Which beef is best?
The best cuts of beef for steak
- Scotch fillet. The scotch fillet is on the more premium end of the steak spectrum. ...
- Eye fillet. A classic cut, the eye fillet comes from the strip of muscle tucked against the backbone of the animal, the “tenderloin”.
- Sirloin. British name: Short loin or rump. ...
- Rump. ...
- T-Bone. ...
- Oyster Blade. ...
- Chuck. ...
- Sizzle. ...
- Rump cap. ...
- Hanger steak. ...
What are some good beef recipes?
Beef curry
- Rich beef pie with cheesy Marmite cobbler crust. ...
- Macaronade sétoise. ...
- Beef chilli fry. ...
- Braised ox cheeks. ...
- Stroganoff steak and sweet potato wedges. ...
- Balsamic braised beef with cheesy polenta. ...
- Mexican slow-cooked beef pasta bake. ...
- Beef and red wine stew. ...
- Brisket sandwiches with beer onions and blue cheese. ...
- The perfect steak. ...
What are the benefits of beef?
- Anti-aging benefits
- Increasing longevity
- Preventing illness
- Reducing the risk of chronic disease
- Strengthening the immune system
How much money is beef?
The beef production industry has shown continued strength over the past decade in the U.S., with revenues rising from $60 billion in 2002 to $74 billion in 2012. Long range forecasts from the USDA, released in February of 2012 project that the total number of beef cattle will rise from 30 million in 2012 to more than 34 million in 2021.
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Illustration of beef
beef 2b: A wholesale cuts: 1 shank, 2 round with rump and shank cut off, 3 rump, 4 sirloin, 5 short loin, 6 flank, 7 rib, 8 chuck, 9 plate, 10 brisket, 11 shank; B retail cuts: a heel pot roast, b round steak, c rump roast, d sirloin steak, e pinbone steak, f short ribs, g porterhouse, h T-bone, i club steak, j flank steak, k rib roast, l blade rib roast, m plate, n brisket, o crosscut shank, p arm pot roast, q boneless neck, r blade roast.
Examples of beef in a Sentence
Noun I'm not eating as much beef as I used to. My real beef is with the organization's president, not the group itself.
Easy Meatloaf
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Hamburger Steak with Onions and Gravy
An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!
Taco Bake Casserole
Made with taco seasoned ground beef, taco shells, and Cheddar cheese, this quick and easy taco bake will satisfy even the most picky eaters.
Slow Cooker Beef Stew I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Reuben Sandwich II
These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!
Chef John's Salisbury Steak
When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented.
Hamburger Jazz
My grandma used to make this and it was always a hit. She uses American cheese, but I make it with mozzarella. Very easy and yummy!
What Are the Primal Cuts of Beef?
At some point, anyone who cooks beef is curious about where the major cuts come from on the cow. This handy guide will show you the location of major beef cuts, like chuck, rib, loin, and brisket. You'll also discover which cuts are considered the best and the most reliable ways to cook each one.
The Basics of Beef Cuts
Beef is divided into large sections called primal cuts, which you can see in our beef cuts chart. These primal beef cuts, or "primals," are then broken down further into subprimals, or "food-service cuts." These are then sliced and chopped into individual steaks, roasts, and other retail cuts.
Forequarter Cuts: Beef Chuck
Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.
Forequarter Cuts: Beef Rib
Made from the top part of the center section of rib—specifically the sixth through the twelfth ribs— the beef rib primal cut is used for the traditional standing rib roast (also called prime rib). It's also the source of the delectable ribeye steak as well as the classic French entrecôte .
Forequarter Cuts: Beef Plate
Also called the short plate (or "long plate" depending on where it's separated from the rib primal above it), the beef plate primal includes the short ribs. It is also where the skirt steak is located, which is used in carne asada.
Forequarter Cuts: Beef Brisket
Beef brisket is one of the most flavorful cuts of meat, although it is tough and needs to be cooked in just the right way. It's also a moderately fatty cut of beef, but this can work to your advantage because it tenderizes into succulent, meaty perfection.
Forequarter Cuts: Beef Shank
The beef shank is the leg of the animal's thigh. Each side of beef has two shanks, one in the forequarter and one in the hindquarter. It is extremely tough and full of connective tissue.
What is BeEF?
BeEF is short for The Browser Exploitation Framework. It is a penetration testing tool that focuses on the web browser.
Contribute to BeEF
The BeEF project uses GitHub to track issues and host its git repository. To checkout a read only copy of the repository you can issue the command below:
What is BeEF?
BeEF is short for The Browser Exploitation Framework. It is a penetration testing tool that focuses on the web browser.
Get Involved
You can get in touch with the BeEF team. Just check out the following:
Requirements
Operating System: Mac OSX 10.5.0 or higher / modern Linux. Note: Windows is not supported.
Quick Start
The install script installs the required operating system packages and all the prerequisite Ruby gems:
Overview
Beef is the culinary name for meat from cattle (Bos taurus).
In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been 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 Chin…
Etymology
The word beef is from the Latin word bōs, in contrast to cow which is from Middle English cou (both words have the same Indo-European root *gʷou-). After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Modern French bœuf) by the Frenc…
History
People have eaten the flesh of bovines since prehistoric times; some of the earliest known cave paintings, such as those of Lascaux, show aurochs in hunting scenes. People domesticated cattle to provide ready access to beef, milk, and leather. 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, wit…
Production
Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, 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. Cattle …
Preparation
Most beef can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), 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, minced or used in sausages. The bl…
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.
Beef is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc. 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 cr…
Restrictions
Most Indic religions reject the killing and eating of cows. Hinduism prohibits cow beef known as Go-Maans in Sanskrit. Bovines have a sacred status in 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.
See also
• Argentine beef
• Beef Australia
• Beef hormone controversy
• Bovine Meat and Milk Factors
• Buffalo meat