How long does beef stay in your colon and in your body?


Beef typically stays in your body for anywhere from 72 hours, all the way up to 2 weeks!

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A steak (from Old Norse steik, "roast") is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Steak can also be meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak. Without qualification, the word "steak" generally refers to beefsteak. Steaks from other animals are usually qualified as, e.g., 'swordfish steak' or 'venison steak'. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done. Beef, unlike certain other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone. For fish, steaks are cut perpendicular to the spine and include bones. In North America, fish usually cooked as steaks include swordfish, halibut, and tuna. Other fish often cooked as steaks include salmon and mahi-mahi, though they are also frequently cooked as fillets or whole. Unlike beefsteaks, fish steaks are often baked in sauce.

Corned beef
Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with "corns" of salt. It features as an ingredient in many cuisines, including Jewish and Caribbean cuisines. Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including Ancient Europe, and the Middle East. The word corn derives from Old English, and is used to describe any small hard particles or grains. In the case of "corned beef", the word refers to the coarse granular salts used to cure the beef. Although the practice of curing beef was found locally in many cultures, the industrial production of corned beef started in the British Industrial Revolution. Irish corned beef was used and traded extensively from the 17th century to the mid 19th century for British civilian consumption and as provisions for the British naval fleets and North American armies due to its non-perishable nature. The product was also traded to the French for use in Caribbean sugar plantations as sustenance for the colonist and the slave laborers. The 17th-century British industrial processes for corned beef did not distinguish between different cuts of beef beyond the tough and undesirable parts such as the beef necks and shanks. Rather, the grading was done by the weight of the cattle into "small beef", "cargo beef", and "best mess beef", the former being the worst and the latter the best. Much of the undesirable portions and lower grades were traded to the French, while better parts were saved for British consumption or shipped to British colonies. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland's annual beef exports in 1668. Although the production and trade of corned beef as a commodity was a source of great wealth for the colonial nations of Britain and France (who were participating in the Atlantic slave trade), in the colonies themselves the product was looked upon with disdain due to its association with poverty and slavery. Increasing corned beef production to satisfy the rising populations of the industrialised areas of Great Britain and Atlantic trade worsened the effects of the Irish Famine and the Great Potato Famine: Despite being a major producer of beef, most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. This was because most of the farms and its produce were owned by wealthy Anglo-Irish landlords and that most of the population were from families of poor tenant farmers, and that most of the corned beef was exported. The lack of beef or corned beef in the Irish diet is especially true in Northern Ireland and areas away from the major centres for corned beef production. However, individuals living in these production centres such as Cork did consume the product to a certain extent. The majority of Irish that resided in Ireland at the time mainly consumed dairy and meats such as pork or salt pork. Although it ceased to be an important commodity in the 19th century Atlantic trade due in part to the abolition of slavery, corned beef production and its canned form remained important as a food source during World War II. Much of the canned corned beef came from Fray Bentos in Uruguay, with over 16 million cans exported in 1943. Even now, significant amounts of the global canned corned beef supply comes from South America. In North America corned beef dishes are associated with traditional Irish cuisine. However there is considerable debate about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century the English named the Irish salted beef, corned beef. Some say it was not until the wave of 18th century Irish immigration to the United States that much of the ethnic Irish first began to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America. In Ireland today, the serving of corned beef is geared toward tourist consumption and most Irish in Ireland do not identify the ingredient as native cuisine. The Jewish population produced similar koshered cured beef product made from the brisket which the Irish immigrants purchased as corned beef from Jewish butchers. This may have been facilitated by the close cultural interactions and collaboration of these two diverse cultures in the USA's main 19th and 20th century immigrant port of entry: New York City. In the United States and Canada, corned beef typically comes in two forms, a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine, and canned ('tinned' in British English) (cooked). Corned beef is often purchased ready to eat in delicatessens. It is the key ingredient in the grilled Reuben sandwich, consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island or Russian dressing on rye bread. Corned beef hash is commonly served with eggs for breakfast. Smoking corned beef, typically with a generally similar spice mix, produces smoked meat (or "smoked beef") such as pastrami. In both the United States and Canada, corned beef is sold in cans in minced form, usually imported from South America. In the United States and Canada, consumption of corned beef is often associated with Saint Patrick's Day. Corned beef is not considered an Irish national dish, and the connection with Saint Patrick's Day specifically originates as part of Irish-American culture, and is often part of their celebrations in North America. Corned beef and cabbage became popular in the United States after Irish immigrants in the northeast used corned beef instead of pork in the dish. This substitution was likely due to the low cost of corned beef in the U.S. Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada. In the United Kingdom, corned beef refers to the variety made from finely minced corned beef in a small amount of gelatin (bully beef; from the French bouilli "boiled"), and is sold in distinctive, oblong cans, just as in the United States and Canada, or in slices from supermarkets. It is mainly imported from Argentina, Brazil, or Uruguay. Bully beef and biscuits were the main field rations of the British Army from the Boer War to World War II. It is commonly served sliced in a corned beef sandwich. Hash and hotpot, in which potatoes and corned beef are stewed together, are also made. Tinned corned beef is also used in mainland Europe. The U.S. version of corned beef is known in the UK as salt beef, and is available in cities with large Jewish communities. The appearance of corned beef in Irish cuisine dates to the 12th century in the poem Aislinge Meic Con Glinne or The Vision of MacConglinne. Within the text, it is described as a delicacy a king uses to purge himself of the "demon of gluttony". Cattle, valued as a bartering tool, were only eaten when no longer able to provide milk or to work. The corned beef as described in this text was a rare and valued dish, given the value and position of cattle within the culture, as well as the expense of salt, and was unrelated to the corned beef eaten today. During the time of the Great Frost, a particularly cold spring drought in 1740 made it difficult to raise enough cattle for food or work. Many cattle in the south of Ireland died amid the harsh weather conditions. Cattle that survived and were suitable for food were exported to England.][ In South Asia, especially in Pakistani cuisine, it is called Hunter beef, with an addition of few spices, namely, cardamom, black pepper, cinnamon, lemon juice, or vinegar and brown sugar. The beef is marinated in a mix of spices, salt and saltpeter for three, five or six days and then boiled slowly for a few hours.][ It is a widely known staple among Filipinos most especially in urban areas. Due to US influence and possibly a product of surplus trade during and after occupation, corned beef is considered as a favorite complement to rice at any time of the day most especially during breakfast. As such, being a perennial commodity among Filipino groceries and homes due also to its affordability, it has also become an offshoot of tapsilog, a popular modern Filipino dish, being coined as cornsilog from corned of the original name and suffix -silog which is a portmanteau of sinangag (a type of garlic fried rice) and itlog or egg in Tagalog. Nowadays, corned beef in the form of cornsilog is served (particularly during breakfast hours) even in fast food chains and other restaurants across the Philippines such as in Jollibee, Chowking and McDonald's.

Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. 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, liver, tongue, tripe from the reticulum or rumen, glands (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 the bull (known in the US as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as-is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Beef from steers and heifers is very similar, (all treatments being equal), except steers have slightly less fat and more muscle. Depending on economics, the number of heifers kept for breeding varies. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot (or concentrated animal feeding operation), where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. In absolute numbers, the United States, Brazil, and the People's Republic of China are the world's three largest consumers of beef. On a per capita basis in 2009, Argentines ate the most beef at 64.6 kg per person; people in the US ate 40.2 kg, while those in the EU ate 16.9 kg. The world's largest exporters of beef are India, Brazil, Australia and the United States. Beef production is also important to the economies of Paraguay, Argentina, Ireland, Mexico, New Zealand, Nicaragua, Russia, and Uruguay. The word beef is from the Latin bōs, in contrast to cow, which is from Middle English "cou" (both words have the same Indo-European root ). After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus various Anglo-Saxon words were used for the animal (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Modern French bœuf) by the French nobles —who did not often deal with the live animal— when it was served to them. This is one example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also found in such English word-pairs as pig/pork, sheep/mutton and chicken/poultry. Beef is cognate with bovine through the Late Latin bovīnus. People have eaten the flesh of bovines from prehistoric times; some of the earliest known cave paintings, such as those of Lascaux show aurochs in hunting scenes. People domesticated cattle around 8000 BC to provide ready access to beef, milk, and leather. Most cattle originated in the Old World, with the exception of bison hybrids. Examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent. It is unknown exactly when people started cooking beef. Cattle were widely used across the Old World as draft animals (oxen), for milk, or specifically for meat. With mechanization of farming, some breeds were specifically bred to increase meat yield, resulting in Chianina and Charolais, or to improve texture, as the Murray Grey, Angus or Wagyū. Some breeds have been selected for both meat and milk production, e.g. Brown Swiss (Braunvieh). Beef is first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterise cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. In the United States, the USDA Agricultural Marketing Service (AMS) operates a voluntary beef grading program. The meat processor pays for a trained AMS meat grader to grade whole carcasses at the abattoir. Users are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade. There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). Some meat scientists][ object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in supermarkets is graded US Choice or Select. US Prime beef is sold to hotels and upscale restaurants, and usually marketed as such. Beef that would rate as US Standard or less is almost never offered for grading. Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners. Beef grading service began in 1917 as a way to determine both the quality and the quantity of beef that would come from each carcass. Stamping the grades began in May 1927. Each carcass can be stamped with a yield or quality stamp, or a combination of both. The standards have been revised many times since the original standards were formulated. A few notable changes include combining Prime and choice grades into Prime, and changing the Good grade to choice, this change occurred in 1950. In 1980 conditions were set forth to establish guidance on grading protocol. This included a 10 minute bloom time before the grader evaluates the carcass. Most beef plants will allow a longer time for bloom depending on the speed of the grading chain. In 1997, the official standards were revised to restrict the Select grade to A maturity carcasses, and to raise the minimum marbling score to qualify for Choice to modest for B maturity cattle. These changes were implemented to improve the uniformity and consistency of the grading system. Yield grades are intended to estimate the pounds of boneless closely trimmed retail cuts from the carcass. Closely trimmed refers to approximately ¼ inch of external fat. The yield grade is determined by considering 4 carcass characteristics: external fat, Kidney Pelvic and heart fat, Ribeye area, and Hot carcass weight. The amount of external fat is measured at the ribbed surface between the 12th-13th ribs. The ribbing of carcasses is described in the US standards for beef grading. External fat is measured at a distance of ¾ the length of the ribeye from the chine bone end. This initial number can be adjusted up or down depending on any abnormal fat deposits. As the amount of external fat increases, the percent of retail cuts decreases. Kidney fat is measured subjectively and is expressed as a percentage of the carcass weight. As the percentage of KPH increases, the percent of retail cuts decreases. The ribeye area is measured at the ribbed surface, it can be estimated subjectively or measured with a device approved by the AMS. As ribeye area increase, percent retail cuts increases. Hot carcass weight is used to determine yield grade. As carcass weight increases, percent retail cuts decrease. The following equation is used to determine yield grade: There are five grades, 1-5. Yield grade one carcasses are of the highest cutability, while yield grade 5 yields the lowest cutability. Beef sold in US restaurants and supermarkets is usually described by its USDA grade; however, in the early twentyfirst century many restaurants and retailers began selling beef on the strength of brand names and the reputation of a specific breed of cattle, such as black Angus. To improve tenderness of beef, it often is aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses. Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness. Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) can be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor. These methods are applicable to all types of meat and some other foodstuffs. Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer. Beef can be cooked using the sous vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside. While searing and the Maillard Reaction are important to the final flavor of a piece of beef, the degree of doneness is also important. A chef can judge the degree of doneness of steak using the finger touch test, without a meat thermometer. Temperature ranges can be found at Temperature (meat). Meat can be cooked in boiling oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in stir frying, typically an Asian way of cooking: cooking oil with flavourings such as garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'. Moist heat cooking methods include braising, pot roasting, stewing and sous vide. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking. Meat has usually been cooked in water which is just simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well below boiling, (sous-vide) to (slow cooking), for prolonged periods has become possible; this is just hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening. With the adequate combination of temperature and cooking time, pathogens, such as bacteria will be killed, and Pasteurization can be achieved. Because browning (Maillard reactions) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes after). Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that Pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.) Beef can be cooked quickly at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian dish filet américain is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability). Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut. Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg. Bresaola is an air-dried, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Beef jerky is dried, salted, smoked beef popular in the United States. Biltong is a cured, salted, air dried beef popular in South Africa. Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and smoked. Corned beef is a cut of beef cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare. Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and then optionally roasted for a period after. There are various other recipes for pickled beef. Sauerbraten is a German variant. Hindus consider killing cattle and eating beef a sin, and Jains are forbidden to eat any kind of meat. Similarly, Vaishnavism considers eating meat to be an act against the virtue of mercy and compassion towards animals, and hence strictly prohibits eating meat of any kind. Killing of cows and bulls (including calves) is considered to be an extremely great sin by Vaishnavism. Bovines have been highly revered as sacred to mankind in Indian culture][ due to the critical role of cattle, especially cows, as a source of milk, and dairy products, and their relative importance to the pastoral Vedic people allowed this special status; and this rose to prominence with the advent of the Jain tradition and Hindu Golden-age during the Gupta period. The slaughter of cattle has been likened to the matricide in these cultures, due to the idealisation of the cow providing milk and sustenance for society. Cow slaughter is currently banned in many states - Gujarat passed the Animal Preservation Act in October 2011 that prohibits killing of cows along with buying, selling and transport of beef. Orissa and Andhra Pradesh states allow butchering of cattle other than cows if the animal carries a "fit-for-slaughter" certificate. But in West Bengal, Kerala, Goa etc. consumption of beef is not deemed an offence. Kerala and Goa have a considerable number of Christians who consume beef. In Kerala, beef is either curried or made as a stir fry called beef fry. During the season of Lent, Catholics traditionally give up all meat and poultry as a religious act. Observant Jews and Muslims may not eat any meat or poultry which has not been slaughtered and treated in conformance with religious laws. Beef is an excellent source of complete protein and minerals such as zinc, selenium, phosphorus and iron, and B vitamins. Red meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Cancer A study released in 2007 by the World Cancer Research Fund reported "strong evidence that red meat [defined as 'beef, pork, lamb, and goat from domesticated animals'] and processed meats are causes of bowel cancer" and recommended that people eat less than 500 grams (18 oz) of cooked red meat weekly, and as little processed meat as possible. The report also recommended that average consumption in populations should not exceed 300 grams (11 oz) per week, stating this goal "corresponds to the level of consumption of red meat at which the risk of colorectal cancer can clearly be seen to rise." Cardiovascular disease and coronary heart disease The Harvard School of Public Health also recommends consumers eat red meat sparingly as it has high levels of undesirable saturated fat. This recommendation is not without controversy, though. Another study from The Harvard School of Public Health appearing in Circulation (journal) found "Consumption of processed meats, but not red meats, is associated with higher incidence of coronary heart disease and diabetes mellitus." This finding tended to confirm an earlier meta-analysis of the nutritional effects of saturated fat in The American Journal of Clinical Nutrition which found "[P]rospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of coronary heart disease or cardiovascular disease. More data are needed to elucidate whether cardiovascular disease risks are likely to be influenced by the specific nutrients used to replace saturated fat." Dioxins Some cattle raised in the United States feed on pastures fertilized with sewage sludge. Elevated dioxins may be present in meat from these cattle. Ground beef has been subject to recalls in the United States, due to E. coli contamination: In 1984, the use of meat and bone meal in cattle feed resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United Kingdom. Since then, other countries have had outbreaks of BSE: In 2010, more than 20 years after the disease emerged, the EU tentatively decided to relax a ban on feeding meat to animals, introduced to prevent the transmission of BSE by that route. Top 10 cattle and beef producing countries Beef production (1000 MT CWE) National cattle herds (1000 Head)

Sukiyaki is a Japanese dish, of the soup or stew type, prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs. Generally sukiyaki is a winter dish and it is commonly found at bōnenkai, Japanese year-end parties. Thinly sliced beef is usually used for sukiyaki; although in the past, in certain parts of the country (notably Hokkaidō and Niigata) pork was also popular. Popular ingredients cooked with the beef are: Boiled wheat udon or soba (buckwheat) noodles are sometimes added, usually at the end to soak up the broth. Like other nabemono dishes, each region has a preferred way of cooking sukiyaki. The key difference is between the western Kansai region and the eastern Kantō region. In Tokyo, the ingredients are stewed in a prepared mixture of soy sauce, sugar, sake and mirin, whereas in Osaka, the meat is first grilled in the pan greased with tallow. After other ingredients are put over these, the liquid is poured into the pan. The shungiku are added when all the ingredients are simmering. A raw egg is broken into a serving bowl, one egg for each person. Some prefer to add a bit of soy sauce and the egg is lightly beaten. The meat and vegetables are dipped into this sauce before being eaten. It is said to be advisable to place the jelly-noodles away from the beef because the calcium contained in the noodles can toughen meat. Some anecdotes are known about the early history of sukiyaki. One is about a medieval nobleman. He stopped at a peasant's hut after a hunt and ordered him to cook the game. The peasant realized that his cooking utensils were improper for the noble, so he cleaned up his spade (suki in Japanese) and broiled (yaki) the meat on it. Another story is about the Portuguese in the sixteenth century in Japan, where beef was not common food. They eagerly ate meat everywhere, even on suki.][ Yet another history is that peasants would cook sweet potatoes in the field, doing so in their spades they would need to carry less gear.][ In the 1860s when Japan was opened to foreigners, new cooking styles were also introduced. Cows, milk, meat, and eggs became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Yokohama in 1862. Beef is the primary ingredient in today's sukiyaki. There were two main ways of cooking sukiyaki: a Kantō (Tokyo area) and a Kansai (Osaka area) style. In the Kantō way, the special cooking sauce's ingredients are already mixed. In the Kansai way, the sauce is mixed at the time of eating. But after the great Kanto earthquake of 1923, the people of Kantō temporarily moved to the Osaka area. While the people of Kantō were in Osaka, they got accustomed to the Kansai style of sukiyaki, and when they returned to Kantō, they introduced the Kansai sukiyaki style, where it has since become popular.

Beef cattle
Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of adult cattle is known as beef. There are three main stages in beef production: cow-calf operations, backgrounding, and feedlot operations. When raised in a feedlot, cattle are known as feeder cattle. Many such feeder cattle are born in cow-calf operations specifically designed to produce beef calves. While the principal use of beef cattle is meat production, other uses include leather, and products used in shampoo and cosmetics. Besides breeding to meet the demand for beef production, owners also use selective breeding to attain specific traits in their beef cattle, such as leaner meat or resistance to illness. Breeds known as dual-purpose breeds are also used for beef production. These breeds have been selected for two purposes at once, such as for both beef and dairy production, or both beef and draught. Dual-purpose breeds include the Brown Swiss and many of the Zebu breeds of India such as Tharparkar and Ongole Cattle. The original Shorthorn was also a dual-purpose breed, but it diverged into two groups through selective breeding. Most beef cattle are mated naturally, whereby a bull is released into a cowherd approximately six weeks after calving period. However, beef cattle can also be bred through artificial insemination. Cattle are normally bred during the summer so that calving may occur the following spring. However, cattle breeding can occur at other times of year, such as late summer to early fall. Owners can select the breeding time based on a number of factors, including reproductive performance and seasonal cattle pricing. Cattle handlers are expected to maintain a low stress environment for their herds, involving constant safety, health, comfort, nourishment and humane handling. According to the Canadian National Farm Animal Care Council, beef cattle must have access to shelter from extreme weather, safe handling and equipment, veterinary care and humane slaughter. If an animal is infected or suspected to have an illness, its owners are to report it immediately to a practicing veterinarian for either treatment or euthanasia. Due to the density of herd populations, illnesses can spread very quickly between cattle. Owners are expected to monitor their cattle’s condition regularly for early detection and treatment, as cattle illness can threaten both cattle and human health as witnessed with Mad cow disease. On average, cattle will consume 1.4 to 4% of their body weight daily. Cattle weighing 1000 lbs. will drink an average of 41 L a day, and approximately 82 L in hot weather. A steer that weighs 1,000 lb (450 kg) when alive will make a carcass weighing about 615 lb (280 kg), once the blood, head, feet, skin, offal and guts have been removed. The carcass will then be hung in a cold room for between one and four weeks, during which time it loses some weight as water dries from the meat. When boned and cut by a butcher or packing house this carcass would then make about 430 lb (200 kg) of beef.

Mueller-Hinton agar
Müller-Hinton agar is a microbiological growth medium that is commonly used for antibiotic susceptibility testing. It is also used to isolate and maintain Neisseria and Moraxella species. It typically contains (w/v): Five percent sheep blood may also be added when susceptibility testing is done on Streptococcus species. This type is also commonly used for susceptibility testing of Campylobacter. It has a few properties that make it excellent for antibiotic use. First of all, it is a non-selective, non-differential medium. This means that almost all organisms plated on here will grow. Additionally, it contains starch. Starch is known to absorb toxins released from bacteria, so that they cannot interfere with the antibiotics. Second, it is a loose agar. This allows for better diffusion of the antibiotics than most other plates. A better diffusion leads to a truer zone of inhibition. M: BAC bact (clas) gr+f/gr+a (t)/gr-p (c)/gr-o drug (J1p, w, n, m, vacc)

Plate steak
The plate cut (also known as the short plate) is from the front belly of the cow, just below the rib cut. The short plate produces types of steak such as the skirt steak and the hanger steak. It is typically a cheap, tough and fatty meat. In the United States, the plate is the traditional cut of beef used for making pastrami.
Meat Colon
Food and drink

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

Zoology Biology
Beef noodle soup

Beef noodle soup is a Chinese and Taiwanese noodle soup made of stewed or red braised beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. Stewed beef noodle soup was first created by the Hui people (a Chinese Muslim ethnic group) during the Tang Dynasty of China. The red braised beef noodle soup was invented by the veterans in Kaoshiung, Taiwan who fled from mainland China during the Chinese civil war.

In the West, this food may be served in a small portion as a soup. In China, a large bowl of it is often taken as a whole meal with or without any side dish. In Taiwan, vendors that sell beef noodle may also have optional, often cold side dishes, such as braised dried tofu, seaweed, or pork intestine. Beef noodles is often served with suan cai (Chinese sauerkraut) on top, green onion, and sometimes other vegetables in the soup as well.

Italian beef

An Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, which originated in Chicago where its history dates back at least to the 1930s. The bread itself is often dipped (or double-dipped) into the juices the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera (called "hot") or sauteed, green Italian sweet peppers (called "sweet").

Italian beef sandwiches can be found at most hot dog stands and small Italian-American restaurants in northeastern Illinois, Northwest Indiana and Indianapolis. However, Chicago expatriates have opened restaurants across the country serving Italian beef, Chicago-style hot dogs, and other foods original to the Chicago area.

American cuisine

The cuisine of the Americas is made up of a variety of food preparation styles.

British cuisine

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it." However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala."

Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages. The British Empire facilitated a knowledge of India's elaborate food tradition of "strong, penetrating spices and herbs". Food rationing policies, put in place by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisine's poor international reputation. It has been claimed, contrary to popular belief, that people in southern England eat more garlic per head than the people of northern France.

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