Beef - Facts, Safety, Cooking

"Baby beef" and "calf" are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow 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 less than 3 months old. The difference between "veal" and "calf" is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef. "Beefalo" are 3/8 bison and 5/8 domestic cattle. See Bison (Buffalo) - Handling and Cooking for more information.

For corned beef information see Corned Beef

NOTE: This information is about whole muscle beef and variety beef. See "Ground Beef" for information about hamburger and ground beef.

How are Cattle Raised?
All cattle start out eating grass; three-fourths of them are "finished" (grown to maturity) in feedlots where they are fed specially formulated feed based on corn or other grains.

Can Hormones & Antibiotics Be Used in Cattle Raising?
Antibiotics may be given to prevent or treat disease in cattle. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system. FSIS randomly samples cattle at slaughter and tests for residues. Data from this Monitoring Plan have shown a very low percentage of residue violations. Not all antibiotics are approved for use in all classes of cattle. However, if there is a demonstrated therapeutic need, a veterinarian may prescribe an antibiotic that is approved in other classes for an animal in a non-approved class. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at slaughter.

Hormones may be used to promote efficient growth. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear. The hormone is time released, and is effective for 90 to 120 days. In addition, melengesterol acetate, which can be used to suppress estrus, or improve weight gain and feed efficiency, is approved for use as a feed additive. Not all combinations of hormones are approved for use in all classes of cattle. Hormones are approved for specific classes of animals only, and cannot be used in non-approved classes.

How is Beef Inspected?
Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Retail stores may use other terms which must be different from USDA grades.

USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it is higher in fat content. Most of the graded beef sold in supermarkets is USDA Choice or USDA Select. The protein, vitamin, and mineral content of beef are similar regardless of the grade.

How Is Ungraded Beef Different?
All beef is inspected for wholesomeness. The overall quality of ungraded beef may be higher or lower than most government grades found in retail markets.

What is Marbling?
Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy.

Retail Cuts of Fresh Beef
There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as "chuck roast" or "round steak." This helps consumers know what type of heat is best for cooking the product. Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling.

Unfortunately, names for various cuts can vary regionally in stores, causing confusion over the choice of cooking method. For example, a boneless top loin steak is variously called: strip steak, Kansas City Steak, N.Y. strip steak, hotel cut strip steak, ambassador steak, or club sirloin steak.

How Much Beef Is Consumed?
Figures from the USDA's Economic Research Service show average annual per capita beef consumption for the following selected periods:

• Raw Beef: Select beef just before checking out at the register. Put packages of raw beef in disposable plastic bags, if available, to contain any leakage which could cross-contaminate cooked foods or produce. Beef, a perishable product, is kept cold during store distribution to retard the growth of bacteria.
  
  Take beef home immediately and refrigerate it at 40 °F; use within 3 to 5 days (1 or 2 days for variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze (0 °F). If kept frozen continuously, it will be safe indefinitely.
  
  It is safe to freeze beef in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with aluminum foil, freezer paper, or freezer-weight plastic wrap or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the beef. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use steaks and roasts within 9 to 12 months.
• Ready-Prepared Beef: For fully-cooked, take-out beef dishes such as Chinese food, barbecued ribs, or fast food hamburgers, be sure they are hot at pickup. Use cooked beef within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared beef dishes. For best quality, use within 4 months.

• Refrigerator:. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground beef, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first.
• Cold Water:. To defrost beef in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.
• Microwave:. When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.

• When microwaving unequal size pieces of beef, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center; cook on medium-high or medium power.
• Place a roast in an oven cooking bag or in a covered pot.
• Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times.
• Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached.

• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep beef in its package until using.
• It is safe to freeze beef in its original packaging. If freezing longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper or place the package inside a plastic bag.
• For storage times, consult the following chart.