Beef

As beef (also beef meat or beef ) is called in German-speaking generally, the meat of different domestic cattle breeds, which is generated after slaughter by animals from the cattle production. In the Silo and the meat is added of oxen, while this is expected in the food gauge for venison. With beef, the generic group of Bovini can be meant, which in addition to the authentics cattle and buffalo and bison are.

Cuts of beef

• As a young beef and baby beef is defined as the slightly fibrous and tender meat of male and female, immature animals.
• As a young bull meat refers to the meat of uncastrated male animals that were slaughtered at 14-22 months. The meat of older animals is called a bull meat. The animals are also referred to as a bull, bullock or Fasel, which is then used in the meat designation instead of bull. The meat is relatively low in fat and has a medium to strong fiber structure.
• When beef is called the meat of castrated male cattle. It has a small market importance, as the ox rearing is time - intensive and fodder. The flesh is fine-fibred, juicy and aromatic.
• When heifers are referred to the meat of female animals that have never calved. The flesh is fine-fibred, tender and juicy. Steers and heifers slaughtered after 20 to 30 months of stall-feeding or after one or two fattening periods.
• As cow meat is called the flesh of female animals after the calving. Usually it involves milk cows whose milk yield is too low.

In the Silo veal is defined as a separate type of meat next to beef. As veal is called the flesh of calves and veal calves are slaughtered at 5-6 months and weighing about 200kg. The meat is low in fat and fine-fibred. Compared to other meats from the meat is light pink to bright red. At very iron-rich food, such as fresh green fodder, the meat is much darker and is to be distinguished from the other varieties, especially on small proportion connective tissue.

The terms of meat and meat type are used synonymously for the cuts of beef.

In the Leitz sets for meat and meat products in the German Food Code beef is divided into three types according to the characteristics:

• Tendon and fettgewebsarmes Beef: The skeletal muscle of cattle, which naturally contains very little connective tissue and adipose tissue has been (eg upper shell ) or the content of these tissues by cutting ( Entsehnen ) reduced accordingly ( eg entsehntes Bugstück ).
• Coarse entsehntes Beef: Beef with connective tissue and adipose tissue levels, as would be expected after removal of the large tendons and greater fat accumulation in processing of excessively poor muscle of beef without the tenderloin, loin and upper shell. Meat with higher connective tissue and adipose tissue levels will be cut accordingly.
• Tendons Empire Beef: Beef with a connective tissue content, which is higher than that of coarse entsehntem beef, but lower than for the exclusive use of leg meat, meat that is separated from coarse -induced bone ( " bone scrapings ") and head meat.

Beef of the interface between the head and neck is seen as long -reaching and used only for boiled and cooked sausages. Manual of coarse- induced bone separated meat is regarded as a long rich. On head and tubes and spine bone adhering meat is only separated manually.

Supply and consumption

In Germany, the meat consumption of beef and veal at 8.9 kg per capita was in 2012. Meat consumption in the period stood at 13.0 kilograms, with there food consumption, animal feed, industrial use and losses ( including bones) are included.

The global beef supply in 2009 was on the survey of the FAO approximately 63.8 million tons.

Classification

The beef classification takes into account the muscle fullness, the fat content and the categories ( calf, bull, heifer ), but not the origin or race. The Beef Labelling Act establishes a mandatory labeling of beef and beef products. The labels must include information about birth, fattening, slaughter and butchering of the animal from which the meat was to be made.