...Laura Martz "Where's the Beef?" 22 September 2011 1. “One study that is not often cited by animal activists is a recent report by the Centre fo Energy and the Environment at the University of Exeter in England. David Coley and his associates analyzed how much fuel energy is used to produce and process different foods” (96) Ethos and Authority, because the paragraph lets you know that someone else who studies fuel energy from a top University had results that back Herscovici’s case. 2. “They have trouble explaining, however, why human health and longevity have improved steadily and animal products became more readily available throughout the century” (95) Assertion, because they author is using this to support his clam against vegetarians not really being able to back up their reasoning. 3. “In fact, meat is an excellent source of 12 essential nutrients, including protein, iron, zinc, and B vitamins” (95) Logos, because he is using facts to clearly state that meat has good in it that help our bodies, but he is doing it with a fact which backs up this reasoning. 4. “Thanks to modern agriculture, many city people now take our abundant food supply for granted” (97) I see a little bit of Pathos in this statement because if I was, what he considered a “city” person I would take offense to what he was trying to say. I would be a little shocked at that statement. 5. “Meat does not contain harmful pesticide, antibiotic or other residues. This is assured...
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...GRASS FED OR GRAIN FED BEEF: WHICH IS BETTER FOR YOU? Manning, R (2009, April/May). The amazing benefits of grass fed meat. MOTHER EARTH NEWS 48-56. Retrieved from http://motherearthnews.com The author looks at all the benefits of grass fed beef versus grain fed. The article states all the benefits of grass fed over grain fed cattle. It clearly states his position of not only it having more vitamins and minerals, but also it is environmentally better overall for the earth. With the cattle being able to roam freely in an open area there is less chance for the animals to develop e-coli, and also prevents the usage of antibiotics for animals to prevent diseases. Robbins, J., & robbins,o (2012, December 19). The truth about grass fed beef. THE FOOD REVOLUTION NETWORK. Retrieved from http://foodrevolution.com These authors go into great detail on the differences of grass fed versus grain fed beef. There thoughts carry you through the beginning stages of both grass and grain fed cows, and the environmental and health issues of both. There main focus is on not only the health benefits of grass fed over grain fed, but also putting emphasis on health of cows and the poor conditions these cattle have to endure during the duration of life. Cacal,j (2013, October 4). The benefits of grain and grass fed beef. Buedel Meat up. Retrieved from http://buedelmeatup.com This article specifically talks about the different feeding methods of both grain and grass fed cattle. ...
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...Surrounding Corn-Fed Vs. Grass-Fed Beef Anonymous DeVry University The Dilemma Surrounding Corn-Fed Vs. Grass-Fed Beef There are many positive and negative opinions surrounding beef that range from the process of raising cattle to the final stage of consumption. An area of controversy revolves around the pros and cons of corn-fed verses grass-fed cattle. It appears grain-based (corn or soy) diets cause numerous health problems for cattle, creating unhealthy cattle and unhealthy meat. Two areas of concern are the nutrition and health aspects of grain-fed beef and the risk of E. coli. It is believed by many that pasture-based cattle contribute to healthy eating. Using our grasslands, which is a natural process, creates a foundation for raising grass-fed cattle (Clancy & Pollan, 2006). An animal’s diet can profoundly influence the nutrient content of its products. In a comparison, beef from grain-fed cattle only contain 15 to 50 percent as much omega-3s and are higher in calories and fat content, specifically saturated fat. As herbivores, cows are intended to graze. Omega-3s are produced from eating grass or leaves of plants which contain 20 times more vitamin E than corn or soy (Pollan, 2006 and Robinson, n.d., Eatwild). Cattle that are fed grain and confined to feedlots are prone to disease. They develop bloat, diarrhea, ulcers, liver disease, and weakened immune systems. According to a study (Greener Pastures: How Grass-fed Beef and Milk Contribute to Healthy...
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...Beef Breeds 1. Angus The number one contender is Angus Cattle. Angus is known for its meat that has fine muscle fibers and even marbling this gives them the high value and sought after taste. Angus was first imported to Victoria, Kansas from Scotland in 1873, and has become the most dominate beef cattle breed in the United States. Angus beef makes up for than 60% of our commercial cowherd. Not just any beef can be Certified Angus beef. The beef must meet ten strict requirements, which include hide color, marbling, and rib-eye size. The reasons that Angus is so sought after by cattle farmers and meat producers is they have great characteristics. These include being resistant to harsh weather, they are undemanding and adaptable and good natured. They mature extremely early and have a high carcass yield. They are also used as a genetic “de-horned” due to the fact the polled gene is passed on as a dominate trait. 2. Herford The number two spot goes to Herford beef. The Herford originated in England .Herford beef is known to be a good quality meat. They are known for their foraging ability and their ability to live to an old age. They are well developed in the regions of valuable cuts- the back, loin, and hind quarters or round. Some females live to produce calves beyond the age of fifteen years. Many cattle breeders keep their elderly cattle until they pass of old age. They have a high percentage of calf crops and are docile and easy to manage. They have early maturity...
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...INTRODUCTION Did you know 90 percent of all beef in America is grown with artificial growth hormones (Hanrahan, 2000)? Were you aware that these growth hormones can potentially cause cancer and pose significant health risks to individuals who consume this meat? In today's food industry it is crucial to be a keen consumer and have knowledge of where you food comes from and what it actually contains. The regulations and standards put into effect by the US Food and Drug Administration (FDA) in regards to cattle production and what is deemed to be safe have created an up heave of controversy. Consumers and researchers constantly pose the question of what should be considered safe and who should not. They often argue that when it comes to human health no risks should be taken and risk assessment should not be considered. The following essay discusses the controversy of beef cattle production regulation and standards. The essay will analyze various studies conducted that state a possible link between cancer and growth hormone used in beef, and it will outline all view points of the European ban of American and Canadian beef. The issues and controversy surrounding feedlot given to beef cattle will be analyzed and consumer concerns as well as regulations surrounding labeling of beef in America, Canada and Europe will be discussed. ARGUMENT The use of growth hormones has become widely prominent in the beef production industry. Estradiol benzoate and progesterone, which are types...
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...Grass- Fed vs. Grain Beef Daniel Ray Meek Hotel, Restaurant, and institutional meat 10/10/13 Chef Bradley Randoplh-Adams Today, the cow was fed can have a major effect on the nutrient in the beef. The cattle was often fed in grains, the animal we ate have been evolution by roamed free and ate grass. Many studies that had shown the nutrients in beef can be varying depending on how cow eat. It not only important how we eat, it is important the food we eat. What the different between grass-fed and grain-fed cow? All cow starting live similar life. Once calves were born, they start drink milk from their mother. Calves starting to roam and eat grass, shrub or whatever edible plants they find in their environment. This continues for about six to eighth month, and then the farmer will conventionally raise cows to feedlots. Large feedlot are called Concentrated Animal Feeding Operations ( CAFOs). That where the crowing cow is and their dung on their feet. The farmer has feeding grain-based to the cow to rapidly fatty up. The grain-based was base of soy or corn. The conventionally of cow grow faster by given drugs and hormones to grow faster, and antibiotic to survive the unsanitary living condition. The cow will be staying there for few month then move into factory for slaughtering. Grain-fed beef does not contain appreciable levels of carotenoids, for the simple reason that grains don’t contain them. Compare that to grass-feeding cow, which the cow may continue to live...
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...Ground chuck and ground beef are similar in that they both come from the same animal. They also taste and look similar enough that you could be forgiven if you mistook one for the other. However, there are some key differences between the two. We will compare these different forms of beef below. How do ground chuck and ground beef differ? A butchered cow is divided into eight specific sections, which are called primal cuts. One of those primal cuts is the chuck. Ground chuck is meat from the chuck primal that has been ground. Ground chuck is relatively high in fat and as such is regarded as particularly flavorful. In some cases, a butcher will actually add fat from other cuts of meat to increase the fat ratio. With ground beef, the ratio of lean meat to fat can be carefully controlled. One of the more popular mixtures is an 80/20 blend, which is 80 percent lean meat to 20 percent fat. Ground beef often has a lower amount of fat than is present in ground chuck. The result is meat that is healthier but not quite as flavorful. Meat with too little fat can also dry out on the grill. The law also mandates that ground beef cannot contain more than 30 percent fat....
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...The negative impact of some diseases, like BVD, IBR and Leptospirosis in bovine reproduction rates are well known. The uses of vaccines are considered to be an important tool available in order to control reproductive losses but it´s efficiency is still controversial. The aim of this study was to evaluate the effects of vaccination against BVD, IBR and Leptospirosis to improve pregnancy rate in beef cattle submitted to fixed-timed IA (FTAI). Nelore cows (n= 1172) from four beef cattle farms in Brazil were randomly distributed in two experimental groups: Group 1 (treated, n=584) received the first dose of the inactivated vaccines (Bioleptogen and Bioabortogen H, Biogénesis Bagó) at the beginning of the FTAI protocol and the second dose on the pregnancy diagnostic forty days later; and Group 2 (control group, n=588) received saline solution 0,9%. Serum samples from 3-5% of animals in each farm herd were collected to determinate IBR, BVD and Leptospirosis challenges, by using ELISA protocol for BVD and IBR (Synbiotics BVD p80 ab monoblocking test and Synbiotics BoHV-1 gB monoblocking test respectively); and microaglutination test for Leptospirosis. All animals were submitted to the FTAI protocol: D0 = intravaginal P4 device (Cronipress, Biogenesis Bagó) and application of 2 mg estradiol benzoate (Bioestrogen, Biogénesis Bagó); D8 = intravaginal device removal + 0.5 mg estradiol cipionate (E.C.P, Zoetis) and 25 mg D-cloprostenol sodium (Croniben, Biogénesis Bagó) and FTAI after 48...
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...Sydney, 28th of April of 2011. Implement International Relationship Strategies Prof.: Marcus Bear Beef Market – Brazil x US . Juliano Goulart Cezar jgcezar@hotmail.com Summary: Title Page 1. Introduction …………………………………………………………………………………………………………………. 3 2. WORLD ………………………………………………………………………………………………………………………… 4 3.1. Overview of Global Market ………………………………………………………………………………………….. 4 3.2. Mundial Herd, a brief report ………………………………………………………………………………………… 4 Table 1: World - cattle, major countries (million head) ………………………………………………………… 4 Table 2: Global Beef Production (thousand ton) …………………………………………………………………. 4 3.3. Export world beef and veal consumption and leading exporters. ………………………………… 5 Table 3: World - Exports of beef and veal, main countries (Thousand tones carcass equivalent) …………………………………………………………………………………… 5 3. BRAZIL ………………………………………………………………………………………………………………………….. 5 3.1. Cultural Facts – Brazil and the tradition od eating beef …………………………………………………5 3.2. Emerging Global Role …………………………………………………………………………………………………… 6 3.3. Foreign and Trade Policy ……………………………………………………………………………………………… 6 3.4. Brazilian Beef Market …………………………………………………………………………………………………… 6 Table 4: Data on the Brazilian Beef Market …………………………………………………………………………. 6 3.5. Brazilian Beef System …………………………………………………………………………………………………… 7 3.6.1. Subsystem for Support ………………………………………………………………………………………….. 7 ...
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...Through his research, he notes that the 100 million head of cattle breed for food are living on Concentrated Animal Feeding Operations (C.A.F.O.) are fed slaughtered cow parts. As a nation, we need to educate consumers on the dangers of consuming corn fed beef, begin pushing for agri-business policy change from the top down, and partake in the benefits of eating healthier meat; if these changes are not implemented soon healthcare rates will soar, along with e Coli and outbreaks of other diseases associated with processing infected beef. The main problems with eating corn fed beef are the dangerous health risks and hidden costs that are passed down to the public. Associated with these problems are the government policies that prevent change. Continuing to ignore these problems will result in increased obesity, heart disease, and other ailments; as well as economic troubles for those in agriculture, business, and consumers. However, if we properly educate people on nutrition, change the way the agriculture and ranching industry treat cattle, and buy grass fed beef, the problems created from corn fed beef can be avoided and resolved. First, we will look at the dangerous health risks when eating corn fed beef. “Calories are calories…protein is protein,” as stated by Michael Pollen in his book, The Omnivores Dilemma, when discussing the industrial...
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... The UK beef industry is generally defined as an industry which is consist of a complex and in other situations they have an extremely fragmented supply chain, with other correlated sectors and sub-sectors. The British beef industry includes large number of seperated producers and a combined retail and processing sector. Therefore, as the British beef industry consists of many suppliers the industry has an elastic supply. This is because the existance of large number of suppliers enable the industry to react or bring changes to the supply in accordance with the fluctuating demand. The British beef industry is worth £6.4 billion of the British economy, playing an important role in protecting the economy’s rural way of life and providing employment opportunities to more than 130,000 workers. The UK beef sector concentrates on cross breeding dairy cows with beef and as well as concentrating on the international market. Inconsistent or contradiction in composing of finished animals is the biggest challenge the UK beef industry is facing. Having a nature of large number of fragmented foundation of 63,000 supplies, this inconsistency leads to unnecessary costs that should be passed onto the consumers. This creates a negative impact on the quality of beef produced and the value of the customers towards consumption of beef compared to other alternative meats. The industry that is mainly affected due to the demand and supply fluctuations in the British beef industry...
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...sirloin. Turkey beef tri-tip ribeye meatball leberkas brisket pork chop. Rump salami ground round tail spare ribs. Kevin doner bacon, beef pancetta cupim sirloin landjaeger pork belly meatball salami spare ribs. Prosciutto pork chop sirloin turducken t-bone, ham hock cupim swine sausage ball tip beef drumstick capicola landjaeger. Shank bresaola flank ham hock kevin cow spare ribs. Tongue spare ribs shank meatloaf flank shankle cow pancetta leberkas frankfurter porchetta capicola hamburger. Turducken beef ribs corned beef pig shoulder ham chicken swine picanha ground round pork loin. Frankfurter fatback andouille salami t-bone pastrami. Pork loin corned beef venison tongue spare ribs sausage beef. Ribeye pig flank, bacon shankle shoulder andouille beef ribs shank ball tip brisket. Filet mignon doner sausage, picanha prosciutto pork alcatra pancetta t-bone hamburger meatball. Tri-tip biltong chicken, turkey pork loin pork belly leberkas. Cupim ham hock meatball, bresaola jerky filet mignon corned beef short loin. Sausage tenderloin ribeye tongue shankle beef. Alcatra jerky flank meatloaf hamburger spare ribs ham hock jowl salami. Tenderloin sirloin tongue pork chop. Drumstick porchetta ham hock cow. Short ribs pork chicken pork chop. Boudin doner fatback hamburger, landjaeger prosciutto t-bone swine frankfurter chicken venison drumstick chuck. Andouille kielbasa pancetta frankfurter, spare ribs shankle swine landjaeger doner tri-tip. Pig pancetta leberkas cupim beef ribs ham hock...
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...many debates any differing opinions going around, concerning which type of beef—or meat in general, for that matter—is the best for humans to ingest. Having these many6 different opinions and facts floating around makes the average consumer go crazy in the shopping lines. Many people simply want to know what is best for them—the healthiest option for themselves or their family. Finding this information, however, has proven to be quite a difficult task, one that does not seem to be easily completely. Contrary to popular belief, the vast amount of information, views, opinions, and statistics out there, concerning the different types of beef feed actually make the search for the truth more difficult, not easier. The information, what little fact is actually out there, is hard to decipher, due to its complicated nature, and the fact that it looks as though it was written for biologists to understand. The average shopper just wants the facts, in laymen’s terms; however, this is rarely what they find. Unfortunately, what facts they actually find ids obscured by the many opinions and views that have nothing to do with the actual facts. The simple fact remains, though: humans’ bodies are more apt to take-in and digest the type of meat that is more nutritious and able to used the most in our systems—either ads fuel, bone support, vitamins, or minerals. Many consumers now purchase grass-fed or organic beef, thinking the healthiest of the three options. While there is absolutely...
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...Corn Fed vs. Grass Fed Have you noticed how there’s an increasingly wider selection of types of beef to be purchased? Which option is healthier? Which one is least expensive? There has been an ongoing dispute over which choice of beef we should be consuming. While both may seem to have their own advantage and disadvantage; ranging from being cost-efficient, to more beneficial nutrients. Both contribute to the eco-system, but in completely different ways. While grass-fed beef is the healthier alternative, it can prove to be a bit pricey, nonetheless, grass-fed beef provide us with more nutrients; they’re higher in Omega-3 fatty acid and vitamin E. Corn-fed beef, on the other hand, is relatively more affordable. The million dollar question should be, it’s affordable, but at what cost? What makes corn-fed beef so much cheaper than grass-fed? Corn-fed cattle go through a process, almost like an assembly line. The first step, the cow and calf live in a cow-calf operation. Here, the cow is artificially inseminated for the sole purpose of reproduction. For the first 6 months, the calf stays with their mother, once they’re old enough they’re taken to a pen, where they’re introduced to corn. To make a long story short, the calf is finally moved into a CAFO (confined animal feeding operation). From this point on, they’re all confined to small caged in areas. These facilities house hundreds, even thousands of farm animals. From this point on their diet is strictly corn, protein, vitamins...
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...are popular items because they are required to perform the ancestral rites. The foods prepared for this rite must have nice shapes and colors, and they must be fresh. wild vegetables, Korean-style pancakes, various types of fish, galbijjim (rib stew), japchae (noodles with meat and vegetables) Main food: Tteokguk (is found on all Seollal tables, without exception. According to tradition, eating tteokguk on Seollal adds one year to your age.) Tteokguk （Korean Rice cake）: HEB don’t have rice cake, other things can find in HEB Often, Koreans add mandu (Korean dumplings) to tteokguk RECIPE FOR Korean rice soup(Tteokguk): Beef Broth (you can also use anchovy broth): 1/2 pound (230 grams) beef brisket (양지머리) 1/2 medium onion 5 - 6 cloves of garlic 3 scallions - white parts 1 - 2 tablespoons soup soy sauce Salt and pepper to taste Garnish: Beef removed from the broth 1/2 teaspoon minced garlic 1/2 teaspoon sesame oil salt and pepper 1 egg 1 scallion 1/2 sheet gim (nori) 4 cups sliced garae tteok (rice cake) (Soak in cold water for 10 to 20 minutes if hardened.) In a large pot, bring the meat, onion, scallions and garlic to a boil in 14 cups of water. Reduce the heat to medium low, and skim off the scum. Simmer, covered, until the meat is tender enough for shredding, 1 to 1-1/2 hours. Remove the meat and cool. Discard the vegetables. Stir in soup soy sauce, salt and pepper to taste. To make egg garnish (jidan),* separate the egg. Lightly beat the white...
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