Beef

   Meat.

beef-meat

Beef, the flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds.  High-quality beef has firm, velvety, fine-grained lean, bright red in color, and well-marbled.  The fat is smooth, creamy white, and well distributed.  In young beef the bones are soft, porous, and red; the less desirable mature bee has; hard white bones.  Beef tenderness and flavor are improved by aging; in one common aging method, the carcass is hung for about two weeks at approximately 36-degree Fahrenheit encouraging physical changes in the muscle tissue that enhance the quality of the meat.

Beef-meat

Grading standards are somewhat similar in various countries; there is a large international beef trade.  In the United States, grades in order of quality are prime, choice, good, commercial, utility, cutter, and canner.  Commercial grades are mainly from mature cattle, especially cows.  Utility, cutter, and canner grades are used in processed meat products.  Beef hide, used for leather manufacture, is a valuable product of beef.

The primary beef-consuming countries of the world are Uruguay, Argentina, New Zealand, Australia, and the United States.  Beef is relatively scarce-and not particularly popular--most of Southeast Asia, Africa, and the Indian Subcontinent; the sanctitiy of the cow in the Hindu religions forbids the consumption fo its mat by Hindus adherents.  Beef is not unusual in the cuisines of Korea and Japan, however; in kobe, japan, near Osaka,a highly prized beef is produced from cattle that are vigorously massaged and fed a liberal dietary supplement of beer.