Beef is the most fortifying and most nourishing of all red meat, and is probably one of the most recognized types of meat. Most people are comfortable buying and cooking beef, and beef can take on many different flavours. It can be herb crusted, marinated or spice rubbed. It is great for intensely flavoured dishes as beef will not overpower the other flavours.
The English have long specialized in rearing and feeding of cattle.
County Durham Shorthorns were exported to France to improve the strain of beef producing stock. The crossbreeds thus produced were Charolais, Limousin and Normandy.
Cows are reared in the following ways
a) Â Lot fed; For a minimum of 100 days the animal is fed on corn, grass and millet, and are allowed to move in a very limited area. Fat content in these cows are very high and they are the costliest too because of intense farming required.
b) Â Grass Fed; In this method of farming the cows are allowed to move in a slightly larger area and are fed with only grass for 70 days.
c) Â Grain Fed; The best quality beef is got from this kind of farming, wherein the animals are allowed to move in a much larger area and hence there is a lot of marbling but not too much of it. The animal is fed only with grain and a little grass for 100 days. This is costlier than the grass fed cows