Over the past 100 years, Americans have been eating an average of 56 pounds of beef yearly.About 33 million cattle are inspected yearly by USDA's Food Safety and Inspection Service.
"Beef" is meat from full-grown cattle about 2 years old.
A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat.
The following information answers many of their questions about the safe handling, preparation, cooking and storage of beef. The domestication of cattle for food dates to about 6500 B. Americans weren't big eaters of fresh beef until about 1870, due to the enormous growth of the cattle industry in the West.
The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef.
BPI makes its product by spinning discarded beef scraps in a centrifuge to separate the lean, edible trimmings and then treating the result with ammonium hydroxide meant to kill food-borne pathogens like E. Processors blend it with other cuts as a cost-saving measure and the product can account for as much as 10% of the meat in a package of ground beef.
“If you can utilize more of the animal, that helps mitigate some of the low supply numbers,” says Lee Schulz, an agricultural economics professor at Iowa State University.In 2012, this translated into more than 54.5 pounds of beef per person.In calls to the USDA Meat and Poultry Hotline, beef is the second food category (behind turkey) callers most ask about. Cattle were not native to America, but brought to the New World on ships by European colonists.But BPI is optimistic that the worst days are behind it.The newly opened Kansas plant will work with global meat processor Tyson Foods, collecting its raw beef trimmings and shipping them to a BPI facility in Nebraska that will process the scraps into profit.There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced.