LoinThe loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle. The anatomical reference also applies to particular cuts of meat, including tenderloin or sirloin steak. In human anatomy the term "loin" or "loins" refers to the side of the human body below the rib cage to just above the pelvis. It is frequently used to reference the general area below the ribs.
BullA bull is an intact (i.e., not castrated) adult male of the species Bos taurus (cow). More muscular and aggressive than the females of the same species (i.e. cows proper), bulls have long been an important symbol in many religions, including for sacrifices. These animals play a significant role in beef ranching, dairy farming, and a variety of sporting and cultural activities, including bullfighting and bull riding. Due to their temperament, handling of bulls requires precautions.
VealVeal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. There are several types of veal, and terminology varies by country.
Enteric fermentationEnteric fermentation is a digestive process by which carbohydrates are broken down by microorganisms into simple molecules for absorption into the bloodstream of an animal. Because of human agricultural reliance in many parts of the world on animals which digest by enteric fermentation, it is the second largest anthropogenic factor for the increase in methane emissions directly after fossil fuel use. Ruminant animals are those that have a rumen.
Hereford cattleThe Hereford is a British breed of beef cattle originally from Herefordshire in the West Midlands of England. It has spread to many countries – there are more than five million purebred Hereford cattle in over fifty nations worldwide. The breed was first exported from Britain in 1817, initially to Kentucky. It spread across the United States and Canada, through Mexico, to the great beef-raising countries of South America.
BeefBeef is the culinary name for meat from cattle (Bos taurus). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.
Heck cattleThe Heck or Munich-Berlin is a German breed or type of domestic cattle. It was bred in the 1920s by Heinz and Lutz Heck in an attempt to breed back the extinct aurochs (Bos primigenius). Controversy revolves around methodology and success of the programme. There are considerable differences between Heck cattle and the aurochs in build, height, and body proportions. Furthermore, there are other cattle breeds which resemble their wild ancestors at least as much as Heck cattle.
