Beef is the culinary term for meat that came from a full-grown cattle about two years old, particularly skeletal muscle. It is classified as red meat — a term used for the flesh of mammals, which contains higher amounts of iron than chicken or fish. We have been eating beef since prehistoric times, and it is a good source of high-quality protein and nutrients, which is vital for a healthy diet. It plays an essential role in at least one of our daily meals. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some significant kinds are Angus, Hereford, Charolais, and Brahman.
Cattle provide about 25 billion pounds of meat each year.
Every day, 76 million Americans eat beef.
Brazil is the world’s largest producer of beef.
The value of the cattle and beef industry is $200 billion.
Argentinians eat more beef than anyone else, about 140 pounds a year per person.
Disneyland (CA) sells over 4 million hamburgers each year.
More beef is consumed on Memorial Day than any other day, with the 4th of July and Labor Day usually tieing for 2nd place.
More than 97 % of beef cattle farms and ranches are classified as family farms.
Cattle: Large ruminant animals with horns and cloven hoofs, domesticated for meat or milk
Steer: Young neutered male cattle primarily raised for beef.
Pasture: Land covered with grass and other low plants suitable for grazing animals, especially cattle or sheep.
Grazing: Grassland suitable for pasturage.
Prime: Quality grade is given by the USDA to describe very high-quality beef regarding tenderness, juiciness, and flavor.
Choice: Second highest graded beef that has less fat marbling than Prime.
Select: Lowest grade of steak you will find at a supermarket or restaurant. It is tougher, less juicy and less flavorful.