beef

Beef is the meat derived from cattle, widely consumed around the world and valued for its flavor, texture, and nutritional profile. It provides high-quality protein and essential nutrients such as iron, zinc, and B vitamins. The composition and tenderness of beef vary by cut, breed, diet, and aging method.

Beef production begins with cattle raised on farms or ranches, followed by slaughter and processing. In many countries, beef products undergo inspection to ensure safety and quality. Grading systems, such as Prime, Choice, and Select in the United States, reflect marbling and tenderness and help guide consumer expectations. Beef is sold in primal cuts—such as chuck, rib, loin, sirloin, round, brisket, plate, and flank—and then further subdivided into subprimal or retail cuts. It can also be processed into products like ground beef, corned beef, pastrami, and beef jerky. Aging methods, including dry aging and wet aging, influence flavor and tenderness.

Nutritionally, beef provides substantial protein and minerals, with fat content depending on the cut and preparation. Leaner cuts offer a favorable protein-to-fat ratio, while fattier cuts provide richer flavor. Cooking methods range from grilling, broiling, and roasting to braising and stewing; ground beef is common in burgers, meatballs, and sauces.

Environmental and ethical considerations accompany beef production, including concerns about land use, water resources, and greenhouse gas emissions. Practices such as pasture-based systems and efficient feeding aim to address sustainability while maintaining product quality.