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Beef is the culinary name for meat from bovines, especially domestic cattle (cows). Beef is one of the principal meats used in the cuisine of Australia, Europe and the Americas, and is also important in Africa, East Asia, and Southeast Asia. In the Middle East, lamb is usually preferred over beef. Consuming beef is more or less universally forbidden by Hindus as bovine are revered throughout many Hindu religious traditions. It is also discouraged among some Buddhists. Beef muscle meat can be cut into steaks, pot roasts or short ribs, or it can be ground/minced. The blood is used in some varieties of blood sausage. Other parts which are eaten include the meaty tail, tongue, tripe from the stomach,glands—particularly the pancreas and thymus—referred to as sweetbreads, the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, the tender testicles of the bull (known in the US as "calf fries", "prairie oysters", or "Rocky Mountain oysters"), intestines, and the udder. Beef bones are used for making soup stock. The better cuts are usually obtained from the steer; the heifer tends to be kept for breeding. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed grain. The United States, Brazil, Japan and the People's Republic of China are the world's four largest consumers of beef.[1] The world's largest exporters of beef are Australia, Brazil, Argentina and Canada.[2] Beef production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico.
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