View source for Beef

{{short description|Meat from cattle}}
{{Other uses}}
{{pp-vandalism|small=yes}}
{{Use dmy dates|date=March 2023}}
[[File:Standing-rib-roast.jpg|thumb|A raw [[Standing rib roast|rib roast]]]]
[[File:Harris Ranch Jack's Cut.jpg|thumb|A serving of prime rib roast]]
[[File:Wagyu.jpg|thumb|[[Wagyu]] cattle are an example of a breed raised primarily for beef]]
'''Beef''' is the [[culinary name]] for [[meat]] from [[cattle]] (''Bos taurus''). Beef can be prepared in various ways; [[Cut of beef|cuts]] are often used for [[steak]], which can be cooked to varying degrees of [[doneness]], while trimmings are often [[Ground beef|ground or minced]], as found in most [[hamburger]]s. Beef contains [[protein]], [[iron]], and [[vitamin B12]]. Along with other kinds of [[red meat]], high consumption is associated with an increased risk of [[colorectal cancer]] and [[cardiovascular disease]], especially when [[processed meat|processed]]. Beef has a high [[Environmental impact of meat production|environmental impact]], being a primary driver of [[deforestation]] with the highest [[greenhouse gas emissions]] of any agricultural product.

In prehistoric times, humans hunted [[aurochs]] and later [[domesticated]] them. Since that time, numerous [[beef cattle|breeds of cattle]] have been [[Selective breeding|bred]] specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after [[pork]] and [[poultry]]. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Some religions and cultures [[Religious restrictions on the consumption of beef|prohibit beef consumption]], especially [[Indian religions]] like [[Hinduism]]. [[Buddhism|Buddhists]] are also against [[Animal slaughter|animal slaughtering]], but they do not have a wrongful eating doctrine.

== Etymology ==
The word ''beef'' is from the Latin word ''bōs'',<ref>{{OEtymD|beef}}</ref> in contrast to ''cow'' which is from Middle English ''cou'' (both words have the same [[Indo-European vocabulary#Animals|Indo-European]] root {{lang|ine-x-proto|gʷou-}}).<ref>{{cite encyclopedia|url=http://www.thefreedictionary.com/beef |title=''Beef'' |encyclopedia=The Free Online Dictionary, Thesaurus and Encyclopedia |publisher=Thefreedictionary.com |access-date=18 December 2011}}</ref> 

This is one example of the common English dichotomy between the words for animals (with largely [[Germanic languages|Germanic]] origins) and their meat (with [[Romance languages|Romanic]] origins) that is also found in such English word-pairs as ''pig/pork'', ''deer/venison'', ''sheep/mutton'', and ''chicken/poultry'' (also the less common ''goat/chevon'').<ref>''The American Heritage Dictionary of the English Language'', Fourth Edition, 2000: beef.</ref> ''Beef'' is [[cognate]] with ''bovine'' through the [[Late Latin]] ''bovīnus''.<ref>{{cite book |title=The American Heritage College Dictionary, 4th ed. |chapter=''Beef''}}</ref> The rarely used plural form of beef is ''beeves''.<ref>{{Cite Merriam-Webster|beeves|access date=1 May 2021}}</ref>

== History ==
People have eaten the flesh of [[bovine]]s since prehistoric times. The [[aurochs]], the ancestor of modern domestic cattle, is known to have been hunted and consumed by [[Homo neanderthalensis|Neanderthals]].<ref>{{Cite journal |last1=Terlato |first1=Gabriele |last2=Livraghi |first2=Alessandra |last3=Romandini |first3=Matteo |last4=Peresani |first4=Marco |date=1 June 2019 |title=Large bovids on the Neanderthal menu: Exploitation of ''Bison priscus'' and ''Bos primigenius'' in northeastern Italy |url=https://www.sciencedirect.com/science/article/pii/S2352409X18304991 |journal=[[Journal of Archaeological Science]] |volume=25 |pages=129–143 |bibcode=2019JArSR..25..129T |doi=10.1016/j.jasrep.2019.04.006 |issn=2352-409X |s2cid=146317863 |url-access=subscription |access-date=25 February 2024 |via=Elsevier Science Direct|doi-access=free }}</ref> Some of the earliest known [[cave painting]]s, such as those of [[Lascaux]], show aurochs in hunting scenes.<ref>{{Cite book|last=Piatti-Farnell|first=Lorna|title=Beef: A Global History|publisher=Reaktion Books|year=2013|isbn=978-1-78023-117-4|location=London|pages=7|url=https://books.google.com/books?id=eczuOAyembMC|author-link=Lorna Piatti-Farnell|via=EBL Reader}}</ref> People [[domestication|domesticated]] cattle to provide ready access to beef, [[milk]], and [[leather]].<ref>{{cite web| title= Late Neolithic megalithic structures at Nabta Playa| access-date= 27 February 2008| url= http://www.comp-archaeology.org/WendorfSAA98.html| archive-url= https://web.archive.org/web/20080213184210/http://www.comp-archaeology.org/WendorfSAA98.html| archive-date= 13 February 2008}}</ref> Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication event occurred around 10,500 years ago with the evolution of ''Bos taurus''. The second was more recent, around 7,000 years ago, with the evolution of ''Bos indicus'' in the [[Indian subcontinent]]. There is a possible third domestication event 8,500 years ago, with a potential third species ''Bos africanus'' arising in Africa.<ref>{{cite web |last1=Hirst |first1=K. Kris |title=History of the Domestication of Cows and Yaks |url=https://www.thoughtco.com/history-of-the-domestication-of-cows-170652 |website=ThoughtCo |language=en}}</ref>

In the United States, the growth of the beef business was largely due to expansion in the Southwest. Upon the acquisition of grasslands through the [[Mexican–American War]] of 1848, and later the expulsion of the Plains Indians from this region and the [[Midwestern United States|Midwest]], the American livestock industry began, starting primarily with the taming of [[feral]] and [[semi-feral]] Longhorn cattle. Chicago and New York City were the first to benefit from these developments in their stockyards and in their meat markets.<ref>Horowitz, Roger (2006). ''Putting Meat on the American Table: Taste, Technology, Transformation''. Baltimore: The Johns Hopkins University Press. {{ISBN|0801882419}}.</ref>

== Production ==
[[File:World Production Of Meat, Main Items.svg|thumb|Cattle is the third most commonly consumed meat worldwide]]
[[File:Beef_production_1961_2021.png|thumb|Beef (and buffalo meat) production has grown substantially over the recent 60 years.]]
[[File:World Emissions Intensity Of Agricultural Commodities (2021).svg|thumb|Beef has the highest emissions intensity of any agricultural commodity.]]

[[Beef cattle]] are raised and [[Cattle feeding|fed]] using a variety of methods, including [[feedlot]]s, [[free range]], [[ranch]]ing, [[backgrounding]] and [[intensive animal farming]]. [[Concentrated Animal Feeding Operations]] (CAFOs), commonly referred to as factory farms, are commonly used to meet the demand of beef production. CAFOs supply 70.4% of cows in the US market and 99% of all meat in the United States supply.<ref>{{cite web |last1=Reese |first1=Jacy |title=US Factory Farming Estimates |url=https://www.sentienceinstitute.org/us-factory-farming-estimates |language=en |date=11 April 2019}}</ref> Cattle CAFOs can also be a source of ''[[E. coli]]'' contamination in the food supply<ref>{{cite web |title=Why are CAFOs bad? |url=https://www.sierraclub.org/michigan/why-are-cafos-bad |website=Sierra Club |language=en |date=24 February 2015}}</ref> due to the prevalence of manure in CAFOs. These ''E. coli'' contaminations include one strain, ''E. coli'' O157:H7, which can be toxic to humans, because cattle typically hold this strain in their digestive system.<ref>{{cite journal |last1=Lim |first1=Ji Youn |last2=Yoon |first2=Jang W. |last3=Hovde |first3=Carolyn J. |title=A Brief Overview of Escherichia coli O157:H7 and Its Plasmid O157 |journal=Journal of Microbiology and Biotechnology |pages=5–14 |date=2010|volume=20 |issue=1 |doi=10.4014/jmb.0908.08007 |pmid=20134227 |pmc=3645889 }}</ref> Another consequence of unsanitary conditions created by high-density confinement systems is increased [[Antibiotic use in livestock|use of antibiotics]] in order to prevent illness.<ref>{{cite web |last1=Evans |first1=Judith |title=Overuse of antibiotics for meat production drives resistance in humans |url=https://www.ft.com/content/5e884010-0fd3-4ed3-a26c-6325813bec76 |archive-url=https://ghostarchive.org/archive/20221210/https://www.ft.com/content/5e884010-0fd3-4ed3-a26c-6325813bec76 |archive-date=10 December 2022 |url-access=subscription |url-status=live |website=[[Financial Times]] |date=21 January 2021}}</ref> An analysis of [[FDA]] sales data by the [[Natural Resources Defense Council]] found 42% of medically important antibiotic use in the U.S. was on cattle, posing concerns about the development of [[antibiotic resistant]] bacteria.<ref>{{cite web |last1=Dall |first1=Chris |title=Report slams beef industry for overuse of antibiotics |url=https://www.cidrap.umn.edu/news-perspective/2020/06/report-slams-beef-industry-overuse-antibiotics |website=[[Center for Infectious Disease Research and Policy]] |language=en |date=26 June 2020}}</ref> In 2023 production was forecast to peak by 2035.<ref>{{cite web | url=https://www.unpri.org/news-and-press/global-climate-policy-forecast-predicts-well-below-2c-paris-agreement-climate-goals-will-be-met/11790.article | title=Global climate policy forecast predicts 'well below 2°C' Paris Agreement climate goals will be met }}</ref>

=== Environmental impact ===
{{Further|Environmental impact of meat production|Deforestation of the Amazon rainforest|Cattle#Environmental impact}}
[[File:Land-use-of-different-diets-Poore-Nemecek.png|thumb|Agricultural land worldwide could be reduced by almost half if no beef or mutton were eaten.]]
{{Bar chart|title=Mean [[greenhouse gas emissions]] for different food types<ref>{{Cite journal|last1=Michael Clark|last2=Tilman|first2=David|date=November 2014|title=Global diets link environmental sustainability and human health|journal=Nature|volume=515|issue=7528|pages=518–522|doi=10.1038/nature13959|pmid=25383533|issn=1476-4687|bibcode=2014Natur.515..518T|s2cid=4453972}}</ref>|float=right|label_type=Food Types|data_type=Greenhouse Gas Emissions (g CO<small>2</small>-C<small>eq</small> per g protein)|bar_width=20|width_units=em|data_max=62|label1=[[Ruminant|Ruminant Meat]]|data1=62|label2=[[Recirculating aquaculture system|Recirculating Aquaculture]]|data2=30|label3=[[Trawling|Trawling Fishery]]|data3=26|label4=[[Aquaculture|Non-recirculating Aquaculture]]|data4=12|label5=[[Pork]]|data5=10|label6=[[Poultry]]|data6=10|label7=[[Dairy]]|data7=9.1|label8=[[Fishery|Non-trawling fishery]]|data8=8.6|label9=[[Egg as food|Eggs]]|data9=6.8|label10=[[List of root vegetables|Starchy Roots]]|data10=1.7|label11=[[Wheat]]|data11=1.2|label12=[[Maize]]|data12=1.2|label13=[[Legumes]]|data13=0.25}}{{Bar chart|title=Mean [[land use]] of different foods<ref name="Nemecek 987–992">{{Cite journal|last1=Nemecek|first1=T.|last2=Poore|first2=J.|date=1 June 2018|title=Reducing food's environmental impacts through producers and consumers|journal=Science|volume=360|issue=6392|pages=987–992|doi=10.1126/science.aaq0216|issn=0036-8075|pmid=29853680|doi-access=free|bibcode=2018Sci...360..987P}}</ref>|float=right|label_type=Food Types|data_type=Land Use (m<sup>2</sup>year per 100g protein)|bar_width=20|width_units=em|data_max=185|label1=[[Lamb and mutton|Lamb and Mutton]]|data1=185|label2=Beef|data2=164|label3=[[Cheese]]|data3=41|label4=[[Pork]]|data4=11|label5=[[Poultry]]|data5=7.1|label6=[[Egg as food|Eggs]]|data6=5.7|label7=[[Aquaculture|Farmed Fish]]|data7=3.7|label8=[[Faboideae|Groundnuts]]|data8=3.5|label9=[[Peas]]|data9=3.4|label10=[[Tofu]]|data10=2.2|label11=|data11=|label12=|data12=|label13=|data13=}}

The consumption of beef poses numerous threats to the [[natural environment]]. Of all agricultural products, beef requires some of the most land and water, and its production results in the greatest amount of [[greenhouse gas emissions|greenhouse gas (GHG) emissions]],<ref name=":7">{{Cite web|date=13 September 2021|title=Meat accounts for nearly 60% of all greenhouse gases from food production, study finds|url=https://www.theguardian.com/environment/2021/sep/13/meat-greenhouses-gases-food-production-study|access-date=14 October 2021|website=the Guardian|language=en}}</ref> air pollution, and water pollution.<ref name=":0">{{Cite journal|last1=Nemecek|first1=T.|last2=Poore|first2=J.|date=1 June 2018|title=Reducing food's environmental impacts through producers and consumers|journal=Science|language=en|volume=360|issue=6392|pages=987–992|doi=10.1126/science.aaq0216|issn=0036-8075|pmid=29853680|doi-access=free|bibcode=2018Sci...360..987P}}</ref> A 2021 study added up GHG emissions from the entire lifecycle, including production, transportation, and consumption, and estimated that beef contributed about 4 billion tonnes (9%) of [[Greenhouse gas|anthropogenic greenhouse gases]] in 2010.<ref>{{Cite journal|last1=Xu|first1=Xiaoming|last2=Sharma|first2=Prateek|last3=Shu|first3=Shijie|last4=Lin|first4=Tzu-Shun|last5=Ciais|first5=Philippe|last6=Tubiello|first6=Francesco N.|last7=Smith|first7=Pete|last8=Campbell|first8=Nelson|last9=Jain|first9=Atul K.|date=September 2021|title=Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods|url=https://www.nature.com/articles/s43016-021-00358-x|journal=Nature Food|language=en|volume=2|issue=9|pages=724–732|doi=10.1038/s43016-021-00358-x|pmid=37117472 |hdl=2164/18207 |s2cid=240562878|issn=2662-1355|hdl-access=free|url-access=subscription}}</ref>{{Rp|728}} Cattle populations graze around 26% of all land on Earth, not including the large [[Field (agriculture)|agricultural fields]] that are used to grow cattle feed.<ref name="fao"/><ref>{{cite journal |last1=Ripple |first1=William J. |last2=Smith |first2=Pete |last3=Haberl |first3=Helmut |last4=Montzka |first4=Stephen A. |last5=McAlpine |first5=Clive |last6=Boucher |first6=Douglas H. |title=Ruminants, climate change and climate policy |journal=Nature Climate Change |date=January 2014 |volume=4 |issue=1 |pages=2–5 |doi=10.1038/nclimate2081|bibcode=2014NatCC...4....2R }}</ref> According to [[FAO]], "Ranching-induced deforestation is one of the main causes of loss of some unique plant and animal species in the tropical rainforests of Central and South America as well as carbon release in the atmosphere."<ref name="fao2005">{{cite web|url=http://www.fao.org/newsroom/en/news/2005/102924/|title=Cattle ranching is encroaching on forests in Latin America|date=8 June 2005|publisher=Fao.org|access-date=30 March 2015|archive-url=https://web.archive.org/web/20200523022221/http://www.fao.org/newsroom/en/news/2005/102924/|archive-date=23 May 2020}}</ref> Beef is also the primary driver of [[deforestation]] in the [[Deforestation of the Amazon rainforest|Amazon]], with around 80% of all converted land being used to rear cattle.<ref>{{cite web |title=Cattle Ranching in the Amazon Region |url=https://globalforestatlas.yale.edu/amazon/land-use/cattle-ranching |website=Global Forest Atlas |publisher=[[Yale School of the Environment]] |access-date=25 October 2021 |archive-url=https://web.archive.org/web/20210213011657/https://globalforestatlas.yale.edu/amazon/land-use/cattle-ranching |archive-date=13 February 2021|date=2016}}</ref><ref>{{cite news|url=http://www.cnn.com/2017/04/08/opinions/go-vegan-save-the-planet-wang/|title=Go vegan, save the planet|last=Wang|first=George C.|date=9 April 2017|work=[[CNN]]|access-date=25 August 2019}}</ref><ref>{{cite news|url=https://www.vice.com/en/article/feeling-sad-about-the-amazon-fires-stop-eating-meat/|title=Feeling Sad About the Amazon Fires? Stop Eating Meat|last=Liotta|first=Edoardo|date=23 August 2019|work=[[Vice Media|Vice]]|access-date=25 August 2019}}</ref> 91% of Amazon land deforested since 1970 has been converted to cattle ranching.<ref name="fao">{{cite book|url=http://www.fao.org/docrep/010/a0701e/a0701e00.htm|title=Livestock's Long Shadow: Environmental Issues and Options|author1=Steinfeld, Henning|author2=Gerber, Pierre|author3=Wassenaar, T. D.|author4=Castel, Vincent|publisher=[[Food and Agriculture Organization of the United Nations]]|year=2006|isbn=978-92-5-105571-7|access-date=19 August 2008}}</ref><ref>{{cite book|url=http://www-wds.worldbank.org/servlet/WDSContentServer/WDSP/IB/2004/02/02/000090341_20040202130625/Rendered/PDF/277150PAPER0wbwp0no1022.pdf|title=Causes of Deforestation of the Brazilian Amazon|last=Margulis|first=Sergio|work=World Bank Working Paper No. 22|publisher=The World Bank|year=2004|isbn=0-8213-5691-7|location=Washington D.C.|page=9|access-date=4 September 2008|archive-url=https://web.archive.org/web/20080910042549/http://www-wds.worldbank.org/servlet/WDSContentServer/WDSP/IB/2004/02/02/000090341_20040202130625/Rendered/PDF/277150PAPER0wbwp0no1022.pdf|archive-date=10 September 2008|url-status=live}}</ref> 41% of global deforestation from 2005 to 2013 has been attributed to the expansion of beef production.<ref>{{cite journal |url=https://ourworldindata.org/drivers-of-deforestation |title=Drivers of Deforestation |last=Ritchie |first=Hannah |author-link=Hannah Ritchie |date= 9 February 2021|journal=[[Our World in Data]] |access-date=20 March 2021 |quote=}}</ref> This is due to the higher ratio of net energy of gain to net energy of maintenance where metabolizable energy intake is higher.<ref name="NRC2000">National Research Council. 2000. Nutrient Requirements of Beef Cattle. National Academy Press.</ref> The ratio of feed required to produce an equivalent amount of beef (live weight) has been estimated at 7:1 to 43:1, compared with about 2:1 for chicken.<ref>{{cite journal |last1=Pieper |first1=Maximilian |last2=Michalke |first2=Amelie |last3=Gaugler |first3=Tobias |title=Calculation of external climate costs for food highlights inadequate pricing of animal products |journal=Nature Communications |date=15 December 2020 |volume=11 |issue=1 |page=6117 |doi=10.1038/s41467-020-19474-6 |pmid=33323933 |pmc=7738510 |bibcode=2020NatCo..11.6117P |language=en |issn=2041-1723}}</ref><ref>{{cite journal |last1=Pimentel |first1=David |last2=Pimentel |first2=Marcia |title=Sustainability of meat-based and plant-based diets and the environment |journal=The American Journal of Clinical Nutrition |date=1 September 2003 |volume=78 |issue=3 |pages=660S–663S |doi=10.1093/ajcn/78.3.660S |pmid=12936963 |url=https://academic.oup.com/ajcn/article/78/3/660S/4690010 |issn=0002-9165|doi-access=free |url-access=subscription }}</ref><ref name="sm201206">{{cite news|url=http://www.smithsonianmag.com/history/how-the-chicken-conquered-the-world-87583657/|title=How the Chicken Conquered the World|author1=Adler, Jerry|date=June 2012|work=Smithsonian|access-date=19 April 2015|author2=Lawler, Andrew}}</ref> However, assumptions about feed quality are implicit in such generalizations. For example, production of a kilogram of beef cattle live weight may require between 4 and 5 kilograms of feed high in protein and metabolizable energy content, or more than 20 kilograms of feed of much lower quality.<ref name="NRC2000" /> A simple exchange of beef to soy beans (a common feed source for cattle) in Americans' diets would, according to one estimate, result in meeting between 46 and 74 percent of the reductions needed to meet the 2020 greenhouse gas emission goals of the United States as pledged in 2009.<ref>{{Cite web|url=https://www.theatlantic.com/health/archive/2017/08/if-everyone-ate-beans-instead-of-beef/535536/|title=If Everyone Ate Beans Instead of Beef|last=Hamblin|first=James|date=2 August 2017|website=The Atlantic|language=en-US|access-date=26 September 2019}}</ref>{{Update inline|date=January 2021|reason=}} A 2021 [[CSIRO]] trial concluded that feeding cattle a 3% diet of the seaweed ''[[Asparagopsis taxiformis]]'' could reduce the methane component of their emissions by 80%.<ref>{{cite web |url=http://www.abc.net.au/news/rural/2017-04-21/seaweed-fed-cows-could-solve-livestock-methane-problems/8460512 |title=Seaweed-fed cows could solve livestock industry's methane problems |work=ABC News (Australia) |last=McCarthy |first=Marty |date=20 April 2017 |access-date=5 August 2021 |url-status=live|archive-url=https://web.archive.org/web/20170426095124/http://www.abc.net.au/news/rural/2017-04-21/seaweed-fed-cows-could-solve-livestock-methane-problems/8460512 |archive-date=26 April 2017 }}</ref><ref>{{Cite journal|last1=Roque|first1=Breanna M.|last2=Venegas|first2=Marielena|last3=Kinley|first3=Robert D.|last4=Nys|first4=Rocky de|last5=Duarte|first5=Toni L.|last6=Yang|first6=Xiang|last7=Kebreab|first7=Ermias|date=17 March 2021|title=Red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over 80 percent in beef steers|journal=PLOS ONE|language=en|volume=16|issue=3|article-number=e0247820|doi=10.1371/journal.pone.0247820|pmid=33730064|pmc=7968649|bibcode=2021PLoSO..1647820R|issn=1932-6203|doi-access=free}}</ref> While such feed options are still experimental, even when looking at the most widely used feeds around the globe, there is high variability in efficiency.<ref>{{Cite journal |last1=Herrero |first1=Mario |last2=Havlík |first2=Petr |last3=Valin |first3=Hugo |last4=Notenbaert |first4=An |last5=Rufino |first5=Mariana C. |last6=Thornton |first6=Philip K. |last7=Blümmel |first7=Michael |last8=Weiss |first8=Franz |last9=Grace |first9=Delia |last10=Obersteiner |first10=Michael |date=24 December 2013 |title=Biomass use, production, feed efficiencies, and greenhouse gas emissions from global livestock systems |journal=Proceedings of the National Academy of Sciences |language=en |volume=110 |issue=52 |pages=20888–20893 |doi=10.1073/pnas.1308149110 |issn=0027-8424 |pmc=3876224 |pmid=24344273|bibcode=2013PNAS..11020888H |doi-access=free }}</ref> One study found that shifting compositions of current feeds, production areas, and informed land restoration could enable greenhouse gas emissions reductions of 34–85% annually (612–1,506 MtCO2e yr−1) without increasing costs to global beef production.<ref>{{Cite journal |last1=Castonguay |first1=Adam C. |last2=Polasky |first2=Stephen |last3=H. Holden |first3=Matthew |last4=Herrero |first4=Mario |last5=Mason-D'Croz |first5=Daniel |last6=Godde |first6=Cecile |last7=Chang |first7=Jinfeng |last8=Gerber |first8=James |last9=Witt |first9=G. Bradd |last10=Game |first10=Edward T. |last11=A. Bryan |first11=Brett |last12=Wintle |first12=Brendan |last13=Lee |first13=Katie |last14=Bal |first14=Payal |last15=McDonald-Madden |first15=Eve |date=2 January 2023 |title=Navigating sustainability trade-offs in global beef production |url=https://www.nature.com/articles/s41893-022-01017-0 |journal=Nature Sustainability |volume=6 |issue=3 |language=en |pages=284–294 |doi=10.1038/s41893-022-01017-0 |bibcode=2023NatSu...6..284C |s2cid=255638753 |issn=2398-9629|url-access=subscription }}</ref>

Some scientists claim that the demand for beef is contributing to [[Holocene extinction|significant biodiversity loss]] as it is a significant driver of deforestation and [[habitat destruction]]; species-rich habitats, such as significant portions of the Amazon region, are being converted to agriculture for meat production.<ref>{{cite web|url=https://www.theguardian.com/environment/radical-conservation/2015/oct/20/the-four-horsemen-of-the-sixth-mass-extinction|title=How humans are driving the sixth mass extinction|last=Hance|first=Jeremy|date=20 October 2015|work=[[The Guardian]]|access-date=10 January 2017}}</ref><ref name="ReferenceA">{{cite journal|last1=Morell|first1=Virginia|year=2015|title=Meat-eaters may speed worldwide species extinction, study warns|journal=Science|doi=10.1126/science.aad1607|url=https://www.science.org/content/article/meat-eaters-may-speed-worldwide-species-extinction-study-warns|url-access=subscription}}</ref><ref name="Machovina 2015 419–431">{{cite journal|last1=Machovina|first1=B.|last2=Feeley|first2=K. J.|last3=Ripple|first3=W. J.|year=2015|title=Biodiversity conservation: The key is reducing meat consumption|journal=Science of the Total Environment|volume=536|pages=419–431|bibcode=2015ScTEn.536..419M|doi=10.1016/j.scitotenv.2015.07.022|pmid=26231772}}</ref> The 2019 [[IPBES]] ''[[Global Assessment Report on Biodiversity and Ecosystem Services]]'' also concurs that the beef industry plays a significant role in [[biodiversity loss]].<ref name="Watts2019">{{cite news|url=https://www.theguardian.com/environment/2019/may/06/human-society-under-urgent-threat-loss-earth-natural-life-un-report|title=Human society under urgent threat from loss of Earth's natural life|last=Watts|first=Jonathan|date=6 May 2019|work=[[The Guardian]]|access-date=18 May 2019}}</ref><ref>{{cite news|url=https://www.bbc.com/news/science-environment-48169783|title=Nature crisis: Humans 'threaten 1m species with extinction'|last=McGrath|first=Matt|date=6 May 2019|work=[[BBC]]|access-date=1 July 2019}}</ref> Around 25% to nearly 40% of global land surface is being used for livestock farming, which is mostly cattle.<ref name="Watts2019" /><ref>{{cite web|url=http://www.cnn.com/2016/12/12/world/sutter-vanishing-help/|title=How to stop the sixth mass extinction|last=Sutter|first=John D.|date=12 December 2016|work=[[CNN]]|access-date=10 January 2017}}</ref>

===Certifications===
Some kinds of beef may receive special certifications or designations based on criteria including their breed ([[Certified Angus Beef]],<ref>{{cite web |url= http://www.angusproducergroup.com/html/certification.html |archive-url= https://archive.today/20130215125021/http://www.angusproducergroup.com/html/certification.html |archive-date= 15 February 2013 |title= Certified Angus Beef in Ireland |publisher= Angus producer group |access-date= 2 March 2014 }}</ref> [[Certified Hereford Beef]]), [[Protected Designation of Origin|origin]] ([[Kobe beef]],<ref>{{cite web |url=http://www.kobe-niku.jp/contents/export/ |work=Kobe Beef Marketing & Distribution Promotion Association |title= Exported Beef |archive-url=https://web.archive.org/web/20141011191555/http://www.kobe-niku.jp/contents/export/ |archive-date=11 October 2014 }}</ref> [[Carne de Ávila]], [[Belgian Blue]]<ref>{{cite web |url=http://ec.europa.eu/agriculture/qual/en/1bbab_en.htm |title=Protected Designation of Origin (PDO)/Protected Geographical Indication (PGI) |publisher= European Commission&nbsp;— Agriculture and Rural Development |access-date=10 August 2007 |archive-url=https://web.archive.org/web/20070818062130/http://ec.europa.eu/agriculture/qual/en/1bbab_en.htm |archive-date= 18 August 2007 }}</ref>), or the way the cattle are treated, fed or slaughtered ([[Organic beef|organic]], [[Grass-fed beef|grass-fed]], [[Kashrut|Kosher]], or [[Halal]] beef<ref>{{cite web|title=Is a Halal food market boom on its way?|website=[[CNBC]]|url=https://www.cnbc.com/2013/09/27/is-a-halal-food-market-boom-on-its-way.html|access-date=3 October 2013|date=27 September 2013}}</ref>). Some countries regulate the marketing and sale of beef by observing criteria post-slaughter and [[Beef carcass classification|classifying]] the observed quality of the meat.

===Global statistics===

[[File:Production Of Cattle Meat (2021).svg|thumb|upright=1.6|Production of beef worldwide, by country in 2021]]

In 2018, the United States, Brazil, and China produced the most beef with 12.22 million tons, 9.9 million tons, and 6.46 million tons respectively.<ref>{{cite journal |last1=Ritchie |first1=Hannah |last2=Roser |first2=Max |title=Meat and Dairy Production |url=https://ourworldindata.org/meat-production |journal=Our World in Data |date=25 August 2017}}</ref> The top 3 beef exporting countries in 2019 were Australia (14.8% of total exports), the United States (13.4% of total exports), and Brazil (12.6% of total exports).<ref>{{cite web |title=Top Beef Exporting Countries |url=http://www.worldstopexports.com/top-beef-exporting-countries/ |website=World's Top Exports |date=1 April 2020}}</ref> Beef production is also important to the [[economies]] of Japan, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

====Top 5 cattle and beef exporting countries====
As per 2020, Brazil was the largest beef exporter in the world followed by Australia, United States, India (Includes [[Buffalo meat|Carabeef]] only) and Argentina.<ref>{{Cite web|title=Ranking Of Countries That Export The Most Beef (USDA)|url=https://beef2live.com/story-world-beef-exports-ranking-countries-0-106903|archive-url=https://web.archive.org/web/20151116081842/http://beef2live.com/story-world-beef-exports-ranking-countries-0-106903|url-status=usurped|archive-date=16 November 2015|access-date=7 February 2022|website=beef2live.com|language=en}}</ref> Brazil, Australia, the United States and India accounted for roughly 61% of the world's beef exports.<ref>{{Cite web |title=Ranking Of Countries That Export The Most Beef |url=https://www.nationalbeefwire.com/world-beef-exports-ranking-of-countries |access-date=17 May 2022 |website=www.nationalbeefwire.com}}</ref>
{| class="wikitable" style=text-align:right;
|+Beef exports, including [[buffalo meat]], in metric tons<ref>{{Cite web|url=https://beef2live.com/story-world-beef-exports-ranking-countries-0-106903|archive-url=https://web.archive.org/web/20151116081842/http://beef2live.com/story-world-beef-exports-ranking-countries-0-106903|url-status=usurped|archive-date=16 November 2015|title=Ranking Of Countries That Export The Most Beef (USDA)|website=beef2live.com}}</ref>
|-
! Rank 
!Country
!2020 
!% of the World<ref>{{Cite web |title=Ranking Of Countries That Export The Most Beef |url=https://www.nationalbeefwire.com/world-beef-exports-ranking-of-countries |access-date=17 May 2022 |website=www.nationalbeefwire.com}}</ref>!! Country !! 2016!! % of the World
|-
| 1
|Brazil
|2,539,000
|23.50|| Brazil || 1,850,000 || 19.60
|-
| 2 
|Australia
|1,476,000
|13.66|| India || 1,850,000 || 19.60
|-
| 3 
|United States
|1,341,000
|12.41|| Australia || 1,385,000 || 14.67
|-
| 4 
|India
|1,284,000
|11.88|| United States || 1,120,000 || 11.87
|-
| 5 
|Argentina
|819,000
|7.58||New Zealand || 580,000 || 6.14
|}

====Top 10 cattle and beef producing countries====
The world produced 60.57 million metric tons of beef in 2020, down 950K metric tons from the prior year. Major decline for production of beef was from India up to 510k and Australia down to 309K metric tons from the prior year.<ref>{{Cite web|title=World Beef Production By Country|url=https://beef2live.com/story-world-beef-production-country-0-106880|archive-url=https://web.archive.org/web/20210727160321/https://beef2live.com/story-world-beef-production-country-0-106880|url-status=usurped|archive-date=27 July 2021|access-date=9 February 2022|website=beef2live.com|language=en}}</ref>
{| class="wikitable" style=text-align:right;
|+Beef production (1000 Metric Tons CWE)<ref>Daily Livestock Report – Vol. 8, No. 126/ 30 June 2010</ref>

|-
! Rank !! Country !! 2009!! 2010 !! % Chg
!Country
!2019
!2020
!Change
!%Chg
|-
| 1 || United States || 11,889 || 11,789 || −0.8
|United States
|12,384
|12,379
| -5,000
| -0.04
|-
| 2 || Brazil || 8,935 || 9,300 || 4
|Brazil
|10,200
|10,100
| -100,000
| -1
|-
| 3 || [[EU]]-27 || 7,970 || 7,920 || −0.6
|[[European Union|EU-27]]
|7,878
|7,810
| -68,000
| -0.9
|-
| 4 || China || 5,764 || 5,550 || −4
|China
|6,670
|6,720
|50,000
|0.8
|-
| 5 ||Argentina || 3,400 || 2,800 || −18
|India
|4,270
|3,760
| -510,000
| -12
|-
| 6 || India || 2,610 || 2,760 || 6
|Argentina
|3,125
|3,230
|105,000
|3
|-
| 7 || Australia || 2,100 || 2,075 || −1
|Australia
|2,432
|2,123
| -309,000
| -12
|-
| 8 || Mexico || 1,700 || 1,735 || 2
|Mexico
|2,027
|2,079
|52,000
|3%
|-
| 9 || Russia || 1,285 || 1,260 || −2
|Pakistan
|1,820
|1,820
|NIL
|NIL
|-
| 10|| Pakistan || 1,226 || 1,250 || 2
|Russia
|1,374
|1,378
|4,000
|0.3
|}

====National cattle herds (Per 1000 Head)====
{| class="wikitable" style=text-align:right;
|-
! Rank !! Country !! 2009!! 2010 !! % Chg
|-
| 1 || India || 57,960 || 58,300 || 0.6
|-
| 2 || Brazil || 49,150 || 49,400 || 0.5
|-
| 3 || China || 42,572 || 41,000 || −4
|-
| 4 || United States|| 35,819 || 35,300 || −1.4
|-
| 5 || [[EU]] || 30,400 || 30,150 || −0.8
|-
| 6 || Argentina || 12,300 || 13,200 || 7
|-
| 7 || Australia || 9,213 || 10,158 || 10
|-
| 8 || Russia || 7,010 || 6,970 || −0.6
|-
| 9 || Mexico || 6,775 || 6,797 || 0.3
|-
| 10|| Colombia|| 5,675 || 5,675 || 0.0
|}

====Production losses caused by climate change====
[[File:Liu 2024 climate beef.png|thumb|upright=1.75|Most of the top 10 beef-producing countries are likely to see lower production with greater temperatures (left) and heat stress (right).]]
{{excerpt|Effects of climate change on livestock#Cattle|paragraphs=5,6|files=no}}

==Preparation==
{{Cookbook}}

=== Cuts ===
{{Main|Cut of beef}}
Most beef can be used as is by merely cutting into certain parts, such as [[pot roast (beef)|roasts]], [[short ribs]] or [[steak]] ([[filet mignon]], [[sirloin steak]], [[rump steak]], [[rib steak]], [[rib eye steak]], [[hanger steak]], and others), while other cuts are processed ([[corned beef]] or [[beef jerky]]). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are [[Ground beef|ground]], [[minced]] or used in [[sausage]]s. The blood is used in some varieties called [[blood sausage]]. Other parts that are eaten include other muscles and [[offal]], such as the [[oxtail]], [[liver (food)|liver]], [[Beef tongue|tongue]], [[tripe]] from the [[reticulum (anatomy)|reticulum]] or [[rumen]], [[gland]]s (particularly the [[pancreas]] and [[thymus]], referred to as [[sweetbread]]), the [[heart]], the [[brain]] (although forbidden where there is a danger of [[bovine spongiform encephalopathy]], BSE, commonly referred to as mad cow disease), the [[kidney]]s, and the tender [[testicle]]s of the bull (known in the United States as ''calf fries'', ''prairie oysters'', or ''[[Rocky Mountain oysters]]''). Some [[intestine]]s are cooked and eaten as is,<ref>{{Citation|last=Dejohn|first=Irving|url=http://www.nydailynews.com/new-york/queens/guts-argentinian-chinchulini-intestine-delicacy-article-1.117306|title=You got the guts to try Argentinian chinchulini - cow intestine delicacy?|publisher=[[NY Daily News]]|date=29 March 2011|archive-url=https://web.archive.org/web/20170905053858/http://www.nydailynews.com/new-york/queens/guts-argentinian-chinchulini-intestine-delicacy-article-1.117306|archive-date=5 September 2017|url-status=live|access-date=27 April 2018}}</ref> but are more often cleaned and used as natural sausage casings. The bones are used for making [[Stock (food)|beef stock]]. Meat from younger cows (calves) is called [[veal]]. Beef from [[Cattle#Terminology|steers]] and [[:wikt:heifer|heifers]] is similar.<ref>Schweihofer, Jeannine and Buskirk, Dan (10 April 2014) [http://msue.anr.msu.edu/news/do_steers_or_heifers_produce_better_beef Do steers or heifers produce better beef?]. Michigan State University.</ref>

Beef is first divided into [[primal cut]]s, large pieces of the animal initially separated by butchering. These are basic sections from which [[steak]]s and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from ''hoof and horn'' increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for example, the cut described as "brisket" in the United States is from a significantly different part of the carcass than British brisket.{{Citation needed|date=July 2021}}

=== Aging and tenderization ===
{{Main|Beef aging}}
{{further|Meat#Conditioning|Meat preservation|Meat tenderness}}
{{Unreferenced section|date=July 2021}}
To improve [[meat tenderness|tenderness]] of beef, it is often aged (i.e., stored refrigerated) to allow endogenous [[proteolytic]] enzymes to weaken structural and [[myofibrillar]] proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.

Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes ([[papain]], [[bromelin]] or [[ficin]]) can be applied or injected to augment the endogenous enzymes; this can be done with purified enzyme or by using a [[marinade]] including ingredients that naturally contain the enzyme (e.g. [[papaya]] for papain or [[pineapple]] for bromelin). Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.

=== Cooking methods ===
{{More citations needed section|date=July 2021}}
These methods are applicable to all types of meat and some other foodstuffs.

==== Dry heat ====
[[File:Roast beef.jpg|thumb|Roast beef]]

{| class="wikitable"
|-
!Method
!Description
|-
|[[Grilling]]
|Cooking the beef over or under a high radiant heat source, generally in excess of {{convert|650|F|C|-1|order=flip}}. This leads to searing of the surface of the beef, which creates a flavorsome crust. In Australia, New Zealand, the United States, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as ''[[barbecuing]]'', often shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling.
|-
|[[Smoked meat|Smoking]]
|A technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.
|-
|[[Broiling]]
|A term used in North America. It is similar to grilling, but with the heat source always ''above'' the meat. Elsewhere this is considered a way of ''grilling''.
|-
|[[Griddle]]
|Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
|-
|[[Roasting]]
|A way of cooking meat in a hot [[oven]], producing [[roast beef]]. Liquid is not usually added; the beef may be [[basting (cooking)|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. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.
|}

===== Internal temperature =====
[[File:Rump steak.jpg|thumb|Beef rump steak on grill pan, cooked medium rare]]
{{Main|Doneness}}
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]]. Beef can be cooked using the [[sous-vide]] method, which cooks the entire steak to the same temperature, but when cooked using a method such as [[broiling]] or [[roasting]] it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.

==== Frying ====
Meat can be cooked in boiling oil, typically by [[shallow frying]], although [[deep frying]] may be used, often for meat enrobed with [[breadcrumbs]] as in [[milanesa]]s or [[finger steaks]]. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in [[stir frying]], typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot [[wok]]. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

==== Moist heat ====
Moist heat cooking methods include [[braising]], [[pot roast]]ing, [[stew]]ing and [[sous-vide]]. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.
* [[Stewing]] or [[simmering]]
:simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as part of [[pressure cooking]].
* [[Braising]]
: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, and usually is browned before the oven step.
* [[Sous-vide]]
:Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food.

[[File:Beef Roasted with Vinegar.jpg|thumb|Beef roasted with [[vinegar]] and sliced with spiced paste, often called "cold beef"]]
Meat has usually been cooked in water which is just [[simmer]]ing, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since [[thermostat]]ic temperature control became available, cooking at temperatures well below boiling, {{convert|52|C|F}} (sous-vide) to {{convert|90|C|F}} ([[slow cooking]]), for prolonged periods has become possible; this is just hot enough to convert the tough [[collagen]] in connective tissue into gelatin through [[hydrolysis]], with minimal toughening.

With the adequate combination of temperature and cooking time, [[pathogen]]s, such as [[bacteria]] will be killed, and [[pasteurization]] can be achieved. Because browning ([[Maillard reaction]]s) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo [[searing]] in a very hot pan, [[grilling]] or browning with a torch before moist cooking (though sometimes after).

Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques.  (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)

Beef can be cooked quickly at the table through several techniques. In [[hot pot]] cooking, such as [[shabu-shabu]], very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water or stock with vegetables. In [[fondue]] bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful [[sauce]]s to complement the meat.

==== Raw beef ====
[[File:Raw beef slices.jpg|thumb|Thin slices of raw beef for [[hot pot]] cooking]]

[[Steak tartare]] is a [[French cuisine|French]] dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.

The [[Belgian cuisine|Belgian]] or Dutch dish ''[[Steak tartare|filet américain]]'' 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 [[Lebanese cuisine|Lebanese]] and [[Syrian cuisine|Syrian]] dish. And in Ethiopia, a ground raw meat dish called ''tire siga'' or ''[[kitfo]]'' is eaten (upon availability).

''[[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 (dish)|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 beef is mostly topped with the yolk of a raw egg.

==== Cured, smoked, and dried beef ====
[[File:Beef Curry in Bangladesh.jpg|right|thumb|Beef [[curry]] from Bangladesh]]
''[[Bresaola]]'' is an [[Drying (food)|air-dried]], salted beef that has been aged about two to three 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. [[Chipped beef]] is an American industrially produced air-dried beef product, described by one of its manufacturers as being "similar to bresaola, but not as tasty."<ref>{{cite web |url=http://www.hormelfoods.com/brands/hormel/HormelDriedBeef.aspx |title=Dried Beef Products |archive-url=https://web.archive.org/web/20070311053002/http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=22&id=345 |archive-date=11 March 2007 |access-date=3 September 2008 |publisher=[[Hormel]]}}</ref>

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

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

[[Pastrami]] is often made from beef; raw beef is [[Salt-cured meat|salted]], then partly dried and seasoned with various herbs and spices, and [[Smoked meat|smoked]].

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

[[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 [[Potassium nitrate|saltpetre]], intended to be boiled or broiled in [[Guinness]] or a similar [[stout (beer)|stout]], and then optionally roasted for a period after.<ref name="bordbia">[http://www.bordbia.ie/aboutfood/recipes/beef/pages/traditionaldryspicedbeef.aspx Recipe for traditional dry spiced beef] {{Webarchive|url=https://web.archive.org/web/20081226052256/http://www.bordbia.ie/aboutfood/recipes/beef/pages/traditionaldryspicedbeef.aspx |date=26 December 2008 }} – An Bord Bia</ref> There are various other recipes for [[pickled]] beef. [[Sauerbraten]] is a German variant.

== Consumption ==
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after [[pork]] and [[poultry]] at 38% and 30% respectively.<ref name="sciencenews.org">Raloff, Janet (31 May 2003). [http://www.sciencenews.org/articles/20030531/food.asp Food for Thought: Global Food Trends]. ''Science News''.</ref>

=== Nutritional content ===
{{nutritionalvalue
| name=Ground Beef 15% fat, broiled
| kJ=1047
| protein=26&nbsp;g
| water=58&nbsp;g
| fat=15&nbsp;g
| satfat=5.887&nbsp;g
| monofat = 6.662&nbsp;g
| polyfat = 0.485&nbsp;g
| carbs=0&nbsp;g
| fiber=0&nbsp;g
| starch=0&nbsp;g
<!--minerals-->
| calcium_mg=18
| copper_mg =0.85
| iron_mg=2.6
| magnesium_mg=21
| manganese_mg=0.012
| phosphorus_mg=198
| potassium_mg=318
| selenium_ug=21.6
| sodium_mg=72
| zinc_mg=6.31
<!--vitamins-->
| choline_mg=82.4
| folate_ug=9
| niacin_mg=5.378
| riboflavin_mg=0.176
| thiamin_mg=0.046
| vitB6_mg=0.383
| vitB12_ug=2.64
| vitD_iu=7
| vitE_mg=0.45
| vitK_ug=1.2
| source_usda=1}}
Beef is a source of complete protein and it is a rich source (20% or more of the [[Daily Value]], DV) of [[Niacin (nutrient)|niacin]], [[vitamin B12]], [[iron]] and [[zinc]]. It contains high amounts of [[saturated fat]].<ref name="whfoods">{{cite web|url=http://whfoods.org/genpage.php?pfriendly=1&tname=foodspice&dbid=141 |title=Beef, lean organic |publisher=WHFoods |date=18 October 2004 |access-date=18 December 2011}}</ref><ref>{{Cite journal|last1=Oh|first1=Mirae|last2=Kim|first2=Eun-Kyung|last3=Jeon|first3=Byong-Tae|last4=Tang|first4=Yujiao|year=2016|title=Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut|journal=Meat Science|volume=119|pages=16–21|quote=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.|pmid=27115864|doi=10.1016/j.meatsci.2016.04.016}}</ref> [[Red meat]] is the most significant dietary source of [[carnitine]] and, like any other meat (pork, fish, veal, lamb etc.), is a source of [[creatine]]. Creatine is converted to creatinine during cooking.<ref>{{cite web|title=Eating Cooked Meat Can Distort CKD Stage in Diabetes|url=http://www.medscape.com/viewarticle/811968?src=rss|access-date=3 October 2013}}</ref>

=== Health impact ===
{{See also|Meat#Health|l1=Health concerns associated with meat|Red meat#Health effects}}

====Cancer, cardiovascular disease, and diabetes====
According to the [[International Agency for Research on Cancer]] (IARC), unprocessed red meat probably causes cancer, particularly [[colorectal cancer]].<ref name=":02">{{Cite web |date=19 July 2019 |title=Abbacchio |url=https://www.lacucinaitaliana.com/glossary/abbacchio |access-date=1 November 2022 |website=La Cucina Italiana |language=en-US}}</ref> Studies have also linked red meat with higher risks of [[cardiovascular disease]]<ref name=":1">{{Cite journal |last=Shi |first=Wenming |last2=Huang |first2=Xin |last3=Schooling |first3=C. Mary |last4=Zhao |first4=Jie V. |date=2023-07-21 |title=Red meat consumption, cardiovascular diseases, and diabetes: a systematic review and meta-analysis |url=https://pubmed.ncbi.nlm.nih.gov/37264855 |journal=European Heart Journal |volume=44 |issue=28 |pages=2626–2635 |doi=10.1093/eurheartj/ehad336 |issn=1522-9645 |pmid=37264855}}</ref> and [[type 2 diabetes]].<ref name=":31">{{Cite journal |last1=Li |first1=Chunxiao |last2=Bishop |first2=Tom R. P. |last3=Imamura |first3=Fumiaki |last4=Sharp |first4=Stephen J. |last5=Pearce |first5=Matthew |last6=Brage |first6=Soren |display-authors=et al |date=1 September 2024 |title=Meat consumption and incident type 2 diabetes: an individual-participant federated meta-analysis of 1·97 million adults with 100 000 incident cases from 31 cohorts in 20 countries |url=https://www.thelancet.com/journals/landia/article/PIIS2213-8587(24)00179-7/fulltext |journal=The Lancet Diabetes & Endocrinology |language=English |volume=12 |issue=9 |pages=619–630 |doi=10.1016/S2213-8587(24)00179-7 |issn=2213-8587 |pmid=39174161}}</ref>

If meat is [[Processed meat|processed]], such as by salting, curing, or smoking, health risks further increase.<ref name=":03">{{Cite web |date=26 October 2015 |title=Cancer: Carcinogenicity of the consumption of red meat and processed meat |url=https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat |access-date=2025-09-23 |website=World Health Organization |language=en}}</ref> The IARC found "convincing" evidence that processed meat causes cancer in humans.<ref name=":03" /> The [[World Cancer Research Fund]] recommends limiting red meat to no more than three servings per week.<ref name=":4">{{Cite web |title=Limit consumption of red and processed meat: Recommendation evidence |url=https://www.wcrf.org/research-policy/evidence-for-our-recommendations/limit-red-processed-meat/ |access-date=2025-09-24 |website=World Cancer Research Fund |language=en-GB}}</ref>

A 2010 meta-analysis found that processed [[red meat]] (and all [[processed meat]]) was correlated with a higher risk of [[coronary heart disease]], although based on studies that separated the two, this meta-analysis found that red meat intake was not associated with higher incidence of coronary heart disease.<ref>{{Cite journal | doi = 10.1161/CIRCULATIONAHA.109.924977| pmid = 20479151| pmc = 2885952| title = Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis| journal = Circulation| volume = 121| issue = 21| pages = 2271–83| year = 2010| last1 = Micha | first1 = R.| last2 = Wallace | first2 = S. K.| last3 = Mozaffarian | first3 = D.}}</ref> As of 2020, there is substantial evidence for a link between high consumption of red meat and coronary heart disease.<ref>{{cite journal |last1=Al-Shaar |first1=Laila |last2=Satija |first2=Ambika |last3=Wang |first3=Dong D. |last4=Rimm |first4=Eric B. |last5=Smith-Warner |first5=Stephanie A. |last6=Stampfer |first6=Meir J. |last7=Hu |first7=Frank B. |last8=Willett |first8=Walter C. |title=Red meat intake and risk of coronary heart disease among US men: prospective cohort study |journal=BMJ |date=2 December 2020 |volume=371 |article-number=m4141 |doi=10.1136/bmj.m4141 |pmid=33268459 |url=https://www.bmj.com/content/371/bmj.m4141 |language=en |issn=1756-1833|pmc=8030119 }}</ref><ref>{{cite web |title=What's the beef with red meat? |url=https://www.health.harvard.edu/staying-healthy/whats-the-beef-with-red-meat |website=Harvard Health |language=en |date=1 February 2020}}</ref><ref>{{cite web |title=Increasing red meat consumption linked with higher risk of premature death |url=https://www.hsph.harvard.edu/news/press-releases/increasing-red-meat-consumption-linked-with-higher-risk-of-premature-death/ |website=[[Harvard T.H. Chan School of Public Health]] |language=en-us |date=13 June 2019}}</ref>

====Dioxins====
Some cattle raised in the United States feed on pastures fertilized with [[sewage sludge]]. Elevated [[Dioxins and dioxin-like compounds|dioxins]] may be present in meat from these cattle.<ref>{{cite web|title=USDA Emerging Issues |url=http://www.aphis.usda.gov/animal_health/emergingissues/downloads/dioxins.pdf |archive-url=https://web.archive.org/web/20120112101355/http://www.aphis.usda.gov/animal_health/emergingissues/downloads/dioxins.pdf |archive-date=12 January 2012 }}</ref>

==== ''E. coli'' recalls ====
Ground beef has been subject to recalls in the United States, due to ''[[Escherichia coli]]'' (''E. coli'') contamination:
* January 2011, One Great Burger expands recall.<ref>{{cite web |title=One Great Burger expands ground beef recall |url=http://www.fsis.usda.gov/News_&_Events/Recall_003_2011_Expanded/index.asp |work=USDA.gov |date=14 January 2011 |author=Cochran, Catherine |archive-url=https://web.archive.org/web/20130531082501/http://www.fsis.usda.gov/News_%26_Events/Recall_003_2011_Expanded/index.asp |archive-date=31 May 2013 }}</ref>
* February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately {{convert|3170|lb|kg|order=flip|abbr=on}} of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with ''E. coli'' O157:H7.<ref>{{cite web|title=California firm recalls ground beef |url=http://www.fsis.usda.gov/News_&_Events/Recall_008-2011_Release/index.asp |work=USDA.gov |date=5 February 2011 |author=McIntire, Richard J. |archive-url=https://web.archive.org/web/20130531121036/http://www.fsis.usda.gov/News_%26_Events/Recall_008-2011_Release/index.asp |archive-date=31 May 2013 }}</ref>
* March 2011, {{convert|14000|lb|kg|order=flip|abbr=on}} beef recalled by Creekstone Farms Premium Beef due to ''E. coli'' concerns.<ref>{{cite news|title=Kansas City firm recalls beef products|url=http://www.cnn.com/2011/HEALTH/03/10/kansas.beef.recall/index.html| work=CNN | date=10 March 2011}}</ref>
* April 2011, National Beef Packaging recalled more than {{convert|60000|lb|kg|order=flip|abbr=on}} of ground beef due to ''E. coli'' contamination.<ref>{{cite web|title=''E. coli'' in Southeastern US|url=http://www.webmd.com/food-recipes/food-poisoning/news/20110815/ground-beef-recalled-due-to-e-coli|work=WebMD|author= Warner, Jennifer|date= 15 August 2011}}</ref>
* May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately {{convert|900|lb|kg|order=flip|abbr=on}} of ground beef products that may be contaminated with ''E. coli'' O157:H7.<ref>{{cite web|title=Michigan firm recalls ground beef |url=http://www.fsis.usda.gov/News_&_Events/recall_039_2011_release/index.asp |work=USDA.gov |date=31 May 2011 |author=Lindenberger, Joan |archive-url=https://web.archive.org/web/20130531080921/http://www.fsis.usda.gov/News_%26_Events/recall_039_2011_release/index.asp |archive-date=31 May 2013 }}</ref>
* September 2011, Tyson Fresh Meats recalled {{convert|131100|lb|kg|order=flip|abbr=on}} of ground beef due to ''E. coli'' contamination.<ref>{{cite news|title=Tyson recalls beef over ''E. coli'' concerns|url=https://www.reuters.com/article/us-tyson-beef-recall-idUSTRE78R3HJ20110928|work=Reuters|date=28 September 2011|access-date=30 June 2017|archive-date=24 September 2015|archive-url=https://web.archive.org/web/20150924155458/http://www.reuters.com/article/2011/09/28/us-tyson-beef-recall-idUSTRE78R3HJ20110928|url-status=live}}</ref>
* December 2011, Tyson Fresh Meats recalled {{convert|40000|lb|kg|order=flip|abbr=on}} of ground beef due to ''E. coli'' contamination.<ref>{{cite news|title=Tyson recalls beef due to ''E. coli'' contamination|url=https://www.wsj.com/articles/APc2c84ba3f2374dba99be7df1024c1490|work=The Wall Street Journal|date=16 December 2011|access-date=3 August 2017|archive-date=3 January 2018|archive-url=https://web.archive.org/web/20180103011627/https://www.wsj.com/articles/APc2c84ba3f2374dba99be7df1024c1490}}</ref>
* January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier.<ref>{{cite web|title=Hannaford Supermarket recalls hamburger |url=http://www.wickedlocal.com/norwell/news/x1468791409/Hannaford-announces-ground-beef-recall#axzz1ivNjoWuw |date=7 January 2012 |work=wickedlocal.com |archive-url=https://web.archive.org/web/20120114094726/http://www.wickedlocal.com/norwell/news/x1468791409/Hannaford-announces-ground-beef-recall |archive-date=14 January 2012 }}</ref>
* September 2012, XL Foods recalled more than 1800 products believed to be contaminated with ''E. coli'' 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.<ref>{{Cite news|url=https://www.theglobeandmail.com/news/politics/xl-foods-recall-was-product-of-preventable-errors-review-finds/article12363508/|title=XL Foods recall was product of preventable errors, review finds|access-date=30 January 2018}}</ref><ref>{{Cite web|url=http://www.foodsafety.gc.ca/english/xl_reprt-rapprte.asp#b|title=Food Safety - Independent Review of XL Foods Inc. Beef Recall 2012|last=Agency|first=Canadian Food Inspection|website=www.foodsafety.gc.ca|language=en|access-date=30 January 2018|date=31 October 2011|archive-url=https://web.archive.org/web/20180212061337/http://www.foodsafety.gc.ca/english/xl_reprt-rapprte.asp#b|archive-date=12 February 2018}}</ref>

==== Mad cow disease ====
{{Main|Bovine spongiform encephalopathy}}
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.<ref>{{cite web
|url=https://www.newscientist.com/channel/health/dn9926-timeline-bse-and-vcjd.html
|title=Timeline: BSE and vCJD
|publisher=NewScientist.com news service
|date=13 December 2004
|access-date=10 August 2007}}</ref>
[[File:Garske_2010_vCJD_UK_trends.png|thumb|Deaths in the UK caused by vCJD from the start of the BSE outbreak up until 2009. MM and MV refer to the two genotypes of vCJD.<ref name="Garske2010">{{cite journal |last1=Garske |first1=Tini |last2=Ghani |first2=Azra C. |date=23 December 2010 |title=Uncertainty in the Tail of the Variant Creutzfeldt-Jakob Disease Epidemic in the UK |journal=PLOS ONE |volume=5 |issue=12 |article-number=e15626 |doi=10.1371/journal.pone.0015626 |doi-access=free |pmid=21203419 |pmc=3009744 |bibcode=2010PLoSO...515626G }}</ref>]]
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, but was reopened in early 2005.<ref>{{cite web|url=http://www.foodproductiondaily.com/news/ng.asp?id=59810-canadian-beef-industry |title=Canadian beef industry loses patience over border dispute |work=Foodproductiondaily.com |date=4 May 2005|author=Fletcher, Anthony |access-date=18 December 2011}}</ref>
* In June 2005, Dr. John Clifford, chief veterinary officer for the [[United States Department of Agriculture]] animal health inspection service, confirmed a fully domestic case of BSE in [[Texas]]. Clifford would not identify the ranch, calling that "privileged information."<ref>{{cite news|last=Mcneil |first=Donald G. |url=https://www.nytimes.com/2005/06/30/national/30cow.html |title=reported Case of Mad Cow in Texas Is First to Originate in U.S. |work=The New York Times|date=30 June 2005}}</ref> The 12-year-old animal was alive at the time when [[Oprah Winfrey]] raised concerns about cannibalistic feeding practices on her show<ref>{{cite web|url=http://www.mcspotlight.org/media/television/oprah_transcript.html |title=Oprah transcript from recording 15 April 1996 |work=Mcspotlight.org |date=15 April 1996 |access-date=18 December 2011}}</ref> which aired 16 April 1996.

In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban.<ref>{{cite web|url=http://ec.europa.eu/food/food/biosafety/tse_bse/dg_sanco_en.htm |title=Food and Feed Safety, TSE/BSE |access-date=27 September 2015 |archive-url=https://web.archive.org/web/20160305114818/http://ec.europa.eu/food/food/biosafety/tse_bse/dg_sanco_en.htm |archive-date=5 March 2016 }}</ref> In 2013, the ban on feeding mammal-based products to cattle,<ref>{{cite web|url=http://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32001R0999&qid=1443397425237|title=Regulation No 999/2001|date=22 May 2001|publisher=EU|access-date=28 September 2015}}</ref> was amended to allow for certain milk, fish, eggs, and plant-fed farm animal products to be used.<ref>{{cite web|url=http://eur-lex.europa.eu/legal-content/EN/TXT/?qid=1443397425237&uri=CELEX:32013R0056|title=EU Commission Regulation No 56/2013|date=16 January 2013|publisher=EU Commission|access-date=28 September 2015}}</ref>

==Restrictions==
=== Religious and cultural prohibitions ===
{{Main|Cattle in religion and mythology}}
[[File:Sacred cow2.jpg|upright=0.8|thumb|300px|A pamphlet against the practice of cow slaughter]]
Most Indic religions reject the killing and eating of cows. Hinduism prohibits the consumption of cow beef, known as ''gomāṃsa'' in [[Sanskrit]]. Bovines have a sacred status in [[culture of India|India]] especially the cow, due to their provision of sustenance for families. Bovines are generally considered to be integral to the landscape. However, they do not consider the cow to be a god.<ref>{{cite book|author=Bankim Chandra Chatterji|url=https://books.google.com/books?id=LE3VAAAAMAAJ|title=Letters on Hinduism|publisher=M.M. Bose|year=1940|page=39}}</ref><!-- Pg. 39 "deny that she is worshipped" -->

Many of India's rural economies depend on cattle farming; hence they have been revered in society.<ref>{{cite web |url=http://hinduism.about.com/od/vegetarianism/a/holycows.htm |title=Holy Cows: Hinduism's Blessed Bovines |publisher=Hinduism.about.com |access-date=2 March 2014 |archive-date=7 April 2014 |archive-url=https://web.archive.org/web/20140407234815/http://hinduism.about.com/od/vegetarianism/a/holycows.htm }}</ref><ref>{{cite web|url=https://thewire.in/120380/switzerland-cows-india/ |title=Switzerland loves its cows. But unlike India, there is no merging of the bovine and divine |publisher=The Wire |access-date=2 April 2017}}</ref> Since the [[Vedic period]], cattle, especially cows, were venerated as a source of milk, and dairy products, and their relative importance in transport services and farming like [[plough]]ing, row planting, ridging. Veneration grew with the advent of [[Jainism]] and the [[Gupta Empire|Gupta period]].<ref>{{cite book| last = Chatterjee| first = Suhas| title = Indian Civilization and Culture| publisher = M.D. Publications Pvt. Ltd.| year = 1998| page = 232| url = https://books.google.com/books?id=KItocaxbibUC| isbn = 978-81-7533-083-2}}</ref> In medieval India, [[Ranjit Singh|Maharaja Ranjit Singh]] issued a proclamation on stopping cow slaughter. Conflicts over cow slaughter often have sparked religious riots that have led to loss of human life and in one 1893 riot alone, more than 100 people were killed for the cause.<ref>{{cite web|url=http://indianexpress.com/article/india/india-news-india/the-cow-keepers-the-cattle-vigilante-groups-operating-in-delhi-and-neighbouring-states/|title=The cow keepers: Some cattle vigilante groups operating in Delhi and neighbouring states|date=11 October 2015}}</ref>

For religious reasons, the ancient Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals, but they do not have a wrongful eating doctrine.<ref>{{cite book|author=Kenneth F. Kiple|title=A Movable Feast: Ten Millennia of Food Globalization|url=https://archive.org/details/movablefeasttenm00kipl_0|url-access=registration|date=30 April 2007|publisher=Cambridge University Press|isbn=978-1-139-46354-6|pages=53+}}</ref>

In [[ancient China]], the killing of cattle and consumption of beef was prohibited, as they were valued for their role in [[agriculture]]. This custom is still followed by a few Chinese families across the world.<ref>Benn, Charles. (2002). ''China's Golden Age: Everyday Life in the Tang Dynasty''. Oxford University Press. {{ISBN|0-19-517665-0}}. [https://books.google.com/books?id=ile3jSveb4sC&q=diversity+diet+immortality p. 122]</ref>

During the season of [[Lent]], [[Eastern Orthodox Church|Orthodox Christians]] and [[Catholic Church|Catholics]] periodically give up meat and poultry (and sometimes dairy products and eggs) as a religious act. Observant [[Jews]]<ref>Maimonodies, Yad Hachazaka; Kedusha; Hilchos Shechita 1:1</ref> and [[Islam|Muslims]] may not eat any meat or poultry which has not been [[Ritual slaughter#Jewish and Islamic ritual slaughter|slaughtered and treated in conformance with religious laws]].

=== Legal prohibition ===

==== India ====
{{Main|Cattle slaughter in India}}
Most of the [[states of India|North Indian states]]<ref>{{cite news|url=https://indianexpress.com/article/explained/explained-no-beef-nation/ |title=The states where cow slaughter is legal in India|date=8 October 2015|work=Indian Express}}</ref> prohibit the killing of cow and consumption of beef for religious reasons.<ref>{{cite web|url=https://www.deccanchronicle.com/nation/current-affairs/280517/milking-beef-issue-could-tear-social-fabric.html|title=Milking beef issue could tear social fabric|work=Deccan Chronicle|date=28 May 2017}}</ref><ref>{{cite news|url=https://www.theguardian.com/world/2017/apr/05/muslim-man-dies-in-india-after-attack-by-hindu-cow-protectors|title=Muslim man dies in India after attack by Hindu 'cow protectors'|first=Michael|last=Safi|date=5 April 2017|work=The Guardian}}</ref><ref>{{cite news|url=https://www.bbc.com/news/world-asia-india-37336050|title=Women raped in fatal attack over beef|date=12 September 2016|work=BBC News}}</ref><ref>{{cite news|url=https://www.washingtonpost.com/world/asia_pacific/protests-against-the-governments-anti-beef-laws-spread-in-india/2017/06/05/8aa05dfc-489e-11e7-bcde-624ad94170ab_story.html|title=To protest Modi, these Indians are cooking beef in public|first=Vidhi|last=Doshi|date=6 June 2017|newspaper=The Washington Post}}</ref><ref>{{cite news|url=http://www.independent.ie/business/farming/beef/holy-cow-worlds-2ndlargest-beef-exporter-may-ban-cattle-slaughter-35782142.html|title=Holy cow: World's 2nd-largest beef exporter may ban cattle slaughter|date=2 June 2017|work=independent.ie}}</ref> Certain Hindu castes and sects continue to avoid beef from their [[Diet (nutrition)|diets]].<ref>{{cite web|url=http://indianexpress.com/article/explained/explained-holiness-of-the-cow-and-controversy-over-beef-eating-in-ancient-india/|title=Explained: Holiness of the Cow and Controversy Over Beef-Eating In Ancient India|date=8 June 2015|work=Indian Express}}</ref><ref>{{cite web|url=http://www.thehindu.com/2001/08/14/stories/13140833.htm|archive-url=https://web.archive.org/web/20151017114253/http://www.thehindu.com/2001/08/14/stories/13140833.htm|archive-date=17 October 2015|website=[[The Hindu]]|date=14 August 2001|title=Beef eating: strangulating history}}</ref> Article 48 of the [[Constitution of India]] mandates the state may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. [[Article 47 of the Constitution of India]] provides states must raise the level of nutrition and the standard of living and to improve public health as among its primary duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving as draught animals. The overall mismanagement of India's common cattle is dubbed in academic fields as  "India's bovine burden."<ref>{{cite book|author=John R. K. Robson|title=Food, Ecology, and Culture: Readings in the Anthropology of Dietary Practices|year=1980|publisher=Taylor & Francis|isbn=978-0-677-16090-0|page=126}}</ref><ref>{{Cite web|url=https://www.ft.com/content/63522f50-caf3-11e7-ab18-7a9fb7d6163e |archive-url=https://ghostarchive.org/archive/20221210/https://www.ft.com/content/63522f50-caf3-11e7-ab18-7a9fb7d6163e |archive-date=10 December 2022 |url-access=subscription|title=Modi's India: the high cost of protecting holy cows|last=Kazmin|first=Amy|date=21 November 2017|website=Financial Times|language=en-GB|access-date=5 August 2018}}</ref> 

In 2017, a rule against the slaughter of cattle and the eating of beef was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, however, did permit the humane slaughter of animals for use as food.<ref>{{cite news|last1=Prashad|first1=Vijay|title= A political stampede over India's sacred cow|url= http://www.washingtontimes.com/news/2017/jun/12/india-hindu-radicals-attack-cattle-commerce/|newspaper=The Washington Post|access-date=4 March 2017}}</ref><ref>{{cite web|url=http://indiatoday.intoday.in/story/beef-ban-and-bloodshed/1/493111.html|title=Beef, ban and bloodshed|date=7 October 2015|website=India Today}}</ref> Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.<ref>{{cite web|url=http://www.dnaindia.com/money/report-buffalo-meat-exports-at-over-rs-21k-cr-in-10-mths-in-fy-17-2370398|title=Buffalo meat exports at over Rs 21K cr in 10 mths in FY'17|date=27 March 2017}}</ref><ref>{{cite web|url=http://www.hindustantimes.com/india/nirmala-slams-akhilesh-says-beef-exports-already-banned/story-HJmt5FHec9BS2XLti7lQXO.html|title=Nirmala slams Akhilesh, says beef exports already banned|date=2 October 2015}}</ref> In 2017, India sought a total "beef ban" and Australian market analysts predicted that this would create market opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen percent shortage of leather in the world market.<ref>{{cite news|url=http://www.abc.net.au/news/rural/2017-05-30/indian-government-bans-sale-of-cattle-for-slaughter/8572964|title=World's second-largest beef exporter bans sale of slaughter cattle|first=Warwick|last=Long|newspaper=ABC News|date=30 May 2017}}</ref>

==== Nepal ====

The cow is the national animal of Nepal, and slaughter of cattle is prohibited by law.<ref>{{Cite web|title=Nepal declares Cow as its National animal|url=https://www.indiatoday.in/education-today/gk-current-affairs/story/nepal-national-animal-264268-2015-09-22|date=22 September 2015|website=IndiaToday}}</ref><ref>{{Cite web|title=Law banning cow slaughter infringe Indigenous Peoples' rights in Nepal|url=https://www.indigenousvoice.com/en/law-banning-cow-slaughter-infringe-indigenous-peoples-rights-in-nepal.html|date=20 March 2015|website=Indigenous Voice|access-date=4 October 2020|archive-date=4 February 2021|archive-url=https://web.archive.org/web/20210204033535/https://www.indigenousvoice.com/en/law-banning-cow-slaughter-infringe-indigenous-peoples-rights-in-nepal.html}}</ref>

==== Cuba ====
In 2003, Cuba banned cow slaughter due to severe shortage of milk and milk products.<ref>[https://web.archive.org/web/20140331031311/http://articles.economictimes.indiatimes.com/2003-09-13/news/27533499_1_cow-slaughter-cuba-cattle Cuba bans cow slaughter]. Articles.economictimes.indiatimes.com (13 September 2003). Retrieved on 19 December 2016.</ref> On 14 April 2021, the ban was loosened, allowing ranchers to do as they wish as long as state quotas were met and the health of the herd could be ensured.<ref>{{Cite web |last=Frank |first=Marc |date=14 April 2021 |title=Cuba loosens regulations on killing cows and selling beef |url=https://www.nasdaq.com/articles/cuba-loosens-regulations-on-killing-cows-and-selling-beef-2021-04-14 |access-date=21 September 2022 |website=Nasdaq}}</ref>

== See also ==
{{portal|Agriculture|Food}}
{{div col|colwidth=30em}}
* {{anl|Argentine beef}}
* {{anl|Beef Australia}}
* {{anl|Beef hormone controversy}}
* {{anl|Bovine Meat and Milk Factors}}
* {{anl|Buffalo meat}}
* {{anl|Carnism}}
* [[Environmental impact of meat production]]
* [[List of beef dishes]]
* [[List of meat animals]]
* {{anl|Pink slime}}
* {{anl|Veal}}
{{div col end}}

== References ==
{{Reflist|30em}}

== External links ==

{{Sister project links}}
*{{cookbook-inline}}
* [http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3002979 USDA beef grading standards] {{Webarchive|url=https://web.archive.org/web/20140701184433/http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3002979 |date=1 July 2014 }} (PDF)
* [http://video.netnebraska.org/video/1687564588 Beef State] {{Webarchive|url=https://web.archive.org/web/20130330225608/http://video.netnebraska.org/video/1687564588 |date=30 March 2013 }} Documentary produced by [[Nebraska Educational Telecommunications]]

{{Beef}}
{{Meat}}
{{Authority control}}

[[Category:Beef| ]]
[[Category:Cattle products]]