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Related to beef production systems: Beef cattle production


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 Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved.


The flesh of a bovine animal, such as a cow or steer, used as food.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.


an adult ox, bull, cow, etc., reared for its meat
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
"Over the past decade, our scholars have travelled to Australasia, North and South America and Europe to investigate a myriad of different topics, from low cost beef production systems in Brazil to pork production and meat curing in the USA.
The southern hemisphere should relieve some upward pressure on prices as beef production systems based on pasture will be better positioned to supply the world at lower prices.
Following introductory materials (including a brief history of humans and cattle), he present chapters on facilities for beef, fencing, beef cattle breeds, beef production systems, stocking guidelines and start-up economics for beef operations, beef cattle feeding, beef cattle reproduction, manure handling, beef cattle husbandry, marketing the meat, dairy facilities and basic considerations, dairy cattle breeds, dairy cow care, exit strategies, rural living, and help and advice resources.
The events, which support the four main beef production systems in England ( suckler cows, suckler finishing, dairy bull finishing and beef x dairy finishing ( are scheduled to start this autumn.
Under general Community principles, distribution to farmers of this part of the aid would be governed by national provisions allowing for account to be taken of the diversity of beef production systems in the European Union and thus for balance in the allocation of resources to be restored.