The following information answers many of their questions about the safe handling, preparation, cooking and storage of beef. The domestication of cattle for food dates to about 6500 B. Americans weren't big eaters of fresh beef until about 1870, due to the enormous growth of the cattle industry in the West.The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef.Veal is pale pink and contains more cholesterol than beef.NOTE: This information is about whole muscle beef and variety beef."Beef" is meat from full-grown cattle about 2 years old.A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat.Not all combinations of hormones are approved for use in all classes of cattle.
The difference between "veal" and "calf" is based on the color of their meat, which is determined almost entirely by diet.The fat may have a yellow tint due to the vitamin A in grass."Veal" is meat from a calf which weighs about 150 pounds.However, if there is a demonstrated therapeutic need, a veterinarian may prescribe an antibiotic that is approved in other classes for an animal in a non-approved class.In this case, no detectable residues of this drug may be present in the edible tissues of the animal at slaughter. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear.