The most popular meat in the world is beef. Beef is the meat of bovine animals, esp. cows, heifers, bulls or steers. It is used in the cuisines of almost all nations, because it is not only delicious meat (beef is deeply flavored and more satisfying than veal or pork), but it contains a lot of healthy components, like protein, zinc, iron, vitamin B1 and orotic acid. The best beef is obtained from early maturing, special beef breeds.

The condition of the meat could be distinguished by its color. High-quality beef is bright red in color and well-marbled, it has firm, velvety, fine-grained lean. The fat is creamy white, smooth, and well distributed. Beef meat in vacuum packaging is a burgundy or purplish color. After exposure to the air for about 15 minutes or so, the beef turns cherry red. After meat has been refrigerated more than 5 days, it may become brown due to chemical changes. Such beef may be spoiled, be tacky to the touch, and have an off-odor.