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flesh of cattle prepared for food. It has become one of the chief products of the meatpackingmeatpacking
or meat-processing,
wholesale business of buying and slaughtering animals and then processing and distributing their carcasses to retailers. The livestock industry is among the largest in the world.
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 industry and is sold either chilled, frozen, or cured. The leading beef consumers, as well as exporters, are the U.S., the European Union, Brazil, Argentina, and Australia. The carcasses, after being dressed, are split in half along the back and then cut into fore- and hindquarters. In the United States, beef usually reaches local dealers in this form and is cut by them into portions, e.g., shank, round, rump, loins (roasts and steaks), flank, rib (roasts), chuck, plate, and brisket. In addition, the heart, kidneys, liver, tongue, stomach wall (tripe), and tail are edible. The tenderest beef comes from steers (castrated males) and heifers (females that have not calved). The meat should be a clear, light-red color and firm. Beef from older cattle is converted into various products, such as beef extract, sausage, corned beef, and canned or potted products. Beef is a source of proteins, minerals, and vitamins, but many health professionals, stressing risks of heart disease and cancer from eating too much saturated fat, have urged cattle growers to produce leaner, organically fed beef and have encouraged the public to choose leaner cuts, serve a three-ounce portion, and reduce the frequency of beef in the diet.


See J. Simpson and D. Farris, The World's Beef Business (1982); J. Ubaldi, Jack Ubaldi's Meat Book (1987).


The flesh of a bovine animal, such as a cow or steer, used as food.


an adult ox, bull, cow, etc., reared for its meat
References in periodicals archive ?
Judging the cattle is Glyn Howatson of Denbigh, whilst David Macarthur of Nairn will officiate in the baby beef classes.
Some make a distinction between veal and baby beef (or white and pink veal).
She was Tecwyn''s sole entry at Llanelwedd Llyr Jones with who won the Baby and, having won this year''s Beef Expo title in May, she duly brought her owner his first Royal Welsh baby beef championship Last year Dorian Lloyd, a farrier from Pantperthog, near Machynlleth, was at the Royal Welsh to collect the Dr Emrys Evans Award for his contribution to rural skills.
In judging the baby beef classes, he says, he will be looking for something similar to the traits to his own stock - good shape and correctness combined with character and show appeal.
The Conwy Valley producer saw Tequila, his Baby Beef champion, clinch the overall championship at the Three Counties Showground, Malvern.
The tasteless stuff from the market is from those little one-and-a-half year olds, and baby beef is no better.
Champion Baby Beef BUYER: Robert Elias, Hendre Cennin Isaf, Garndolbenmaen LAST year's successful bidder for the Baby Beef champion had a firm eye on this year's Supreme Cattle championship.
The judges, meanwhile, will be top Scottish beef breeders, Wilson Peters - who will oversee the Native and Continental classes as well as the Supreme Championship - and Craig Robertson, who will have responsibility for the Baby Beef Champions and Young Handlers classes.
NEWS of a record-breaking attendance of almost 30,000 and a top price of PS7,100 for a baby beef heifer at the 24th annual Royal Welsh Winter Fair at Llanelwedd, will be welcomed across Wales.
The couple from Ty Cerrig, Llangwm, matched last year's reserve supreme title and walked away with the Baby Beef championship.
Also in the title showdown were the steer, Baby Beef and YFC leaders.
Wilson Peters will oversee the Native, Continental Classes and Supreme Championship, while Craig Robertson will be bringing a wealth of experience with him in judging the Baby Beef Championships and Young Handlers Classes.