beef

—beefless, adj.

/beef/, n., pl. beeves /beevz/ for 2; beefs for 4, v.

n.

1. the flesh of a cow, steer, or bull raised and killed for its meat.

2. an adult cow, steer, or bull raised for its meat.

3. Informal.

a. brawn; muscular strength.

b. strength; power.

c. weight, as of a person.

d. human flesh.

4. Slang.

a. a complaint.

b. an argument or dispute.

v.i.

5. Slang. to complain; grumble.

6. beef up,

a. to add strength, numbers, force, etc., to; strengthen: During the riots, the nighttime patrol force was beefed up with volunteers.

b. to increase or add to: to beef up our fringe benefits.

[1250-1300; 1885-90 for def. 5; ME < AF beof, OF boef < L bov- (s. of bos) ox, cow; akin to COW¹]

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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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▪ meat

      flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. The fat is smooth, creamy white, and well distributed. In young beef the bones are soft, porous, and red; the less desirable mature beef has hard white bones. Beef tenderness and flavour are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36° F (2° C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.

      Grading standards are somewhat similar in various countries; there is a large international beef trade. In the United States, grades in order of quality are prime, choice, good, commercial, utility, cutter, and canner. Commercial grades are mainly from mature cattle, especially cows. Utility, cutter, and canner grades are used in processed meat products. Beef hide, used for leather manufacture, is a valuable by-product of beef.

      The primary beef-consuming countries of the world (in per capita terms) are Uruguay, Argentina, New Zealand, Australia, and the United States. Beef is relatively scarce—and not particularly popular—in most of Southeast Asia, Africa, and the Indian subcontinent; the sanctity of the cow in the Hindu religion forbids the consumption of its meat by Hindu adherents. Beef is not unusual in the cuisines of Korea and Japan, however; in Kōbe, Japan, near Ōsaka, a highly prized beef is produced from cattle that are vigorously massaged and fed a liberal dietary supplement of beer.

      Butchering practices differ among countries, resulting in a variety of names for the different cuts. In the United States, where beef is the most popular meat, steaks—cross-sections from the fleshier parts of the carcass—are among the most desirable cuts. The standing rib roast, called in Britain the best rib, is also a valued cut. Less desirable cuts may be pot-roasted, used in stews, or ground (see hamburger). Boiled beef is popular in some cuisines, as in the French dish known as pot-au-feu. Corned beef (or salt beef in Britain) is a brisket or rump cut that has been pickled in brine.

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