Beef

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Beef

ijA EV B Beef (beef), bovine meat. r[t i p :BeefjB Beef (in English: Beef) also called.

[ W ] Tv Summary

HpEVB The edible bovine meat processing means. iiajApB Beef cattle breed (black hairy Wagyu), most of the meat, waste dairy cows were fed and then castrated and sold the meat.

EVAH\iNANEVAaHpjB Cattle, almost all to eat the meat of the site is available (though in recent years, the health of cattle, but if you do not have a problem, some of mad cow disease problems involved in the difficult and dangerous area of food Exists). MHA Xe[LM`HA~fBAA hgHBHSU by heating, and steak in the heat of protein and not through the alteration in a state such as eating rare or medium prepared with raw fish is as if eating. AlIhhAc(X)B However, the final host cattle and the human parasite is a kind of beef tapeworm is the intermediate host, the larvae (beef measles), mainly in the muscles of cattle are parasitic. AHAXNB The raw beef and eat it in a state close to the risk of infection with a parasite. IA60M-1010SB In general, 60 or -10 heated to more than 10 days or more below the frozen meat is safe. A{o[HpAN 10%xJsoN^[JAHXNB In addition, a student at the lever Japanese food is also healthy cows also happens to about 10 percent of the campylobacter carrier is a matter of a research team from the Ministry of Health report has been associated with the risk of food poisoning.

m^^Xe[LJpb`AHHYKB Western cooking steak tartare or carpaccio, and some of the food culture of eating beef in the condiment also add to the habit. HXNywIBHRI spice by the parasite and to reduce the risk is said to have no scientific basis. A@XN\B Is a strong slice it, and hit a parasite that can reduce the risk of potential.

HpApi2hAjNAp1NB Beef meat and other food-oriented compared to frozen, frozen in the freezer to the refrigerator in the home (2-door) If the six-month and one year for business if you have a freezer is. {ZA@\}_AtB In general, this chicken and pork fat gain in the period on a gain of beef fat on for a short period compared to those of muscle fiber structure of the meat in rapidly fattening than beef is easier HOGURE Is associated with the point.

qhD[AEV_AHpB The Hindu, the cows are sacred animals and are barred from eating beef. rhD[MnAEV_kYpAHpB The Christian religion is BINDU generally in the region, the farming and cattle milk can only be used in the production, as food is not fattening.

{645Nn ijiw {I xcVcNjB In Japan, 645 years of cattle to sacrifice (sacrifice), an example (The Chronicles of Japan's Emperor first year of the Emperor pole) and he said. VVc 5Ni 675N j 417 ()H~iw{IxjA 41 ()930At{i EVEE}ECkEjzUEjg jH~B The VVc five years (675 years) April 17 (lunar calendar) ban on the so-called flesh-eating (The Chronicles of Japan's), April 1 (lunar calendar) from September 30 until the protection of young fish and Five animal (bovine equine Dog Japanese Macaque chicken), eating meat was banned. LXg CGYXt A LV^iwxi c 5NjsJi |gK VacajHB Warring States Period, the Christian Jesuit missionaries and Christian daimyo, including byMatsunaga (1652) in Kyoto, according to a widely WAKA (Portuguese Vaca), was eating a cow. LbGgcUA RE A A B Toyotomi Hideyoshi Odawara aggressive, ETakayama, said Gamo Township, Tadaoki Hosokawa and eating a cow. ]\3Ni 1690N j FuXvuvB Edo period in 1690 Hikone clan, "the taste of beefX" to "flesh-drug" was created to sell. Nial{iNjHpAHp{AuvB Curing of the sick and health promotion (healthy recovery) is for the food, edible animals are raised for beef that had very little, very expensive "drug" DEATTARASHII. NRO iAaRAjuXvB Ii home every year Tokugawa shogunate and the big three Tokugawa (Nagoya, Wakayama, Mito), "Xbeef flavor" and had been away. Ah{AYB Also, in the same period focused on the nutrition of beef, when the cold-dried meat was produced. ]HB Edo in the large shop and to eat. [1] [1]

{iIHnA J1872N i5Nj 124 A VcHAi jsB Is in full swing started to eat beef, the Meiji era of cultural enlightenment in the January 1872 24, Emperor Meiji ate the beef is said to the manNABE (sukiyaki) epidemic.

{AY@A]B The situation in Japan's beef is domestically produced beef with a fat head and raised one important way that has been taken so long, expensive than conventional beef and pork has been. 1991N 4AR{OAHpB But April 1991 liberalization of imports of beef from Japan by cheap beef from abroad to come to come to the table at home and frequently have to go. {enAnwzAu vB All parts of Japan's pork consumption is constant, and the Kansai beef purchases per household is a lot of the minutes "fish" is small. A AuvwB The Kansai region, the "meat" and it refers to beef. AaRsB Incidentally, the highest consumption of beef in the city of Wakayama.

tXitXFubt Boeuf jqitXFH[ veau j[gApIB France and other mature beef in the United States and Europe (French: BUFFU Boeuf) and Veal (French: VAUX veau) and a different distribution route, the distinction between food will be available to the general. q_B Veal is generally less redness and any site that is characteristic of Soft.

[ W ] {uavuYv Japan's "Wagyu" and "domestic cattle"

X[p[\ a YB Are sold in supermarkets and other beef Difficult to understand the view of nearly the "Wagyu" and "domestic beef" is the difference. aAiwtAYA{wB Wagyu and the word breed, and the domestic cow, was reared in Japan refers to cattle. OYaB Wagyu for the presence of foreign production.

[ W ] {\ indications the history of beef in Japan

2004N 12Au y`B[u@ vig[TreB@j{sAYAo{ iHjAHAXA10Af[^L^B In December 2004, "Individual identification of cattle management and for the transfer of information on the Special Measures Law" (beef traceability law) enforcement, for domestic beef cow from birth to the Slaughterhouse (the slaughterhouse) in the process Is the beef was processed into retail stores in the history of the 10-digit identification number individual to manage the transaction data to be recorded. A X[p[}[PbgXXA XgXgYAOA10\`tB Because of this, supermarkets and butcher shops are sold in retail stores, or grilled beef restaurants and shabu shabu to the store or used as domestic beef in the meat cutting and Booth MINCED some exceptions, such as the 10-digit identification of the individual List of the required number.

AXiAdWAi50jbg\AAxAXAXJEFuTCgANZXAbgAToB In addition, stores and merchandise sales, depending on the relationship between trade and from buying more cattle (up to 50 head) rolled into one lot number is displayed in this case, once the sale And contact the store or shop and opened a website to access and the lot number or heard from the individual identification number, or find instructions on how to join.

Af[^mFAp\RC^[lbgA s@l {Z^[EFuTCg http://www.id.nlbc.go.jp/top.htmlANZXAA gdbpEFuTCg http://www.id.nlbc.go.jp/mobile/ANZXA10AAgdbdgXAgdbmF\B In fact, beef is sold to verify the historical data to a PC from the Internet through the National Livestock Breeding Center Web site http://www.id.nlbc.go.jp/top.html to Access, or a mobile phone website http://www.id.nlbc.go.jp/mobile/ access, and this 10-digit identification number, enter the Individual, as well as home and mobile Received a radio call if you have a store, office and mobile phones also can be confirmed. AXA p\RtAL{Z^[EFuTCgANZXefHvB Also, some stores, personal computers equipped with, or above the Livestock Breeding Center have access to the website and post content, such as printing and ingenuity.

A10\ In addition, individual 10-digit identification number will be displayed to enter information

1. Individual identification number.
2. oAN Date of birth or import
3. Y Sex
4. Individual identification numbers of mother cows
5. {{nis{j The location of the feeding facilities (State)
6. {{{JnyIN Feeding facilities and in the end date of the start of feeding
7. ASAoN Bloodshed, death or the date of exports
8. AAA For the beef imports, the country imports
9. {yn Name and address of the Slaughterhouse
10. AoAAo For the beef exports, the country exports

B .

Al\AyZ\B In addition, consent for release of personal information obtained about the administrative, management or the name and address of the person's name appears.

[ W ] nD favorite regional differences

EIA_DnggDnB Looking globally, regional prefer beef fat than lean beef less often prefer the region. tXVFt{gtXA{uhgB For example, France's leading chefs to come to Japan with beef, the French cook, even the use of cattle brands in Japan first. _D{@bDXB Japan prefers the soft meat from the fat in the muscle fibers are often tend to prefer meat. Luh~B Above beef as a brand is usually a percentage of marbled beef from very often. hgHA}OlnB The site has raw as sashimi, beef tallow the tuna is a difference between fat people and body temperature in the insoluble. hgHcB So eating raw fish and a piece of fat on the tongue will remain. iiln~HsB But in recent years been breeding in the body to melt away the presence of marbling has been eating. lH~uYvB Artificial marbled beef, "production" is. AgA~AHi[J[JHiUpB Lean on cheap imports of beef and beef tallow injected with a needle, a marbled meat, which was developed by food manufacturers and food was used to impersonate.

[ W ] site

[ W ] meat

lbN Neck

B Following hard on the shin. F V`[ A X[v A : Stew, soup, ground meat

Shoulder

F A A J[EV`[A pXg~ Hardish: sukiyaki, shabu shabu, curries, stews, such as stew, pastrami

[X Chuck

~B Have played a marbling. FAAA Xe[L : Sukiyaki, shabu shabu, stewing steak

u[X Rib pork loin

~B Prone to frosting. F Xe[L A [Xgr[t AA : Steak, roast beef, sukiyaki and shabu shabu

T[C Sirloin

B Gentle. FXe[LA[Xgr[t : Steak, roast beef

q itBj Beef tenderloin (fillet)

gB The most soft lean. FXe[LA : Steak, sliced for shabu shabu,

The Rose

bAB A lot of fat, a little stiff. FA A A : Sukiyaki, beef bowl, roast, stews

Researchers rose

B A little stiff. F Jr : Rib roast

Both rose

AbwB Somewhat stiff, and red is the layer of fat. FV[gu : Short

A Thigh, inner thigh

gB Many lean. FXe[LA[Xgr[tAAR[hr[tA : Steak, roast beef, grilled beef, cold beef, bashing

Both can also

A[`B Somewhat stiff, high-quality gelatin. FA r[tXgKmt : Stew, beef stroganoff

v Lamp

bB A soft low-fat. HB Turn to eating. FXe[LA[Xgr[tAo^[A bP A hg : Steak, roast beef, butter, baked, YUKKE and sashimi

Shin

gB Lean meat. B A lot of tight muscle. FAX[v : Stews, soups

SHINTA.

bAB Low-fat, soft.

e[ i j Tail (tail)

R[QB In high-protein collagen. FX[v : Soup

XW A ALXF Su Ji, the Achilles tendon

A R[QLxA_B Firm, collagen rich, and the soft boil. F AAAubtEuMj : Oden, stewed beef bowls, and Bourguignon BUFFU

The face of the meat

Cheek meat

^AB Tan is similar toGOTAE flavor was different, unique flavor. qebgEhEH[tXDB The calf is TETTO VAUX de France as a particular favorite dishes.

A @ Ear, nose

E@RbHB KORIbears and nosesGOTAE each have a unique sense of food. [[}lOB Is boiled off and jelly Appetizers and our wine and marinade to the garnishes.

[ W ] visceral

^ i j Tongue (tongue)

bABME is a lot of fat, and soft boil. B One firmness unique. F ^ A V`[ : Tan salt and stew

nc iSj Hearts (heart)

RRAV]EAn[gAwcB Kokoro, Shin elephant, heart, and also called hertz. VNhgHHB The fresh fish can be eaten as is commonly eaten burn. Sp heart B English etymology is the heart of the heart.

} itj Legumes (kidney)

`}B Broad bean is similar in shape to be called from the bean.

o[ ij Lever (liver)

r^~A ABQASB Soft vitamins A, B group, including a lot of iron.

n~ iuj Jara mi (diaphragm)

B Soft flesh. 15kgB 1 from cows can not only about 5kg. `n~TKB Mi Jara and narrow SAGARI divide.

~m i1j Minot (first stomach)

dbB The flesh is hard and less fat.

n`mX i2j Reticulum (second stomach)

lB Four of the stomach is said to be the most delicious. I`n`mXB Bee's nest is shaped like a honeycomb tripe called it. C^Augbp trippa i{PSwjvB Italian "honeycomb tripe trippa (originally the term refers to the entire visceral)". hgAg}gB Grilled beef or fish, cooked tomatoes.

Z}C i3j My Sen (third stomach)

bB Low-fat. rIWBWrelatively taste. FB The white is the color. dpuv=uZ}CvB Fold the overlapping folds due to his "thousand pieces" = "My Sen". hgHB Can be eaten raw as well.

MA i4j LA Gear (fourth stomach)

bB Fat. Z}CB My Sen also called red.

Vr iXj Sibi Rae (pancreas)

BXAp sweetbread {aB The site of the thymus gland and pancreas, sweetbread etymology of the English and JapaneseaTTA been in the wind.

] Brains

BSEHphCA`tXAuHB The edible distantly BSE since the furor is a touch of traditional French cuisine and the United Arab essential cooking ingredient. HB KONOWATA feel like a unique and tasty food. qDB The calves are especially favored. OrETM]pB In addition to cattle, sheep and rabbits often used in the brain. tXqg]ZH[ cerveau j`A{]ZF cervelle `APgHB French cerveau SERUVO the human brain in the form of call and men, livestock, including cows SERUVERU cervelle class and a woman's brain in the form of a call, the word used as food by the stronger impression.

[ W ] h{ and the nutritional value of beef

^pNASAr^~BQxB Beef animal protein, iron, vitamin B complex and rich. \IB The enumeration Typical things.

S Iron

SdvB The most important role of iron to produce blood. LSA wSAAHiwSrz10{A^pNXzB In particular, the iron-containing beef, the heme iron is called, which is included in plant food and non-heme iron absorption compared to nearly 10 times faster, and at the same time the animal protein intake and absorption of more power Increase. M Most are not lost to heat.

Zinc

oQhB To prevent impairment of taste. AuB Also, cold and enhance the capacity of the immune system.

^pN Animal protein

\vfh{AEgB Biological nutrition. Element of itself, and is used in cell growth.

r^~BQ B-complex vitamins

• B2iGlM[BV\hB\hj B2 (energy metabolism. Prevention of skin aging. Vision loss prevention)
• B6iuj B6 (Strengthening immunity in the skin)
• B12ipB]@\j B12 (hematopoietic action. Normalization of brain function)

A iCAV A pge_B Others, niacin, pantothenic acid, is included.

RXe[ Cholesterol

bzKv_`_sB Bile acid absorption of fat to generate the necessary essential. AlXzauB In addition, various hormone secretion pathogenic bacteria and enhance immunity. KvB Ingested large amounts need to be careful.

[ W ] Cuisine

• ^ Ox tongue
• Meat and potatoes
• Sukiyaki
• Splash
• Beef bowl
• Xe[L Steak
• no[O Hamburger
• no[K[ Hamburger
• Grilled beef
• Beef skewers
• [Xgr[t Roast beef

[ W ] uh brand beef

uhAYni nI\ jAi i jA}it A @AtB Beef brand, producing (geographical), pedigree (varieties), carcass of the ratings, due to breeding method, which meet certain criteria are attached to. uhnI\AnAYg\i E_E]jB In view of the geographical brand, was fed in the same region as a producer to join a union if you are the only visible fat may be allowed (Matsusaka beef, Kobe beef cattle Omi, etc.) .

{HititA A〜CiAjA5〜1ijAuA-5vB Japan Meat Grading Association rating, the step distillate grades A to C (A best), fleshy grades 5-1 (large numbers, the better) and, "A-5" is the best. uhAitpApASitpB To brand cattle, the association's ratings are used, some are using exactly the ratings are not available. AitmAuhmxeAuhMB In general, including those with low ratings for the distribution of content, and to raise the profile of the brand is easy, but a fall trust in the brand. Ai]]PRASuhlXB In that case, a fair number of head-high rating is more than a consumer PR, and the overall attempt to raise the brand value that many observers said. tAuhMd5AuhmxmhB On the other hand, focus on brand and the confidence of the meat grades will be limited to only five, and get brand recognition so hard to secure distribution of content. AuhLB Below, mainly in meat branding grades are listed separately.

z The main issues of the distribution of the meat grades

• 5uhAS3uh^[1] B Grades 5 to flesh will be satisfied only if the brand name given the nation only three brands ^[1].
• 5〜1nuhAitsuhB Grades 5-1 in the flesh across the brands, the brand has not rated.
• 4vfibGEbFEFEj\A _r[t i_jA4vfbGgpAmitB Four grades of meat elements (cross-fat and fat quality of the color of the Sawa Sawa, the color of meat and doughy texture of meat) is composed of Kobe beef (Kobe beef), the fat of the four elements hybridization Because you are using only the correct grade in the flesh can rating. Ac3vfAOl4uhA3vf`\B Even if, the rest of the meat grades three elements to meet the grade, andOflesh of cattle and a similar brand and grade 4 orNASERU, but the three elements that meet the definition of a magnitude not less The possibility of a grade.

[ W ] r Footnotes

[ W ] A See also

• C] - a Bovine spongiform encephalopathy - mad cow issue
• Y U.S. beef
• I[W[Er[t Aussie beef
• e ebeef
• HAM[ Food allergy
• H Meat
• Fish
• Pork
• { Chicken
• { Slaughterhouse
• Made of field
• y`B[u@ i g[TreB@ j Individual identification of cattle for the management and transfer of information on the Special Measures Law (Beef Traceability Law)
  • g[TreB () Traceability (distribution)
• Beef bowl
• Rr[t Canned beef
• Meat products
• wbg Vet
• oo Crisp

[ W ] ON External links

EBLfBAERYA AJeSB Wikimedia Commons, the beef is related to the category.

EBNVi[B UIKUSHONARI the beef items.

• HAAVs American Federation of imported meat and recipes
• nAA{w Another area of beef, pork, chicken, the percentage of the purchase
• c Council of Tottori Prefecture, sales of beef from
  • iBBj The region beef (the site of many of the names and a way to decide. This is a lot different category.)
• T[rX (){Z^[ Individual identification of cattle information service (Germany) Livestock Breeding Center
• o[xJsoN^[H How much beef liver has been contaminated with campylobacter? J Health, Labor and Welfare