Beef Meat

Beef meat is the muscle tissue of cattle, commonly consumed as food. It is obtained by butchering cattle and preparing the meat into various cuts, such as steaks, roasts, or ground beef. This process makes it suitable for cooking and incorporation into food products.

Beef is widely used in packaged foods as a primary source of protein and for its savory flavor. It is frequently found in prepared meals, soups, stews, and processed meat products like pepperoni, salami, and chili. Its versatility allows it to be incorporated into many different cuisines.

As a whole food, beef is not regulated by the FDA as a food additive. It is a rich source of protein, iron, and B vitamins, which are essential nutrients. The 2025-2030 Dietary Guidelines for Americans recommend choosing lean cuts of meat and consuming a variety of protein sources as part of a healthy eating pattern. The International Agency for Research on Cancer (IARC) has classified the consumption of red meat as "probably carcinogenic to humans" (Group 2A), based on evidence suggesting a link to colorectal cancer, particularly with high consumption. JECFA and EFSA do not set acceptable daily intakes for whole foods like beef.