Abstract
The paper discusses how the change that is on the tongues of cattlemen today involves the creation of two different marketing systems based on two different production systems. The paper explains that the first system involves the traditional beef producing and marketing mechanisms that provide commodity beef. The second is a new value-based beef system that produces a higher quality of beef that is specifically designed to meet specific consumer wants and needs (Hughes).

From the Paper
"In the beef market the word "change" is nearly an everyday occurrence. The change that is on the tongues of cattlemen today involves the creation of two different marketing systems based on two different production systems. The first system involves the traditional beef producing and marketing mechanisms that provide commodity beef. The second is a new value-based beef system that produces and higher quality of beef that is specifically designed to meet specific consumer wants and needs (Hughes). The most important decision a beef producer makes today is which system..."

Tags:value, based, beef

Abstract
The paper discusses the ethics of the beef industry, focusing on the question, is it ethical to produce beef for the marketplace based on the current methods found in the industry. The paper looks at the inhumane method of slaughtering animals and the issue of animal cruelty.

From the Paper
"The ethical issue addressed herein posed as a question is: is it ethical to produce beef using the current methods found in the industry. According to the Humane Farming Association HFA beef products found on grocery store ..."

Tags:ethics, beef industry, animal, humane

Abstract
The paper discusses how meat and in particular beef play an important place in diet. The paper relates that in the EU, households expenditure for meat is among the highest in the world, representing 35% of total food expenditure in Denmark, France and Belgium, 30% in Spain, Italy and Ireland and 25% in Great Britain, the Netherlands and Greece (Krystallis and Arvanitoyannis, 2006).

From the Paper
"What are the food safety issues related to micro biological contamination of beef? Meat and in particularly beef play an important place in diet, (beef consumption). In the EU, households expenditure for meat is among the highest in the world, representing 35% of total food expenditure in Denmark, France and Belgium, 30% in Spain, Italy and Ireland and 25% in Great Britain, the Netherlands and Greece (Krystallis and Arvanitoyannis, 2006). Negative public perception associated with the world meat industry,..."

Tags:beef, food safety, contamination

Abstract
This paper presents a research study that aims to understand the aroma impact compounds of cooked beef liver. The research reviews how far back the knowledge of consumption of cooked liver of any type goes and why, prior to the knowledge of its nutritional value, it was considered important to eat liver. The negative connotation to eating liver both historically and presently is reviewed as well as who actually eats liver in both the U.S. and abroad. In addition, the paper famous liver dishes are reviewed as well as the current percent consumption of liver, specifically beef liver in the U.S. and why the rate of consumption is at this level. Lastly, this research paper reviews where the remainder of the liver goes to specifically the percent that goes in animal feed and the percent that goes into consumable or non-consumable products.

Table of Contents:
Objective
Historical and Traditional Consumption of Liver
Nutritional Value of Beef Liver
Beef Liver Consumption in the United States
Raw Beef Liver Consumption
Beef Liver Recipes
Liver with Sour Cream)
Vitamins and Minerals in Beef Liver
Review of the Literature

From the Paper
"There are two primary methods of raw beef liver consumption. The first method is to freeze the liver for two weeks after cutting into large chunks. The fourteen days of freezing is to make sure that pathogens and parasites are eliminated. The liver can be removed from the freeze and grated. The second method is cutting the liver into small pill-size chunks and after freezing for two weeks taking the liver the same as swallowing vitamins. Razaitis states that suggestions given by a Native Nutrition discussion group for liver preparation."

Tags:freezing warriors athletes pregnant, amino acids

Abstract
In this article the writer discusses that the primary reasons for imposing bans on U.S. beef products concern health issues relating to hormone-treated beef products. The writer also looks at the potential for human consumption of potentially harmful beef products resulting from cattle diseases such as Mad Cow. The writer points out that there are some politically charged factors involved in this issue. Further, the writer maintains that the U.S. beef industry is the leading competitor in this industry in the global marketplace, but the agricultural industry in general has been adversely affected in years past because of arbitrary bans from key trading partners such as the European Union. The writer notes that such bans may be based on a number of factors, including cultural perceptions of quality, politically motivated initiatives and the potential threats represented by cattle-borne diseases such as Mad Cow that are amplified by urban legend and the mainstream media. The writer concludes that the importance of the European Union to U.S. exporters means that such bans will have to be justified by more than just cultural lip service in the future, and U.S. exporters are going to increasingly demand that the Europeans put their money where they mouths are - literally.

Outline:
Introduction
Review and Discussion
Background and Overview
Factors Influencing Trade Decisions for U.S. Beef Products
Conclusion

From the Paper
"From the perspective of the U.S. beef industry, the European Union's standard is simply a politically motivated trade barrier that provides no actual health protection for European consumers but rather serves to inflate for them; by sharp contrast, the European controversy is fairly longstanding and began during the 1970s when a series of health scares in Europe caused created an atmosphere in which the public was increasingly concerned about the potential side effects of eating beef products that had been treated with hormones. A number of stories in the European press linked the consumption of hormone-treated beef to hormone-related health problems and some of the accounts simply fueled the fires with increasingly skeptical European consumers."

Tags:mad, cow, disease, hormones, trade

Abstract
This paper explains that the dispute over beef hormones between the United States and the European Union has been ongoing for two decades, escalating to a ban on American beef treated with hormones, despite scientific studies supporting the fact that certain approved growth hormones posed no public health threat. The author points out that the pandemonium in the E.U. started in the early 1980s over synthetic hormone diethylstilbestrol (DES), which was banned in the United States in 1979 because of its links to cancer and birth defects, was detected in some imported baby food made with veal. The paper shows, therefore, that four European countries prohibited all hormone use in cattle, which eventually led to the ban of American beef. The paper relates that the core of the difference is that American consumers and authorities have embraced technological breakthroughs relating to foodstuffs; whereas, the Europeans tend to shy away from such advancements: In the end, the beef hormone dispute appears to be at a stalemate.

From the Paper
"The use of certain growth hormones in the American beef industry was a common occurrence in the 1970s and 1980s. American farmers saw the immediate benefits of growing beefier beef cattle and enthusiastically accepted the practice. The growth hormones, used by the United States, are actually a pellet that is implanted under the animal's skin, behind the ears. This time-release capsule slowly releases the hormones over the period of several weeks, during significant stages of growth. The cost effectiveness of this process is significant"

Tags:decades, ban, des, culture, stalemate

Abstract
The paper discusses how the beef industry is the largest sector in American agriculture and has many detrimental effects on the environment. Americans typically eat large quantities of red meat and consequently have a high rate of heart disease and obesity. The paper includes statistics from the American Heart Association, the Center for Disease Control and the World Health Organization. Furthermore, it shows that working conditions in meatpacking plants are among the most dangerous of any industry in the country. This paper also examines the inhumane treatment of cattle. Lastly, it provides alternatives and solutions for the environmental and human health problems associated with beef production, including pasture-based farming and grassfed beef.

From the Paper
"T-Bone, Porterhouse, Ribeye, Skirt Steak, Center-cut Sirloin, Chuck Roast, Tenderloin any one of these items could rightly bear the title of "All-American Entree." Or how about a steamy rack of ribs, smothered in hickory-smoked barbeque sauce Prime rib, with a little horseradish and a baked potato on the side Meaty five alarm chili topped with Monterey jack The American taste for beef knows no bounds. Each year, the US produces more beef than any other nation in the world, consuming an average of 116.7 lbs per capita. Compared with an average of only 68.4 lbs of poultry, and 47.8 lbs of pork per capita eaten each year in America, it is fair to say that we have a cultural preference toward eating cows. No other country boasts menu items like the 1 lb hamburger topped with cheddar, swiss, and grilled onions at Fuddrucker's Restaurants, or the 72-ounce top sirloin at the Big Texan Steakhouse in Amarillo, TX. Finish it, and they'll pick up the tab for you. With this kind of love for beef, it is no wonder the US red meat industry produced 26,492 lbs in 1999, making it the largest sector of our agricultural economy. But beef doesn't stop at the table aside from gelatin, beef by-products are used in pharmaceuticals, adhesives and anti-corrosives, just to name a few. A closer look at the mass production and consumption of red meat in America today reveals alarming situations both environmentally and in terms of human health. Technical developments in cattle-raising practices involve the use of hormones and antibiotics and consequently trying to push animals past their normal biological functions. Natural resources are taxed by beef production, and the broad picture illustrates a high degree of inefficiency. Modern meatpacking plants are not keeping pathogens out of the beef, and working conditions are far too dangerous. The entire system, from the ranch, to the feedlot, to the slaughterhouse, to the store, restaurant, and plate, is riddled with problems. It is time we find alternatives to help alleviate this American beef dilemma."

Tags:agriculture, dietary, disease, feedlots, grain, grazing, livestock, pollution, slaughterhouse, vegetarian

Abstract
This paper examines the journey of the cow from birth to beef, with statistics from various sectors of the industry. It looks at how the journey from the cow-calf operator to the feedlot to the slaughterhouse to the market, i.e., the journey of a cow from birth to plate, is a long, complicated one. It examines how beef is a big industry in the United States and how, all along the chain of events, people are making money off the cow.

From the Paper
"While on the cow-calf farm, the cows and the calves are subject to several processes and conditions that are meant to ensure good health and strength, as this produces good beef. Cows are sheltered only during cold, wet months, as these conditions are most detrimental to their health. Normally, cows simply stay outside, using hills and trees for protection and shelter. This is not cruel; cows do just fine under these natural conditions. The cow-calf operator will also want to ensure that his or her cows and calves are protected from disease. Therefore, vaccinations are extremely important in this type of operation. Cows and calves must be vaccinated against a host of common organisms and diseases that can cause them harm and affect the quality of the beef."

Tags:slaughterhouse, market, disease, calf

Abstract
This paper explores the social, economic and political consequences of beef, as depicted in Jeremy Rifkin's "Beyond Beef: the Rise and Fall of the Cattle Culture".

Abstract
This paper is on the argument of restaurants using beef have higher sales than restaurants selling only vegetarian. The argument is that people love beef more.