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See also: Cattle; Dairy Cattle; Cows; Ranches; etc.
BEEF TRIVIA
Brazil is the world's largest producer of beef. (2010)
Hernando Cortez brought the first cattle to North America in 1519 (Columbus brought cattle with him on his 2nd voyage to the New World, but not to North America).
There are 9 people in the U.S. listed on whitepages.com with the last name 'Beef'
(Mark Morton, 'Gastronomica', Fall 2010)
The character of 'Uncle Sam' is modeled after Sam Wilson, a meatpacker from Troy, New York. During the War of 1812, the meat he shipped to the government was stamped 'U.S. Beef.' Soldiers began to call this beef Uncle Sam’s beef.
More beef is consumed on Memorial Day than any other day, with the 4th of July and Labor Day usually tieing for 2nd place.
Top 10 list of beef entrees (excluding burgers) in the U.S.
1) Prime Rib
2) Strip Steak
3) Filet Mignon/Tenderloin
4) Roast Beef
5) Rib/Ribeye Steak
6) Meatloaf
7) Sirloin/Top Butt Steak
8) Chicken Fried Steak
9) Meatballs
10) T-Bone/Porterhouse Steak
In 2007, ground beef accounted for more than 64 percent of all beef served at home.
2007 U.S. per capita beef consumption was 63.5 lbs
2003 U.S. per capita beef consumption was 64.9 lbs
2002 U.S. per capita beef consumption was 67.6 lbs
The all time high was in 1976 with 94.3 pounds per capita.
American Meat Institute
According the the National Cattlemen's Beef Association, 26.4 billion pounds of beef were produced in 2007.
Beef accounts for more than 53% of retail dollars spent on meat in 2007. Chicken accounts for 21% of dollars spent on meat at retail.
The average price per pound of beef in 2007 was $3.67.
In 2007, 97 percent of commercial restaurants served beef in one form or another.
National Cattlemen's Beef Association
Over 400 million steak sandwiches were served in 2001 - an increase of 25% over 2000.
Argentinians eat more beef than anyone else, about 140 pounds a year per person. (The U.S. average is about half that).
BEEF QUALITY GRADING
U.S.D.A. Beef Quality grades are determined by estimating the age of the animal, the amount of fat marbling (determined by looking at the ribeye at the 12th rib) and by the texture, color and appearance of the ribeye. U.S.D.A. quality grading is optional.
According to the National Cattleman's Beef Association only about 2% of all U.S. beef carcases submitted for grading are quality graded Prime. Prime grade is the most tender, juicy and flavorful grade, and most Prime grade beef is sold to the restaurant industry.
About 44% of the beef submitted for quality grading is Choice grade (the next grade down from Prime), and this is what is usually available in retail markets.
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