beef, flesh of cattle prepared for food. It has become one of the chief products of the meatpacking industry and is sold either chilled, frozen, or cured. The leading beef consumers, as well as exporters, are the U.S., the European Union, Brazil, Argentina, and Australia. The carcasses, after being dressed, are split in half along the back and then cut into fore- and hindquarters. In the United States, beef usually reaches local dealers in this form and is cut by them into portions, e.g., shank, round, rump, loins (roasts and steaks), flank, rib (roasts), chuck, plate, and brisket. In addition, the heart, kidneys, liver, tongue, stomach wall (tripe), and tail are edible. The tenderest beef comes from steers (castrated males) and heifers (females that have not calved). The meat should be a clear, light-red color and firm. Beef from older cattle is converted into various products, such as beef extract, sausage, corned beef, and canned or potted products. Beef is a source of proteins, minerals, and vitamins, but many health professionals, stressing risks of heart disease and cancer from eating too much saturated fat, have urged cattle growers to produce leaner, organically fed beef and have encouraged the public to choose leaner cuts, serve a three-ounce portion, and reduce the frequency of beef in the diet.

Domesticated bovids that are raised for meat, milk, or hides or for draft purposes. Depending on the breed, mature bulls (fertile males) weigh 1,000–4,000 lbs (450–1,800 kg); cows (fertile females) weigh 800–2,400 lbs (360–1,080 kg). All modern cattle are believed to belong to either of two species (Bos indicus or B. taurus) or to be crosses of the two. About 277 identifiable breeds include those prominent in beef production (e.g., Angus, Hereford, and shorthorn) and dairy farming. Cattle feed primarily by grazing on pasture, but in modern farming their diet is ordinarily supplemented with prepared animal feeds. Seealso aurochs, Brahman, ox.

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Flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from steers (castrated males) and heifers (female cows that have not calved). Tenderness and flavour are improved by aging; in one common method, the carcass is hung for about two weeks at approximately 36 °F (2 °C). The world's primary beef producers and consumers are the U.S., the European Union, Brazil, China, Argentina, and Australia. Grading standards are relatively uniform; in the U.S., grades range from prime and choice to utility and canner. Beef provides protein and B vitamins; it also contains saturated fat, an excess of which can contribute to heart disease and other health problems. Beef is not eaten by Hindus because of the sacred status of the cow.

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