Explore: Beef Cattle Production

Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk (production)). The meat of mature or almost mature

Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked

wagyū, lit. 'Japanese cattle') is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle originate from early twentieth-century

"natural". Cattle raised on a primarily foraged diet are termed grass-fed or pasture-raised; for example meat or milk may be called grass-fed beef or pasture-raised

a traditional cattle bell FAO data for 2021 Beef is the third most commonly consumed meat worldwide. Beef (and buffalo meat) production has grown substantially

the beef production in the United Kingdom. The Angus is naturally polled and solid black or red; the udder may be white.[citation needed] The cattle have

The Beef Shorthorn breed of cattle was developed from the Shorthorn breed in England and Scotland around 1820. The Shorthorn was originally developed as

ranks fifth nationally in goat farming, eighth in beef cattle production, and fourteenth in corn production. While Kentucky has been a long-standing center

made. Dairy cattle generally are of the species Bos taurus. Historically, little distinction was made between dairy cattle and beef cattle, with the same

Beef is a key component of traditional Argentine cuisine. In 2019, Argentina was the 4th largest producer of beef, with a production of 3 million tons