Cattle that are about two years old are the source of beef. Brahman, Charolais, Hereford, and Angus are some of the most common breeds of cattle; however, there are at least a hundred specific breeds.
Young, grass and milk fed cattle weighing about seven hundred pounds are the source of baby beef and calf meat. Meat from older cattle is of a lighter color and has less fat.
Veal comes from calves that have been fed on milk and weigh about a hundred and fifty pounds. You can visit https://www.befoods.com.au/our-product/buy-beef-wholesale/ to know more about meat products.
It is mandatory for the USDA to inspect meat. The grading is optional. The beef you can buy in a retail market is USDA graded prime, choice and selected.
Ground and processed meat products are usually graded as utility, standard, cutter, and commercial. Prime is the most marbled and flavorful; however, it also has the most fat.
The majority of the beef you will find in the supermarket is graded either USDA choice or select; however, the mineral and vitamin content of both are equal.
Beef is the best source of protein around.
When compared with a skinless chicken thigh, you will find that there are a dozen cuts of beef that have less fat and leaner content. Additionally, they meet the USDA labeling guidelines for lean and extra lean.
Here are the lean cuts of beef: T-bone steak and tri-tip roast, top and eye round, top loin, tenderloin, mock tender steak, boneless shoulder steak, top sirloin, round top, boneless shoulder steak, as well as boneless shoulder cut roast, boneless shoulder steak.