03/31/2024
Beef
Among the three main types of meat produced and consumed in the world, beef intended for cooking is the most appreciated by consumers in countries with high consumption rates (such as the United States, Argentina, and Australia) as well as in countries with rich culinary traditions (France, Italy, and Spain).
The concept of beef intended for cooking involves meats obtained from young cattle ranging in age from:
7-10 weeks - veal,
10-12 months - young beef
Cattle that are no more than 30 months old - beef.
Meat from older animals, often after the lactation period, typically contains a relatively high amount of connective tissue in the form of tendons and membranes (generally referred to as tougher cuts) as well as fat - what is known as manufacturing meat, which must be raw material for the production of cooked sausages where the meat is ground to a medium or fine degree.
There are several advantages to the quality of beef cooking, the most important of which, when making a purchasing decision, is the contribution of tissues: muscle tissue, connective tissue, fat, and color. Consumers give special importance to the tenderness and juiciness of the meat as well as the overall taste when consuming it.
Breeding
In cattle breeding, three main types stand out: dairy cattle, beef cattle, and mixed cattle. The first type includes dairy breeds, which include slow-growing, late-maturing cows with a distinctive body structure closer to triangular. The muscles are weakly structured (especially on the thighs), and the fat content is approximately 50%. Out of over 1.4 billion cattle raised worldwide, more than one billion are raised solely for meat production. The most famous breeds are Holstein-Friesian (HF) and Jersey cows.
Improving the fat ratio is done by crossbreeding with beef cattle bulls. The offspring of these hybrid crosses are used in meat production. Beef cattle breeds are early-maturing and acquire weight significantly. The front part of the body is broad, and the appearance of the cattle from the side is rectangular. The fat ratio reaches 70%. There are more than 100 registered breeds of beef cattle in the world, with the most popular being Limousin and Charolais from France, Hereford and Angus from England, and Piedmontese from Italy.
Mixed cattle are those whose body structure is closer to beef cattle types. The most famous breeds are Simmental and Brown Swiss. Two different genetic systems and breeding techniques are used in beef production. In countries specialized in beef production, beef cattle breeds (keeping the breed pure) or various hybrid breeds are used, selecting genes that determine, for example, a higher growth rate, better feed utilization, and better meat quality (better fat ratio and muscle structure). Calves are separated from their mothers (weaned) at 7-9 months old, with body weight ranging from 200-350 kg. They are then often fattened in so-called 'fattening pens' until they reach a body weight of 500-700 kg.
Diagram of Beef Cuts
Neck - meat with bones, thin layers of neck muscles, separated by muscle tendons and fat deposits. Suitable for soup and stews.
Neck clod - meat with bones, thin layers of loose neck muscles, separated by muscle tendons and fat deposits. Suitable for soup and stews.
Ribs (Costaleta) - meat with bones, part of the long muscles, separated by muscle tendons and fat deposits. Suitable for soup and meat cuts.
Brisket - meat with bones, a part of the chest muscles with fat membranes, separated by muscle tendons and fat deposits. Used for meat cuts and soup.
Sirloin (Entrecote) - meat with bones, including part of the long muscle with fatty membranes, interspersed with muscle tendons and fat deposits. Suitable for cooking, meat slices, stews, and meat cuts.
Shoulder - boneless meat, thick and thin layers of muscles, separated by muscle tendons and fat deposits. Suitable for soup and stews.
Chuck (Rost beef) - meat with bones, part of the longest muscles plus the upper part of the oblique abdominal muscle. Suitable for grilling and meat cuts.
Foreleg and hind leg - meat with bones, small muscles covered heavily with tendons and thick ligaments. Suitable for meat cuts and stews.
Loin - boneless meat. It consists of the upper and lower sides, as well as the lumbar part. Suitable for wrapped meat slices, roasting, stews, as well as for making bacon and smoked meats. The small part is used for grilling.
Flank - meat with bones, including part of the diaphragm muscle with fat membranes, interspersed with muscle tendons and fat deposits. Suitable for meat cuts and soups.
Thigh - boneless meat. It consists of the upper and rear sides, as well as the spinal part. Suitable for wrapped meat slices, roasting, stews, as well as for making bacon and smoked meats. A small part is designated for grilling.
Shin - meat with bones. It consists of the tail vertebrae with a thin layer of muscles. This type of meat is suitable for soup and stews.
