About Beef (2)

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Cooking and Preparing Beef 

The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high-heat cooking while tough cuts benefit from a slower and longer cooking method. 

Cooking with dry heat

Roast beef cooked under high heat

Roast beef cooked under high heat Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as charcoal grilling, broiling, roasting, and sautéing

• is cooking the beef over or under a high radiant heat source, generally in excess of 650 °F (343 °C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A., Australia, Canada, and the UK grilling, particularly over charcoal, is sometimes known as "barbecuing", often shortened to "BBQ."
• is similar to grilling, but specifically with the heat source above the meat. In the UK, this is known as ’grilling’.
• is a particularly British way of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beef may be 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. 
• is a Chinese and Asian way of cooking. Cooking oil with flavourings such as garlic, ginger and onions are put in a very hot wok. Then slices of meat are added, followed by ingredients which cook quicker: mixed vegetables, etc. The dish is ready when the ingredients are ’just cooked’.

Internal temperature

Grilled or roast 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.

Cooking with moist heat

Tougher cuts of beef from the round, brisket, flank, plate, shank, shin, leg, and chuck are best cooked by moist heat cooking methods, such as braising, pot roasting, and stewing. Some of the tougher cuts may be prepared with dry heat if they are first tenderized with a marinade, or cooked for a long time at a low temperature.

• is simmering meat, whole or cut into bitesize pieces, in a water-based liquid with flavourings.
• is 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

Meat has usually been cooked in water which is just simmering; higher temperatures make meat tougher. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 65 °C (149 °F) to 90 °C (194 °F), for prolonged periods has become possible; this is just hot enough to dissolve connective tissue and kill bacteria, with minimal toughening.

Raw beef

Sliced beef

Steak tartare is a French dish made from finely chopped or ground raw meat (often beef). It is often served with onions, capers, seasonings like fresh ground pepper and Worcestershire sauce, and sometimes raw egg. The Belgian dish filet américan 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 Middle-Eastern dish. And, in Ethiopia, a ground raw meat dish called tire siga or Kitfo is eaten. 

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. 

Yukhoe is a variety of 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 yolk of a raw egg is mostly topped on the beef. 

Cured or smoked beef

Bresaola is an air-dried salted beef that has been aged about 2-3 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. 

Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices and smoked. 

Corned beef is a cut of beef cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The term "corned beef" can denote different styles of brinecured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare. 

Beef jerky is dried, salted, smoked beef popular in the United States.

Biltong is a cured, salted, air dried beef popular in South Africa.

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 saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and then optionally roasted for a period after.[9]

Religious prohibitions

As a general rule, followers of Hinduism, Buddhism and Jainism do not eat beef. Bovines have been highly revered as "sacred" to mankind in Indus Valley Civilizations since early historical times. Their role as a source of milk, dairy products and animal power is also appreciated. Thus, the cow is revered amongst Hindus. See also Cattle in religion, Nandi (Bull), and Kamadhenu.

Nutrition and health

Beef is rich in zinc, selenium, phosphorus, iron, and B vitamins.[10] Red meat is the most significant dietary source of carnitine and, as any other meat or fish, is a source of creatine.

Health concerns

A study released in 2007 by the World Cancer Research Fund reported “strong evidence that red meat and processed meats are causes of bowel cancer” and recommends that people eat less than 500 grams (18 oz) of cooked red meat weekly, and as little processed meat as possible. The report also recommends that average consumption in populations should not exceed 300 grams (11 oz) per week, stating that this goal "corresponds to the level of consumption of red meat at which the risk of colorectal cancer can clearly be seen to rise."[11] Lean beef, with its high selenium and B12 content, may actually lower the risk of colon cancer.[10] 

The Harvard School of Public Health recommends that consumers eat red meat sparingly as it has high levels of undesirable saturated fat.[12] Like some other animal products (such as whole milk), red meat provides a rich source of the heart-healthy fat conjugated linoleic acid along with the saturated fat. Beef’s high content of B6 and B12 may help lower homocysteine.[10]

Mad cow disease

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.[13] Eating beef from cattle with BSE is thought to have caused a variant of Creutzfeldt-Jakob disease (vCJD) in about 131 cases (2003 June data) in the United Kingdom and a few in France. BSE is an illness that cattle can contract when they are fed infected animals (especially the brains and spinal cords). The perception of beef as potentially-lethal damaged the UK beef industry. Attempts to wipe out BSE in the UK by a slaughter-and-burn campaign further damaged the beef industry. 

Since then, other countries have had outbreaks of BSE:

• In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle in May 2003 and reopened in early 2005.[14]
• Many countries stopped importing United States beef and beef products. On July 27, 2006 Japan allowed imports again.

See also

• Beef hormone controversy
• 2006 Argentine restriction of beef exports
• Argentine beef
• Beef Jerky
• Entrecôte

References

1. "Major Countries Beef Production and Consumption" (PDF). http://www.fas.usda.gov/dlp/circular/2005/05-11LP/production.pdf. Retrieved on 2008-05-03. USDA PDF
2. "World Beef Overview". http://www.fas.usda.gov/info/circular/2004/04-03LP/beefoverview.html. Retrieved on 2008-05-03. USDA
3. "Late Neolithic megalithic structures at Nabta Playa". http://www.comparchaeology.org/WendorfSAA98.html. Retrieved on 2008-02-27.
4. "History of Cattle Breeds". http://www.bovinebazaar.com/history.htm. Retrieved on 2007-04-17.
5. The American Heritage Dictionary of the English Language, Fourth Edition, 2000: beef.
6. "Protected Designation of Origin (PDO) /Protected Geographical Indication(PGI)". http://ec.europa.eu/agriculture/qual/en/1bbab_en.htm. Retrieved on 2007-08-10.
7. "Branded Beef Booming". Denver Post. 2003-06-17. http://www.cattlefacts.com.au/ArticleEditor_Preview.asp?AID=610. Retrieved on 2007-04-17.
8. Michael Chu. "USDA Beef Quality Grades". Cooking for Engineers. http://www.cookingforengineers.com/article.php?id=30&title=USDA+Beef+Quality+Grades. Retrieved on 2007-08-10.
9. Recipe for traditional dry spiced beef -An Bord Bia
10. ^ http://whfoods.org/genpage.php?pfriendly=1&tname=foodspice&dbid=
11. 2007 report by the World Cancer Research Fund
12. Harvard School of Public Health –Healthy Eating Pyramid
13. "Timeline: BSE and vCJD". NewScientist.com news service. 13 December 2004. http://www.newscientist.com/channel/health/dn9926-timeline-bse-andvcjd.html. Retrieved on 2007-08-10.
14. Canadian beef industry loses patience over border dispute

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