Rindfleisch

Rindfleisch, or beef, refers to the meat derived from cattle (Bos taurus) and is consumed worldwide. It is a major source of high-quality protein, iron, zinc, and B vitamins, with flavor and tenderness influenced by breed, diet, age at slaughter, and post-slaughter handling. Markets typically classify Rindfleisch by cut, marbling, age, and origin, and many countries apply quality grading schemes that signal tenderness and flavor.

Cuts are grouped into primal sections such as chuck, rib, loin, and round, with others including brisket, flank, short plate, and shank. Each cut has distinct culinary uses: tender cuts such as tenderloin, ribeye, and sirloin are often grilled or pan-seared, while tougher cuts like chuck, brisket, and shank are commonly braised or slow-cooked. Ground beef is produced from trimmings of various cuts.

Processing and aging: Beef may be dry-aged or wet-aged to enhance tenderness and flavor, with aging duration varying by market and producer. Safety and quality rely on proper handling, refrigeration, and cooking to appropriate temperatures.

Nutrition and production: The nutritional profile varies by cut and trim. Cooked lean cuts typically provide around 20–25 g of protein per 100 g, with fat levels ranging from low to high depending on marbling. Diet influences fat composition: grass-fed beef often has leaner meat and higher omega-3 fatty acids and conjugated linoleic acid compared with some grain-fed beef. Environmental, animal welfare, and origin labeling considerations influence consumer choices.