaughter. Articles.economictimes.indiatimes.com (13 September 2003). Retrieved on 19 December 2016.
- ^ Frank, Marc (14 April 2021). “Cuba loosens regulations on killing cows and selling beef”. Nasdaq. Retrieved 21 September 2022.