As we were celebrating Independence Day yesterday with 4th of July cookouts and family gatherings, few of us gave any thought to where the beef came from. There is an interdependence between our nation and many other countries in regard to beef supplies that provide the hamburgers, steaks and other meat dishes traditionally served at these festive gatherings.
In actuality, the United States, who is the biggest producer of beef. At times, it also is the largest importer of beef. Conditions such as severe droughts or high feed prices can cause farmers to reduce their herds. In the years between 2014 and 2015, Australia was the leading supplier of U.S. beef, followed by Canada and New Zealand.
When shopping at the grocery store or meat market, like the majority of other consumers, I judge beef on its appearance, the “use by” date, the price and the recipe for which it will be prepared. It was not until an email from the U. S. Department of Agriculture popped up in my Inbox regarding Brazilian beef that I gave the subject any consideration.
The article told of how imports of Brazilian beef were being halted from U. S. markets for ongoing concerns about the safety of its beef, especially in the areas of sanitation and animal health. Because of the work of the USDA, Americans can feel confident in the safety of the food we eat, as this federal agency’s primary mission is to ensure the safety of our food supply.
In addition to monitoring the safety of our beef through the inspection of livestock, the USDA also grades the beef cuts according to its quality. Evaluation of factors such as tenderness, juiciness, and flavor factor into the grades we see on the packaging.
Beef identified as Prime comes from young, well fed cattle, while Choice is high quality beef, but has less marbling than prime. Select beef is uniform in quality, but normally leaner than the higher grades and Standard, or Commercial beef, is frequently sold as “store brand” which in the past was known as “canned” or “cutter” beef.
Recently, a $1.9 billion lawsuit was brought by a South Dakota meat producer for an undisclosed amount of money against the network ABC after it reported on a beef product that it labeled as “pink slime”. The product was actually a lean, finely textured beef which is sometimes added to ground beef to reduce the overall fat content.
Robert Freeman, retired Regional Manager of the Dept. of Environmental Quality, with a Master’s Degree in Animal Science, and a member of the LA Cattleman’s Association, gave an interesting perspective on the local breeds of cattle being raised in our area.
As he explained, cattle are raised according to their suitability to the local environment, but most American cattle originated from European blood lines, known as Bos Taurus cattle, and many are adapted to cooler climates. Angus cattle, known as Aberdeen Angus, are a breed commonly used in beef production. Originating in Aberdeen, Scotland, they were sturdy enough to stand up to the harsh Scottish winters because of their greater muscle mass which results in more marbling quality.
Other European breeds of cattle are Holstein, Hereford, Jersey, and Charolais cattle. Bos Indicus cattle, with the Brahman breed being one more commonly known, originated in India and is regarded as the sacred cattle of India. In adapting to the weather extremes of its native country, and inadequate food supplies through the centuries, it now possesses the qualities of being more heat tolerant, with an increased resistance to parasites and disease.
As the summer lingers on, with more barbecues and family gatherings to come, we can continue to enjoy the delicious taste and nutrition which beef provides, with an appreciation of the cattle farmers and the safety of the industry which brings it to our tables.
The following recipe is one used previously, but it bears repeating as it is a slow cooker roast recipe which will feed a large crowd, while keeping the kitchen cool and allowing for more time for summer fun.
Slow Cooker Eye of Round
1 eye of round roast
2 (.75 oz.) packages dry brown gravy mix
1 1-ounce package dry Italian salad dressing mix
1 6-ounce package dry Ranch dip
1/2 to 1 cup water
1 cup pre-chopped onion seasoning blend, optional
Mix dry ingredients with water, and pour over roast in slow cooker. Sprinkle seasoning mix around roast, if desired.Cook on Low 8 hours.
When almost finished cooking, slice the roast thin. Finish cooking until the roast falls apart. Serve on open-faced sandwiches with a little gravy on top. Serves 8-10.
