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Beef is the culinary name for meat
from bovines, especially domestic cattle. Beef is one of the
principal meats used in the Cuisine of Australia, European
cuisine and cuisine of the Americas, and is also important in
Africa, East Asia, and Southeast Asia.
Beef can be cut into steaks, pot
roasts or short ribs, or it can be ground. The blood is also
used in some varieties of blood sausage. Other beef varieties
include the tongue, which is usually sliced for sandwiches;
tripe from the stomach; the heart, the brain, the liver,
the kidneys; Beef bones are essential for making certain
varieties of soup stock.
The better cuts are usually obtained
from the steer; the heifer tends to be kept for breeding.
Older animals are used for beef when they are past their
reproductive prime. The meat from older cows and bulls is
usually tougher, so it is frequently used for mince.
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