Beef

Beef is meat obtained from a bull, steer (castrated bull), or cow. Beef is one of the more common meats used in European and North American cuisine. Beef is an important part of Tex-Mex cuisine. Beef is also important in Argentina.

There are two different beef production methods. In some parts of the world (eg. Australia and South America), the beef cattle self-feed on grass and weeds while roaming around. This produces beef with the fat deposits on the outsides of the beef cuts where they can be removed before cooking for healthful eating.

In the USA and some other countries, 'feedlot' beef is much more common. These animals are confined to a small stockyard and fed primarily on grain. Feedlot animals produce beef which is tender, mild flavored, and marbled with large amounts of fat. The USDA beef rating system encourages an unhealthful diet by giving high scores to beef that is highly marbled with fat. From most healthful to least healthful, the grades are: standard, select, choice, and prime. For example, the lean part of a 3 oz roasted eye of round with 1/4" trim will have 3g of fat if it is USDA Select, but 5g of fat if it is USDA Choice. Subdivisions have recently been added; a "-" indicates a more healthful cut while a "+" indicates a less healthful cut. The letter grades refer to age of the animal, with "A" being for the best (youngest) animals.

There is a special kind of beef produced in Japan called Kobe beef, which goes a step beyond feedlot production. Beef cattle of the Wagyu breed are hand-raised, fed on a diet of beer and the "highest" quality grain, and given regular massages. This produces super-tender beef. Kobe beef sells at a premium price because of the higher costs of feed and production. The meat has lots of fat, though fortunately containing more unsaturated fat than most beef.

Beef is carved into several sections, called cuts, which can be further divided into steaks, pot roasts, short ribs, and ground into hamburger. The heart is somewhat springy, and makes for nice sandwiches. Beef makes an excellent stroganoff. and is even better when dried in the south African cuisine biltong.

Several Asian and European nationalities include the blood in their cuisine -- the British use it to make blood pudding, and Filipinos use it to make a stew called dinuguan. Other beef foods include the tongue, which is usually sliced for sandwiches; tripe from the stomach; the thymus glands of calves known as sweetbread; the tender testicles of the bull, commonly known as beef balls or sweetmeat; the brain, used in the fried brain sandwich; the liver, used in liver and onions; and so on.