According to information from the Georgia Institute of Technology, cattle did not arrive in the Americas until the Spanish introduced them into Mexico in 1540. They spread into Texas and were raised in warmer climates until the development of railroads and refrigerated rail cars made beef available across the country. Statistics from 2008 indicate that the average American consumes 59.9 pounds a year of this nutritious meat.
Grades
Beef is meat that comes from any member of the bovine family, but primarily from cattle. It's divided into prime cuts from specific parts of the cattle: chuck, rib, loin, round, brisket, short plate, flank and shank. Beef is graded according to USDA standards based on marbling (amount of fat within the meat) and the age of the animal. The top three grades are prime, choice and select. Prime beef contains the most marbling, which results in meat that is more tender and flavorful. Prime beef is more expensive, produced in limited quantities and sold to restaurants or select meat shops. Choice beef is a middle grade that has enough marbling to provide taste and tenderness, but is less expensive and widely available to consumers. Select beef has the least marbling and costs the least. The nutrition information provided in this article comes from USDA nutrient data for 100 grams (slightly less than a quarter pound) of a composite meat representing all grades.
Basic Nutrition
Beef is a great source of complete protein, providing about 30 percent of the recommended daily intake for men and 40 percent for women. A 100 g serving contains 234 calories, with 155 calories coming from fat. The total fat content represents 26 percent of the recommended daily value (DV), including 7 g of saturated fat (35 percent DV) and 66 milligrams of cholesterol (22 percent DV). Beef contains no carbohydrates, sugar or dietary fiber and, without added seasonings, has only 2 percent DV of sodium.
Vitamins
Beef is a rich source of vitamin B12, providing 49 percent of the recommended daily value. It's also a great source of vitamin B6 (20 percent DV) and niacin (16 percent DV). It has 9 percent DV of riboflavin, 7 percent DV of thiamine, and 3 percent DV of pantothenic acid. You'll also get 1 percent of the recommended intake of folate.
Minerals
Beef is a great source of essential minerals, especially zinc (25 percent DV), selenium (20 percent DV), phosphorus (18 percent DV), iron (11 percent DV) and potassium (9 percent DV). It also provides 4 to 5 percent DV of copper and magnesium as well as 1 to 2 percent DV of calcium, manganese and sodium.
Fatty Acids
Even though it is high in saturated fat and cholesterol, beef also supplies the healthy omega-3 (190 mg) and omega-6 (410 mg) fatty acids.
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