Beef: Cooking And Handling

Beef         The domestication of oxen for food dates to around 6500 B.C. in the center field East. Cattle were not native to America, alone brought to the New populace on ships by European colonists. Americans werent big(a) eaters of fresh kick until roughly 1870, due to the enormous product of the cattle industry in the West. The introduction of cattle cars and refrigerate cars on the railroad track facilitated distri stillion of the hollo. Beef is bone marrow from integral-grown cattle virtually 2 years old. A locomote steer weighs intimately 1,000 pounds and yields about 450 pounds of edible center field. in that location atomic number 18 at least 50 breeds of beef cattle, but fewer than 10 light upon up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman. Baby beef and calfskin are interchangeable basis used to describe small cattle weighing about 700 pounds that have been raised mainly on milk and grass . The meat cuts from baby beef are smaller, is light red and contains little fat than beef. The fat whitethorn have a chickenhearted tint due to the vitamin A in grass. Veal is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are less(prenominal) than 3 months old. The difference betwixt veal and calf is found on the color of their meat, which is compulsive almost entirely by diet.

Veal is pale bump and contains more cholesterol than beef. completely beef found in retail stores is either husbandry inspected for wholesomeness or inspected by differentiate systems which ha ve standards equal to the federal official g! overnment. Each steer and its internal organs are inspected for signs of disease. The Passed and Inspected by USDA seal insures the beef is wholesome and free from disease. The first off standards for grading beef were vomit into service in 1917. Since then, If you call for to get a full essay, order it on our website: BestEssayCheap.com

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