karjanlihaa

Karjanliha is the Finnish word for beef. It refers to the meat of domestic cattle. Beef is a staple food in many cultures and is a significant source of protein, iron, and B vitamins. The quality and flavor of karjanliha can vary depending on the breed of cattle, their diet, age, and the cut of meat.

Common cuts of karjanliha include steak, roast, ground beef, and stewing meat. These cuts are prepared in various ways, such as grilling, frying, baking, and slow-cooking. In Finnish cuisine, karjanliha is often used in traditional dishes like lihapullat (meatballs), karjalanpaisti (Karelian hot pot), and various stews and soups.

The production of karjanliha involves raising cattle, which are typically farmed for meat or dairy production. The meat is then processed and sold in butcher shops, supermarkets, and restaurants. Ethical considerations and sustainability are increasingly important factors in beef production and consumption. The term "karjanliha" encompasses all edible parts of cattle, though it most commonly refers to muscle meat.