Beef

In the words of Tom Mylan, author of The Meat Hook Meat Book, "Whether you're a butcher, a chef, or a home cook, beef is the main event," and he's right. To many beef is the first among meats, and to butchers and discerning consumers that makes sense. Beef has the greatest diversity of cuts available, out of all of the quadrupeds. Beef cattle, or Bos Taurus, were domesticated well before the common era for meat, dairy, and hides. Most beef cattle descend from European, African, and Far-Eastern Hemisphere breeds, but a few, almost exclusively in North America, descend from American Bison breeds. The diversity of American breeds is far more limited than that of Old World breeds. In this section you will find information on beef primals, cuts, breeds, cooking, recipes, and more.