Beef is the meat obtained from cattle. It is one of the chief foods of people in many countries. People in the United States purchase an average of 67 pounds (30 kilograms) of beef per person annually. Only the people of Argentina consume more beef per person. The United States ranks among the worldwide leaders in beef production.
In the United States, meat markets and supermarkets sell beef in small cuts, such as steaks and roasts, or as ground beef. Beef of good quality has a bright-red color; a trim of white fat; and a smooth, firm texture. Flecks of fat within the meat, called marbling, increase the juiciness and tenderness of beef. Some beef is processed and sold as canned beef, cured beef, smoked beef, or dried beef. All beef for retail sale has been checked for wholesomeness and for cleanliness by federal or state inspectors.
Grades of beef.
The United States Department of Agriculture (USDA) grades beef in addition to inspecting it. The grading—unlike inspection—is voluntary. Grading is done at the meat packer’s expense independently of inspection. Packers may decide not to have low-quality beef graded, and some packers use their own private grading systems.
From 55 to 60 per cent of the cattle slaughtered receive USDA grades. USDA graders judge whole beef carcasses and give them two grades—a quality grade and a yield grade.
Quality grades
indicate the tenderness and tastiness of the beef. Beef is stamped with these grades, which are based chiefly on the age of the animal and the amount of marbling. Beef from young cattle is more tender than that from old animals.
The Department of Agriculture uses eight quality grades: prime, choice, select, standard, commercial, utility, cutter, and canner. Only the beef of young cattle receives the first four grades. Older cattle supply most of the meat of the other grades.
Restaurants and hotels buy much of the prime beef. Most of the choice, select, and standard beef is bought by supermarkets and meat markets. Commercial, utility, cutter, and canner beef is used chiefly in ground beef or in processed meats, such as bologna and hot dogs.
Yield grades
indicate the percentage of marketable beef on a carcass. They give meat packers and sellers an idea of how much of the carcass can be used for retail cuts of beef. Yield grades are based on several factors, including the amount of outside fat on the carcass and the weight of the carcass immediately after slaughter.
There are five USDA yield grades: 1, 2, 3, 4, and 5. A yield grade of 1 shows that a carcass has a large percentage of marketable beef and little fat. A yield grade of 5 means the carcass has a large amount of fat that must be trimmed.
Cuts of beef.
After a carcass has been graded, meat packers may cut it into sides, quarters, or primal cuts to sell to grocers. There are nine primal cuts, which are also called wholesale cuts. They are the round, sirloin, short loin, rib, chuck, fore shank, brisket, short plate, and flank. Divisions of primal cuts are called subprimal cuts.
Grocers slice the sides, quarters, primal cuts, and subprimal cuts into smaller pieces called retail cuts. Customers buy these cuts as steaks and roasts. Retail cuts from the sirloin, short loin, and rib are considered the most tender and are usually the most expensive. Steaks made from such cuts are often grilled over high heat. Less expensive cuts, such as chuck and brisket, are tougher and chewier. But lengthy, gentle cooking methods can break down the chewy tissues in such cuts, making them tender.
Food value.
Beef contains many nutrients (nourishing substances) needed by the human body. It is an important source of protein, a nutrient that helps build and maintain body cells. In addition, beef provides several essential vitamins, including niacin, riboflavin, and thiamine; and such important minerals as iron, zinc, and phosphorus. Beef also contains fat and a fatty substance called cholesterol. Beef has a high energy value. A quarter of a pound (113 grams) of hamburger contains about 265 calories.
Beef cattle are fed chiefly grass, hay, and other coarse feed called roughage. In the United States, cattle raisers have also fed the animals large amounts of grain to fatten them for market and to produce well-marbled beef.
