Abstract
Butchers’ beef, for roasting or grilling, comes from male and female animals of about 15 to 24 months of age. Newer breeds from Europe such as the Charolais, Simmenthal and Belgian Blue have higher yields of saleable meat than traditional British breeds such as Aberdeen Angus and Hereford. As a prerequisite of annual milk production cows need to have one calf each year. Two-thirds of beef comes from dairy cross calves which are produced as a by-product of the dairy farmers’ breeding programme for herd replacements. The remainder of the beef comes from suckled calves which stay with their mothers until six to eight months of age before being transferred to finishing units. Suckled calves are typically produced in the hills and uplands. Figure 1.1 shows typical names and cuts of beef.
Keywords
Meat Product Bovine Spongiform Encephalopathy Lean Meat Fresh Meat Meat ContentPreview
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