Beef is the culinary name for meat from cattle. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.
An uncooked rib roast
Wagyu cattle are an example of a breed raised primarily for beef
Roast beef
Beef rump steak on grill pan, cooked medium rare
Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers.
A selection of uncooked red meat, pork and poultry, including beef, chicken, bacon and pork chops
A shoulder of lamb
A Hereford bull, a breed of beef cattle
Dog meat on sale, South Korea