Beef facts

Beef is the cattle’s meat that has high amount of iron in comparison to the fish or chicken. It is mostly consumed as steaks, ribs and roasts. It is also minced or ground. The patties made from the ground beef are used for hamburgers. Beef jerky, corned beef and sausage are the products of processed beef. The lean beef (fresh) has high amount of minerals, vitamins such as zinc and iron.

Name	Beef
Native	The exact period of cooking beef is unknown. Cattle were used as draft animals and for milk in the Old world. Some breeds were cultured to enhance the texture of meat that raised Murray Grey, Wagyū and Angus.
Name in Other Languages	Albanian: mish lope; Basque: behi; Belarusian: jalavičyna (ялавічына); Bosnian: govedina; Bulgarian: govezhdo meso (говеждо месо); Catalan: carn de res; Croatian: govedina; Czech: hovězí maso; Danish: oksekød; Dutch: rundvlees; Estonian: veiseliha; Finnish: naudanliha; French: bœuf; Galician: carne; German: Rindfleisch; Greek: vodinó kréas (βοδινό κρέας); Hungarian: marhahús; Icelandic: nautakjöt; Irish: mairteoil; Italian: manzo; Latvian: liellopu gala; Lithuanian: jautiena; Macedonian: говедско месо; Maltese: ċanga; Norwegian: storfekjøtt; Polish: wołowina; Portuguese: carne; Romanian: carne de vită; Russian: govyadina (говядина); Serbian: govyadina (говедина); Slovak: hovädzie mäso; Slovenian: govedina; Spanish: carne de vaca; Swedish: biff; Ukrainian: yalovychyna (яловичина); Welsh: cig eidion; Armenian: tavari mis (տավարի միս); Azerbaijani: mal əti; Bengali: Garura mānsa (গরুর মাংস); Chinese: Niúròu (牛肉); Georgian: khorts’i (ხორცი); Gujarati: ōmānsa (ગોમાંસ); Hindi: gaay ka maans (गाय का मांस); Hmong: nqaij nyuj; Japanese: Gyūniku (牛肉); Kannada: Gōmānsa (ಗೋಮಾಂಸ); Kazakh: sïır eti (сиыр еті); Khmer: sachko (សាច់គោ); Korean: soegogi (쇠고기); Malayalam: gēāmānsaṁ (ഗോമാംസം); Marathi: Gōmānsa (गोमांस); Mongolian: ükhriin makh (үхрийн мах); Myanmar (Burmese): aamellsarr (အမဲသား) Nepali: Bīpha (बीफ); Sinhala: harak mas (හරක් මස්); Tajik: gūşti gov (гӯшти гов); Tamil: Māṭṭiṟaicci (மாட்டிறைச்சி); Telugu: Goḍḍu mānsaṁ (గొడ్డు మాంసం); Thai: Neụ̄̂x wạw (เนื้อวัว); Uzbek: mol go’shti; Vietnamese: thịt bò; Turkish: sığır; Afrikaans: beef; Chichewa: ng’ombe; Hausa: naman sa; Igbo: beef; Sesotho: nama ea khomo; Somali: lo’da; Swahili: nyama; Yoruba: eran malu; Zulu: yenkomo; Cebuano: karne; Filipino: karne ng baka; Indonesian: daging sapi; Javanese: daging sapi; Malagasy: hen’omby; Mala: daging lembu; Maori: mīti; Esperanto: bovaĵo; Haitian Creole: vyann bèf; Latin: bubulae
Color	Red
Varieties/Types	Brisket Chuck Flank Foreshank Rib cuts Round Short loin Short plate Sirloin Ground beef Beef liver
Major Nutritions	Total Fat (lipid) 20.66 g (59.03%) Histidine 0.654 g (53.08%) Lysine 1.766 g (52.81%) Tryptophan 0.228 g (51.82%) Isoleucine 0.858 g (51.32%) Threonine 0.889 g (50.51%) Leucine 1.625 g (43.97%) Valine 0.913 g (43.23%) Protein 20.2 g (40.40%) Iron, Fe 2.04 mg (25.50%)
Health Benefits	Maintains muscle mass Enhance performance Prevent anemia Muscle health Immunity power Hair health Great for skin Forms hemoglobin Brain health Regulates body temperature
Calories in 4 oz (114 gm)	267 Kcal.
Precautions	It raises the risk of Alzheimer’s, colon cancer and cardiovascular disease. The allergic people should not consume it.
How to Eat	It could be cut into roasts, steak or short ribs. The cuts are minced and made sausages. The blood is used to make blood sausages. It could be consumed grilled, barbecued, broiled, griddle and roasted. It is dried, smoked and cured as well. Biltong is made from cured, salted and air dried beef.
Other Facts	Beef is the third mostly consumed meat. The United States, People’s Republic of China and Brazil consume the beef in highest amount. India, Australia and Brazil are the main exporters of Beef. Three ounces of beef provides enough protein. In United States, it is added to the diet as an excellent source of zinc.