Home  ›  Internet Based Life Forms by Ground Beef Taxi

Internet Based Life Forms by Ground Beef Taxi

Written By Saturday, 4 June 2022 Add Comment Edit

Meat from cattle

Wagyu cattle are an case of a breed raised primarily for beefiness

Beef is the culinary name for meat from cattle (Bos taurus).

In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third well-nigh widely consumed meat in the earth, after pork and poultry. As of 2018, the U.s., Brazil, and China were the largest producers of beefiness.

Beef tin be prepared in diverse ways; cuts are often used for steak, which can exist cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in about hamburgers. Beefiness contains protein, iron, and vitamin B12. Along with other kinds of reddish meat, high consumption is associated with an increased adventure of colorectal cancer and coronary heart disease, especially when processed. Beef has a high ecology impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Etymology [edit]

The discussion beef is from the Latin bōs,[1] in dissimilarity to cow which is from Middle English cou (both words take the aforementioned Indo-European root *gʷou- ).[2] After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal (such as nēat, or cu for developed females) by the peasants, but the meat was called boef (ox) (Mod French bœuf) past the French nobles — who did not frequently deal with the live animal — when information technology was served to them. This is 1 example of the common English dichotomy betwixt the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry (also the less common goat/chevon).[iii] Beef is cognate with bovine through the Belatedly Latin bovīnus.[4] The rarely used plural grade of beef is beeves.[v]

History [edit]

People accept eaten the mankind of bovines since prehistoric times; some of the primeval known cavern paintings, such every bit those of Lascaux, show aurochs in hunting scenes.[6] People domesticated cattle to provide ready admission to beef, milk, and leather.[7] Cattle have been domesticated at least twice over the course of evolutionary history. The first domestication event occurred effectually 10,500 years ago with the evolution of Bos taurus. The second was more contempo, around 7,000 years ago, with the evolution of Bos indicus in the Indus Valley. There is a possible third domestication issue 8,500 years ago, with a potential third species Bos africanus arising in Africa.[eight] Most cattle originated in the Erstwhile World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[9]

In the United states, the growth of the beef business was largely due to expansion in the Southwest. Upon the conquering of grasslands through the Mexican–American State of war of 1848, and afterward the expulsion of the Plains Indians from this region and the Midwest, the American livestock industry began, starting primarily with the taming of wild longhorn cattle. Chicago and New York Urban center were the first to benefit from these developments in their stockyards and in their meat markets.[x]

Production [edit]

Beef cattle are raised and fed using a diverseness of methods, including feedlots, free range, ranching, backgrounding and intensive animal farming. Full-bodied Animal Feeding Operations (CAFOs), commonly referred to as factory farms, are commonly used to meet the demand of beef production. CAFOs supply lxx.4% of cows in the Usa marketplace and 99% of all meat in the The states supply.[11] Cattle CAFOs tin also be a source of E. coli contamination in the food supply[12] due to the prevalence of manure in CAFOs. These Eastward. coli contaminations include 1 strain, E. coli O157:H7, which can exist toxic to humans, because cattle typically concord this strain in their digestive system.[13] Another consequence of unsanitary weather condition created by high-density confinement systems is increased apply of antibiotics in order to prevent affliction.[14] An analysis of FDA sales information by the Natural Resources Defence force Council found 42% of medically important antibiotic utilise in the U.Due south. was on cattle, posing concerns near the evolution of antibiotic resistant leaner.[fifteen]

Environmental affect [edit]

The amount of globally needed agronomical land would be reduced by almost half if no beef or mutton would exist eaten.

Mean greenhouse gas emissions for dissimilar food types[16]
Food Types Greenhouse Gas Emissions (one thousand CO2-Ceq per g poly peptide)
Ruminant Meat

62

Recirculating Aquaculture

thirty

Trawling Fishery

26

Non-recirculating Aquaculture

12

Pork

10

Poultry

10

Dairy

9.1

Not-trawling Fishery

8.6

Eggs

6.8

Starchy Roots

1.vii

Wheat

1.2

Maize

i.2

Legumes

0.25

Mean state employ of different foods[17]
Food Types State Use (m2twelvemonth per 100g poly peptide)
Lamb and Mutton

185

Beef

164

Cheese

41

Pork

11

Poultry

7.i

Eggs

five.seven

Farmed Fish

three.7

Groundnuts

3.5

Peas

three.four

Tofu

ii.2

The consumption of beefiness poses numerous threats to the natural environment. Of all agricultural products, beef requires some of the most land and water, and its product results in the greatest amount of greenhouse gas emissions (GHG),[18] air pollution, and water pollution.[xix] A 2021 report added upwardly GHG emissions from the unabridged lifecycle, including product, transportation, and consumption, and estimated that beef contributed most four billion tonnes (nine%) of anthropogenic greenhouse gases in 2010.[20] : 728 Cattle populations graze around 26% of all land on Earth, not including the large agronomical fields that are used to grow cattle feed.[21] [22] According to FAO, "Ranching-induced deforestation is one of the principal causes of loss of some unique institute and animal species in the tropical rainforests of Central and S America every bit well as carbon release in the atmosphere."[23] Beef is also the primary driver of deforestation in the Amazon, with effectually 80% of all converted land being used to rear cattle.[24] [25] [26] 91% of Amazon land deforested since 1970 has been converted to cattle ranching.[21] [27] 41% of global deforestation from 2005 to 2013 has been attributed to the expansion of beef production.[28] This is due to the higher ratio of net energy of proceeds to net energy of maintenance where metabolizable free energy intake is higher.[29] It takes seven pounds of feed to produce a pound of beefiness (live weight), compared to more iii pounds for a pound of pork and less than ii pounds for a pound of chicken.[30] However, assumptions about feed quality are implicit in such generalizations. For example, production of a pound of beefiness cattle live weight may require between 4 and five pounds of feed high in poly peptide and metabolizable energy content, or more than 20 pounds of feed of much lower quality.[29] A simple exchange of beef to soy beans (a mutual feed source for cattle) in Americans' diets would, according to one judge, upshot in meeting between 46 and 74 percent of the reductions needed to run across the 2020 greenhouse gas emission goals of the United states as pledged in 2009.[31] [ needs update ] A 2021 CSIRO trial concluded that feeding cattle a iii% diet of the seaweed Asparagopsis taxiformis could reduce the methane component of their emissions by lxxx%.[32] [33]

Some scientists merits that the demand for beef is contributing to significant biodiversity loss as it is a meaning commuter of deforestation and habitat destruction; species-rich habitats, such as pregnant portions of the Amazon region, are being converted to agriculture for meat production.[34] [35] [36] The 2019 IPBES Global Assessment Report on Biodiversity and Ecosystem Services also concurs that the beef industry plays a significant role in biodiversity loss.[37] [38] Around 25% to nearly 40% of global state surface is being used for livestock farming, which is more often than not cattle.[37] [39]

Certifications [edit]

Some kinds of beef may receive special certifications or designations based on criteria including their brood (Certified Angus Beef,[40] Certified Hereford Beefiness), origin (Kobe beef,[41] Carne de Ávila, Belgian Blue[42]), or the way the cattle are treated, fed or slaughtered (organic, grass-fed, Kosher, or Halal beef[43]). Some countries regulate the marketing and auction of beef by observing criteria post-slaughter and classifying the observed quality of the meat.

Global statistics [edit]

In 2018, the United states of america, Brazil, and Communist china produced the about beef with 12.22 million tons, 9.nine one thousand thousand tons, and 6.46 one thousand thousand tons respectively.[44] The elevation 3 beef exporting countries in 2019 were Commonwealth of australia (14.viii% of total exports), the Usa (13.iv% of total exports), and Brazil (12.half-dozen% of total exports).[45] Beefiness product is also important to the economies of Nippon, Argentina, Uruguay, Canada, Paraguay, Mexico, Belarus and Nicaragua.

Meridian five cattle and beef exporting countries (2016)

Beefiness exports, including buffalo meat, in metric tons (2016)[46]

As per 2020 (Metric tons), Brazil was the largest beef exporter in the globe in 2020 followed past Australia, United States, India (Includes Carabeef merely) and Argentina[47]

Brazil, Australia, the United States and India accounted for roughly 61% of the world's beef exports[48]

Rank Country 2020 % of the World[49] Country 2016 % of the World
i Brazil two,539,000 23.l% Brazil 1,850,000 nineteen.60%
2 Commonwealth of australia i,476,000 13.66% Republic of india 1,850,000 nineteen.60%
3 United States 1,341,000 12.41% Australia ane,385,000 14.67%
4 Bharat one,284,000 xi.88% United States 1,120,000 11.87%
5 Argentina 819,000 seven.58% New Zealand 580,000 6.xiv%

Top 10 cattle and beefiness producing countries (2009, 2010)[50]

Beef production (1000 Metric Tons CWE) (2009)

The world produced sixty.57 1000000 metric tons of beef in 2020, down 950K metric tons from the prior twelvemonth.

Major reject for production of beef was from Republic of india up to 510k and Australia down to 309K metric tons from the prior year[51]

Rank Country 2009 2010 % Chg Country 2019 2020 Alter %Chg
ane United states of america 11,889 11,789 −0.8% United States 12,384 12,379 -5,000 -0.04%
2 Brazil 8,935 9,300 4% Brazil 10,200 10,100 -100,000 -ane%
3 European union-27 7,970 seven,920 −0.6% EU- 27 7,878 7,810 -68,000 -0.9%
4 China 5,764 5,550 −4% China 6,670 6,720 l,000 0.8%
5 Argentina 3,400 2,800 −18% Republic of india iv,270 3,760 -510,000 -12%
6 Bharat ii,610 2,760 six% Argentina three,125 3,230 105,000 3%
seven Australia 2,100 ii,075 −i% Australia 2,432 2,123 -309,000 -12%
8 Mexico i,700 i,735 two% Mexico 2,027 ii,079 52,000 iii%
9 Russian federation 1,285 1,260 −ii% Pakistan i,820 1,820 Zippo NIL
10 Pakistan 1,226 ane,250 2% Russia 1,374 1,378 four,000 0.three%

National cattle herds (Per k Head)

Rank Country 2009 2010 % Chg
1 Bharat 57,960 58,300 0.half dozen%
2 Brazil 49,150 49,400 0.v%
3 People's republic of china 42,572 41,000 −4%
4 U.s.a. 35,819 35,300 −i.iv%
v European union-27 30,400 30,150 −0.eight%
vi Argentina 12,300 13,200 7%
7 Australia nine,213 10,158 x%
eight Russia vii,010 vi,970 −0.half-dozen%
ix Mexico 6,775 half dozen,797 0.3%
10 Colombia 5,675 5,675 0.0%

Preparation [edit]

Cuts [edit]

Most beefiness tin exist used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beefiness jerky). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are basis, minced or used in sausages. The blood is used in some varieties chosen blood sausage. Other parts that are eaten include other muscles and offal, such every bit the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (especially the pancreas and thymus, referred to as sweetbread), the centre, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to equally mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States every bit dogie chips, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is,[52] but are more than oft cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows (calves) is called veal. Beefiness from steers and heifers is similar.[53]

Beef is starting time divided into central cuts, large pieces of the animate being initially separated past butchering. These are bones sections from which steaks and other subdivisions are cut. The term "primal cutting" is quite different from "prime number cut", used to characterize cuts considered to exist of higher quality. Since the animal's legs and neck muscles do the about work, they are the toughest; the meat becomes more tender as altitude from hoof and horn increases. Different countries and cuisines have unlike cuts and names, and sometimes use the same name for a dissimilar cutting; for example, the cutting described as "brisket" in the United States is from a significantly unlike part of the carcass than British brisket.[ commendation needed ]

Aging and tenderization [edit]

To improve tenderness of beef, information technology is often aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Moisture aging is achieved using vacuum packaging to reduce spoilage and yield loss. Dry out aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and tin support growth of molds (and spoilage bacteria, if likewise humid), resulting in trim and evaporative losses.

Evaporation concentrates the remaining proteins and increases season intensity; the molds can contribute a nut-like flavor. Afterwards two to 3 days there are pregnant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in upshot, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet historic period up to 45 days for maximum event on flavour and tenderness.

Meat from less tender cuts or older cattle tin be mechanically tenderized past forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) can be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can be injected to soften and corking the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.

Cooking methods [edit]

These methods are applicable to all types of meat and some other foodstuffs.

Dry oestrus [edit]

Method Description
Grilling Cooking the beef over or under a high radiant heat source, generally in excess of 340 °C (650 °F). This leads to searing of the surface of the beefiness, which creates a flavorsome crust. In Australia, New Zealand, the U.s.a., Canada, the UK, Frg and The netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, ofttimes shortened to "BBQ". When cooked over charcoal, this method tin also exist chosen charbroiling.
Barbecue A technique of cooking that involves cooking meat for long periods of fourth dimension at low temperatures with fume from a wood burn down.
Broiling A term used in North America. Information technology is similar to grilling, but with the heat source ever higher up the meat. Elsewhere this is considered a way of grilling.
Griddle Meat may be cooked on a hot metallic griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is non well-defined.
Roasting A style of cooking meat in a hot oven, producing roast beefiness. Liquid is not usually added; the beef may be basted by fat on the superlative, or by spooning hot fat from the oven pan over the tiptop. A gravy may exist made from the cooking juices, later skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are normally for steaks and similar cuts.
Internal temperature [edit]

Beef rump steak on grill pan, cooked medium rare

Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the judge center of the meat, which can be measured with a meat thermometer. Beef tin can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the near done (warmest) at the outside.

Frying [edit]

Meat can be cooked in boiling oil, typically by shallow frying, although deep frying may be used, ofttimes for meat enrobed with breadcrumbs every bit in milanesas or finger steaks. Larger pieces such as steaks may exist cooked this way, or meat may be cutting smaller equally in stir frying, typically an Asian manner of cooking: cooking oil with flavorings such equally garlic, ginger and onions is put in a very hot wok. Then modest pieces of meat are added, followed past ingredients which melt more quickly, such equally mixed vegetables. The dish is ready when the ingredients are 'just cooked'.

Moist heat [edit]

Moist rut cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beefiness that are tougher, every bit these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough subsequently cooking.

  • Stewing or simmering
simmering meat, whole or cut into seize with teeth-size pieces, in a water-based liquid with flavorings. This technique may be used every bit office of force per unit area cooking.
  • Braising
cooking meats, in a covered container, with minor amounts of liquids (normally seasoned or flavored). Different stewing, braised meat is not fully immersed in liquid, and usually is browned earlier the oven step.
  • Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking nutrient sealed in closed plastic bags in a h2o bath for a long time—72 hours is non unknown—at an accurately adamant temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the nutrient bags is in contact with the nutrient.

Beef roasted with vinegar and sliced with spiced paste, often chosen "cold beef"

Meat has usually been cooked in water which is just simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature command became bachelor, cooking at temperatures well below boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (slow cooking), for prolonged periods has become possible; this is just hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.

With the adequate combination of temperature and cooking time, pathogens, such equally leaner will be killed, and pasteurization can be accomplished. Considering browning (Maillard reactions) tin can simply occur at higher temperatures (in a higher place the humid point of h2o), these moist techniques exercise not develop the flavors associated with browning. Meat volition often undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes after).

Thermostatically controlled methods, such as sous-vide, can as well prevent overcooking by bringing the meat to the verbal degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature command and long cooking elapsing makes it possible to exist assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques. (Although extremely long-elapsing cooking tin can break downwardly the texture of the meat to an undesirable degree.)

Beef can be cooked apace at the table through several techniques. In hot pot cooking, such every bit shabu-shabu, very thinly sliced meat is cooked past the diners at the table past immersing it in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small-scale pieces of beef into a pot of hot oil at the tabular array. Both techniques typically feature accompanying flavorful sauces to complement the meat.

Raw beef [edit]

Steak tartare is a French dish made from finely chopped or footing (minced) raw meat (oft beef). More accurately, it is scraped so as non to let even the slightest of the sinew fatty get into the scraped meat. It is oft served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.

The Belgian or Dutch dish filet américain is also made of finely chopped footing beef, though it is seasoned differently, and either eaten equally a main dish or can be used every bit a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Federal democratic republic of ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability).

Carpaccio of beefiness is a sparse slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beefiness is partially frozen earlier slicing to allow very thin slices to be cutting.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beefiness part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg.

Cured, smoked, and dried beef [edit]

Bresaola is an air-dried, salted beef that has been aged about two to three months until it becomes difficult and a nighttime cherry, nigh imperial, color. It is lean, has a sweet, musty smell and is tender. Information technology originated in Valtellina, a valley in the Alps of northern Italia'south Lombardy region. Bündnerfleisch is a similar production from neighbouring Switzerland. Chipped beef is an American industrially produced air-stale beef production, described by one of its manufacturers every bit being "similar to bresaola, but non as tasty."[54]

Beef jerky is dried, salted, smoked beef pop in the United States.

Biltong is a cured, salted, air stale beef popular in South Africa.

Pastrami is often made from beef; raw beefiness is salted, and then partly stale and seasoned with various herbs and spices, and smoked.

Corned beef is a cutting of beefiness cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of coarse salts (known equally corns) used to cure it. The term corned beef can denote different styles of alkali-cured beefiness, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.

Spiced beefiness is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of table salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, then optionally roasted for a flow after.[55] There are various other recipes for pickled beef. Sauerbraten is a German variant.

Consumption [edit]

Beefiness is the third most widely consumed meat in the world, bookkeeping for about 25% of meat product worldwide, after pork and poultry at 38% and 30% respectively.[56]

Nutritional content [edit]

Basis Beef fifteen% fat, baked
Nutritional value per 100 yard (3.5 oz)
Energy 1,047 kJ (250 kcal)

Carbohydrates

0 g
Starch 0 g
Dietary fiber 0 g

Fatty

fifteen yard
Saturated v.887 g
Monounsaturated 6.662 g
Polyunsaturated 0.485 thou

Protein

26 g
Vitamins Quantity

%DV †

Thiamine (Bane)

4%

0.046 mg
Riboflavin (B2)

fifteen%

0.176 mg
Niacin (Bthree)

36%

v.378 mg
Vitamin B6

29%

0.383 mg
Folate (B9)

ii%

ix μg
Vitamin B12

110%

2.64 μg
Choline

17%

82.4 mg
Vitamin D

1%

7 IU
Vitamin E

iii%

0.45 mg
Vitamin M

1%

1.2 μg
Minerals Quantity

%DV †

Calcium

two%

xviii mg
Copper

43%

0.85 mg
Iron

xx%

two.6 mg
Magnesium

6%

21 mg
Manganese

1%

0.012 mg
Phosphorus

28%

198 mg
Potassium

vii%

318 mg
Selenium

31%

21.vi μg
Sodium

5%

72 mg
Zinc

66%

6.31 mg
Other constituents Quantity
Water 58 m
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Fundamental

Beefiness is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B12, iron and zinc.[57] [58] Red meat is the most pregnant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb etc.), is a source of creatine. Creatine is converted to creatinine during cooking.[59]

Wellness bear on [edit]

Cancer [edit]

Consumption of ruddy meat, and especially processed red meat, is known to increase the risk of bowel cancer and some other cancers.[threescore] [61] [62]

Coronary heart disease [edit]

A 2010 meta-analysis found that processed red meat (and all processed meat) was correlated with a higher chance of coronary centre affliction, although based on the limited studies that separated the ii, no such association was establish for unprocessed red meat.[63] As of 2020, there is substantial testify for a link between high consumption of red meat and coronary centre illness.[64] [65] [66]

Dioxins [edit]

Some cattle raised in the United States feed on pastures fertilized with sewage sludge. Elevated dioxins may be present in meat from these cattle.[67]

E. coli recalls [edit]

Basis beef has been bailiwick to recalls in the United States, due to Escherichia coli (E. coli) contamination:

  • Jan 2011, 1 Great Burger expands recall.[68]
  • February 2011, American Food Service, a Pico Rivera, Calif. institution, is recalling approximately ane,440 kg (three,170 lb) of fresh ground beefiness patties and other majority packages of ground beef products that may be contaminated with E. coli O157:H7.[69]
  • March 2011, half-dozen,400 kg (14,000 lb) beefiness recalled by Creekstone Farms Premium Beef due to E. coli concerns.[70]
  • April 2011, National Beef Packaging recalled more than 27,000 kg (60,000 lb) of ground beef due to E. coli contamination.[71]
  • May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 410 kg (900 lb) of basis beef products that may be contaminated with E. coli O157:H7.[72]
  • September 2011, Tyson Fresh Meats recalled 59,500 kg (131,100 lb) of footing beef due to E. coli contamination.[73]
  • Dec 2011, Tyson Fresh Meats recalled 18,000 kg (xl,000 lb) of ground beef due to Eastward. coli contagion.[74]
  • January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier.[75]
  • September 2012, XL Foods recalled more than 1800 products believed to be contaminated with Due east. coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[76] [77]

Mad cow disease [edit]

In 1984, the employ of meat and bone repast in cattle feed resulted in the world'southward first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United kingdom of great britain and northern ireland.[78]

Since and then, other countries have had outbreaks of BSE:

  • In May 2003, after a moo-cow with BSE was discovered in Alberta, Canada, the American edge was closed to live Canadian cattle, but was reopened in early 2005.[79]
  • In June 2005, Dr. John Clifford, chief veterinary officer for the U.s. Department of Agriculture brute health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not place the ranch, calling that "privileged data."[lxxx] The 12-yr-old animal was live at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her show[81] which aired 16 April 1996.

In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban.[82] In 2013, the ban on feeding mammal-based products to cattle,[83] was amended to let for certain milk, fish, eggs, and plant-fed farm animal products to exist used.[84]

Restrictions [edit]

Religious and cultural prohibitions [edit]

A pamphlet against the practice of moo-cow slaughter

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 Bharat especially the cow, due to their provision of sustenance for families. Bovines are mostly considered to be integral to the landscape. Yet, they do non consider the cow to be a god.[85]

Many of India's rural economies depend on cattle farming; hence they have been revered in society.[86] [87] Since the Vedic catamenia, cattle, particularly cows, were venerated as a source of milk, and dairy products, and their relative importance in ship services and farming like ploughing, row planting, ridging. Veneration grew with the appearance of Jainism and the Gupta period.[88] In medieval India, Maharaja Ranjit Singh issued a proclamation on stopping cow slaughter. Conflicts over moo-cow slaughter frequently have sparked religious riots that take led to loss of man life and in one 1893 anarchism alone, more than 100 people were killed for the cause.[89]

For religious reasons, the ancient Egyptian priests as well refrained from consuming beefiness. Buddhists and Sikhs are also against wrongful slaughtering of animals, but they don't have a wrongful eating doctrine.[90] In the Indigenous American tradition a white buffalo calf is considered sacred; they telephone call it Pte Ska Win (White Buffalo Dogie Woman).[ citation needed ]

In ancient China, the killing of cattle and consumption of beef was prohibited, as they were valued for their function in agronomics. This custom is still followed by a few Chinese families across the world.[91]

During the season of Lent, Orthodox Christians and Catholics periodically give up meat and poultry (and sometimes dairy products and eggs) as a religious deed. Observant Jews[92] and Muslims may not consume any meat or poultry which has non been slaughtered and treated in conformance with religious laws.[ commendation needed ]

Legal prohibition [edit]

India [edit]

Nigh of the N Indian states[93] prohibit the killing of moo-cow and consumption of beef for religious reasons.[94] [95] [96] [97] [98] Certain Hindu castes and sects continue to avoid beef from their diets.[99] [100] Article 48 of the Constitution of Republic of india mandates the state may have steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of India provides states must raise the level of nutrition and the standard of living and to improve public wellness as amongst its master duties, based on this a reasonableness in slaughter of mutual cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving every bit draught animals. The overall mismanagement of India's mutual cattle is dubbed in academic fields as "India's bovine burden."[101] [102] In 2017, a dominion against the slaughter of cattle and the eating of beef was signed into police past presidential assent as a modified version of Prevention of Cruelty to Animals Deed, 1960. The original human activity, however, did permit the humane slaughter of animals for apply equally nutrient.[103] [104] Existing meat export policy in India prohibits the consign of beef (meat of cow, oxen and dogie). Os-in meat, a carcass, or half carcass of buffalo is also prohibited from consign. Only the boneless meat of buffalo, meat of caprine animal and sheep and birds is permitted for export.[105] [106] In 2017, India sought a full "beef ban" and Australian market place analysts predicted that this would create market opportunities for leather traders and meat producers in that location and elsewhere. Their prediction estimated a twenty percent shortage of beef and a 13 percent shortage of leather in the world market.[107]

Nepal [edit]

The cow is the national animal of Nepal, and slaughter of cattle is prohibited by law.[108] [109]

Cuba [edit]

In 2003, Cuba banned cow slaughter due to severe shortage of milk and milk products.[110]

Run across also [edit]

  • Argentine beefiness
  • Beef Australia
  • Beef hormone controversy
  • Bovine Meat and Milk Factors
  • Buffalo meat
  • Carnism
  • Ecology bear upon of meat production
  • List of beef dishes
  • List of meat animals
  • Pink slime
  • Veal

References [edit]

  1. ^ Harper, Douglas. "beef". Online Etymology Dictionary.
  2. ^ "Beefiness". The Free Online Lexicon, Thesaurus and Encyclopedia. Thefreedictionary.com. Retrieved xviii Dec 2011.
  3. ^ The American Heritage Dictionary of the English language Language, 4th Edition, 2000: beef.
  4. ^ "Beefiness". The American Heritage Higher Dictionary, 4th ed.
  5. ^ "beeves". Merriam-Webster Dictionary.
  6. ^ Piatti-Farnell, Lorna (2013). Beef: A Global History. London: Reaktion Books. p. 7. ISBN978-1780231174 – via EBL Reader.
  7. ^ "Late Neolithic megalithic structures at Nabta Playa". Archived from the original on 13 February 2008. Retrieved 27 February 2008.
  8. ^ Hirst, Chiliad. Kris. "History of the Domestication of Cows and Yaks". ThoughtCo.
  9. ^ "History of Cattle Breeds". Archived from the original on 27 April 2007. Retrieved 17 April 2007.
  10. ^ Horowitz, Roger (2006). Putting Meat on the American Table: Sense of taste, Technology, Transformation. Baltimore: The Johns Hopkins University Press. ISBN 0801882419.
  11. ^ Reese, Jacy (11 April 2019). "US Factory Farming Estimates". Estimates.
  12. ^ "Why are CAFOs bad?". Sierra Club. 24 February 2015.
  13. ^ Lim, Ji Youn; Yoon, Jang West.; Hovde, Carolyn J. (2010). "A Brief Overview of Escherichia coli O157:H7 and Its Plasmid O157". Periodical of Microbiology and Biotechnology. twenty (1): 5–14. doi:10.4014/jmb.0908.08007. PMC3645889. PMID 20134227.
  14. ^ Evans, Judith (21 January 2021). "Overuse of antibiotics for meat production drives resistance in humans". Fiscal Times.
  15. ^ Dall, Chris (26 June 2020). "Written report slams beefiness manufacture for overuse of antibiotics". Center for Infectious Affliction Research and Policy.
  16. ^ Michael Clark; Tilman, David (November 2014). "Global diets link environmental sustainability and human health". Nature. 515 (7528): 518–522. Bibcode:2014Natur.515..518T. doi:10.1038/nature13959. ISSN 1476-4687. PMID 25383533. S2CID 4453972.
  17. ^ Nemecek, T.; Poore, J. (1 June 2018). "Reducing food'southward ecology impacts through producers and consumers". Scientific discipline. 360 (6392): 987–992. Bibcode:2018Sci...360..987P. doi:10.1126/scientific discipline.aaq0216. ISSN 0036-8075. PMID 29853680.
  18. ^ "Meat accounts for nearly threescore% of all greenhouse gases from nutrient product, written report finds". the Guardian. thirteen September 2021. Retrieved 14 Oct 2021.
  19. ^ Nemecek, T.; Poore, J. (1 June 2018). "Reducing food'south environmental impacts through producers and consumers". Science. 360 (6392): 987–992. Bibcode:2018Sci...360..987P. doi:10.1126/science.aaq0216. ISSN 0036-8075. PMID 29853680.
  20. ^ Xu, Xiaoming; Sharma, Prateek; Shu, Shijie; Lin, Tzu-Shun; Ciais, Philippe; Tubiello, Francesco N.; Smith, Pete; Campbell, Nelson; Jain, Atul M. (September 2021). "Global greenhouse gas emissions from animate being-based foods are twice those of plant-based foods". Nature Food. 2 (9): 724–732. doi:10.1038/s43016-021-00358-x. ISSN 2662-1355. S2CID 240562878.
  21. ^ a b Steinfeld, Henning; Gerber, Pierre; Wassenaar, T. D.; Castel, Vincent (2006). Livestock'south Long Shadow: Environmental Issues and Options. Food and Agriculture Arrangement of the United Nations. ISBN978-92-5-105571-7 . Retrieved nineteen August 2008.
  22. ^ Ripple, William J.; Smith, Pete; Haberl, Helmut; Montzka, Stephen A.; McAlpine, Clive; Boucher, Douglas H. (Jan 2014). "Ruminants, climate change and climate policy". Nature Climate Change. 4 (ane): 2–5. Bibcode:2014NatCC...iv....2R. doi:10.1038/nclimate2081.
  23. ^ "Cattle ranching is encroaching on forests in Latin America". Fao.org. 8 June 2005. Archived from the original on 23 May 2020. Retrieved 30 March 2015.
  24. ^ "Cattle Ranching in the Amazon Region". Global Wood Atlas. Yale School of the Surroundings. 2016. Archived from the original on 13 February 2021. Retrieved 25 October 2021.
  25. ^ Wang, George C. (9 April 2017). "Go vegan, save the planet". CNN . Retrieved 25 August 2019.
  26. ^ Liotta, Edoardo (23 Baronial 2019). "Feeling Sad Virtually the Amazon Fires? Stop Eating Meat". Vice . Retrieved 25 August 2019.
  27. ^ Margulis, Sergio (2004). Causes of Deforestation of the Brazilian Amazon (PDF). Earth Bank Working Paper No. 22. Washington D.C.: The World Bank. p. ix. ISBN0-8213-5691-7. Archived (PDF) from the original on 10 September 2008. Retrieved four September 2008.
  28. ^ Ritchie, Hannah (9 February 2021). "Drivers of Deforestation". Our World in Data . Retrieved twenty March 2021.
  29. ^ a b National Inquiry Council. 2000. Nutrient Requirements of Beef Cattle. National University Press.
  30. ^ Adler, Jerry; Lawler, Andrew (June 2012). "How the Chicken Conquered the World". Smithsonian . Retrieved 19 April 2015.
  31. ^ Hamblin, James (2 Baronial 2017). "If Everyone Ate Beans Instead of Beef". The Atlantic . Retrieved 26 September 2019.
  32. ^ McCarthy, Marty (xx April 2017). "Seaweed-fed cows could solve livestock industry's marsh gas problems". ABC News (Australia). Archived from the original on 26 April 2017. Retrieved 5 August 2021.
  33. ^ Roque, Breanna M.; Venegas, Marielena; Kinley, Robert D.; Nys, Rocky de; Duarte, Toni 50.; Yang, Xiang; Kebreab, Ermias (17 March 2021). "Cherry-red seaweed (Asparagopsis taxiformis) supplementation reduces enteric methane by over eighty per centum in beef steers". PLOS Ane. 16 (three): e0247820. Bibcode:2021PLoSO..1647820R. doi:x.1371/journal.pone.0247820. ISSN 1932-6203. PMC7968649. PMID 33730064.
  34. ^ Hance, Jeremy (xx October 2015). "How humans are driving the 6th mass extinction". The Guardian . Retrieved x January 2017.
  35. ^ Morell, Virginia (2015). "Meat-eaters may speed worldwide species extinction, written report warns". Scientific discipline. doi:10.1126/scientific discipline.aad1607.
  36. ^ Machovina, B.; Feeley, K. J.; Ripple, W. J. (2015). "Biodiversity conservation: The primal is reducing meat consumption". Scientific discipline of the Total Environment. 536: 419–431. Bibcode:2015ScTEn.536..419M. doi:x.1016/j.scitotenv.2015.07.022. PMID 26231772.
  37. ^ a b Watts, Jonathan (vi May 2019). "Human being society nether urgent threat from loss of Globe'southward natural life". The Guardian . Retrieved 18 May 2019.
  38. ^ McGrath, Matt (six May 2019). "Nature crisis: Humans 'threaten 1m species with extinction'". BBC . Retrieved 1 July 2019.
  39. ^ Sutter, John D. (12 December 2016). "How to stop the 6th mass extinction". CNN . Retrieved 10 January 2017.
  40. ^ "Certified Angus Beef in Ireland". Angus producer grouping. Archived from the original on 15 Feb 2013. Retrieved 2 March 2014.
  41. ^ "Exported Beef". Kobe Beef Marketing & Distribution Promotion Clan. Archived from the original on 11 October 2014.
  42. ^ "Protected Designation of Origin (PDO)/Protected Geographical Indication (PGI)". European Commission — Agriculture and Rural Development. Archived from the original on xviii August 2007. Retrieved ten August 2007.
  43. ^ "Is a Halal food market place nail on its way?". CNBC. 27 September 2013. Retrieved three Oct 2013.
  44. ^ Ritchie, Hannah; Roser, Max (25 August 2017). "Meat and Dairy Production". Our World in Data.
  45. ^ "Tiptop Beefiness Exporting Countries". Earth'due south Elevation Exports. one Apr 2020.
  46. ^ "Ranking Of Countries That Consign The Most Beef (USDA)". beef2live.com.
  47. ^ "Ranking Of Countries That Consign The Most Beef (USDA)". beef2live.com . Retrieved vii February 2022.
  48. ^ "Ranking Of Countries That Export The About Beefiness". world wide web.nationalbeefwire.com . Retrieved 17 May 2022.
  49. ^ "Ranking Of Countries That Export The Most Beef". world wide web.nationalbeefwire.com . Retrieved 17 May 2022.
  50. ^ Daily Livestock Written report – Vol. 8, No. 126/ xxx June 2010
  51. ^ "Earth Beefiness Product By Country". beef2live.com . Retrieved ix February 2022.
  52. ^ Dejohn, Irving (29 March 2011), You got the guts to try Argentinian chinchulini - moo-cow intestine delicacy?, NY Daily News, archived from the original on 5 September 2017, retrieved 27 April 2018
  53. ^ Schweihofer, Jeannine and Buskirk, Dan (10 April 2014) Do steers or heifers produce amend beef?. Michigan State University.
  54. ^ "Dried Beef Products". Hormel. Archived from the original on 11 March 2007. Retrieved iii September 2008.
  55. ^ Recipe for traditional dry spiced beef Archived 26 December 2008 at the Wayback Machine – An Bord Bia
  56. ^ Raloff, Janet (31 May 2003). Food for Thought: Global Food Trends. Scientific discipline News.
  57. ^ "Beef, lean organic". WHFoods. 18 Oct 2004. Retrieved xviii December 2011.
  58. ^ Oh, Mirae; Kim, Eun-Kyung; Jeon, Byong-Tae; Tang, Yujiao (2016). "Chemical compositions, complimentary amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef past cut". Meat Scientific discipline. 119: sixteen–21. doi:10.1016/j.meatsci.2016.04.016. PMID 27115864. Beefiness is 1 of the master animal food resource providing poly peptide and essential nutrients, including essential amino acids, unsaturated fat acids, minerals, and vitamins, for human consumption.
  59. ^ "Eating Cooked Meat Tin can Misconstrue CKD Phase in Diabetes". Retrieved 3 Oct 2013.
  60. ^ "Bowel cancer risk factors". Cancer Research Britain. 17 December 2013. Retrieved 12 September 2016.
  61. ^ American Found for Cancer Enquiry (2007). Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective . p. 116. ISBN978-0-9722522-2-v.
  62. ^ Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J (2014). "Ruby-red and candy meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies". Int J Clin Exp Med (Meta-assay). 7 (vi): 1542–53. PMC4100964. PMID 25035778.
  63. ^ Micha, R.; Wallace, S. K.; Mozaffarian, D. (2010). "Ruddy and Processed Meat Consumption and Risk of Incident Coronary Middle Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis". Circulation. 121 (21): 2271–83. doi:x.1161/CIRCULATIONAHA.109.924977. PMC2885952. PMID 20479151.
  64. ^ Al-Shaar, Laila; Satija, Ambika; Wang, Dong D.; Rimm, Eric B.; Smith-Warner, Stephanie A.; Stampfer, Meir J.; Hu, Frank B.; Willett, Walter C. (2 Dec 2020). "Red meat intake and risk of coronary heart affliction among US men: prospective cohort study". BMJ. 371: m4141. doi:x.1136/bmj.m4141. ISSN 1756-1833. PMC8030119. PMID 33268459.
  65. ^ "What's the beef with red meat?". Harvard Wellness. i February 2020.
  66. ^ "Increasing red meat consumption linked with college risk of premature death". Harvard T.H. Chan School of Public Wellness. xiii June 2019.
  67. ^ "USDA Emerging Issues" (PDF). Archived from the original (PDF) on 12 January 2012.
  68. ^ Cochran, Catherine (xiv January 2011). "One Cracking Burger expands ground beef remember". USDA.gov. Archived from the original on 31 May 2013.
  69. ^ McIntire, Richard J. (5 Feb 2011). "California house recalls basis beefiness". USDA.gov. Archived from the original on 31 May 2013.
  70. ^ "Kansas Urban center business firm recalls beef products". CNN. 10 March 2011.
  71. ^ Warner, Jennifer (15 Baronial 2011). "E. coli in Southeastern US". WebMD.
  72. ^ Lindenberger, Joan (31 May 2011). "Michigan business firm recalls ground beef". USDA.gov. Archived from the original on 31 May 2013.
  73. ^ "Tyson recalls beef over E. coli concerns". Reuters. 28 September 2011. Archived from the original on 24 September 2015. Retrieved 30 June 2017.
  74. ^ "Tyson recalls beefiness due to E. coli contamination". The Wall Street Periodical. xvi December 2011.
  75. ^ "Hannaford Supermarket recalls hamburger". wickedlocal.com. 7 Jan 2012. Archived from the original on 14 Jan 2012.
  76. ^ "Xl Foods recall was product of preventable errors, review finds". Retrieved thirty January 2018.
  77. ^ Agency, Canadian Nutrient Inspection (31 Oct 2011). "Nutrient Condom - Independent Review of 40 Foods Inc. Beef Recollect 2012". world wide web.foodsafety.gc.ca. Archived from the original on 12 February 2018. Retrieved 30 January 2018.
  78. ^ "Timeline: BSE and vCJD". NewScientist.com news service. 13 Dec 2004. Retrieved 10 Baronial 2007.
  79. ^ Fletcher, Anthony (4 May 2005). "Canadian beefiness industry loses patience over border dispute". Foodproductiondaily.com . Retrieved 18 December 2011.
  80. ^ Mcneil, Donald 1000. (30 June 2005). "reported Case of Mad Moo-cow in Texas Is Kickoff to Originate in U.Due south." The New York Times.
  81. ^ "Oprah transcript from recording 15 April 1996". Mcspotlight.org. 15 Apr 1996. Retrieved 18 December 2011.
  82. ^ "Food and Feed Safety, TSE/BSE". Archived from the original on 5 March 2016. Retrieved 27 September 2015.
  83. ^ "Regulation No 999/2001". EU. 22 May 2001. Retrieved 28 September 2015.
  84. ^ "Eu Commission Regulation No 56/2013". EU Committee. 16 January 2013. Retrieved 28 September 2015.
  85. ^ Bankim Chandra Chatterji (1940). Letters on Hinduism. G.Thou. Bose. p. 39.
  86. ^ "Holy Cows: Hinduism's Blest Bovines". Hinduism.most.com. Retrieved 2 March 2014.
  87. ^ "Switzerland loves its cows. Only unlike India, at that place is no merging of the bovine and divine". The Wire. Retrieved 2 Apr 2017.
  88. ^ Chatterjee, Suhas (1998). Indian Civilization and Civilisation. M.D. Publications Pvt. Ltd. p. 232. ISBN978-81-7533-083-2.
  89. ^ "The cow keepers: Some cattle vigilante groups operating in Delhi and neighbouring states". xi October 2015.
  90. ^ Kenneth F. Kiple (30 April 2007). A Movable Feast: Ten Millennia of Food Globalization . Cambridge Academy Press. pp. 53+. ISBN978-1-139-46354-6.
  91. ^ Benn, Charles. (2002). People's republic of china's Golden Historic period: Everyday Life in the Tang Dynasty. Oxford Academy Press. ISBN 0-19-517665-0. p. 122
  92. ^ Maimonodies, Yad Hachazaka; Kedusha; Hilchos Shechita ane:1
  93. ^ "The states where cow slaughter is legal in Republic of india". Indian Express. 8 October 2015.
  94. ^ "Milking beef issue could tear social fabric". Deccan Chronicle. 28 May 2017.
  95. ^ Safi, Michael (5 April 2017). "Muslim man dies in India after attack by Hindu 'cow protectors'". The Guardian.
  96. ^ "Women raped in fatal attack over beef". BBC News. 12 September 2016.
  97. ^ Doshi, Vidhi (six June 2017). "To protestation Modi, these Indians are cooking beef in public". The Washington Postal service.
  98. ^ "Holy cow: World'southward 2nd-largest beef exporter may ban cattle slaughter". independent.ie. two June 2017.
  99. ^ "Explained: Holiness of the Cow and Controversy Over Beefiness-Eating In Aboriginal India". Indian Express. 8 June 2015.
  100. ^ "Beefiness eating: strangulating history". The Hindu. 14 August 2001. Archived from the original on 17 October 2015.
  101. ^ John R. Thou. Robson (1980). Food, Environmental, and Civilization: Readings in the Anthropology of Dietary Practices. Taylor & Francis. p. 126. ISBN978-0-677-16090-0.
  102. ^ Kazmin, Amy (21 November 2017). "Modi's India: the loftier cost of protecting holy cows". Financial Times . Retrieved 5 Baronial 2018.
  103. ^ Prashad, Vijay. "A political stampede over India's sacred moo-cow". The Washington Post . Retrieved four March 2017.
  104. ^ "Beef, ban and bloodshed". India Today. vii October 2015.
  105. ^ "Buffalo meat exports at over Rs 21K cr in 10 mths in FY'17". 27 March 2017.
  106. ^ "Nirmala slams Akhilesh, says beef exports already banned". two October 2015.
  107. ^ Long, Warwick (30 May 2017). "World'due south second-largest beefiness exporter bans sale of slaughter cattle". ABC News.
  108. ^ "Nepal declares Cow as its National creature". IndiaToday. 22 September 2015.
  109. ^ "Police force banning cow slaughter borrow Indigenous Peoples' rights in Nepal". Ethnic Phonation. 20 March 2015.
  110. ^ Republic of cuba bans moo-cow slaughter. Manufactures.economictimes.indiatimes.com (13 September 2003). Retrieved on 19 December 2016.

External links [edit]

  • Beef at the Wikibooks Cookbook subproject
  • USDA beef grading standards (PDF)
  • Beef State Documentary produced by Nebraska Educational Telecommunications

doverphourromposs.blogspot.com

Source: https://en.wikipedia.org/wiki/Beef

0 Response to "Internet Based Life Forms by Ground Beef Taxi"

Post a Comment

Subscribe to: Post Comments (Atom)

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel