page_title: Beef
section_title: Dry heat
hierarchical_section_title: Beef / Cooking and preparation / Dry heat
context_page_description: Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.
  Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak, while other cuts are processed. Trimmings, on the other hand, are usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands, the heart, the brain, the kidneys, and the tender testicles of the bull. Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock. Meat from younger cows is called veal.
  Beef from steers and heifers is similar. Depending on economics, the number of heifers kept for breeding varies. The meat from older bulls, because it is usually tougher, is frequently used for mince.
caption: Roast beef
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