The ancestor of beef cattle was types of wild ox domesticated in ancient Greece and Turkey during the Stone Age (around 10,000 BC).
Since that time, hundreds of breeding lines have been specially developed to provide cattle that serve as abundant sources of good quality beef. Red meat consumption continues to increase among North American consumers.
Red meat is indisputably an excellent source of high quality protein. It is rich in iron and zinc, two minerals important for optimal health and athletic performance.
It also high in vitamin B12. Iron is available is two and a half times higher in beef than in chicken , while vitamin B12, is eight times higher.
Good beef meat should smell fresh with no stale, sour or off odor. The surface of the meat should be moist, but never sticky or dripping wet. The color should be light cherry red to brownish red in natural light.
Beef red meat
