word, "beef" is used to describe meat derived
from a species of domesticated cattle, bovines. Beef
is the primary ingredient for making beef
jerky. Beef is derived from both sexes of that animal
to make beef
jerky. Humans eat beef and jerky
all over the world, nearly every culture has an extensive
array of recipes
for preparing beef, because of its inate nutrition.
There are countless beef
jerky outlets around the world. However, in many parts
of India, it is considered to be taboo to eat beef, principally
by the large Hindu population in that country.
all the types of meat in the world, beef is third for
popularity. Only poultry and pork are eaten more than
to domestication, bovines were hunted by humans for meat.
Sometime around 10,000 years ago cattle were domesticated
and husbanded by humans for a more reliable source of
food than hunting. Via domestication, humans could reliably
harvest milk, blood, meat and leather from their beef
cattle and be more secure than simply relying on hunting
are now many different breeds of cattle. They have been
bred over the centuries to adapt better to various climates,
and for maximizing different products from the animal.
Some breeds are Angus, Brown Swiss, Beefalo, Brahma, Charolais,
Chianina, Herefors, Murray Grey, oxen, Wagyu, Zebu, and
there are many others. Some breeds do well in hot, tropical
places, other do well in cold, snowy places. Some breeds
maximize milk production, and others maximize the beef
that can be harvested from the carcass.
animals are kept in fenced pastures, or allowed to range
freely in those countries with wide open spaces with lots
of vegetation for them to eat. The animals are rounded
up on occasion to give medical attention, branding newborns
so the owner can be identified, and for harvesting the
animals for market. Sometimes the animals are moved to
small feedlots for many weeks, where they are fattened
up on grain, to increase their market weight and value.
is actually the muscles of the bovine animal. After the
animal is killed and dressed, the beef is cut from the
carcass in large "primal cut" sections and then
are cut into smaller portions according to national and
offal from the killed animal are often prepared and eaten.
Many national and regional specialty dishes are made from
the inner organs of beef cattle. Most of those organs
are highly nutritious and flavorful. Boiled tongue, grilled
thymus (sweetbreads), grilled or fried heart, and fried
liver, and fried testicles are all excellent and tasty
bones are often used for making beef stock by simmering
them for a long time. The resulting stock or broth is
very flavorful and nutritious. The marrow is also extracted
from the long bones and is prepared many different ways.
large amount of each beef carcass are trimmings. These
bits of beef are not wasted or thrown away. The smaller
bits that are trimmed away from the main cuts are put
through a grinder for ground beef. Hamburgers are a world-wide
favorite recipe for using ground beef. Sausages are another
popular method for using ground beef.
portions of beef are tough, and need long cooking times
with low, moist heat to tenderize by converting the collagen
into gelatin, within the beef.
fat content of the various cuts vary widely and the recipes
and cooking methods vary according to how much fat each
type of cut has.
portions of beef with a higher fat content are cut into
roasts and steaks. These are cooked for a relatively short
time with high heat. The higher fat content allows that
cooking method and the beef remains tender, juicy and
cuts of beef from
the upper thigh muscles are named top and bottom round,
which is usually one of the leanest portions. Beefjerky.com
uses those cuts to make its beef
jerky, specifically because it is a lean cut of beef.