Beef meat is the meat of cattle (Bos taurus).
It is categorized as red meat — a term used for the meat of mammals, which contains higher amounts of iron than chicken or fish.
Usually eaten as roasts, ribs, or steaks, beef is also commonly ground or minced. Patties of ground beef are often used in hamburgers.
Processed beef products include corned beef, beef jerky, and sausages.
Fresh, lean beef is rich in various vitamins and minerals, especially iron and zinc. Therefore, a moderate intake of beef can be recommended as part of a healthy diet.
Nutrition facts in Beef Meat
Beef is primarily composed of protein and varying amounts of fat.
Here are the nutrition facts for a 3.5-ounce (100-gram) serving of broiled, ground beef with 10% fat content.
Protein: 26.1 grams
Carbs: 0 grams
Sugar: 0 grams
Fiber: 0 grams
Fat: 11.8 grams
Protein in Beef Meat
Meat such as beef is mainly composed of protein.
The protein content of lean, cooked beef is about 26–27% .
Animal protein is usually of high quality, containing all nine essential amino acids needed for the growth and maintenance of your body.
As the building blocks of proteins, amino acids are very important from a health perspective. Their composition in proteins varies widely, depending on the dietary source.
Meat is one of the most complete dietary sources of protein, its amino acid profile is almost identical to that of your own muscles.
For this reason, eating meat or other sources of animal protein may be of particular benefit after surgery and for recovering athletes. In combination with strength exercise, it also helps maintain and build muscle mass.
Religious and cultural prohibitions
Most Indic religions reject the killing and eating of cows. Hinduism prohibits cow beef known as Go-Maans in Sanskrit. Bovines have a sacred status in India, especially the cow, due to their provision of sustenance for families. Bovines are generally considered to be integral to the landscape. However, they do not consider the cow to be a god.
Many of India’s rural economies depend on cattle farming; hence they have been revered in society. Since the Vedic period, cattle, especially cows, were venerated as a source of milk, and dairy products, and their relative importance in transport services and farming like plowing, row planting, and ridging. Veneration grew with the advent of Jainism and the Gupta period. In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over cow slaughter often have sparked religious riots that have led to the loss of human life and in one 1893 riot alone, more than 100 people were killed for the cause.
Vitamins and minerals in Beef Meat
The following vitamins and minerals are abundant in beef:
Vitamin B12:Animal-derived foods, such as meat, are the only good dietary sources of vitamin B12, an essential nutrient that is important for blood formation and your brain and nervous system.
Zinc: Beef is very rich in zinc, a mineral that is important for body growth and maintenance.
Selenium: Meat is generally a rich source of selenium, an essential trace element that serves a variety of functions in your body.
Iron. Found in high amounts in beef, meat iron is mostly in the heme form, which is absorbed very efficiently.
Iron: Found in high amounts in beef, meat iron is mostly in the heme form, which is absorbed very efficiently.
Niacin: One of the B vitamins, niacin (vitamin B3) has various important functions in your body. Low niacin intake has been associated with an increased risk of heart disease.
Vitamin B6: A family of B vitamins, vitamin B6 is important for blood formation and energy metabolism.
Phosphorus. Widely found in foods, phosphorus intake is generally high in the Western diet. It’s essential for body growth and maintenance.
Beef meat contains many other vitamins and minerals in lower amounts. Processed beef products, such as sausages, may be particularly high in sodium (salt).