Beef         The domestication of oxen for food dates to around 6500 B.C. in the center field East. Cattle were not native to America, only brought to the New populace on ships by European colonists. Americans werent well-favored eaters of fresh kick until roughly 1870, due to the enormous festering of the cattle industry in the West. The introduction of cattle cars and refrigerate cars on the railroad track facilitated distri justion of the hollo. Beef is nucleus from integral-grown cattle virtually 2 years old. A brood steer weighs most 1,000 pounds and yields about 450 pounds of edible center field. there are at least 50 breeds of beef cattle, but fewer than 10 light upon up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman. Baby beef and sura are interchangeable basis used to describe fresh cattle weighing about 700 pounds that have been raised principally on milk and grass. The meat cuts from baby beef are smaller, is light red and contains little fat than beef. The fat whitethorn have a chickenhearted tint due to the vitamin A in grass. Veal is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are little than 3 months old. The difference betwixt veal and calf is base on the color of their meat, which is compulsive almost entirely by diet.
Veal is pale bump and contains more cholesterol than beef. completely beef found in retail stores is either husbandry inspected for wholesomeness or inspected by differentiate systems which have standards equal to the national government. Ea ch steer and its internal organs are inspec! ted for signs of disease. The Passed and Inspected by USDA seal insures the beef is wholesome and free from disease. The first standards for grading beef were vomit into service in 1917. Since then, If you regard to get a full essay, order it on our website:
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