Beef is the culinary name for meat from bovines, especially domestic cattle (cows). Beef is one of the principal meats used in the cuisine of Australia, Europe and America, and is also important in Africa, East Asia, and Southeast Asia. Beef is a taboo food in some cultures: its consumption is forbidden by some sects of Hinduism, as bovines are revered; it is also discouraged among some Buddhists.
Beef muscle meat can be cut into steak, roasts or...
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Beef is the culinary name for meat from bovines, especially domestic cattle (cows). Beef is one of the principal meats used in the cuisine of Australia, Europe and America, and is also important in Africa, East Asia, and Southeast Asia. Beef is a taboo food in some cultures: its consumption is forbidden by some sects of Hinduism, as bovines are revered; it is also discouraged among some Buddhists.
Beef muscle meat can be cut into steak, roasts or short ribs. Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include the oxtail, tongue, tripe from the reticulum or rumen, gland (particularly the pancreas and thymus) referred to as sweetbread, the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, and the tender testicles of...
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