7 Beef Varieties

These are various kinds of beef on display at a meat shop.

It might be difficult to distinguish between the more than 70 cow breeds registered in the United States. However, only a few cattle breeds (fewer than 20) account for the bulk of genetics used in commercial beef production in the United States.

According to the United States Cattlemen’s Beef Board, the five most popular beef cow breeds in the United States, as well as five others, are listed below.

Varieties of Beef:

1. Angus Black

With over 330,000 registered animals, Black Angus is the most popular beef cow breed in the United States. The breed’s carcass qualities, which are touted as producing well-marbled, tasty meat, are one of the reasons for its popularity. Angus cattle are also low-maintenance throughout the calving season, wonderful moms, and feed efficient. The Black Angus cattle breed arrived in the United States in the nineteenth century and quickly established itself in Kansas.

2. Highlands

Highlands require nothing in the way of shelter, feed supplements, or costly grains to reach and maintain good condition and fitness, thanks to their long horns and double coat. They are unaffected by cold weather or snow. They’ve come from as far north as Alaska and the Scandinavian nations to raise their children. They also adapt well to warmer climes, with herds thriving as far south as Texas and Georgia. Pinkeye and cancer eye are rare because to their long lashes and forelocks, which protect their eyes from flying insects. Highland beef is lean, highly marbled, and tasty, with minimal waste fat on the exterior.

3. Limousin

The golden-red breed is endemic to the Limousin and Marche areas of France’s south central region. The Limousin breed has spread across North America from its beginnings in Oklahoma, Texas, and South Dakota in the United States. There are currently over a million people registered here. The breed’s outstanding carcass characteristics have drew the attention of the whole beef sector.

4. Holstein

While black and white cattle are the most common dairy breeds, Holsteins that aren’t utilised for breeding or milk production are grown for their meat value. Beef from finished Holstein finished steers has a lot of good qualities and is consistently good. The constancy of the grade of meat produced by Holsteins is largely due to genetic similarities.

5. Gelbvieh

The Gelbvieh is a horned European breed that was imported to the United States by artificial insemination. It is red in color, has dark skin pigmentation, and is horned. Polled cattle originated in the United States, when naturally hornless foundation females were used. The breed’s supporters believe that it has greater fertility, calving ease, mothering ability, and calves’ growth rate.

6. Longhorns from Texas

“Survival of the fittest” has produced the Texas Longhorn.

The cattle breed, which was brought to America by Christopher Columbus and Spanish colonists, is notable for its long horns, which may reach over 1.8 meters tip to tip for bulls and 2.1 meters tip to tip for steers and outstanding cows. Longhorns in Texas are recognized for their colorful coats, which may be any hue or combination of colors, although dark red and white are the most common.

7. Angus Red

Red Angus, while not as popular as Black Angus, has the same beneficial carcass qualities as Black Angus, such as greater marbling and taste. Red Angus cattle are extremely gentle and have good mothering qualities. They tolerate hotter temperatures better than the Black Angus.

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Factors to Consider When Buying Beef

The Color:

The right color is determined by the type of meat you’re purchasing.

The hue of red meat should be dark and can range from purple to red to brown. It has merely been exposed to oxygen if it is brown. It’ll be perfectly safe to eat! Game meat should be dark brown, whereas pork flesh should be light flushing pink.

You may have observed that the color of fowl varies, and this is due to the fact that their nutrition has an impact on the color of their meat. As a result, the color of fresh poultry might vary from blue-white to yellow!

The Odour:

Because hardly everyone (including meat eaters) enjoys the scent of fresh meat, many home chefs have trouble determining if the odour they’re experiencing is natural raw meat stink or rotting meat. However, the easiest method to tell if the meat is still fresh is to smell it. Stay away if the odour is really strong (or smells like decaying flesh).

Fat in the Beef:

Meat with white specks and streaks of fat running through it will be more tender and juicy. This fat is known as marbling, and the finer the marbling, the more delicious the meat. Wagyu beef is praised for its marbling and taste, as well as its softness. In addition, this sort of beef is more costly.

Surface of the Beef:

Meat fibers may be seen in red meat if you look attentively. The meat’s toughness or tenderness is determined by the grain of the fibers. Tough meat with a lot of taste comes from coarse meat grains with a lot of visible muscle fibers. These slices are ideal for low and slow cooking. When purchasing beef tenderloin, look for the absence of these grains, which indicates that the flesh will be soft when cooked.

Beef’s Health Benefits:

Beef is high in protein and aids in muscle growth.

There are a variety of reasons why we should attempt to consume enough protein, including:

Protein is a key component in the repair and formation of bone, skin, and cartilage in our bodies.

Sufficient protein aids in the development and maintenance of lean muscle mass.

Protein is the most satiating macronutrient, and it helps to curb food cravings.

Beef is high in health-promoting amino acids and is one of the most important protein sources in the human diet.

A 6oz (170g) serving of 80 percent lean beef, for example, has 46g protein. The protein content of beef might be even higher if we choose a leaner version.

The “Master Antioxidant” (Glutathione) is found in beef:

Glutathione, also known as the “master antioxidant,” has been linked to the following:

Anti-aging

Increasing life expectancy

Illness prevention

Lowering the risk of chronic illness

Immune system fortification

It aids in the prevention of cellular damage, which can lead to a variety of chronic disorders.

A glutathione shortage, on the other hand, adds to oxidative stress and inflammation (9).

As a result, maintaining adequate glutathione levels is critical for our general health.

As a result, the issue emerges, “How can we maintain high glutathione levels?”

Dietary Sources and Endogenous Glutathione Production

To begin with, our bodies create glutathione on their own.

To put it another way, our bodies generate glutathione from raw materials (in this example, amino acids).

The amino acids cysteine, glutamate, and glycine must be present in sufficient amounts for this action to take place (10).

Each of these amino acids is found in beef, and they are known as glutathione precursors.

On the plus side, beef contains a significant amount of complete (pre-formed) dietary glutathione.

The importance of maintaining high glutathione levels is critical for good health, and beef is a food that can help us do so. Glutathione detoxes our bodies more effectively than any other “detox plan” or supplement.

Minerals are abundant in beef.

Beef is one of the greatest alternatives to consider if you want to enhance your intake of various minerals.

First and foremost, beef is nutrient-dense in minerals.

The mineral composition of 80 percent lean meat is seen here.

Name of Mineral Amount per 6 ounce serving ( percent RDI)

Calcium  4

Copper  8

Iron 26

Calcium 4

Copper 8

Magnesium 10

Manganese 2

Potassium 18

Phosphorus 38

Selenium 52

Zinc  72

Beef contains more than half of the daily necessary quantity of selenium and zinc, as seen in the table.

Some of these minerals are deficient in a large number of people.

As a result, beef’s nutritional worth can aid in the battle against iron, magnesium, and zinc deficits that plague the world.

Beef consumption helps to prevent iron deficiency anemia.

Although we mentioned mineral inadequacies in the previous paragraph, iron deficiency anaemia merits its own attention.

Unfortunately, iron deficiency anemia is becoming more common across the world.

Nutrient deficiencies should not be a cause of death in a developed country like the United States, but anemia kills thousands of people every year.

Anemia hospitalized 146,000 Americans in a single year, according to the most recent figures. A total of 5,219 people perished (17).

It’s much worse on a global scale, with 1.62 billion individuals suffering from iron deficiency anemia, according to the World Health Organization (18).

Iron (Heme and Non-Heme)

Heme and non-heme iron are the two forms of iron that may be found in food.

Heme Iron: Heme iron is the most accessible type of iron, and it is only found in meat and other animal foods.

Non-heme iron can be found in plant foods such fruits, vegetables, and nuts. It is more difficult for our bodies to absorb than heme iron.

Beef flesh has a significant quantity of heme iron, which is one of the biggest health advantages.

Beef liver is the finest source of all.

Females are disproportionately affected by anemia. When we consider how society appears to humiliate women who consume meat, this isn’t surprising.

Final Word:

Through this article, we attempted to give our readers a bit of in-depth information regarding some of the most popular beef types in the US and across the world, as well as help them pick out beef of the highest quality. In addition, we also discussed some of the most prominent health benefits of consuming the meat.

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